Simple egg cake

by Shilpa on May 20, 2006

Sharing the cake recipes, that I have tried recently, was on my to-do list for a long time. I thought may be I can start with this cake. I have posted banana cake recipe a few days back, but this will be the first recipe anybody will give you, if you want to learn baking cakes). I am successfully pursuing the baking art and its whole and sole credit should go to my Pachi(Aayis sister). When I was a kid, many times I observed her baking some delicious cakes. I always wondered, How she manages to do that? Only professional bakers are supposed to do that!!! Its such a big procedure. I never thought one day I would bake cakes!!. I never even tried to ask her about the recipe. Then when we got our first oven, Pachi gave me this recipe. I prepared it and it was so good and it was so easy . Still this cake is on my favorite list. Ingredients: 1 cup butter 1 and 1/4 cups sugar 1 and 1/2 cups maida or All purpose flour 1 tea spn baking powder 4 eggs 1 tea spn vanilla essence/extract Method: Preheat the oven at 350F for 10min. Sieve together flour and powder. Keep it aside. Beat sugar in butter till it becomes a smooth paste. Then add one egg at a time beating it all the time. Add essence and mix. Add flour 1 tbl spoon at a time mixing slowly. Grease an oven safe dish with butter. Then sprinkle some flour on it and spread the flour. Now pour the cake mixture into this dish and bake the cake for around 40min at 350F (or till a knife inserted in the cake comes out clean).

Zebra Cake

This recipe is long overdue. For Christmas I had prepared a Zebra cake following Faridas step by step zebra cake pictorial. An impressive cake that turned out delicious. Since I used a small cake pan, only half of the batter could be accommodated, hence I made two small cakes with the below recipe.

Zebra Cake Recipe Preparation: 15 mts, Baking: 40 mts .

Ingredients:

4 large eggs 1 cup sugar 1 cup milk 1 cup oil (corn, vegetable or canola) 2 cups maida/all-purpose flour 1 tsp vanilla essence 3 tsps baking powder 2 tbsps dark cocoa powder 1 Combine eggs and sugar in a bowl till light and creamy. Add milk, oil and vanilla essence and beat till smooth. 2 In a separate bowl, combine maida and baking pwd. Slowly add the dry ingredients to the wet ingredients and beat until the batter is smooth and the dry ingredients are completely incorporated. Do not overbeat. 3 Divide the batter into two. Add the cocoa pwd to one portion and combine well. 4 Preheat the oven to 180C. Grease the baking pan. The most important part is assembling the cake batter in a baking pan. Pour 3 heaped tablespoons of plain batter into the middle of the baking pan. Then pour 3 tablespoons of cocoa batter in the center on top of the plain batter. Continue alternating with plain and cocoa batter without pausing for the batter to spread. 5 Bake for 40 minutes. Insert a toothpick into the center of the cake it should come out clean when ready. Remove from the oven. Run a small thin knife around the sides of the pan to

loosen the cake. Leave aside for 15 mts and invert the cake onto a cooling rack. Turn the cake back over and cool further.

Simple Chocolate Cake

Nehals friend is spending this afternoon with us at our home. The kids love cake and Nehal insisted on me baking a chocolate cake. After lunch, baked a simple chocolate cake with plain chocolate icing. Chocolate Cake Recipe Preparation: 10 mts, Baking: 40 mts Recipe Source: My recipe files .
Ingredients:

1/4 cup butter 1/2 cup brown sugar 1/2 cup white sugar 2 eggs 1 tsp vanilla extract 1/2 cup yogurt OR 1 cup milk+1 tbsp vinegar 1 1/2 cup all-purpose flour 1 1/4 tbsps unsweetened cocoa powder pinch of salt 3/4 tsp baking soda

