Homemade Cake Recipe

By WhenWeEat

Total Time: 25-30 minutes

Category: Baking/Desserts 

This is the recipe for a basic sponge cake made with vanilla essence and chocolate icing. Admin Green Chilli brainstormed the recipe during her Papa’s birthday. At the end of a particularly harrowing week in office, as she was climbing up the steps back home, she kept rummaging her brain on how to prepare a cake easily? That too…a birthday cake. But lazy as she is, she cracked an easy recipe for the birthday cake in her head and sprinted up the stairs with a new spring in her step. The result was this awesome cake that didn’t even last two minutes after the birthday candles were blown (it was so delicious). At least 10 hands made their way to the cake (the most eager belonging to the Birthday boy himself) and in a whoosh the cake was gone: appreciated, tasted and digested by the entire party. This is the main reason why we don’t have many pics of the cake….grrrrrrhh  >:(

Ingredients for Vanilla Cake with Chocolate Icing:

                        

Particulars		Quantity
Maida	:	2 full cup
Sugar	:	1 Cup
Egg	:	2
White oil	:	1 Cup
Vanilla essence	:	2-3 drops
Baking Powder	:	1 ½ table spoons
Dry fruits	:	For Garnishing
Chocolate bar	:	2
Milk	:	½  Cup

How to make Vanilla Cake with Chocolate Icing:

Step 1: Take a bowl and beat 2 eggs for 2-3 minutes.

Step 2: Pour 1 cup of sugar into the same bowl and beat it until the sugar gets dissolved (beat it for 5 minutes if you take sugar powder instead of sugar). This is a very crucial step of the recipe. The more you beat the mixture, fluffier your cake would be.

Step 3: Pour 2 cups of maida into the beaten egg-sugar mixture.

Step 4: Pour 1 cup of white oil, 2-3 drops of vanilla essence and 1½ table spoons of baking powder into the same bowl and beat it clockwise until the mixture softens and loosens up (minimum for 10-15 minutes).

Step 5: Mix dry fruits in the above batter.

Step 6: Grease the baking bowl with butter/white oil and pour the cake mixture into it.

Step 7: Put the baking bowl inside the preheated oven (at 350^o)and bake it for 25-30 minutes.

Step 8:  Take it out of the oven and let it cool.

Step 9: To prepare the quick Chocolate Sauce topping, break the chocolate bars into pieces, melt them by simmering with 4-5 tablespoon of milk. Keep it thick.

Few tips for making the dish:

1. As stated in Step 2, beating the cake batter is the most important section of this recipe. Fluffiness of the cake depends on how well you beat the mixture.

2. You can use salted/unsalted butter instead of white oil.

3. If you don’t have oven then you can use pressure cooker, without the valve and must not be airtight.

4. To maintain the thick consistency of the chocolate sauce, do not add more milk or water. Though the chocolate can be melt through steam, but we used milk to give it light brown colour and make it bit sweeter in taste.

5. There is a simple test to ensure the baking has been done properly. Just take a fork and poke lightly on the cake (while inside the oven). The surface should be soft and the fork can be pulled out easily from the cake. And the most crucial part is that the fork must not have any amount of crumbs sticking on its needles. Once you have checked these two off your list, you can safely pull out the cake from the oven.

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