This little blogger is back.
Seriously suffering from the lazy blogger syndrome , I have wanted to blog and have stared at the blogger template with my mind wandering…but my fingers JUST weren’t moving!
Almost like they were just taking a break.Protesting because of finger fatigue.
Actually,the brain totally comprehends.
Wonder if it is because of the constant racket caused the loud speakers blaring the music in honour of Maa Durga , she is the reason we celebrate Navratri.
In that case it should be ear fatigue,right?But the fingers still don’t comply.
It has taken me another two days…
After many requests and a profile photo change….
At last the colourful cake has a direction.
The days of fasting are over , now we feast.
And tell you how to go about baking an egg free cake the nth time over.
And to tell you that this is a different cake.
This cake did not need a sugar syrup to make it moist.
It was so moist.A cake that does not taste like a desi mithai…actually tastes of cake, and you cant tell it is made of oil…Sweet child’s discerning palette rejects oil cakes…that is the reason for all the butter cream frosting.
And so easy.
New friends in town, one with a son who is allergic to egg. More than religious sentiments, the health factor is of greater importance…so as far as we can help it…egg less it will be.
This is my mums old ,old recipe,turns out that this recipe is from Nita Mehta.Quite similar to my recipe from the Egg free/Egg less Tiramisu.
I have no idea if this is the same or modified, or the same as the original.
But I do know that the result ,added to the butter cream frosting( which some kids were trying to lick off before the birthday girl got to the cake)was AwESoME!!
If I may say so myself.
There were NO leftovers…very few second helpings, and a sullen sweet child.Only because he did not get a slice of cake before the other kids….
And then sweet sister complains about the tantrums baby Sanskriti throws….
Egg Less Chocolate Sponge Cake Happy Birthday Mahika…
1 1/2 cups plain flour(less 2 tbsp )
1 cup yogurt preferably fresh
1/2 cup refined vegetable oil
3/4 cups sugar
2 tbsp cocoa powder
1/2 tsp bicarbonate of soda/baking soda
1 1/4 tsp baking powder
1 tsp vanilla essence
1/2 tsp salt
Preheat the oven to 180C/350F.
Grease and flour an 8 inch/9 inch tin.
Sift the flour,cocoa powder and salt at least twice.
Mix the yogurt/fresh curds to the sugar and blend with a whisk till no trace of the sugar granules remain.
To this add in the baking powder and the bicarbonate of soda/baking soda.Mix and set aside 3 minutes till it froths.
Bubbles , like so…
To the bubbling yogurt ,add the vanilla and the oil.
A spoon full at a time ,fold in the flour mix.
Pour into the tin and into the oven. This is the “after”pic!
10 minutes,and run the knife around the cake and invert onto a wire rack.Let the cake cool.
After a few hours the frosting…
One recipe Butter cream frosting.
My butter cream recipe is here.
One part butter ,three parts sifted icing sugar and some hot milk and essence…Whip and colour as desired.
I placed 4 strips of film…the cake looks neater, post frosting.Simply peel the strips /pull them out.
Cake sliced in half.
A fourth of the butter cream tinted a hot pink…in honour of little girls.Since I was not brushing the cake with any syrup, I added a couple of spoons of milk to this pink butter cream
Slather on and spread.
Three portions of butter cream tinted blue, pink and green.
Pipped in starlets at random…
The centre is a grass tip nozzle …
With fondant flowers and silver sprinkles…
And so are the ladies…
A small token for the birthday girl…may your path be lined with beautiful flowers, may you have a wonderfully colourful and happy life.
God bless you Mahika!
So what are you baking today???
After some photography lessons from Vibhuti Kanitkar…and a Red Velvet Cake with Curd Cheese and cream frosting…I’m charged!!
The cake has been with the curd cheese frosting made here, and we are tempted to try a Blue Velvet cake…
Bake your cake and eat it too!