Basic Sponge Cake

Looking for an easy cake recipe?? Here you go.. this is a failproof recipe which yields utterly butterly sponge cake. 

I have also added video recipe in Tamil too.. Happy cooking.. Try this cake and lemme know how this cake turned out .😁

Ingredients:

Maida                   -2 cups
Sugar                    - 1 cup
Butter                   - 1 cup
Egg                        - 5
Baking powder   - 1/2 TSP
Baking soda         - 1/4 TSP
Salt                        - a pinch
Milk                       - 1/3 cup
Vannila essence  - 1/2 tsp

Procedure:

You can check here for video recipe in tamil 

Sieve Maida, Baking powder, Baking soda and salt together.

Powder sugar.

Butter should be at room temperature when are about to whisk it so take butter from fridge and keep it out for 2 hours before you are going to prepare cake.

There should be some chillness in eggs when you are whisking it. So take the eggs out from fridge just before 30 minutes

Take Butter and powdered sugar in a deep pan. Blend them together till both gets mixed well .

Now add eggs one by one and keep on whisking it .Whisk till the batter becomes creamy and fluffy.

After that add seived dry ingredients in small instances and blend everything together.

Now add milk and vanilla essence. Your cake batter is now ready.

Preheat oven to 180 degree Celsius.  Pour cake batter into greased cake pan and bake for 30 to 40 minutes.

Insert a toothpick in the baked cake. If it comes out clearly, (i.e no wet pieces of cake should come with it) you can take the cake from oven .

Cut into pieces after the cake cools down completely.

Very easy isn't it?? Enjoy your utterly butterly delicious sponge cake .🎉🎊 . Happy cooking..

Coffee Cake With Butter Cream Frosting

Its celebration time at BusyAtIndianKitchen. We have reached 300 tasty and healthy  recipes!!!  A big Thanks to all.. It wouldn't have happened without all your support and well wishes.. Exciting road ahead..Stay tuned for more interesting recipes..  In the mean time have a piece of cake!!!

Here we go!!!

Ingredients:

For Cake Sponge:

All Purpose Flour ( Maida)     - 1 cup

Powdered Sugar                    - 1 cup

Butter                                      - 1 cup

Baking Powder                       -  1 tsp

Egg                                         - 4

Salt                                         - a pinch

Instant Coffee Powder           - 4 tsp

Hot Water                               - 1 tbsp

For Frosting:

Powdered Sugar                    - 1 cup
Butter                                      - 1/2 cup
Cold Milk                                 - 2 tbsp
Vannila essence                      - 1/2 tsp (Optional)

Things Needed:

• Hand Blender
• Electric Oven
• Cake Pan

Method:

For preparing cake sponge:

1. Sieve well Maida ,Baking powder and salt.  I always use powdered sugar for baking cakes. Just powder usual sugar and use 1 cup of powdered sugar for this recipe. Butter should be at room temperature when you are about to whisk it. So take butter from fridge and keep it out for 2 hours before you are going to prepare the cake. There should be some chillness in eggs when you are whisking it. So take the eggs out from fridge just before 30 minutes.
2. Beat Egg in a deep pan. 
3. Once it gets fluffy add butter and blend well.. 
4. After butter has melted and mixed well with egg add powdered sugar. Whisk till it dissolves. The batter would be very creamy and silky as of now.
5. To the above, add dry ingredients which we have sieved before in small quantities and mix them well with a spatula 
6. Add 1 tbsp of hot water to instant coffee powder. Mix it well and add it to the cake batter . Fold it well. The batter consistency should be free flowing just like Dosa batter. The consistency should be good if you are strictly following this recipe. If you couldn't achieve the consistency, add little amount (about 1 -2 tbsp) of hot water to the batter. 
7. Grease the 6 " or 7 " pan.
8. Pour the batter and bake in the preheated convection oven for 180 degree celsius..
9. .Bake for 25 - 30 minutes  Insert a toothpick in the cake. If it comes out clearly (ie no wet pieces of cake should come with it) , you can take the cake from oven.. Let it cool. 
10. Now our cake sponge is ready. I have did icing only on the top of the cake. If you wish you can divide  the cake  into two and do icing in between too.