1 1/2 tsps baking pwd 1 Preheat oven to 180 C. Grease and flour an 8 inch square pan. 2 Sieve maida, baking pwd, baking soda, salt and cocoa pwd, thrice. Keep aside. In a bowl, beat the eggs and keep aside. 3 Cream the sugar and butter till smooth. Add the beaten eggs till creamy. 4 Slowly add little maida-cocoa mixture, alternating with a tbsp of yogurt and whisk till it blends completely. Follow this procedure till the dry ingredients are completely blended with the wet ingredients. Add vanilla essence and combine well. 5 Bake in preheated oven for 35-40 mts or till a toothpick inserted into the cake comes out clean. Prepare the icing. Sieve 1 cup icing sugar with 2 tsps cocoa pwd, slowly add little hot water till it forms a flowing consistency. Place cake on a plate and pour the icing all over the cake. I sprinkled some edible silver balls all over. You can also sprinkle coarsely chopped nuts/dry fruits or sprinkles.

If u do not have margarine you can use unsalted butter for the same. Instead of dark chocolate, you can use cocoa powder, and to make the cake eggless, add 1 cup milk and 1 cup milk powder instead of eggs. Must try this pressure cooker cake its yummy.
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Preparation Time: 20 mins Cooking Time: 60 mins Makes 6 servings

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Ingredients
1 cup plain flour (maida) 1/2 tsp baking powder 40 gms dark chocolate 1 tbsp milk 1 cup powdered sugar 3/4 cup margarine 3 eggs 1/2 tsp vanilla essence 1 tbsp chopped walnuts (akhrot) ghee or butter for greasing

Method 1. Sieve the plain flour and baking powder in an bowl and keep aside.
2. On a double boiler add the roughly chopped dark chocolate and little milk, mix well and melt the chocolate. Keep aside. 3. Combine the sugar and margarine and cream it throughly.

4. Add the beated eggs, vanilla essence, plain four mixture and chocolate to the cream mixture and
blend till smooth in consistency. 5. 6. 7. 8. The mixture should be of pouring consistency, if required add little milk. Grease a cake mould with ghee/butter and sprinkle some flour over it. Pour the cake mixture in it and add the walnuts. Preheat the cooker on high flame for 2 minutes, put the cake mould, cover with the lid, without the whistle and let it cook on high flame for 5 minutes than reduce the flame and cook for 40 minutes. 9. The cooker should not have water in it.

10. After 30 min open the lid and check if the cake is cooked by inserting a knife in it. If the knife comes out clear, than the cake is cooked, if it comes out sticky, let it cook for some time.

Type of Meal : Simple home made pressure cooker cake Preparation Time : 20 minutes. Cooking Time : 40 minutes. Ingredients for eggless pressure cooker cake Plain flour (maida) - 1 and 1/2 cup Powdered sugar - 1 cup Refined oil or plain butter - 1 cup

 Baking soda - 1 teaspoon Milk - 1 cup Vanilla essence - 1 teaspoon Method for eggless pressure cooker cake Mixture Preparation ( Batter ) 1. Mix sugar and oil together and stir them pretty hard till the mixture becomes light and fluffy. 2. Now prepare a mixture of "all purpose flour" (maida) and baking powder and sieve it to avoid any lump. 3. Now gradually add this maida mixture, to the batter prepared by mixing sugar and oil mixture. Note: As you stir the mixture, it will become dense. Add some milk in small amount to make it smooth. Keep on repeating the process of adding maida and then milk as required, till batter is well blended (It should look fluffy/ soft) and you find air bubble in the batter 4. Add Vanilla essence to the batter and again blend thoroughly. Eggless Cake Preparation 5. Grease the baking tin (or cake tin) with oil and dust it by sprinkling maida over greased surface evenly. Note: Use baking tin of 6 inch in diameter, so that it can easily get into the pressure cooker. 6. Pour the mixture into the greased baking tin. Note: Baking Tin should be made of Aluminium 7. Heat the presure cooker on high heat for 2 minutes. Caution: If baking tin comes into direct contact of the base of pressure cooker, it can harm ( overbake ) the cake. Remedy: Use pressure cooker container which has big holes in it. You can put the baking tin on that container and then put it inside the presure coker. Even if you do not have the pressure cooker container cake can be made, but there is a big chance of getting its lower part overbaked 8. Now put the cake tin containing the cake batter, inside on pressure cooker dish.( Do not put water inside the pressure cooker) 9. Close the pressure cooker lid and do not put the whistle on the lid.Lower the flame from high to low after 2 minutes. 10. Let it cook for 40 minutes, then switch off the heat. Do not open the lid immediately. Cooked eggless cake Testing 11. After 10 minutes open the lid to check whether the cake is done. Put a skewer inside the cake. (Skewer - a long thin pointed piece of metal or wood, used to test whether something is completely cooked ) 12. If the mixture does not stick on it, it means cake is done. 13. Enjoy eggless pressure cooker cake

