#3 DELICIOUS EGG AND EGGLESS CAKES

1. EGGLESS    CAKE  

                       

Ingredients

•          Condensed milk:-1/2 can
•         Self-rising  flour/ maida
•     Cocoa powder:-2 tbs
•     Baking powder:-1 level tsp
•         Melted butter:-60 ml
•     Vanilla essence:-1 tsp
•     Soda-bi-carbonate:-1/2 tsp

Method

•      Sieve the flour, cocoa powder, baking powder,Soda bi-carbonate together
•          Mix condensed milk, flour mixture, 100 ml of Water, vanilla essence and melted butter thoroughly
•      Pour the cake batter into a greased and dusted Tin. Bake it in a hot oven at 200 c for 10 minutes
•           For the topping, melt dark chocolate in a double Boiler. Mix with cream (full cream) and spread Over the cake after it cools.                                                                                                                                         

2.APPLE   CAKE

                                                
Dry Ingredients

•     Flour:-3 cups
•     Sugar (powdered):-1 ½ cup
•         Baking soda:-1 ½tsp
•     Baking powder:-1 ½tsp
•     Cinnamon powder:-2 tsp (you can reduce the amount If you don’t like the strong smell of the spice)

Ingredients

•          Butter:-200 gms /vegetable oil:-1 ½ cup
•     Whipped yogurt(hung curd):-1 ½ cup
•      Medium size apples(finely grated):-2
•         Apple juice:-1/2 cup
•        Chopped nuts/raisins(option):-1 cup

Method

•          In a large bowl combine the dry ingredients and Sieve through a strainer. In another bowl combine The wet ingredients except the apples and the nuts.Mix the 2 mixtures and whip with your hand to get A smooth batter. Stir in apples and nuts. Spread the Batter in a greased and floured baking dish. Bake at 350 F in a pre-heated oven for 25-30 minutes.
•       Check in between with a fork to see if it comes out  Clean.                                                                                      

3.MOIST   LOAF   CAKE 

 
                                                    
   Ingredients

•         Milk:-1 ½ cups
•         Butter:-100 gms
•     Oil:-1/4 cup
•        Coco powder:-1/2 cup
•        All-purpose flour:-1 cup
•        Baking powder:-1 ½tsp
•         Egg(beaten):-1
•        Baking soda:-1/2 tsp
•        Sugar powdered:-1 cup or 250 gms

Method

•           Pre-heat the oven at 180 C/350 F for 10 minutes before baking.
•           Heat milk, butter, oil and cocoa powder together till the butter Melts. Let it cool to room temperature. Add flour, baking powder Baking soda, beaten egg and sugar together in a bowl. Into this Add the cooled ingredients. Beat it well with electric mixture or Hand whisk till it is mixed well.
•           Line the cake tin with parchment/baking paper or grease it well With butter, bake in pre-heated oven for 25 to 30 minutes.Serve with ice cream.                                                                                                                                                                   

4.CHERRY   CAKE

                         

  (double the amounts for a two tier cake)

Ingredients

•      Butter:-1/2 cup (113 grams)
•          Fresh sweet cherries divided:-350 gms
•          Flour :-1 cup
•          Ground almonds(or almond meal):-1/2 cup
•          Baking powder:-1 ½ tsp
•          Salt:-1/4 tsp
•          Large eggs:-2
•         Caster sugar:-3/4  cup
•        Vanilla extract:-1 tsp
•        Pure almond extract(optional):-1/4 tsp
•         Milk:-1/3 cup

Method

•          Preheat oven to 200 degrees  C. butter an  9 inch (23 cm)Spring form pan and line the bottom of the pan with a Round of parchment or butter paper .
•      In a small saucepan, melt the butter . remove from heat And set aside to cool to room temperature.
•            Rinse, dry, and pit all the cherries. Then take about 14 Cherries (about 1/3), cut them in half, and set them aside (place on a sheet of paper towel, cut side down) to be placed On the top of the cake during baking .To the rest of the cherries,Cut into quarters (to be folded  into the cake batter).
•          In a separate bowl whisk together the flour, ground almonds,Baking powder, and salt.
•          In the bowl of your electric mixer(or with a hand mixer),Beat the eggs and sugar until thick and light coloured (about 3-5 minutes).beat in the vanilla extract and almond extract(if Using).then fold in, with a rubber spatula or wire whisk, the Melted and cooled butter and milk just until incorporated,Next ,fold in the flour mixture just until moistened. Gently Fold in the quartered cherries(not the cherries that You have halved for the top of the cake). Pour the Batter into the prepared pan, smoothing the top with An offset spatula or back of a spoon.
•           Bake for 15 minutes then remove from oven.Quickly arrange the remaining cherries, cut side Down ,on the top of the cake.  Return the cake To the oven and bake for a further 15-20 minutes Or until golden brown and a toothpick inserted Into the cake portion comes out clean. If you Find the cake over browning, cover with a Piece of aluminium foil .
•           Remove from oven and place on a wire Rack to cool slightly (about 10 -15 minutes) .Serve warm or at room temperature with A dollop of softly whipped cream . or you Can make two cakes and sandwich them With whipped cream . 

