PLAIN SPONGE CAKE

INGREDIENTS
1. Maida 140 gms (1 cup 2 tbsp.)
2. Curd 150 gms (3/4 cup)
3. Sugar 100 gms (More than ½ cup)
4. Refined Oil 65 gms (less than ½ cup)
5. Baking Powder 1 tsp
6. Soda ½ tsp
7. Vanilla Essence 1 tsp

METHOD
• Scale all the Ingredients and keep them aside.
• ⁠Take Curd In a bowl whisk it by slowly adding sugar till all the sugar is dissolved and the
mixture is light and fluffy.
• Add soda and baking powder into the curd mixture.
• Keep aside for 10-15 minutes.
• Slowly and gradually whip the mixture in the oil till an emulsion is formed.
• Add vanilla essence.
• ⁠Fold In the flour 2-3 times.
• Now drop in a 6-7 inch deep greased tin and bake at 180 degree celsius for 30-35 minutes
in a preheated oven.

TIP: FOR CHOCOLATE SPONGE REMOVE 2 TBSP OF MAIDA AND SUBSTITUTE

WITH SAME QUANTITY OF COCOA POWDER.

EGGLESS CRINKLE TOP BROWNIES

INGREDIENTS

1. Dark chocolate compound - 240 g

2. 80 g Butter
3. 380 g Condensed Milk
4. 70 g All-purpose Flour
5. 40 g Cocoa Powder
6. 1/2 tsp Baking Powder

METHOD

• Start off by melting the chocolate & butter together. You can either use a double boiler for
this or even microwave for 30 second intervals.
• Then in another mixing bowl, add in the condensed milk, and then the chocolate mixture
(after it cools down a bit)
• Whisk the mixture for around 5 minutes (this is what will give you a crispy crinkle top).
You can use a hand whisk or an electric beater for this.
• Then add in the dry ingredients and fold the batter.
• Transfer it to a lined baking tray and bake at 180°C
• for 20 to 25 minutes.
• Let them cool down properly before slicing.
• Microwave for 30 seconds before indulging or enjoy with a scoop of ice cream on top &
enjoy !
 ATTA JAGGERY CAKE
INGREDIENTS

1. 1/2 cup Yogurt or Dahi (120g)

2. 1/2 tsp Baking Soda
3. 1.5 cups Atta (Wholewheat Flour) (180g)
4. 1 tsp Baking Powder
5. 1 cup Jaggery Powder (105g)
6. 1/3 cup Oil (60g)
7. 1/2 cup Milk (125g)
8. Splash of Vanilla

METHOD

• In a blender add, Oil, Jaggery, and Dahi, Vanilla, and blend well.
• In a big bowl, add Atta, baking powder, baking soda & mix well.
• Add the blended mixture into the dry ingredients, along with Milk. Mix well.
• Transfer the batter to a 9"inch loaf pan, top it with some chocolate chips and walnuts or any
dry fruit of your choice & bake at 180°C for 40-45 minutes or till a skewer inserted in comes
out clean!

WHOLE WHEAT BANANA CAKE

INGREDIENTS

1. Whole Wheat Flour -1.5 Cups

2. Ripe Banana - 2 large or 2 cups mashed
3. Baking Soda - ½ tsp
4. Baking Powder - 1 Tsp
5. Salt - ⅛ Tsp
6. Broken nuts- ¼ cup
7. White sugar/ Brown Sugar - ½ cup
8. Vanilla essence - 1 tsp
9. Olive oil/sunflower oil - ⅔ cup

METHOD

• Measure and sieve the whole wheat flour and mix well with baking soda, baking powder,
and salt.
• Measure and keep all the other ingredients ready. Take ripe bananas and cut them into
slices.
• Mash the bananas well with a fork. Once the bananas are well mashed, add sugar.
• Then add oil followed by vanilla essence. Stir it well with a hand whisk until the sugar is
completely dissolved. Mix well so that the oil is mixed evenly.
• Once all the wet ingredients are mixed well, add the sieved whole wheat flour mixture to
the wet ingredients.
• Gently fold everything well for 10-15 seconds. Don't over mix. Then add crushed nuts to
the mix and give a stir. The final mixture should be thick.
• Grease a cake pan with oil. Pour the mixture into the cake tin and gently tap it.
• Bake in the preheated oven at 180 deg C for 35 -40 minutes (baking time depends on the
size of the cake pan and oven) at 180° Celsius till a toothpick inserted in the center comes
out clean. Allow cooling in the tray for 5 minutes once done. Once the cake is warm, cut
into pieces and serve!
 TIPS FOR CAKES

• ⁠Always measure the ingredients carefully & accurately.

• Ingredients should be at room temperature
• Always sift the dry ingredients so that the mixture is aerated
• Use correct size of tin. Fill the cake tin only half to two third with batter and leave
enough space for it to rise
• Grease & dust the tin before pouring the batter
• ⁠If the cake batter appears to be thick you may add 2-4 tsp of milk to make it softer
• Before removing the cake from the oven test the cake by inserting a clean knife or a
skewer in the center of cake. If it comes out clean then the cake is done
• Let the cake cool in the tin for 5-10 min before removing the cake from tin
• Never cool the cake under fan, as it will make it dry and hard
• If the cake is to be iced, it should preferably be prepared a day in advance

PROBLEMS WITH CAKES

A PEAKED & BADLY CRACKED TOP OF CAKE:

•⁠ ⁠Oven may be too hot

•⁠ ⁠Tin is of not appropriate size
•⁠ ⁠Batter must have been very thick
•⁠ ⁠Insufficient batter / oil or baking soda.

A SUNKEN CAKE:

•⁠ T
⁠ here is too much liquid in the batter
•⁠ T⁠ oo much sugar or baking powder in the batter
•⁠ C ⁠ ake taken out too soon from the oven

A HEAVY CAKE:

•⁠ T
⁠ he cake batter is not creamed enough
•⁠ T⁠ oo much flour has been added
•⁠ T ⁠ he temperature of the oven is slow

A DRY CAKE:

•⁠ T
⁠ he cake batter has not enough fat
•⁠ T⁠ oo much baking pd has been added
•⁠ K ⁠ ept too long in the oven