soft sponge cake - pressure cooker

4.0 Stars based on 381 Reviews Author : rekhana... Preparation Time: 15min Cooking Time : 25 min Yield : 4 (4 servings) Published On : Feb 18, 2009 Recipe Type : Desserts/Sweets Standing Time : 25 Ingredient : Egg

Description : We can make a sponge cake very soft and fluffy and without turn brown in pressure cooker. Recipe of soft sponge cake - pressure cooker Ingredient Name Baking powder Butter clear vanilla essence cream of tartar Eggs icing sugar Maida / All-purpose flour Milk Unit tsp cup ml tsp large cup cup tsp Quantity 1 1/4 5 1 3 2 1 2

Directions | How to make Soft Sponge Cake - Pressure Cooker Use 5l and above pressure cooker. Grease the (large cooker vessel )tin with butter and make a coat of flour. 1. Seperate egg yolks and whites. 2. Add cream of tartar and 2tsp of icing sugar to egg white and whisk until a soft peak is formed. 3. Sieve the flour with baking powder. 4. Beat the egg yolk with melted butter and essence. 5. Now add the remaining icing sugar & milk to the yolk and beat well. 6. Then add the flour to the yolk and beat faster until u see some bubbles coming out of the mixture. 7. Now add the the yolks to the whites and fold the batter slowlly.(do not beat) 8. Now pour hte batter in the tin. 9. pour water (around 4 cups of water) in the pressure cooker and heat pressure for 5 min. 10. Place the cooker whole plate at the bottom and then place the cake tin over it and close the tin with smaller cooker vessel and pour 1cup water in it. 11. close cooker and bake for 15 min (do not put cooker weight). make the steam to escape. After the steam comes down then open the cooker and see whether the cake is baked fully by inserting a fork in the middle. If the fork comes out clean the cake is baked or else again pour some water the cooker and bake for another 10 min. Take care that no water enters the cake batter. the cake will be soft, fluffy, and the whole cake will be in yellow colour(without turnning brown) Recipe Tips Best to use aluminium Vessel as cake tin. Use bigger cooker tin to bake the cake

Tea Cake recipe

4.0 Stars based on 48 Reviews Author : sreya85... Preparation Time: 7 min Cooking Time : 25 min Yield : 4 (4 servings) Published On : Aug 20, 2007 Recipe Type : Desserts/Sweets Standing Time : 5-8 mins Ingredient : Flour

Description : Tea Cake Recipe Recipe made easy, learn how to make Tea Cake recipe Recipes at home. Recipe of Tea Cake recipe Ingredient Name cherry Dry fruits egg Margin Milk Myda Soda powder sugar Unit to taste to taste number grams cup cup pinch cup Directions | How to make Tea Cake Recipe Mix the myda with beaten egg and sugar. Add some milk. Mix well with margin to form a fine paste. Also add soda powder and mix well. Add the dry fruits. Pour this batter in a microwavable vessel. Decorate the top with cherries. Bake for 5mts. Serve it with tea . 2 200 1/2 1 1 1 Quantity

Country Apple Crumb Cake

4.0 Stars based on 210 Reviews Author : kusuma5... Published On : Sep 3, 2007 Preparation Time: 7 min Recipe Type : Desserts/Sweets Cooking Time : 25 min Standing Time : 5-8 mins

