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..

White Forest Cake

White Forest Cake at home?? yes you can easily prepare this amazing recipe at home.. I have given a very detailed recipe so that even a beginner can prepare this cake easily. Over to the recipe..

Ingredients:

For sponge  base:

Dry Ingredients:

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

Salt                         - a pinch

Others:

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

For Icing and Filling:

Whipping Cream                          - 550 -600 ml

Powdered Sugar                          - 5 tbsp

Canned Red Cherries                  -  1/4 cup

Syrup from cherry tin                    - 1/4 cup 

For Decoration:

Whole Red cherries                      - 8 - 10

White Chocolate Gratings              - As required

Alternative ingredients:

If you are in India, you would be facing problem finding canned cherries and whipping cream. Click here for alternatives for Canned Cherries. Chop cherries. Whipping Cream can be easily prepared at home with Fresh Cream. Click here for home made Whipping Cream. You can also use usual sugar syrup instead of cherry syrup.  For sugar syrup take 4 tbsp sugar in a pan.Add enough water just to soak it. You will probably need 2 tbsp of water. .Cook in a medium flame till sugar dissolves.

Things Needed:

1.Convection Oven.
2.Cake Blender
3.Cake Pan

Method:

For Sponge:

1. Sieve well  All purpose flour, baking powder n salt.
2.  Separate  egg yolks.
3. 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.
4. Take another bowl.. add yellow yolk.. whisk it until it become pale. After that add remaining sugar.. continue whisking till the sugar gets dissolved. .
5. After the sugar gets dissolved, add Butter and continue whisking.
6. 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.
7. Add cold milk and vannila essence. Stir the batter.
8. Repeat the above process for another 2 times.
9. Preheat oven to 180 degree celsius.
10. Apply butter to cake pan. Dust it with flour. Remove the excess., add batter to pan. Bake it for 25-30 minutes. Let the cake cool.
11. Place the cake in a plate. Cut the cake into three layers horizontally. Rotating the plate while cutting helps in correct partitioning of cake.
12. Grate the white chocolate using a peeler and keep it aside. Just take chocolate from fridge only when you are about to grate it. This helps in easy grating of chocolates.

For Whipping Cream Frosting:

• Take a bowl. Add Whipping Cream to it. Beat it for some time until it doubles in its quantity. Now add powdered sugar to it. Beat it till cream reaches needed consistency. When you take whipping cream  in a spoon, it shouldn't fall down. That is the needed consistency. Your frosting is now ready. 
•  keep the vessel in which you are going to prepare frosting and beater  hook in fridge for at-least an hour. This helps to prepare frosting easily.

Assembling:

1. Take a plate in which you are going to serve cake. Add whipping cream to the center. Place the bottom sponge layer to it. This is done to prevent the cake from moving
2. Spread 3-4 tbsp of Cherry syrup or sugar  syrup to it. Spread a good ½ inch layer of  whipping cream to it. Then some chopped cherries. Now the middle layer, syrup, cream and cherries
3. Now the final layer, keep it upside down and then spread syrup!Take a big dollop of  cream and then spread it on top as well on sides. Then make it smooth! If crumbs are seen, do a crumb coat.
4. Keep the cake in fridge for 10 mins. 
5. Now add the remaining cream to a piping bag fitted with a star nozzle. Pipe with circular motion on top which makes rosettes. ( you can even use ketchup bottle if you could not find piping bag in India)
6. Sprinkle chocolate shavings all over sides and top.
7. Place a cherry on the top of each rosette.
8. Your interesting Cake is ready

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

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..

Tutti - Frutti Cake ( with step-wise pictures)

Tutti - Frutti Cake

Its one of the favourite cakes for kids.. this can be easily prepared. . It took only 10 minutes to prepare the cake batter.

Ingredients:

Dry Ingredients:

All Purpose Flour (Maida)      - 1 cup
Sugar                                  - Little less than 3/4 cup
Baking Powder.                    - 1 tsp
Baking Soda.                       - 1/2 tsp

Others:

Tutti-Frutti.                           - 1/4 cup
Butter                                  - 1 tbsp
Cold Milk.                             - 1/4cup
Egg                                     - 1

Procedure:

Sieve all the dry ingredients and keep it aside. Powder sugar. Take a bowl. Add  butter and sugar. Whisk it well. It will look like bread crumbs now

To the bowl add egg.. beat it well. 

Add sieved flour in small instances. Add cold milk and vannila essence. whisk it well.

Spray little flour to Tutti - Frutti and mix well. 

Add it to batter.. don't whisk it. Just fold it using a   spatula. 

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. 

Your cake is ready..