Tag Archives: cake recipe

Hummingbird Cake

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Hummingbird is a banana-pineapple -spice cake which tastes a cross between banana and carrot cake !!! And It is a typicall Southern recipe . The recipe was first published in the magazine Southern Living by Mrs. L.H. Wiggin in 1978 February issue and became the most requested recipe ever since !!!

The cake is believed to name Hummingbird being it a very sweet cake just like to attract sweetlovers like the Hummingbirds !!!

Well I did a little modification from the original recipe and made it in a bundt pan . Instead of cream cheese frosting I used my favorite cream cheese glaze . Yum !!!

Ingredients :

2 eggs , room temperature
1 and 1/2 cup of all purpose flour
1/3 rd cup oil + 1/4th cup melted and cooled softened butter ( melt the butter then cool it again until forms softened butter)
3/4 th cup sugar
3/4 th tea spoon baking soda
1/2 tea spoon nutmeg
1/2 tea spoon cinnamon powder
1 tea spoon vanilla essence
1 large banana , mashed
1/3 rd cup canned crushed pineapple
1/2 cup chopped walnut/ pecan
1/4 th cup syrup from the canned pineapple

For Cream cheese glaze :

4 oz or half package of cream cheese
1/2 cup powdered sugar
1 tea spoon vanilla essence
3- 4 tbl spoon milk or evaporated milk

Procedure :

1. Pre-heat the oven to 350 FH .

2.Blend mashed banana and crushed piapple together . Set aside . Now Blend the oil . butter , sugar , egg together . Add the blended banana and pieapple , Add the vanilla essence and syurp , mix .

3. Sieve flour , baking soda together . Mix the nutmeg and cinnamon powder . Now fold in with the wet mixture in three batches . Lastly fold in the chopped pecans .

4. Pour on a bundt pan, tap for few minutes and bake immediately for about 30 minutes or until if toothpick inserted comes out clean .

5. Cool down the cake completele before you pour the glaze on it . Now beat the softened cream cheese and sugar together until creamy add the milk . beat in .
Pour over the cake .

Enjoy !!!

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Rainbow Cake

Rainbow Cake

Rainbow Cake

Rainbow Cake can be made in two differet ways . One is the classic method , where you bake seven different colors of sponge cakes separately and then assemble them with frosting . The other is swirl or zebra cake method !! I used this method but the cake I prepared is the sponge one !! Ideal for kid’s birthday !!! Believe me , so easy to make but the happiness you will experience among the kids is priceless !!!

Ingredients :

4 eggs
1/2 cup all purpose flour + 1 tbl spoon corn starch or cornflour
1/2 cup of caster sugar ( powdered sugar)
Food colors ( yellow , orange , red , green)
Vanilla essence

I made three 6″ small cakes to make the whole cake . If you want you can double up the amount .

For Frosting :

2 stick or 1 cup of butter ( softened)
3/4 th cup icing sugar
Vanilla essence , few drops
1 tbl spoon of milk ( if needed)

Other ingredients :

Fruit juice or Sprite for soaking the cake .

Procedure :

1. Pre-heat the oven to 375 Fh and grease 2 same sized pan with oil .

2. Sieve the flour and corn starch .

3.Separate the egg yolks from white . Careful , there should be no single bit of yolk to the whites . The whites should be kept and beat in a dry , non-greasy bowl . If any trace of oil , yolk or water is in the bowl of egg whites , no meringue will form .
Now beat the whites with electric hand beater until reaches the firm peak stage , that your whites are fairly firm and holds the beater without falling from it . Add half of the sugar, slowly and continue beating until reaches the stiff peak stage,that is when you turn over the bowl the meringue will not fall from the bowl . Don’t add the sugar at a time , slowly add and beat .

4. Beat the yolks with remaining sugar until light and fluffy . It will get little thick too . Now mix it with the egg white mix and beat slowly until incorporated well , add few drops of vanilla .

5. Now fold in the flour with egg mixture in three bathes . Don’t add the flour at a time . Fold in clock wise motion until mixed well . Now separate the batter evenly into 4 bowls . Mix the colors .

6. Now the fun part . Assembling the cake batter in a baking pan . Take any colored batter and scoop into the middle of the pan . That will spred on it’s own . Now scoop same amount of another color of batter just in the middle of the previous batter . Keep continue with other batters . Prepare 2 cake pans like this .

7. bake immediately in the pre-heated oven for 15 minutes or until if toothpick inserted comes out clean . Don’t over bake . Cool in a wire rack .