5.CHOCOLATE CAKE

 

Ingredients

• Self-raising flour:- 250 gm
• Baking powder:- 2 tsp
• Salt:- a pinch
• Cocoa powder:- 3-4 tbsp
• Butter:- 250 gm
• Powder sugar:- 250 gm
• Eggs:- 4
• Buttermilk:- 1 cup
• Vanilla essence:-1 tsp 

Method

•    Preheat oven to 180 degrees Celsius. Grease an eightinch round tin. 
•    Sieve self-raising flour with baking powder, salt and cocoa powder. Mix together softened    butter with sugar and beat well with a wire whisk or electric beater till light and fluffy.  
• Mix in one egg at a time fold in flour and cocoa mixture two to three spoons at a time, taking a little of buttermilk to make a smooth batter.
• Lastly, mix in vanilla essence, pour batter in prepared cake tin and bake at 180 degrees Celsius for 35 to 40 minutes.
• The delicious chocolate cake is ready.                                                                                                                                                                                                                                                                                                                                                                                                                                                    6.CHOCOLATE MUD CAKE     

Ingredients-

• butter-250 gm
• dark chocolate-200 gm
• caster sugar-2 cups
• eggs(lightly beaten)-2
• self-raising flour(sifted)-1 cup
• plain flour(sifted)-1 1/2 cups
• cocoa powder(sifted)-1/4 cup
• chocolate flakes to serve

For chocolate ganache-

• Dark chocolate-200 gm
• Thickened cream-2/3 cup

method-

• Preheat oven to 180 degrees celsius .Grease the cake pan with butter.Line base and sides with baking paper.
• Melt butter in a saucepan over medium heat.Add chocolate,sugar and one cup of cold water.cook stirring constantly,until smooth.Transfer to a large bowl.cool for 10 minutes.
• Add eggs stir to combine.Add flour and cocoa and stir again.Pour mixture into pan and bake for 1 hour 30 minutes approx.Place onto a wire rack to cool.
• For chocolate ganache,add chocolate and cream in a small saucepan over medium-low heat.stir until smooth.Refrigerate for 30 minutes.spread the mixture over the cake.Top with chocolate flakes.serve after 10 minutes.

7.CHRISTMAS CAKE

Ingredients-

• Flour-1115 gm
• Powdered sugar-115 gm
• Butter-85 gm
• Eggs-2
• Mixed spices (cinnamon, nutmeg and green cardamon)powder-1/2 tsp
• Fruits soaked in rum (raisins, candied peels, walnuts, cashew nuts, cherries, ginger preserve)-100 gm
• Baking powder-1/2 tsp
• Caramal-2 tsp

Method-

• Grease a 6-inch cake tin.Sieve together the flour and baking powder.Cream powdered sugar and butter till light and fluffy.Beat eggs separately .Add beaten eggs in two parts and sprinkle a little flour, to avoid curdling of cake. Fold in the rest of the flour.Gently mix the fruits soaked in rum, caramel and mixed spices powder. Pour the prepared batter into the tin and bake at 160 degree centigrade for an hour, or an hour and 15 minutes.Put a knife through the centre of the cake when you feel it's ready. If the knife comes out clean,the cake is done.If not, bake it for another 10 minutes.
• Note:Fruits can be soaked in the rum months in advance and kept, as the rum has to be absorbed by the fruits. This mix can be stored for a year and used wheneven desired, Add more fruits and rum to it, if your mixture is about to finish.

