Eggless Marble Cake

Everything I have learned about cooking has come from my Mom including cakes. I remember when I was a kid, she used to describe a marble cake she used to make. She would spoon one portion of vanilla and then one portion of chocolate batter into the pan one after the other. She would relish describing it and that would make me also want to make it sometime. However, I never got around to doing it somehow….
Now I had made an eggless cake when my SIL had come over and half a can of condensed milk was left over. Just to use it up, I decided to give marble cake a try. I searched the recipe on the net and it was nothing but spooning two different batters into the cake pan one after the other just like Mom used to describe. Only thing is, I substituted condensed milk for eggs.
Ingredients
1 cup all purpose flour (maida)
1/2 can condensed milk (200 ml)
1/4 cup unsalted butter (ghee)
1/2 cup sugar
1 tsp vanilla essence
1 tbsp cocoa powder
1 tbsp baking soda
1 tbsp baking powder
Marble Cake
Marble Cake

Cream the butter and sugar together. Sieve flour with baking soda and baking powder. Add the creamed butter and sugar to the flour. Add condensed milk and vanilla essence. Roll the batter while adding water spoonful by spoonful till it is of pouring consistency.

Divide the batter into two equal parts. To one part add cocoa powder and mix.

Marble Cake close up
Marble Cake close up

Grease and dust the cake pan. Put one spoon of vanilla batter and then one spoon of chocolate batter in it. Alternate till all the batter is utilized.

Heat the pressure cooker. Place the cake pan in it and bake on low flame for about an hour. Remove when a toothpick comes out clean when inserted in the cake. Cool cake on a wire rack before serving.

Marble Cake on Foodista

Extra Chocolaty Eggless Chocolate Cake

May has been the month to discover more about my new family. I had a lot of relatives coming and going and to celebrate the togetherness, I thought of baking a cake. Now plain vanilla is passé so chocolate sounded like a good deal. The only problem I faced was that there was no “great” recipe for chocolate cake on the net. I couldn’t very well go ahead and try any recipe. My reputation as the baker in the family would go bust along with the recipe. So I chose the recipe which I could relate to the most and then modified it according to my requirements. It was best to stick to the eggless vanilla cake recipe and somehow convert it to an eggless chocolate cake recipe.

I manufactured the recipe finally. My sister-in-law wanted to bake the cake along with me. So I had to be doubly sure that the cake would turn out well. So I just dumped all the contents in the bowl, made sure the consistency was right and then put it on the stove. After much waiting and peeping into the cooker, I finally got it out….and it got stuck to the cake pan. My heart started beating wildly. I was in a state of panic. No matter of beating the pan, shaking the pan or leaving it out would get it out. Finally my sis got it out and a small piece broke off from the side. We left it to cool. Then I made some icing to cover it up.

I mixed some cocoa, sugar and butter and gave it a good whipping. Problem was that the sugar had been ground at home so was not fine enough and obviously, did not dissolve in the butter and gave the whole thing a gritty feeling. To make it dissolve, I heated the icing. The sugar got caramelized instantly and what icing I had turned into small scattered solid masses. Scared as to what to do now, I added some cold milk to it. Thankfully, the icing relented its solid form and formed a smooth solid. But the sugar still did not dissolve. I had no choice now to to vow never to use homemade ground sugar for icing. I just coated the cake with icing and grated some chocolate on it.

This was not the end of my cake woes. I had read somewhere that one should turn the cake upside down and then apply icing. Anyways my cake was a little dented from the top so I did as advised. What I did not realize was the crust had become overdone as I had left the cake in for too long and was extremely hard. So when the cake was finally presented to the party and the kids lifted the knives to cut it, it would not! I was completely shaken. The kids started crying cos the cake was not getting cut. The attention was shifted from the cake problem thankfully and the cake was left to be tackled the next day. By then the crust had softened and the cake tasted like the most wonderful chocolate concoction ever made by me.