8. When cooled down a bit but still little warm soak the cake into the fruit juice or sprite , that would help the cake to be moist as sponge cakes tend to be dried out soon . How to soak ? very easy , just like the wheel , go on rolling round and round in the juice to keep the sides of the cake moist , then soak the bottom and top into the juice . You will see , the cake will take good amount of juice . It is the characteristics of a good sponge . If your sponge is a good one , it will definitely absorb good amount of juice without making it soggy . This would help the sponge to be very moist ,even after keeping the cake in the fridge . But careful , don’t use too much juice to soak it . Just enough to keep it moist . Now cool completely before you apply frosting .

For Frosting :

Use softened but not melting butters !! Beat the butter until creamy , add icing sugar slowly and beat . Use few drops of vanilla essence . Now Divide the batter and add food colors of your choice . Decorate the cake .

Assembling the cake :

Don’t try to layer the cake by cutting them in halves . You won’t get the effect then . So take one cake , apply some frosting and put the other cake on it and cover the whole cake with frosting .

Tips For frosting the cake :

1. The cakes should be completely cooled at the time of frosting .

2. Before you start cover the cake with frosting , lightly brush the cake to get rid of any crumbs . Now thinly frost with the cream . This is called crumb coat . Now put it in the refrigerator for at least 1 hour to set . Now apply the final coating , that would help smooth frosting all over the cake without any crumbs . 🙂

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Chocolate Malt cake

Chocolate Malt cake

Chocolate Malt cake

This cake is a must try …. Do try the recipe , very simple yet too elegant to look at and the taste is simply heavenly !!!

Ingredients :

3 eggs , room temperature
1 cup of caster or powdered sugar
2/3 rd cup vegetable oil + 1/4 th cup butter(room temperature)
1/3 rd cup + 1 tbl spoon , heaped , sour cream
3/4 th cup all purpose flour + 1 tbl spoon corn starch
1/4 th cup malt powder ( you can use Ovaltine or any other malt drink powder)
3 tbl spoon good quality Cocoa powder
1/4 th cup chocolate chips , melted in 1/4 th cup of heavy cream
1 tea spoon vanilla essence
1 tea spoon baking powder
1/4 th tea spoon baking soda

For frosting :

2 stick / 8 oz ( 1 cup) of butter
4 oz / half cup cream cheese
1/4 th cup chocolate chips melted in 1/4 th cup cream
2 tbl spoon cocoa powder
2 tbl spoon malt powder
1/2 cup icing sugar
1 tea spoon vanilla essence

To moist the cake layers:

Milk
Chocolate syrup

Other ingredients for decoration:

Chopped chocolate , malted milk balls and nuts

Procedure:

1. Grease and line two 7″ sandwich pans ( pans of same size ) with parchment paper. Pre-heat the oven to 350 FH .

2. Sieve flour , cornstarch , cocoa powder, malt powder, baking powder and baking soda together .

3. Now separate the egg yolks and and egg whites . Beat the egg whites until stiff , that is the beaten whites does not fall from the beater . That is what we call meringue . Now add the egg yolks one at a time and beat well .

4. Beat the oil, butter and sugar until light and fluffy and looks like cream . Add the melted chocolate in it . You can melt the chocolate with heavy cream following double boiler method or just microwave for 30-40 seconds . Then stir in the spoon to melt them completely . The chips will soften if yo u microwave , you have to melt it with the spoon . Add the egg mixture .Beat until incorporated . Add the sour cream and beat until incorporated .

5. Now fold in the flour mixture to the cream mixture in three bathes . Don’t try to put all the flour mixture at once.

6. Pour in the prepared pan evenly and tap the pans few times to release any air bubble. Cover the pans with aluminium foil tent , little higher than the pan , so that when the cake rises , it does not touch the foil tent . This foil tent is to ensure even baking , smooth , even surface and to prevent the crust over the cakes . Bake immediately in a preheated oven for 25- 30 minutes or until a tooth pick inserted comes out clean . The baking time may vary depending on the oven and power system .

7. After taking out from the oven cool the cakes completely . Moist them with milk and chocolate syrup . Now spread the frosting over one cake and cover it with the other cake . Spread frosting over it and cover the whole cake with frosting . Refrigerate for a while until the cream setss. Now add the chopped chocolate and nuts around the cake over the frosting .

Frosting:

Every ingredients should be of room temperature .
Cream the butter and cream cheese . Add the cocoa powder and malt powder , beat .Add the melted chocolate, beat . Add the icing sugar and beat again.