Yield : 4 (4 servings)

Ingredient : Apple

Description : Country Apple Crumb Cake Recipe made easy, learn how to make Country Apple Crumb Cake Recipes at home. Recipe of Country Apple Crumb Cake Ingredient Name butter vanilla extract baking powder cream cheese, room temp eggs, room temp flour golden delicious apples grated zest of lemon salt sugar Unit cup large tsp oz large cup cup number tsp cup Directions | How to make Country Apple Crumb Cake 1. Heat oven to 350. Lightly butter 9in sq. pan and dust with flour, knocking out excess. 2. Melt 1 tbsp butter in medium-size skillet. Add apple slices and saute over med-high heat for 2 minutes, stirring often, until tender-firm. Move slices to plate and set them aside to cool. 3. Sift lour, baking powder, and salt into medium bowl; set aside. With electric mixer, cream remaining butter and cream cheese in a large bowl. Gradually add in sugar, 1/2 cup at a time. Add in eggs 1 at a time, beating well after each addition. Add flour, a third at a time, blending well after each addition. Add te vanilla extract and lemon zest. Pour the batter into the prepared pan and smooth it with a spoon. 4. To make the topping, combine the flour, sugar, cinnamon, and salt in a large bowl. Add the butter and rub it into the dry ingredients until you have uniform butter crumbs. Sprinkle half of the crumbs over the batter, then layer with the apple slices. Top with the remaining crumbs. 5. Bake the cake on the center rack for 50-60 minutes. When done, the cake will pull away from the sides and the top will be golden brown. Transfer the cake to a rack and cool completely in the pan. Slice and serve. Quantity 1/2 1 1 6 4 1-3/4 3 1 3/4 1-1/2

Devil Food Cake

4.0 Stars based on 67 Reviews Author : kusuma5... Preparation Time: 7 min Cooking Time : 25 min Yield : 4 (4 servings) Published On : Sep 3, 2007 Recipe Type : Desserts/Sweets Standing Time : 5-8 mins Ingredient : Flour

Description : Devil Food Cake Recipe made easy, learn how to make Devil Food Cake Recipes at home. Recipe of Devil Food Cake Ingredient Name baking powder cake flour cups skim milk egg whites egg, separated granulated sugar light corn syrup margarine, softened prepared light chocolate frosting unsweetened cocoa powder Unit tsp cup cup number large cup cup cup cup cup Quantity 1 1/4 1 2/3 1 1/2 2 1 1 1/2 1/4 1/3 2 3/4

Directions | How to make Devil Food Cake Preheat oven to 350 F. Spray two 9" round cake pans with vegetable spray. On a sheet of waxed paper, combine flour, cocoa, baking powder, salt and baking soda. Mix well. In a large mixing bowl, using an electric mixer set on medium speed beat together sugar and margarine until light and fluffy. Beat in egg yolk and corn syrup. At a low speed, alternately beat in mix and flour mixture until combined. In another large mixing bowl, using clean beaters, beat egg whites on high speed until stiff, but not dry, peaks form. Fold beaten egg whites into batter. Spread batter into prepared pans, smooth tops. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Place pans on wire racks, cool for 10 minutes. Turn cakes out onto racks and cool completely.

Cocoa Cola Cake

4.0 Stars based on 33 Reviews Author : kusuma5... Preparation Time: 7 min Cooking Time : 25 min Yield : 4 (4 servings) Published On : Sep 3, 2007 Recipe Type : Desserts/Sweets Standing Time : 5-8 mins Ingredient : Flour

Description : Cocoa Cola Cake Recipe made easy, learn how to make Cocoa Cola Cake Recipes at home. Recipe of Cocoa Cola Cake Ingredient Name cola all purpose flour baking soda butter buttermilk Unit cup cup tsp cup tsp Quantity 1 2 1/3 1 2/3 1/2 1 1/2 2 2 2 2

cups tiny marshmallows1 recipe for cocoa topping (see below) cup eggs granulated sugar unsweetened cocoa powder vanilla number cup tbsp tbsp Directions | How to make Cocoa Cola Cake