Ingredients

1 cup all purpose flour (maida)

200 gms condensed milk (1/2 tin Nestle Milkmaid)

½ cup ground sugar

¼ cup unsalted butter (ghee)

1 tbsp baking powder

1 tsp baking soda

1 tbsp cocoa

1 tbsp chocolate syrup for the extra zing (I used Hershey’s Chocolate Syrup)

1 tsp vanilla essence

Mix flour, baking powder, baking soda and cocoa. Add chocolate syrup, condensed milk, sugar and ghee and mix. Add vanilla essence. Keep adding water spoonful-by-spoonful till a pouring consistency is achieved. Grease and dust the baking pan. Pour the batter in it and bake for 45 mins to 1 hour. Cool on a wire rack before serving.

Extra Chocolaty Chocolate Cake

Extra Chocolaty Chocolate Cake

Icing

¼ cup cocoa

1 cup confectioners sugar

2 tbsp butter

1 tsp vanilla essence

Mix all the ingredients and beat till light and fluffy.  Spread evenly on the cake immediately.

Orange Cake – Baked in Cooker

I recently went visiting my parents and keeping in with my new hobby, Mom opened up a whole new world of looking up recipes on TV. Before this, I always went for the internet but a video is always clearer as it shows how the dish should turn out every step of the way and you can make adjustments right away even before trying out. Orange Cake was being showcased on TataSky Active Cooking and seemed really interesting. However, the amount of milk and orange juice added made the batter too thin. The sugar quantity mentioned turned out to be too less. Also, one really should go for fresh orange juice to get the real flavor than opting for pre-packaged ones. Orange essence also helps.

Ingredients

1 cup all purpose flour

½ cup ghee (unsalted butter)

1 cup sugar

2 eggs

2 tbsp baking powder

½ cup orange juice

1 tsp lemon juice

1 tsp orange zest

½ cup of milk

Yummy Orange Cake to spice up tea-time

Yummy Orange Cake to spice up tea-time

Mix butter, sugar and eggs. Beat till light and fluffy. Add flour. Mix in orange juice, lemon juice and orange zest. Now slowly add milk till you get the desired consistency. Pre-heat the pressure cooker. Grease the baking pan and pour the batter in it. Bake for 30-40 mins on low flame till a toothpick when inserted, comes out clean. Cool on a wire rack before serving.

My First Eggless Cake – Baked in Cooker

This recipe for eggless cake has been submitted to “Foodie Event: Royal Foodie Joust” for the month of May hosted by Leftover Queen under the theme of “Red, Green and White” ingredients.

Yesterday was MIL’s (mother-in-law’s) birthday and as I have said again and again, I belong to a Marwari family. So let alone anything remotely related to non-veg, even eggs don’t go. I tried to explain to her that today the eggs are made artificially and no matter whether you put them under the bulb or hold them close under your jacket for warmth, a chick is not going to hatch out of it in a million years. No matter what I said, it is hard to break a life long habit so I had to let it go. But a birthday is a birthday and what is a birthday if there is no cake to cut? HD (hubby dear) searched for an eggless cake but could get his hands on tiny brownies only at such a short notice. So I scoured the web for an eggless cake recipe, modified it to suit my needs and prepared a surprise yesterday for her.

First modification I did was to add a little bit of milk along with water (the recipe mentioned only water to bring the batter to a pouring consistency). Second, I added sugar soaked cherries, chopped finely, to substitute for tutt – frutti. Third and the most dramatic one, I added a swirl of colors to the cake. See, I do not have any icing experience and I was a little bit scared to experiment too much with the cake, it being my first eggless version and to be presented before my MIL on her birthday. In short, to avoid spoiling the cake, I simply added three colors (red, yellow, green) to the batter and gave it one single swirl with the spoon before pouring the batter into the baking dish. And prayed.

The cake turned out to be a motley of colors. Everyone at dinner kept asking how did I make it look like that and when I brought out my phone camera (not a very good version being a VGA) to take a pic for my blog, there were immediately two others madly clicking away for a best shot. Needless to say, it was immensely flattering and gratifying. Tarla Dalal has said that a cake’s presentation is as important as its texture. Thankfully, the cake turned out soft and spongy and sweet as well as attractive and made my evening as much as my MIL’s.