Tips:

If you don’t have same sized pans . Then don’t mix the baking powder and baking soda with the flour . Divide the batter and divide the bakingpowder and baking soda . Take half of the batter and mix half of the baking powder and baking soda required for the whole recipe . Now bake it immediately . After one cake is baked , take the other half of the remaining batter and mix the remaining baking powder and soda in it and bake .

Make sure the cake pan is completely cooled down before you bake the second batch . 🙂

Fish loaf

Fish loaf

Fish loaf

I love baking cakes and I love fish too . So how about something like savory cake or like meatloaf!!! I already have Tuna loaf recipe in my blog . You can take a look on that recipe too . Here’s the link of Tuna loaf recipe ,https://khadizaskitchen.com/2013/01/22/tuna-loaf/ . But this fish loaf recipe is completely different from the Tuna loaf recipe . I used Rohu fish , you can use any big fish . 🙂 The whole process has three parts . The first part involves boiling the fish pieces with little spice then debone them . Next step involves baking as a loaf and the third and final part is shallow frying in butter or oil . It tastes awesome . 🙂

Ingredients :

8/9 big pieces of Rohu Fish , boiled with 2 tea spoon of ginger-garlic paste , salt and 1 bayleaf
1 medium potato, boiled and mashed
2 eggs
3 tbl spoon of sour cream
2 tbl spoon of heavy cream
2 tbl spoon of ghee
1 ta spoon of kabab masala
3 tbl spoon of Fried onion or breshta
1/2 cup of chopped spinach
2 tbl spoon of chopped cilantro
1 tea spoon of white pepper powder
1 tbl spoon of chopped green chilies
Salt to taste

Procedure:

1. Debone the boiled fish pieces and take out the flesh . Don’t take the skin . While boiling , don’t put too much water . Water releases from the fish too . so don’t boil with excess water.

2. Pre-heat the oven to 350 FH and grease and line a loaf pan with parchment / wax paper .

3.In a food processor combine all the ingredients and blend until incorporated .

4. Put the fish into the pan , rub some oil over it and bake for 50 minutes . Now broil another 10/ 15 minutes or until you get the golden brown color on the top . Broil at 400 FH .

5. Now let it cool completely . Otherwise you may find difficulty in slicing . Slice and you can preserve it in fridge until you are ready for the final step .

6. Shallow fry in butter or oil just like you fry fishes . One thing to be noted shallow frying here doesn’t mean too little oil . 🙂

Enjoy with Pulao , biriyani or any fried rice or just as it is . 🙂

Cream Cheese Pound Cake

Cream Cheese Pound Cake

Cream Cheese Pound Cake

Cream cheese pound cake is undoubtedly the best flavored , moist pound cake , I ever baked . It has a golden crust , which is bit crisp the day you bake with contrast the soft but dense and moist inside . Mmmmmm just can’t describe as good as it is !!!As you store it , the crust softens . Both being tremendous in flavor . This is a very flavorful and rich cake containing the flavors of butter and cream cheese . The original recipe calls for 6 eggs , I just cut down it to half and still it’s a pretty large cake .

Ingredients:

3 eggs , room temperature
4 oz or half of 1 package of cream cheese , room temperature
3/4 th cup of butter, room temperature
1 and 1/2 cup of sugar , powdered
1 and 1/2 cup of flour
1/2 ( half ) teaspoon baking powder
1/4 th teaspoon baking soda
2 tea spoon of orange or lemon zest ( optional)
1 tea spoon vanilla essence
A pinch of salt , if unsalted butter is used

Procedure:

1. Preheat the oven to 350 FH and grease the bundt pan well . Though pre-heated at 350 FH , the cake will be baked at 325 FH.

2. In a bowl, sift together the flour, baking powder, baking soda and salt .

3. With electric mixer or hand beater , beat the cream cheese and butter until softened . Now add sugar gradually and keep beating until light and fluffy . Add the lemon or orange zest and vanilla essence . Add in the eggs , one at a time . Now after adding egg, don’t beat too much just enough to incorporate the eggs into the cream mixture .

4. Now Add the flour mixture in three additions and just fold in gently . Don’t beat or over mix . Pour the batter into the prepared cake pan and tap for few times . Now immediately place it into the pre-heated oven . Reduce the temperature from 350 to 325 FH and bake for 40-45 minutes or until a toothpick inserted comes out clean . The time may vary depending on the oven .

