I have been baking this cake for more than 10 years and is one of my signature cake.This cake tastes excellent and an eggless too.This time I baked it in a heart shape which symbolizes love, and Christmas is a joyous season filled with happiness and love...We also decorated the Christmas tree yesterday and have made a beautiful crib which we have been making for the past 12 years.Our Christmas tree has grown into a beautiful tall tree now.Santa my husband has also showered gifts to my kids,niece and nephew with loads of love...Merry Christmas friends and wishing each and everyone a Joyous year ahead!
Recipe adapted from:Nita mehta's cook book
Ingredients:
Fresh cream-1
cup
Maida(all purpose flour)-1 ½
tbsp less than 2 cups
Sugar-1
cup(150 gm)
Milk-1/2
cup
Soda bicarb(baking
soda)-1 tsp
Baking powder-1/2
tsp
Vanilla essence-1
tsp
Method:
- Sieve baking
powder,maida and baking soda.
- Mix sugar
and fresh cream in a pan,leave it for 5-
10 minutes,mix well until sugar dissolves.
- Do not over beat,mix maida and essence.
- Add milk
as much as needed to obtain a dropping consistency,beat well.
- Pout into
a pre prepared 7” *4” or 7” round tin
,preheat the oven at 210 deg C .
- Bake at
210 deg C for 10 minutes and then lower the temperature to 150 deg C and bake for 30 to 35 minutes or
till the cake is done.
My
notes:
The
recipe called for ½ to ¾ cup of milk,I used nearly half cup,don’t add all the
milk at once,add it as you want,little by little.
Baking time
and temperature varies in every oven.
Insert a
toothpick at the centre of the cake after the given time of baking ,if it comes out clean
the cake is done.
The cake will raise and will be fluffy.
I used a heart shaped baking tin.
I used Amul fresh cream.
I did not use the electric beater while mixing the batter,just a spatula would be fine.
Don't overbeat the cream as it may curdle.
Labels: Cakes