In a large mixing bowl stir together flour, granulated sugar, and baking soda; set aside. In a medium saucepan bring cola, butter, and cocoa powder to boiling over medium heat. Add the hot mixture to the flour mixture; stir till just combined. Add eggs, buttermilk, and vanilla; stir till combined. Gently stir in marshmallows (they will float to the top). Pour the cake batter into a greased and floured 13x9x2-inch baking pan. Bake in a 350 degree oven about 30 minutes or till a wooden pick inserted near the center of the cake comes out clean. Transfer cake in pan to a wire rack. Immediately spread cocoa topping over cake. Thoroughly cool cake on rack. Cocoa Topping: In a medium saucepan bring 1/2 cup butter, 1/4 cup unsweetened cocoa powder, and 1/4 cup cola to boiling. Add 2 1/2 cups sifted powdered sugar and 1 tsp. vanilla. Mix with a wire whisk till combined. Stir in 1 cup chopped nuts

English Walnut Date Cake

Prep Time: 30 Min Cook Time: 1 Hr 30 Min Ready In: 2 Hrs Ingredients 2 pounds dates, pitted and chopped 2 pounds English walnuts, coarsely chopped 1 cup white sugar 1 tablespoon baking powder 1 1/4 cups all-purpose flour 4 egg yolks 4 egg whites

Directions 1. Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch tube pan. 2. In a large bowl, combine dates, walnuts, sugar, baking powder and flour. Stir in egg yolks. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold the whites into the fruit/nut mixture until no streaks remain. Spoon into prepared pan. 3. Bake in the preheated oven for 90 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Nutritional Information

Amount Per Serving Calories: 633 | Total Fat: 38.4g | Cholesterol: 51mg

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Best Chocolate Pound Cake

Ingredients 1/2 cup shortening 1 cup butter, softened 3 cups white sugar 5 egg yolks 5 egg whites 3 cups all-purpose flour 1/2 teaspoon baking powder

1/2 teaspoon salt 1/2 cup unsweetened cocoa powder 1/2 teaspoon ground cinnamon 1 1/4 cups milk 1 teaspoon vanilla extract 1/2 teaspoon almond extract

Directions 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. 2. Cream shortening and butter until light and fluffy, gradually adding sugar. Beat well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition. 3. Sift flour, baking powder, salt, cocoa and cinnamon together. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla and almond extracts. 4. In a clean bowl, beat egg whites until stiff peaks form. Fold carefully into cake batter, mixing only until no streaks remain. Pour batter into a greased and floured 10 inch tube pan. 5. Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, remove from pan, and let cool completely on a wire rack. Nutritional Information

Amount Per Serving Calories: 488 | Total Fat: 23.2g | Cholesterol: 110mg

Cream Cheese Coffee Cake I

Ingredients 3/4 cup unsalted butter 1/2 (8 ounce) package cream cheese 1 cup packed brown sugar 1/3 cup white sugar 5 eggs 1/3 cup packed dark brown sugar 2 teaspoons unsweetened cocoa powder 1/3 cup chopped semisweet chocolate 1 teaspoon ground cinnamon 1/3 cup raisins 1/3 cup golden raisins 1/2 cup toasted walnuts, chopped

1 1/2 teaspoons vanilla extract 1 cup plain yogurt 3 1/4 cups all-purpose flour 1/4 teaspoon salt 1 tablespoon baking powder 1/2 teaspoon baking soda