Orange Marmalade Cake

Orange Marmalade Cake

Orange Marmalade Cake

Winter , the season of baking . Winter , the season of orange !!!! What can be better in a chilly winter evening , sipping a hot cup of coffee with bites of heavenly orange marmalade cake!!!! Though I know two or three very nice orange marmalade cake recipes , but sometimes the worm in my head drive me crazy to experiment with new and old ingredients again and again . This is another experimented outcome being it exclusively my own recipe . The condensed milk , evaporated milk along with orange juice ,made it richer , softer and incredibly moist . A must try !!!!

Ingredients:

2 eggs ( room temperature)
1 and 1/4 th cup of all purpose flour
2 tbl spoon cornstarch/ cornflour
1/4 th tea spoon baking soda ( little more than 1/4 th tea spoon)
1/2 tea spoon baking powder
1/4 th cup vegetable shortening + margarine
1/4 th cup vegetable oil
1/4 th cup Condensed milk
1/4 th cup evaporated milk ( if u don’t have evaporated milk , take 1/4 th cup milk and add 2 tbl spoon powder milk in it )
2/3 rd cup of powdered sugar
1/4 th cup of fresh Orange Juice
1/4 th cup of orange marmalade

For Garnishing / glaze :

1/3 rd cup of orange marmalade
2 tbl spoon of icing sugar
2 tbl spoon of orange juice
Candied orange peel

Procedure:

1. Pre-heat the oven to 325 FH or 170 centigrade . Grease the pan and line with parchment paper .

2. Sieve the flour , cornstarch , baking soda and baking powder together .

3. Beat sugar , shortening , margarine and vegetable oil until light and fluffy with the electric hand beater . The more lighter and fluffy is this , the softer is the cake . Start with low speed then gradually increase the speed . Add in the eggs , one at a time . Don’t over beat . If you over beat the eggs with the sugar -butter/ margarine/ oil cream , it will become runny and will ruin the texture of the cake . After beating with the eggs , the mixture should be thick . Over-beating will cause it to be runny .

4. Add the marmalade and beat few seconds .

5. Fold in the flour mixture with the cream mixture in three batches alternately with the milk and orange juice , starting with flour and ending with flour . That is , add some of flour first , then milk , then again flour and then juice , then again flour . And fold in gently . Don’t overmix, that would make the cake tight .

6. Pour it in the prepared cake pans , just up to half of the length of the pan ( so that it can rise properly ) , tap the pan few times , cover with aluminium foil like tent ( that would help , even , flat surface without darkening) and bake immediately for 50 minutes or until done . The baking time may vary depending on the oven and pan size . After 30 minutes , remove the foil and check , you will get the idea . Don’t over bake .

7. I baked two cakes with two topping , for one of them , I take it out when almost done and pour some marmalade , whisked with little orange juice over the cake , while it’s still on the pan and again transfer it to oven and bake for another 5 minutes .

8. For the another one , I whisked marmalade , icing sugar and little orange juice and pour it over the cake after taking it out from oven and releasing from the cake pan . Garnish the both cakes with candied orange peel , if you wish.

Notes:

1. Always remember , the temperature is very important in baking cakes . And depending on the ingredients , it may vary . Like cakes like fruit cake or where citrus ingredients are used , it should be baked in low temperature . 325 FH is perfect . One of the reasons being not to taste bitter for using high temperature .

2. Many asked me , how to ensure even baking and smooth , flat top of the cake . The trick I know is to cover them with foil like a tent ( the foil should be little high than the length of the pan , so that the cake doesn’t touch the foil after rising) and bake for half of the baking time or until the cake rises . With this trick , another thing should be followed , that is to tap the pan few times from a little high to release the air bubble and then make an aluminium tent like the pic below and you will see the wonder . Low temperature also ensures even and flat surface .

Look at my smooth surfaced cake!! No crack , no uneven browning!!! isn’t it wonderful!!! Alhamdulillah !! 🙂

3. The reason behind I used vegetable shortening and margarine instead of butter along with vegetable oil is , vegetable oil makes the moistest cake undoubtedly . Vegetable shortening and margarine are solid like butter , though flavorless . Butter has it’s own strong flavor . To keep the orange flavor intact , I chose not to use butter . Moreover margarine also makes cakes moist and help rising fast . They both keep cakes softer for a longer period . Shortening is also responsible for bit coarse texture . I really didn’t want too much light and airy tea cake for this recipe . So wanted to balance with the proportionate use of these three fats . 🙂

