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
Maida(all purpose flour)-1 ½
tbsp less than 2 cups
- 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.
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.
and temperature varies in every oven.
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.