8. PINEAPPLE UPSIDE-DOWN CAKE

Ingredients-

For the cake

• Refined flour-200 gm
• Baking powder-1 tsp
• Fat-115 gm
• Salt-A pinch
• Cinnamon-1/2 tsp
• Castor sugar-140 gm
• Eggs-2
• Milk-5 tsp 

For the topping

• Brown sugar-55 gm
• Fat-55 gm
• Sliced pineapple-7 (sliced)
• Glazed cherries-55 gm
• Walnuts-3 (shelled)

Method-

• Cream butter and brown(demerara) sugar together. Spread at the bottom of a 22 cm* 18 cm(9 inch*7 inch) dish. Arrange well-drained pineapple slices on this and fill the centre with glazed cherries.
• For the cake:Sift flour, baking powder, salt and cinnamon powder, Cream fet and sugar till light and fluffy. Beat eggs till frothy. Gradually add beaten eggs to the creamed mixture. Fold in the sifted. Gradually add beaten eggs to the creamed mixture. Fold in the sifted flour,alternately with milk.Pour over prepared tin to coverfruit topping. Bake at  205 degree Centigrade for about 40 minutes.Leave to cool for about 5 minutes and then turn out on a wire rack,Put the halved walnuts between the slices of pienapple and serve

9.DATE AND CARROT CAKE

Ingredients-

• Dates-299 gm
• Carrots-1 cup(greated)
• Flour-1 cup
• Milk-1 cup
• Vanilla essence-2 drops
•  Baking powder-1 tsp
• Baking soda-1/2 tsp
• Oil-1/2 cup
• Sugar-1/2 cup(optional)
• Eggs-2 (optional)

Method-

• Chop dates and soak in a little milk for some time, and make a paste. Take a big bowl. Sift flour with baking powder and soda: mix in the dates.Slowly, add oil and milk to this flour and dates mix.Now, add greated carrots to it.Add the vanilla essence and best thoroughly.Transfer the mixture into a greased and microwave-proof bowl.Bake it  in microwave (convection mode) at 250 degrees for 5 minutes,and then for 3 more minutes on low.Insert a knife and check if the cake is done. If the knife comes out clean, it's ready.Serve hot.
• TIPS:If you want to prepare the cake with egg, use the eggs instead of the baking soda.Also reduce the quantity of milk to half a cup.

10.FIJIAN HONEY CAKE



Ingredients-

• Flour-1 1/4 cup
• Sugar-1/2 cup
• Honey-1/2 cup
• Yoghurt-1/2 cup
• Baking soda-1/2 tsp
• Egg-1
• Cinnamon powder-1/2
• All spice/clove powder-1/4 tsp
• Nutmeg powder-1/4 tsp
• Ginger powder-1/2 tsp
• Almonds(slivered)-6
• pinch of salt
• 1/2 tsp Oil to grease the pan or use butter paper.

Method-

• Heat the oven to 170C/350F. Grease/line the pan.Add all the ingredients in a bowl and beat. Pour it in the loaf pan,sprinkle slivered almonds and bake for 45 min. Cool in the pan for 20 min, loosen ends and turn the cake out and let it cool well.It tasted best when it has rested for one day.

11.TOFU CHEESE CAKE


Ingredients-

• Cream cheese-1 kg
• Tofu(grated)-400 gm
• Sour cream-400 gm
• Icing sugar-160 gm
• Castor sugar-160 gm
• Corn flour-60 gm
• Eggs-4
• Zest of 1 orange

Method-

• In a bowl, whisk cream cheese and tofu until the mixture turns fine and lump-free.In another bowl, combine sour cream with castor sugar, Icing sugar, corn flour and orange zest.Combine both the mixtures and whisk well.Transfer it into a cake tray and bake at 160 degree for 60 minutes. Ensure that the oven tray, on which the cake tin is placed, has some amount of water throughout the baking process. This is known as a water bath, which will ensure a soft texture .You can serve this cake with ready made berry compote.

12. FLOURLESS  BITTERSWEET CHOCOLATE CAKE, SWEET AND SPICY

Ingredients-

• Water-120 ml
• White sugar-150 gm
• Bittersweet chocolate (Lindt singles are good too!)-500 gm
• Butter-225 gm
• Eggs-6

Method-

• Preheat oven to 300 degrees F (150 degrees C), Grease one 10 inch round heart shaped pan and set aside.
• In a small saucepan over medium heat combine the water and sugar . Stir until completely dissolved and set aside.
• In a microwave melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
• Cut the butter into pieces and beat the butter into the chocolate, 1 pieces at a time. Beat in the hot sugar water. Slowly beat in the eggs, one at a time.
• Pour the batter into the prepared pan. Have a pan larger then the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
• Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The centre will still look wet. Chilli cake overnight in the pan. To unmould, dip the bottom of the cake pan in hot water for 10 seconds and invent onto  serving plate.