Directions 1. Preheat oven to 350 degrees F (175 degrees C). Generously grease a 12 cup Bundt cake pan or a 9 or 10 inch tube pan. 2. Soak raisins in warm water until plump. Drain and dry. Chop coarsely. Mix with 1/3 cup dark brown sugar, cocoa, chocolate, cinnamon, and chopped nuts. You can also mince filling ingredients in a food processor for another texture. 3. Cream the unsalted butter with 1 cup brown sugar and white sugar until fluffy. Add cream cheese, and cream until blended. Add eggs and vanilla, and mix thoroughly. Blend in yogurt or sour cream. Fold in flour, salt, baking powder, soda. Mix well on low speed of mixer. Spread one third batter in prepared pan. Top with some of the filling mixture. Layer in this fashion until filling and batter are used up. 4. Bake until done, 50 to 60 minutes. Cool in pan 10 minutes before removing. Nutritional Information

Amount Per Serving Calories: 499 | Total Fat: 22.6g | Cholesterol: 132mg

Recipe of soft sponge cake - pressure cooker Ingredient Name Baking powder Butter clear vanilla essence cream of tartar Eggs icing sugar Maida / All-purpose flour Milk Unit tsp cup ml tsp large cup cup tsp Quantity 1 1/4 5 1 3 2 1 2

Directions | How to make Soft Sponge Cake - Pressure Cooker Use 5l and above pressure cooker. Grease the (large cooker vessel )tin with butter and make a coat of flour. 1. Seperate egg yolks and whites. 2. Add cream of tartar and 2tsp of icing sugar to egg white and whisk until a soft peak is formed. 3. Sieve the flour with baking powder. 4. Beat the egg yolk with melted butter and essence. 5. Now add the remaining icing sugar & milk to the yolk and beat well. 6. Then add the flour to the yolk and beat faster until u see some bubbles coming out of the mixture. 7. Now add the the yolks to the whites and fold the batter slowlly.(do not beat) 8. Now pour hte batter in the tin. 9. pour water (around 4 cups of water) in the pressure cooker and heat pressure for 5 min. 10. Place the cooker whole plate at the bottom and then place the cake tin over it and close the tin with smaller cooker vessel and pour 1cup water in it. 11. close cooker and bake for 15 min (do not put cooker weight). make the steam to escape. After the steam comes down then open the cooker and see whether the cake is baked fully by inserting a fork in the middle. If the fork comes out clean the cake is baked or else again pour some water the cooker and bake for another 10 min. Take care that no water enters the cake batter. the cake will be soft, fluffy, and the whole cake will be in yellow colour(without turnning brown) Recipe Tips

Best to use aluminium Vessel as cake tin. Use bigger cooker tin to bake the cake

Angel Food Cake

Recipe By: Archie

96 [8] Share | Recipe Reviews Tweaks Photos Currently 4.8/5 Stars. 1 2 3 4 5

Archie | Submit a Photo Total Time 90 min Yield 1 Cake Level Medium

Here is a recipe for a traditional light and airy angel food cake. This foam cake is the counterpart to a devil's food cake, a more compact butter cake.

Ingredients 1 cup sifted cake flour 1 1/4 cups sugar 1 cup egg whites (8 to 10 eggs) 1/2 teaspoon cream of tartar

1/2 teaspoon salt 3/4 teaspoon vanilla flavoring 1/4 teaspoon almond flavoring add to cookbook review this recipe print this recipe tweak this recipe add personal note Angel Cake Mary's Sugar Cookies Baked Meringue Spice Cake Meringue Topped Almond Cookies Almond Flour Pound Cake

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Directions 1. 1. Preheat oven to 350 degrees F. 2. 2. Sift flour and 1/4 cup sugar together 4 times. Beat egg whites, cream of tartar and salt until frothy throughout. 3. 3. Add remaining sugar in small amounts and beat after each addition, preferably with a rotary beater. Egg whites should have a fine, even texture and be stiff enough to hold a peak but not dry. 4. 4. Add flavorings. Sift 1/4 cup of flour at a time over mixture and fold in lightly until all of the flour has been incorporated. 5. 5. Pour into large ungreased tube pan; cut through batter with spatula to remove large air bubbles. 6. 6. Bake for 45 to 60 minutes. 7. 7. After baking invert the pan while the cake is cooling to prevent the cake from falling in on itself.

8. 8. You can either frost the cake or serve with a warm fruit sauce.