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
Powdered Sugar - 1 cup
Butter - 1/2 cup
Cold Milk - 2 tbsp
Vannila essence - 1/2 tsp (Optional)
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:
- 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.
- Beat Egg in a deep pan.
- Once it gets fluffy add butter and blend well..
- 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.
- To the above, add dry ingredients which we have sieved before in small quantities and mix them well with a spatula
- 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.
- Grease the 6 " or 7 " pan.
- Pour the batter and bake in the preheated convection oven for 180 degree celsius..
- .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.
- 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