Ovaltine fruit cake

Ovaltine fruit cake

Ovaltine fruit cake

So many times I longed for deshi bakery style ovaltine fruit cake !! So many times I missed that heavy , little chewy , ovaltine flavored cake!!! So wanted to give a try at home . I know in the bakeries , they use large quantity of ingredients and at the same time some of the secret ingredients like glucose syrup , golden syrup to make them so delightful . But yes , what I can do , knowing the fact , it won’t have exactly 100% the same flavor like that of Anondo or Yusuf bakery of my own city Dhaka , I can try my best to reach as near as possible . 😀

Before I proceed to the recipe , few things I’d really love to share ;

# The flavor of the cakes get better with time . You will love the cake most the next day after you baked the cake . 😀 But you have to keep them in an air tight container , or else they will dry out .so try not to cut and consume right away for better taste . 😀 Try at least after 4/5 hours . Though it tastes great right after baking too .

# These fruit cake batter should be thick , or else the fruits will sink on the bottom . So the batter is heavier than regular plain cake.

Ingredients :

3 eggs , room temperature
3/4 th cup of sugar, powdered ( 1/2 a cup of brown sugar + 1/4 th cup of white sugar)*
1/4 th cup + 2 tbl spoon butter ( softened, room temperature) + 1/2 ( half) a cup vegetable oil
1 and 1/4 th cup of all purpose flour + 1 tbl spoon
1/4 th cup of Ovaltine
2 tbl spoon Cocoa Powder
2 tbl spoon powder milk
2 tbl spoon of honey
1/2 tea spoon Baking powder
1/4 th tea spoon baking soda
1 teaspoon vanilla essence
1/2 cup of dried and candied fruits

Procedure :

1. Pre-heat the oven to 325 FH for at least 20 minutes . Grease and line the loaf pan with parchment or butter paper .

3. Sieve the flour along with baking powder, baking soda , cocoa powder and ovaltine, mix powder milk with it . Take one fourth cup of flour from it and coat the dried nuts and candied and dried fruits with it . Now mix them with the remaining flour . It will help the fruits not to sink on the bottom .

4. Beat brown sugar , sugar , butter , oil together until light , creamy and fluffy . Add egg , one at a time and beat well . Now add the Add the vanilla essence .

5. Add flour mixture to the egg mixture , in three batches , don’t add the flour all at a time . Fold it with light hand in clock wise motion with a spatula . Over mixing can ruin your cake . Add the honey in it . Unlike other cake batter , this batter is heavy .

6. Pour the batter in the cake pan. Tap for few times. cover the cake pan with aluminium foil like a tent . The pic is given in the note section . The moisture locked in it will help even rising and also help to prevent to be colored too early. Remove the tent after 25/ 30 minutes later or when the cake has already risen.
Bake immediately at 325 fh in a preheated oven for 45- 50 minutes or if toothpick inserted come out clean. . It may take a little longer too , depending on the oven . It took me around 50 minutes to get it done . Don’t over bake .

Notes:

1. Try to powder the white and brown sugar before you start beating them with butter-oil . The moisture , while beating the sugar with butter is need can be acquired easily if the sugars are powdered. Not only for this recipe , try this in other cake recipes too . You will see the wonder , light and fluffy within a very shorter period of time .

2. if you don’t have brown sugar at home , substitute with jaggery/ akher gur. Ground the jaggery fine and use .

3. Always use room temperature eggs , butter to get the maximum result .

4. The temperature and timing of oven is very important in this type of fruit cake , since candied fruits are used , it may take little longer to get done . You have to bake the cake at low temperature so that the fruits inside should not taste bitter .

5. Many a time we see the surface of our cake crack or doesn’t rise evenly . Most of the times , the center rise too high than the other parts and crack . For the smooth flat top of the cake , I’d love to share two secrets ;

# Tap the cake pan with batter few times on the counter top , before putting them in the oven .
# Not only tapping , another thing is necessary , cover the cake pan with aluminium foil like a tent like the pic below . The moisture locked in it will help even rising and also help to prevent to be colored too early . Remove the tent after 25/ 30 minutes later or when the cake has already risen . Also the temperature is very important , if the cake is baked at high temperature , the center will rise more than other parts . So the aluminium foil helps direct heating or excess heating . 🙂

There is no batter in the cake pan . 😛 I forgot to take picture while baking . So took a pic later just for demonstration .. 😀

6. For the nuts and raisins over the top of the cake , toss the sliced almond , pistachio and walnut with flour ( don’t add raisins, though I used , they get little burnt ) and then add it on the top when you are removing the aluminium foil tent over the loaf pan . Don’t take out the pan completely from the oven . Your cake may sink . This part is little tricky , if you are not careful , you might burn your hand badly . This little trick I learnt from my beloved sister Tahsin Rahman . 😀

7. Don’t cut the cake immediately . Let it cool completely and then slice them . The cake tastes better with time . I found it more flavorful the next day ( after 10-12 hours )after I baked it . But you have to keep the cake in an air tight container .