For Frosting:

•  keep the vessel in which you are going to prepare frosting and beater  hook in fridge for at-least an hour.
• After an hour take out vessel, hook and start whipping the Butter. And when its fluffy add Powdered sugar and vanilla Essence.
• Whisk well.. After some five minutes, add cold milk and start whisking again.
• The frosting should be of free flowing consistency. If the frosting is too thick, add in 2 tbsp of cold milk or more. Adding milk is purely optional. Frosting should be easily spreadable. If the frosting is too thin, it won't stay on cakes. So be careful, while adding milk. Whisk until it becomes creamy.
• Take a plate in which you are going to serve cake. Add frosting to the center. Place the cake on it. This is done to prevent the cake from moving
• Take a big dollop of  frosting and then spread it on cake top as well on sides. Then make it smooth! If crumbs are seen, do a crumb coat.
• Keep the cake in fridge for about 20 minutes. 
• Add the remaining frosting  to a piping bag fitted with a star nozzle. Pipe in circular motion to make rosettes in the top.
• And i used edible sugar rose flowers  and rice krispies which are available in stores.
• I mixed 2 tbsp of hot water to 2 tsp of instant powder and added it to the frosting. I used it for writing on the cake. This is just the way i decorated the cake. You can decorate as you wish.
• Keep the cake in fridge for some time and serve after the frosting has been completely set. Here is the piece of cake after its cut

Chocolate Chip Cookies (With Step Wise pictures)

This is the recipe for perfect Chocolate Chip cookies. You don't need any special skill or equipment for preparing this cookies. You need only Oven for this recipe.. Just take exact amount of ingredients. Blend everything together. Make balls out of it. Bake in oven. Your yummy Chocolate Chip cookies are ready..
The recipe follows..

Yields : Around 50 cookies

Preparation Time : 30 minutes + Baking time

Ingredients:

All Purpose Flour        - 2.5 cups (Maida)
Brown Sugar                - 1 cup
Sugar                            - 3/4 cup
Butter                           - 1 cup
Egg                               - 2
Chocolate Chips           - 1.5 cups
Baking Powder             - 1 tsp
Salt                               - a pinch
Vanilla Essence            - 2 tsp

Procedure:

• Sieve All purpose flour , Baking powder and salt together. Powder Brown sugar and sugar.
• Take a bowl. Add egg to it. Whisk until it turns fluffy. After that add Butter. Whisk for about 5 minutes.
• And then add both powdered Sugar and powdered Brown sugar to the bowl. Continue whisking till sugar gets dissolved.
• Now add vanilla essence and whisk a little.
• Add sieved flour mix in small instances. When ever you are adding flour to the bowl, mix everything with a spatula. You shouldn't whisk at this point. Just rotate your hand with a spatula. Now our cookie dough is ready..

• Keep the dough in Fridge for at-least 15 minutes. This helps to make balls easily. 
• After 15 minutes, apply butter to palm and make balls out of the dough. Place it in a greased cookie tray. You can also use Baking sheet to cover up the tray.

• Pre heat the oven to 170 degree Celsius. Bake the cookies for about 20 to 25 minutes.

•  You can see Cookie balls enlarging in its size. It must have perfectly cooked after 25 minutes.

• Immediately after baking, cookies will be softer. It will turn crispier in some time. Store it in an air tight box and enjoy your cookies!!

Quick Tips:

1. Butter should be in room temperature, when you are about to whisk.
2. Always take out the dough from fridge, only when you are about  to bake cookies. let it be in fridge for remaining time.
3. You can store this  cookie dough in fridge for 2 days. 

Honey Cake

Honey Cake

I would call this cake as 'Thanks Giving Cake'. This original recipe uses real honey, and thus  making this cake much more different and tastier. Wanna thank someone?? Why don't you give a piece of this Honey Cake along?? 

Here is the recipe..

Ingredients:

Dry Ingredients:

All Purpose Flour.   - 1/4 cup (Maida)
Baking Powder.      - 1 tsp

Baking Soda           - 1/2 tsp

Salt                         - a pinch

Others:

Powdered Sugar.   - 1/2 cup

Vegetable Oil         - 3 tbsp

Honey                    - 2 tbsp
Egg.                       - 2
Vannila essence.    - 1 tsp

Procedure:

• Sieve all dry ingredients together. . Separate  egg yolks.
• Take a bowl. Add white yolk. Whisk for some time. Continue whisking for 3-4 minutes till it become very fluffy.
• Take another bowl.. add yellow yolk.. whisk it until it become pale. After that add sugar.. continue whisking till the sugar gets dissolved. .
• After the sugar gets dissolved, add oil and continue whisking.
• Add Honey and vannila essence and whisk a little.
• Now add 1/3 of the white mix to the yellow mix followed by flour. Mix it well with a spatula. Don't overbeat. Just rotateyour hand with a spatula.
• Repeat the above process for another 2 times.
• Preheat oven to 180 degree celsius.
• Apply butter to cake pan. Dust it with flour. Remove the excess., add batter to pan. Bake it for 25-30 minutes. 
• Insert a toothpick in the cake. If it comes out clearly, your cake is ready!!!