Happy Birthday Mummyji

Happy Birthday Mummyji

Preparation Time – 45 mins

Servings – 12

Ingredients

1 cup maida (all-purpose flour)

½ can condensed milk (I used Nestle Milkmaid)

¼ cup ghee (unsalted butter)

1 tsp vanilla essence

2 tblsp baking powder

½ cup milk

Edible food colors (red, green, yellow)

Candied cherries (Tutti-frutti optional)

My first swirly-wirly tutti-frutti eggless cake with a cherry flower on top

My first swirly-wirly cherry filled eggless cake with a cherry flower on top

Sieve flour with baking powder. Mix condensed milk and butter with it and roll it. Add milk to make the batter thin. Slowly add water spoonful by spoonful to achieve pouring consistency. Mix the cherries and vanilla essence. Put three teaspoonfuls of the coloring on the batter and give it one single swirl with the rolling pin. Heat the pressure cooker for 5 mins. Grease and dust the baking dish. Pour the batter in it and place the baking dish in the cooker. Keep the cooker on low flame (sim).

Insert a toothpick in the cake after half an hour to check if it is done. If the toothpick comes out clean, take out the cake. Cool on a wire rack before serving. The cake should be spongy and spring back on pressing.

Eggless Sponge Cake on FoodistaEggless Sponge Cake

Coconut Cake – Slow Cooker Recipe

My mom made coconut cake once when I was a kid and it tasted awesome to say the least. I do not know how she made it but I created a recipe of my own for the cake. Turned out well according to HD J

Ingredients

1 cup refined flour (maida)

1 cup coconut, dessicated

½ cup ghee (unsalted butter)

¾ cup sugar

2 eggs

2 tblsp baking powder

1 tblsp vanilla essence

½ cup milk

Beat the egg yolks, ghee and sugar together till light and fluffy. Sieve flour with baking powder. Add the egg mix and vanilla essence. Add a little milk to achieve pouring consistency. Mix in coconut powder. Heat a pressure cooker on high flame. Grease a baking dish and dust properly with flour. Pour in the batter and bake on low flame for half an hour.

 

Tip: Coconut cake tastes best when cooled.

Carrot Cake – Slow Cooker Recipe

I heard of carrot cake 4 years ago and it has captured my imagination ever since. Yes, I saw it at various shops but did not venture to purchase the delicacy. I really don’t know the reason why I did that when I could have tasted it long ago! Every mention of carrot cake in magazines or by friends kept tantalizing my taste buds. I would wonder what a western sweet made of a vegetable taste like. After all, it is nothing like making an apple cake or a banana cake or a pineapple cake. It is a deviation from the normal and yet so easily accepted. It took me a marriage and a Tarala Dalal recipe to finally get the courage to try it out.

The best part about this recipe is that it targets health at its core. Whole wheat flour (gehun-ka-atta) has been used instead of refined flour (maida). Also, sugar has been replaced by a honey and jaggery (gur) lending the cake a distinct, earthy flavor. This cake is eggless so it can be served to anyone.

It is mentioned in the recipe to bake it for an hour. However, I have baked it in a pressure cooker so the baking time has been reduced to half an hour. Also, do add only half teaspoons of cinnamon powder and nutmeg each unless you are really wild about these spices. They tend to leave a bitter after taste in the mouth. I have altered the recipe a little and presented it according to my observations to suit baking in cooker.

Ingredients

1 ½ cup gehun-ka-atta (whole wheat flour)

½ tsp cinnamon powder (dalchini)

½ tsp nutmeg powder (jaiphal)

½ cup ghee (unsalted butter)

½ cup honey

½ cup jaggery (gur)

2 tsp baking powder

2 cups grated carrots

If you do not have cinnamon and nutmeg powder, simply prepare it in the grinder. Heat ghee, honey and jaggery together and set it aside. Sift gehun-ka-atta, cinnamon powder, nutmeg powder and baking powder. Mix all the ingredients together. Take a greased baking pan and sprinkle some flour on it. Pour the batter in it and bake in cooker for half an hour. The carrot cake is best served cooled.

Carrot cake is a good dessert for kids as it provides all the vitamins and presents a healthy mix of ingredients.