Jam Roll / Swiss Jam Roll / Jelly Roll

Jam Roll / Swiss Jam Roll / Jelly Roll

Jam Roll / Swiss Jam Roll / Jelly Roll

I love making Swiss Rolls !! Believe me , they are the most fun type of cake to make . As I told earlier , it just needs few techniques to be perfect . I’m definitely going to share those technique . 🙂 You just need very few ingredients to make it . The cake needs only flour , sugar and egg . yes , few drops of vanilla essence too . And for the filling use cream , jam , fruits whatever you like . But for jam roll , it is only jam .

Ingredients:

3 eggs ( room temperature)
1/3 rd cup of all purpose flour + 2 teaspoon ( level) cornstarch/ corn flour
1/3 rd cup of caster/ powdered sugar
1 tea spoon of vanilla essence

Other ingredients:

Jam , beaten

You need 1 kitchen towel , damp with water and squeeze the water out . You also need a butter paper larger than your pan , dusted with powdered sugar to fold the cake .

Procedure:

1. Pre heat the oven to 375 FH or 190 Centigrade for 20 minutes .

2.Grease a thin pan , usually called jelly roll pan and line with parchment or butter or wax paper . Use rectangular or square pans . The edges of the pan should not be high .

3. Beat the eggs with electric hand mixer/ beater very well at maximum speed , until triple in volume or becomes very stiff and thick . It should be like , when you take the beater out from the batter , it doesn’t drop . Don’t add the sugar while beating the egg . Beat the eggs first . Beating the eggs is very important for Swiss roll . For the perfect texture , many separates the egg yolk and egg white . But you can achieve the same result beating the whole egg well . It took me almost 9-10 minutes to get the right consistency . The eggs should be of room temperature ,otherwise the volume won’t be that much . So beat the eggs until they are triple in volume , are foamy and stiff . When you will see , the mixture doesn’t falls off from the beater , it means you have the right texture .
It should look like this ; the egg is so stiff , it’s not even falling off from the beater;

4. Now beat with sugar , until it dissolves . Another 2/3 minutes, add the vanilla essence .

5. Sieve the flour and cornflour/ cornstarch together . Now fold in with the egg-sugar mixture with a spatula in three batches . Always fold in clock wise motion, that will ensure even mixing . Pour in the pan and immediately transfer it to the pre-heated oven and bake for only 10-12 minutes . Don’t over bake . Check after 10 minutes . it took me 10 minutes .
Always remember while pouring them in the pan , don’t make it a heavy , thick cake . Thick cake will break apart while rolling out . So it should always be a thin layer of batter . But yes not too thin 🙂

6. While the cake is baking, sprinkle some powdered sugar over a butter paper larger than your cake pan and get one damp kitchen towel ready . The damp towel will help to retain the moisture and the butter paper dusted with powdered sugar will do the same after rolling it out .

7.Once the cake is baked, immediately turn it over on the tea towel. Peel off the parchment/ butter paper and immediately roll cake into the tea towel while it is still warm . Do it quickly . If you hesitate to roll out or take time , it may break apart . If you don’t roll it now , if the cakes cool down the cake will tend to break apart while trying it to roll .
Now place it on the powdered sugar dusted butter paper, sprinkle some powdered sugar over the cake and roll again . Let it cool compeletly and then keep it in the fridger for 20- 30 minutes , before you spread the jam and cream.

8. Now spread the jam . The jam should be beaten . And always use jam, not jelly .Roll out . Keep it in the refrigerator , before you cut it into pieces .

Notes:

1. Whipping or beating the eggs is very important . Keep beating the eggs with electric hand beater or mixer at high speed until triples in volume and stiff . The mixture should not be runny , so when you takes your beater off the mixture , it should be stiff; should not be runny . Whipping of egg is important , because it produces a more flexible sponge cake that doesn’t crack when rolled. For this reason , to ensure more , some whip the egg whites and egg yolk separately . But if you beat the whole eggs well , that’s good enough.