  
  

  Quick Tips:

  
  

  1. The fluffiness of the cake depends on the time you beat egg.. so beat it well
  2. Eggs should be in room temperature. . So take  the egg out from fridge atleast before 30 minutes.
  3. And the bowl and the blender should be very clean. It shouldn't have any butter or fat. Otherwise egg white won't fluff.

Vanilla Pound Cake With Butter Cream Frosting

Vanilla Pound Cake With Butter Cream Frosting

Prepared this cake for one of my dear friend's Birthday.. This Butter Cream Frosting is best frosting to begin with. You just need Butter, Sugar and Milk.. Its very easy to prepare..

Here goes the recipe..

Ingredients:

Vanilla Pound Cake - 1

Sugar                       - 2 cups

Butter                       - 1 cup

Vanilla Essence       - 1.5 tsp

Cold Milk                - 4 tbsp

Red Food Color       - 1/2 tsp

Procedure: 

•  keep the vessel in which you are going to prepare frosting and beater  hook in fridge for atleast an hour.
• Powder sugar.
• After an hour take out vessel, hook and start whipping the Butter. And when its fluffy add Powdered sugar and vanilla Essence.
• Whisk well.. After some five minutes, add cold milk and start whisking again. 
• The frosting should be of free flowing consistency. If the frosting is too thick, add in 2 tbsp of cold milk or more. Adding milk is purely optional. Frosting should be easily spreadable. If the frosting is too thin, it won't stay on cakes. So be careful, while adding milk.
• Since i wanted to prepare Rose color frosting, i have added little Red Color
• Take the Vanilla Pound Cake in a plate. Cut the cake into two layers horizontally. Rotating the plate while cutting helps in correct partitioning of cake.
• Take a plate in which you are going to serve cake. Add frosting to the center. Place the bottom sponge layer to it. This is done to prevent the cake from moving
• Spread a good ½ inch layer of  frosting to it. 
• Now the second layer, keep it upside down .Take a big dollop of  frosting and then spread it on top as well on sides. Then make it smooth! If crumbs are seen, do a crumb coat.
• Keep the cake in freezer for 10 mins. 
• Now add the remaining cream to a piping bag fitted with a star nozzle. Pipe in circular motion to make rosettes.
• Freeze the cake for some time and serve after the frosting has been completely set.

Vanilla Pound Cake

Vanilla Pound Cake

Here is another easy cake recipe. This is the cake which you can do in minutes. This is one of the perfect cakes for beginners. Here is the recipe..

Ingredients:

Dry Ingredients:

All Purpose Flour.   - 1cup (Maida)
Baking Powder.      - 3/4 tsp

Salt                         - a pinch

Others:

Sugar.                    - little more than 1/2 cup
Cold Milk.               -1/4 cup
Egg.                       - 2
Butter.                    -1/2 cup
Vannila essence.    - 1/4 tsp

Procedure:

• Sieve all dry ingredients together. . Powder sugar.  Separate  egg yolks.
• Take a bowl. Add white yolk. Whisk for some time. When it becomes fluffy add half of the sugar. Continue whisking for 3-4 minutes till it become very fluffy.
• Take another bowl.. add yellow yolk.. whisk it until it become pale. After that add remaining sugar.. continue whisking till the sugar gets dissolved. .
• After the sugar gets dissolved, add Butter and continue whisking.
• Now add 1/3 rd of white mix to the yellow mix followed by flour. Mix it well with spatula. . Don't overbeat.. just rotate your hand with a spatula.Add cold milk and vannila essence. Stir the batter.
• Repeat the above process for another 2 times.
• Preheat oven to 180 degree celsius.
• Apply butter to cake pan. Dust it with flour. Remove the excess., add batter to pan. Bake it for 25-30 minutes. 
• Insert a toothpick in the cake. If it comes out clearly, your cake is ready!!!
  

  
  

  Quick Tips:

  
  

  1. The fluffiness of the cake depends on the time you beat egg.. so beat it well
  2. Eggs should be in room temperature. . So take  the egg out from fridge atleast before 30 minutes.
  3. And the bowl and the blender should be very clean. It shouldn't have any butter or fat. Otherwise egg white won't fluff.

Lemon Chiffon Cake With Lemon Butter Cream Frosting (With Step-Wise Pictures)

Lemon Chiffon Cake With Lemon Butter Cream Frosting

This is one of the perfect cakes for celebration. I have already posted on Lemon Chiffon Cake.. I used lemon butter cream frosting for this cake.  Here goes the recipe..