13.ORANGE ZEST AND ALL SPICE TEA CAKE

Ingredients-

• All-purpose flour-250 gm
• Castor sugar-150 gm
• Salt- 1/2 tsp
• Baking powder-1 tbsp
• Baking soda-1 tsp
• All spice powder-5 gm

Method-

• In a bowl, combine flour, castor sugar, salt, baking powder, baking soda and the all-spice powder. Stir the powders well to distribute the all-spice powder and leavening agents evenly. Transfer it to a transparent bag and stock.

To Cook-

• Pte-heat  the oven to 160 degree C. Lightly butter a medium-sized bread loaf tin and keep aside. Beat an egg and mix it with 70 ml oil and 200 ml milk, Add the liquids to the dry powder and make thick batter. Top it with zest of half an orange and fold it in gently. Pour this into the tin and bake in a pre-heated  oven for 20-30 minutes.Remove from oven and let it cool. Dust it with icing sugar and serve.

Experiment With-

• Lemon zest, roasted cashews, walnuts, shredded carrot, coffee powder.

14. MOCHA MUG CAKE


Ingredients-

• All-purpose flour-3 tbsp
• Castor sugar-2 1/2 tbsp
• Cocoa powder-2 tbsp
• Chocolate chips- 2 tbsp
• Baking soda-1/4th tsp
• Instant coffee-2 tsp

Method-

• Mix all the ingredients together and sift with a sieve. Stock it in an air-tight bottle.

To Cook-

• In an extra-large microwaveable mug pour 3 tbsp oil and 3 tbsp milk. Give the liquids a light mix. Add in the dry ingredients and mix until lump-free. Microwave on high until the cake rises - it takes approx two minutes.

Experiment With-

• Milk and dark chocolate chips or roasted almonds, ice-cream topping.

15. JUICY CAKE

Ingredients-

For the sponge cake

• Refined flour-1 cup
• Sugar-1/2 cup
• Butter-1/2 cup
• Baking powder-1/4 tsp
• Egg-1 (only the white)

For chocolate custard sauce

• Milk-2 glasses
• Custard powder-1 1/2 tsp
• Amul fresh cream-4 to 6 tsp
• Cadbury Dairy milk chocolate bar-1 (medium size)
• Sugar-6 to 7 tsp
• water-1 cup
• Vanilla essence-A few drops

Method-

• To make a simple sponge cake, sift the flour and baking powder. Beat the egg white till fluffy. Cream the butter and sugar. and add the egg white to that mix. Beat well, add the flour and vanilla essence, and whip till light. pour into a greased cake tin and bake at 180 degrees centigrade for 50 to 55 minutes. Take the cake out from the oven and keep aside.
• To prepare the sauce, start by making sugar syrup-boil sugar  in water, pour this hot syrup on the cake and keep aside. Now take a pan and boil a glass of milk. Add custard powder after liquefying it is some cold milk. Stir for 2 minutes and make light custard. Now add whipped cream to it and make it of semi-liquid consistency. The sauce is ready. Take another pan. Boil a second glass of milk: add the  chocolate bar and stir until it dissolves fully.
• For the final preparation, place the cake moistened it sugar syrup on a serving tray. Now pour the cadbury sauce over it till it covers the cake completely. Now pour another layer of custard sauce. Keep the cake inside the refrigerator for about 6 hours to set. Garnish with chopped chocolate and chocolate chips.

16. BROWN BETTY

Ingredients-

• Marie biscuit or arrowroot (crumbled)-1 1/2 cups
• Butter (melted)-1/2 cup
• Chopped apples or pineapples-2 1/2 cups
• Brown sugar-3/4 cup
• Vanilla essence-1 tsp
• Nutmeg powder-1/4 tsp
• Salt -1/4 tsp
• Lemon rind-1 tsp
• Cinnamon powder-1/2 tsp
• Raisins-1/4 cup
• Lemon juice-2 tbsp
• Vanilla ice-cream-A few scoops

Method-

• Preheat oven at 180 degree C for 10 minutes in advance Lightly grease  an 8-inch round tin. Chop the apples or pineapples.
• Mix brown sugar and vanilla essence. Mix apples or pineapples with nutmeg powder, salt, lemon rind, cinnamon powder and raisins.Combine lemon juice with 6 tbsp of water. Combine lemon juice mixture with the fruit mixture. Spread 1/3rd part of the biscuit crumbs in the bowl. Top with half the portion of the fruit mixture. Sprinkle 1/3rd part of the brown sugar mixture and spread the second part of biscuit crumbs on top of the mixture. Sprinkle the second part of the brown sugar mixture. Spread the last part of biscuit crumbs on top of the fruit mixture and sprinkle the last part of brown sugar mix. pour melted butter  all over. Cover with aluminum foil. Bake at 180 degree C for 30 minutes. Brown Betty is ready. Cut into pieces and serve with a scoop of ice cream.