2. Always use room temperature eggs to get the more volume .

3. Don’t beat the eggs and sugar together . Add sugar after your eggs are beaten thick , when it has reached triple in volume and becomes stiff . If you add the sugar , from the very beginning , the egg won’t rise that much and won’t get that stiff the way we want .

4. I don’t use baking powder or any other leavening agent in Swiss cake , though some people does . But it always seems risky to me , because if the cake rises too much it may crack or break apart while folding it .

5. Pan size really matters . Use a pan , that doesn’t have the higher edges . If the cake is too thick , the cake will break apart while folding . So lay a thin layer of batter on the pan , but not too thin . You have to remember the cake won’t rise that much . So keep it in mind pour your batter on to the pan.

6. Don’t over bake and sponge cakes are usually baked on high temperature than the usual ones . I prefer 375FH or 190 centigrade . Just bake for 10-12 minutes . Check after 10 minutes , if the toothpick inserted come clean , it’s ready .

7 . Prepare a damp towel and a butter paper dusted with powdered sugar , a little larger than the pan to fold the cake . Damp towel and powdered sugar would help to retain the moisture .

8. Roll immediately while it is still hot . Do it quickly .

9. After spreading jam and cream and folding , don’t try to cut the cake immediately . Try to set it in the refrigerator for at least 1 hour .

Easy Choco Swiss Roll / Roulade

Easy Choco Swiss Roll / Roulade

Swiss roll always seemed to be the hardest type of cake to make . Many complained of cracking and breaking apart at the time of rolling out , while some complains about it’s drying out too soon . But I tell you this is not hard at all , if you just follow some simple technique . 🙂 Many of you email me or personally inbox me saying that , you are afraid of trying many recipes as a beginner , just because you don’t want to waste .I’d love to take the opportunity to say that my priority while cooking has always been the budget and affordability of the ingredients . I am always concerned about the mass , the ingredients should be affordable to every one . So I never use cake flour or ready made cake mix to make any cake , not even the self rising flour or even if I make something with the ingredients that may not be found every where , I do mention the substitutes . 🙂

Many of you don’t want to try Swiss roll as many recipe requires 6/8 / 10 eggs lest it should be wasted . I understand as a beginner it’s better to try with small quantity . This recipe only requires 3 eggs and you will get 7-8 large pieces after cutting it into pieces . 🙂

Ingredients:

3 eggs ( room temperature)
1/4 th cup of all purpose flour + 1 tbl spoon, heaped
2 tbl spoon good quality Cocoa powder ( heaped)
1/3 rd cup caster sugar ( powdered sugar)
1 tea spoon of vanilla essence

For the cream:

4 tbl spoon Butter
4 tbl spoon Cream cheese
12 tbl spoon of Icing/ powdered sugar
Few drops of vanilla essence

Other ingredients:

Any jam of your choice , Strawberry , apricot , raspberry .

Easy Choco Swiss Roll / Roulade

Procedure:

1. Pre heat the oven to 375 FH or 190 Centigrade for 20 minutes .

2.Grease a thin pan , usually called jelly roll pan and line with parchment or butter or wax paper . Use rectangular or square pans . The edges of the pan should not be high .

3.Beat the eggs with electric hand beater until triples in volume and becomes very stiff . Don’t add the sugar while beating the egg . Beat the eggs first . Beating the eggs is very important for Swiss roll . For the perfect texture , many separates the egg yolk and egg white . But you can achieve the same result beating the whole egg well . It took me almost 8/9 minutes to get the right consistency . The eggs should be of room temperature ,otherwise it won’t get the volume that much . So beat the eggs until they triples in volume , are foamy and stiff . When you will see , the mixture doesn’t falls off from the beater , it means you have the right texture .
It should look like this ; the egg is so stiff , it’s not even falling off from the beater;

4. Now beat with sugar , until it dissolves . add the vanilla essence .

5. Sieve the flour and cocoa powder together . Now fold in with the egg-sugar mixture with a spatula in three batches . Always fold in clock wise motion, that will ensure even mixing . Pour in the pan and immediately transfer it to the pre-heated oven and bake for only 10-12 minutes . Don’t over bake .
Always remember while pouring them in the pan , don’t make it a heavy , thick cake . Thick cake will break apart while rolling out . So it should always be a thin layer of batter . 🙂

6. While the cake is baking, sprinkle some powdered sugar over a butter paper larger than your cake pan and get one damp kitchen towel ready . The damp towel will help to retain the moisture and the butter paper dusted with powdered sugar will do the same after rolling it out .