Lemon Chiffon Cake With Lemon Butter Cream Frosting

Ingredients:

Lemon Chiffon Cake

Butter                       - 1 cup

Lemon Zest              - 2 tbsp (Grated Lemon Peel)

Powdered Sugar       - 3.5 cups

Lemon Juice             - 3 tbsp 

Cold Milk                 - 2 tbsp (Optional)

Procedure:

•  keep the vessel in which you are going to prepare frosting and beater  hook in fridge for 4 - 6 hours.
• Keep the vessel in which you are going to whip the cream in a pot of ice and start the procedure.

• Whisk butter and lemon zest together.
• When its fluffy, add powdered sugar and lemon juice.
• Whisk it well , till it reaches free flowing consistency.
• If the frosting is too thick, add in 2 tbsp of cold milk or more. Adding milk is purely optional. Frosting should be easily spreadable. If the frosting is too thin, it won't stay on cakes. So be careful, while adding milk.
• Take the Lemon Chiffon Cake in a plate. Cut the cake into two layers horizontally. Rotating the plate while cutting helps in correct partitioning of cake.
• Take a plate in which you are going to serve cake. Add frosting to the center. Place the bottom sponge layer to it. This is done to prevent the cake from moving
• Spread a good ½ inch layer of  frosting to it. 

• Now the second layer, keep it upside down .Take a big dollop of  frosting and then spread it on top as well on sides. Then make it smooth! If crumbs are seen, do a crumb coat.

• Decorate as you wish.. I have added Rice Krispies..

• Keep the cake in Refrigerator. Serve the cake after the frosting has settled completely. 

Lemon Chiffon Cake (With step-Wise pictures)

Lemon Chiffon Cake   (No Butter Recipe)

Chiffon cake is a light airy cake which is traditionally prepared only with oil. This cake will stay soft even after a day. Here i am preparing Lemon Chiffon cake.. This cake won't be much sweeter. Lemon juice and lemon zest added to it gives the perfect tanginess to the cake. Here goes the recipe...

 

Ingredients:

All Purpose Flour ( Maida)                                - 1 cup

Baking Powder                                                  -  1.5 tsp

Salt                                                                    - 1/2 tsp

Powdered Sugar                                               - 1/3 cup + 1/3 cup

Vegetable Oil                                                     - Little less than 1/4 cup

Egg                                                                    -3

Water                                                                 - Little Less than 1/4 cup

Lemon Juice                                                       - 5 tsp

Lemon Zest                                                        - From 1 full lemon peel

Things Needed:

• Hand Blender
• Electric Oven
• Cake Pan

Procedure:

Sieve All purpose flour, Baking powder and salt together. . Powder sugar.  Separate yolks in eggs. Grate a full lemon to obtain lemon zest.

Take a bowl. Add white yolk. Whisk for some time. When it becomes fluffy add 1/3 of the sugar. Continue whisking for 3-4 minutes till it become very fluffy.

Take another bowl.. add yellow yolk.. whisk it. After some time add remaining  1/3 of sugar.. continue till the sugar gets dissolved. .

After the sugar dissolves add vegetable oil.

After whisking for some time, add water and lemon juice.

Whisk everything well..

After everything has blended, slowly add in the sieved flour.  Whisk until the flour has been blended well.

Add the lemon zest and whisk for 1 time.

Now add 1/3 rd of white mix to the yellow. Mix it well with spatula. . Don't overbeat.. just rotate your hand.

Repeat the above process for another 2 times.

Preheat oven to 180 degree celsius.

Apply butter to cake pan. Dust it with flour. Remove the excess., add batter to pan. Bake it for 25-30 minutes. 

And your cake is ready!!!

Quick Tips:

1. The fluffiness of the cake depends on the time you beat egg.. so beat it well
2. Eggs should be in room temperature. . So take  the egg out from fridge atleast before 30 minutes.
3. And the bowl and the blender should be very clean. It shouldn't have any butter or fat. Otherwise egg white won't fluff.

Simple chocolate cake

Simple Chocolate Cake

Its a very very simple cake.. A basic chocolate cake.. Doesn't any special skill for it.. Just mix everything in a bowl and bake it.. Best start for beginners!!! 

Today i helped my friend #Athiya for baking this cake.. She wanted to be very simple.. So we did only the sponge.. and  topped it with icing sugar..  If you want to bake a cake in no time, n if you are a first time baker, this would be the best option.