17. STOLLEN

Ingredients-

• Refined flour-950 gm
• Almond powder-300 gm
• Butter-350 gm
• Egg yolk-300
• Whole egg-250
• Milk-150
• Yeast-40 gm
• Bread improver-15 gm
• Cinnamon powder-5 gm
• Cardamom powder-10 gm
• Nutmeg powder-5 gm
• Salt-25 gm

Marinated Fruits-

• Black  currants-300 gm
• Golden raisins-300 gm
• Glazed cherries-100 gm
• Almond juiennes-200 gm
• Lemon peel-200
• Orange peel-200
• Ginger peel-100
• Rum (optional)
• Marzipan paste-1200 gm
• Clarified butter-1000 gm

Method-

• Mix the fry fruits with rum (optional). Add 1400 gm of the marinated fruits mixture to the dough. Make a dough with the above and then add butter. Place the dough overnight in the chiller for resting. Shape the stollen, of 400 gm dough and 100 gm of marzipan bar, in the center. Prove the stollen for 45 minutes and bake at 200 C for 25 minutes.Once baked soak it in clarified butter 3 times. Drain out excess. Once cooled, dust with lots of Icing sugar and store at room temperature.

18. SPICED CHOCOLATE WALNUT CAKE 

Ingredients-

• Flour-300 gm
• Baking powder-1 tsp
• Sugar-300 gm
• Eggs-4
• Milk-250 ml
• Unsweetened cocoa powder-75 gm
• Cinnamon-1/2 tsp
• Walnuts finely chopped-200 gm
• Icing sugar for decoration
• pinch of salt

Method-

• Preheat oven to 180 degree C, then butter and flour a 28 cm round cake tin
• Sieve the flour, salt and baking powder into a bowl and mix well.
• In a different bowl, beat the sugar and eggs together. Slowly incorporate the flour,adding the milk a little at a time to keep mixture moist. Sieve in the cocoa powder and the cinnamon, stir in the walnuts, and finally mix in the oil until the batter is well mixed and smooth.
• Pour batter into prepared cake tin and bake for 40 to 45 minutes. Let it cool and serve dusted with icing sugar and a cinnamon stick.

19. COLOURFUL MARBLE CAKE

Ingredients-

• Food colour red a few drops

• Food colour blue a few drops

• Food colour green a few drops

• Food colour yellow a few drops

• Eggs 5

• Refined flour (maida) 225 grams + for dusting

• Butter 250 grams + for greasing

• Vanilla essence a few drops

• Castor sugar (caster sugar) 250 grams

• Baking powder 1 teaspoon

• Milk 50 millilitres

Method-

• Preheat oven at 180ºC. Grease a round cake tin with butter and dust with flour.
• Break eggs in a bowl. Add vanilla essence and beat well till a ribbon consistency is achieved.
• Cream together butter and castor sugar in another bowl till fluffy.
• Sieve together flour and baking powder into the butter-sugar mixture.
• Add half the beaten eggs along with half the milk and fold well. Add remaining beaten eggs and remaining milk and fold till well blended into a smooth batter.
• Divide batter into 4 equal portions and put them in bowls. Add red food colour, blue food colour, green food colour and yellow food colour separately in each bowl. Mix well and put them into 4 different piping bags.
• Cut the tip of each bag and pipe out portions in the form of layers with alternate colours, one on top of the other in the prepared tin. Put the tin in the preheated oven and bake for 35-40 minutes. Remove from heat, Demould and cool on a wire rack.
• Cut into wedges and serve.

20. LEMON PISTACHIO CHEESE CAKE

Ingredients-

• Lemon zest of 1 lemon + for decoration

• Pistachios finely chopped, 75 grams + for garnishing

• Cream cheese 250 grams

• Graham crackers 125 grams

• Butter for greasing

• Unsalted butter melted, ¼ cup + 2 tablespoons

• Condensed milk ¼ cup + 1 tablespoon

Method-

• Grind together the crushed pistachios and graham crackers. Add melted butter and grind till a damp mixture is formed.
• Transfer the prepared mixture into a five inch loose bottom tin and press to form the crust. Refrigerate for thirty minutes.
• Beat together cream cheese, lemon zest and condensed milk till smooth and well combined.
• Pour this mixture over the crust and level it out. Garnish with crushed pistachios and refrigerate overnight.
• Cut into wedges and serve.