7.Once the cake is baked, immediately turn it over on the tea towel. Peel off the parchment/ butter paper and immediately roll cake into the tea towel while it is still warm . Do it quickly . If you hesitate to roll out or take time , it may break apart . If you don’t roll it now , if the cakes cool down the cake will tend to break apart while trying it to roll .
Now place it on the powdered sugar dusted butter paper, sprinkle some powdered sugar over the cake and roll again . Let it cool compeletly and then keep it in the fridger for 20- 30 minutes , before you spread the jam and cream.

8. Now spread the jam and the cream . The jam should be beaten . And always use jam, not jelly .Roll out , the cream will tend to come out , don’t worry , it’s pretty normal . 🙂

9. Don’t cut the Swiss roll immediately . Keep it in the refrigerator and when set , cut it into pieces . 🙂

Notes:

1. Whipping or beating the eggs is very important . Keep beating the eggs with electric hand beater or mixer at high speed until triples in volume and stiff . The mixture should not be runny , so when you takes your beater off the mixture , it should be stiff; should not be runny . Whipping of egg is important , because it produces a more flexible sponge cake that doesn’t crack when rolled. For this reason , to ensure more , some whip the egg whites and egg yolk separately . But if you beat the whole eggs well , that’s good enough.

2. Always use room temperature eggs to get the more volume .

3. Don’t beat the eggs and sugar together . Add sugar after your eggs are beaten thick , when it has reached triple in volume and becomes stiff . If you add the sugar , from the very beginning , the egg won’t rise that much and won’t get that stiff the way we want .

4. I don’t use baking powder or any other leavening agent in Swiss cake , though some people does . But it always seems risky to me , because if the cake rises too much it may crack or break apart while folding it .

5. Pan size really matters . Use a pan , that doesn’t have the higher edges . If the cake is too thick , the cake will break apart while folding . So lay a thin layer of batter on the pan , but not too thin . You have to remember the cake won’t rise that much . So keep it in mind pour your batter on to the pan.

6. Don’t over bake and sponge cakes are usually baked on high temperature than the usual ones . I prefer 375FH or 190 centigrade . Just bake for 10-12 minutes . Check after 10 minutes , if the toothpick inserted come clean , it’s ready .

7 . Prepare a damp towel and a butter paper dusted with powdered sugar , a little larger than the pan to fold the cake . Damp towel and powdered sugar would help to retain the moisture .

8. Roll immediately while it is still hot . Do it quickly .

9. After spreading jam and cream and folding , don’t try to cut the cake immediately . Try to set it in the refrigerator for at least 1 hour .

Orange Tea Cake

Orange Tea Cake

Orange Tea Cake

Ingredients:

3 eggs , room temperature
3/4 th cup of oil+ butter ( I took 1/2 cup of oil+ 1/4 th cup butter)
3/4th cup of sugar ( grounded or powdered , that called caster sugar too)
1 and 1/2 cup of All purpose flour
1/4 th cup of milk, room temperature or slightly warm
1/4 th cup of fresh orange juice
2 tea spoon of orange zest
1/2 a teaspoon baking powder
1/4 th teaspoon baking soda

Procedure:

1. Grease a loaf pan and pre-heat the oven to 350 FH .

2. Pour the 1/4 th cup of fresh orange juice to room temperature or slightly warm 1/4 th cup of milk and keep aside . Here you get your orange flavored buttermilk . 🙂

3. Beat the oil+butter and sugar together until light and fluffy . The lighter and fluffier it is , the softer is your cake . So beat very well . Use an electric hand beater to beat . Add in egg , one at a time . Beat very well. Please always use room temperature butter, that is softened and egg.

4. Sift the flour and baking powder together . Add the orange zest. Don’t put baking soda now . We will put it later. Now alternately add the flour and orange-milk mixture to the butter mixture . Starting with dough and finishing with dough . Like add half of the flour to the cream mixture , fold in with a spatula or a whisk , then add the orange-milk mixture and gently fold in . Finish with the remaining flour and gently fold in . Don’t beat with the electric beater or don’t beat vigorously as that might make the cake tight and rubbery . Add the baking soda now and gently mix with the batter.

5. Pour the batter into the pan and tap the cake pan to the counter top few times to eliminate any air bubbles. That is , just drop the cake pan on the counter top from few inches higher to knock down those air bubbles.

6. Immediately put it in the pre-heated oven and bake for 40 minutes . Depending on the power system , time may vary . Don’t over bake .

Enjoy !!!