Ingredients:

Dry Ingredients:

All Purpose Flour ( Maida)                                - 1 cup

Sugar                                                                - 1 cup

Cocoa Powder                                                  - 1/3 cup

Baking Powder                                                  - 1/2 tsp

Baking Soda                                                      - 1/4 tsp

Wet Ingredients:

Butter                                                                  -  1/3 cup

Egg                                                                     - 2

Vannila Essence                                                 - 1/4 tsp

Milk                                                                      - 1/2 cup

Method:

1. Sieve well maida, cocoa powder, baking powder n baking soda. Powder sugar.
2. Beat Egg in a deep pan. 
3. Once it gets fluffy add butter and blend well..
4. Then add powdered sugar and vannila extract
5. To the above, add dry ingredients which we have sieved before in small quantities.
6. Atlast add  milk.  
7. Grease the 6 " or 7 " pan.
8. Pour the batter and bake in the preheated convection oven for 180 degree celsius..
9. .Bake for 15 - 20 minutes  Insert a toothpick in the cake. If it comes out clearly (ie no wet pieces of cake should come with it) , you can take the cake from oven.. Let it cool
10. After it cools down ,top with dusting sugar or do icing as you wish..

Mini Chocolate Croissants (with step-wise pictures and videos)

Mini Chocolate Croissants

This is my kid's favorite croissant... Its similar to usual butter croissant but has chocolate stuffing inside.. It differs only in the last two steps.. Here is the recipe!!

Ingredients: (Yields 64 mini croissants)

All Purpose Flour ( Maida)      - 3 and 3/4 cups

Cold Milk                                 - 1 cup

Boiling Water                           - 1/2 cup

Yeast                                         - 1 tbsp

Sugar                                         - 1/4 cup

Salt                                            - 1 tsp

Butter                                        - 1 cup and 2 tbsp

Egg                                            - 1

Cooking Dark Chocolate           - 1 tsp

Procedure:

Take Butter from Refrigerator and keep it out.

Add Cold milk and Boiling water in  a bowl.. Add sugar and dry yeast to it.. Blend it well and leave for 5 minutes.

After 5 minutes, add in sieved flour and salt.. Knead well.. The dough will be sticky only..

Wrap it in cling wrap in  rectangle shape  and keep it in fridge for 1 hour..

Now take butter and grate it. Place it in a shape of small rectangle in a cling wrap.. Keep it also in fridge..

Take out the fridge after 1 hour.. See how the dough looks like!!! The yeast effect!!

Add flour to the surface.. and roll out the dough using a rolling pin.. Add flour for easy rolling.. Roll out side wards.. After you roll, the dough should look like below.

Now lets learn about two techniques.. ' Fold' and 'Roll'

Following video explains what is 'Fold'

'Roll' is  Nothing but, rolling out the dough.. similar to rolling a chapathi dough.

Okay!! Learnt the techniques!!
Take out the Butter and keep the butter in the rolled out dough and do the 'wrap'..

Seal the dough ends so that butter doesn't come out..

Now do 'Roll' and again 'wrap'..

Place the wrapped dough in a cling wrap and keep it in fridge for 1 hour..

After 1 hour, take out the dough.. Do the 'Roll' and then 'wrap' .. Place the wrapped dough  in cling wrap and keep it in fridge for 1 hour..

Repeat the above step for 3 more times.. After complete three turns the dough looks like below..

Cut the dough in to 4 equal parts..

wrap each separately in cling wrap and keep it in fridge for 8-10 hours..

Now the dough is ready!!!

Take 1 portion of the dough after 8-10 hours from the fridge and roll it again.. Cut into 8 squares as below..

Cut each square in diagonal resulting in 16 triangles..

Keep triangles in fridge.. Take out 1 at a time..
Place the triangle in upward direction and slightly extend it all sides.

Slit a little in the bottom with a knife.

Chop cooking chocolate.. Place the chopped chocolate in the dough

and roll out like in the video follows..

Place it on a greased baking paper and keep it in a cool place for 2- 3 hours..

After 2-3 hours,  Beat an egg and grease the croissants with the help of a pastry brush.. Throw some Sesame seeds...

Pre-heat oven to 220 degree celsius..
When you are placing the baking tray, reduce the temperature to 200 degree celsius.
After 10 minutes, reduce temperature to 180 degree celsius. Bake it for 10 minutes..
Enjoy freshly baked croissants!!!

I baked only very few croissants.. I froze remaining shaped - up croissants.. These frozen croissants stay fresh for even 3 months.. You need to take it out from freezer and keep in the normal chilling compartment for at-least 10 hours ahead of the time you want to bake it.. Thats it!!

And i used only one quarter of the dough.. Froze remaining dough too so that i can use dough  after some time...

Quick Tips:

• Milk should be cold only..
• Butter should have been outside for only 20 -30 minutes for easy grating..
• Use flour for rolling..