Eggless Cake Recipes

Discussion in 'Diwali Sweets' started by NATHIYAMOHANRAJA, Oct 30, 2018.

  1. NATHIYAMOHANRAJA

    NATHIYAMOHANRAJA Well-Known Member

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    Black Forest Cake

    Ingredients for Black Forest Cake

    1 tin (400g)-NESTLÉ MILKMAID Sweetened Condensed Milk
    1 tsp-Vanilla Essence
    1 tsp-Soda Bicarbonate
    1 tsp-Baking Powder
    3-4 heaped tbsp (25g)-Cocoa Powder
    175g (1¾ cup)-Maida (Flour)
    100g-Butter
    50g-Milk Chocolate
    200ml-Aerated Soda
    200g-Fresh Cream
    1 small tin-Tinned Cherries
    2 tsp-Icing Sugar / Powdered Sugar

    How to make Black Forest Cake

    1. Grease an 8” diameter baking tin and dust it with flour. Pre heat the oven to 1800 C. Sieve together maida, cocoa powder, baking powder and soda bicarbonate. Soften butter (DO NOT MELT), add NESTLÉ MILKMAID Sweetened Condensed Milk and beat well. Add the vanilla essence.
    2. Add maida mixture and aerated soda alternately to the batter till all the maida and soda are used up. Pour the batter into the baking tin and bake in the preheated oven for 45-50 minutes or till the tooth pick inserted in the center of the cake comes out clean. Remove from oven, cool for a while. Loosen sides of cake, using a knife if necessary. Turnout over a wire rack or plate and cool slightly before cutting horizontally into 2.
    3. Drain & destone cherries, soak both cake halves with cherry syrup. Whip cream and sugar till light and fluffy, Sandwich the two layers of cake with whipped cream and chopped cherries. Top with whipped cream and cherries, sprinkle generously with grated chocolate. Chill and serve.
     
  2. NATHIYAMOHANRAJA

    NATHIYAMOHANRAJA Well-Known Member

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    Carrot Cake

    Ingredients for Carrot Cake

    1 tin (400g)-NESTLÉ MILKMAID Sweetened Condensed Milk
    100g-Butter
    200g-Maida (Flour)
    1 tsp-Baking Powder
    1 tsp-Soda Bicarbonate
    1 tsp-Jaiphal (Nutmeg) Powder
    1 cup (150 ml)-Aerated Soda
    3 cups-Carrots Grated

    How to make Carrot Cake

    1. Preheat oven to 1800C, grease and dust a baking tin of 8” diameter with maida. Sieve together maida, baking powder, baking soda and nutmeg powder. Dust carrots with 2-3 tbsp maida to prevent them from settling at the bottom.
    2. Soften butter and add NESTLÉ MILKMAID Sweetened Condensed Milk and mix well. Add a few tbsp of maida mix to MILKMAID mixture, stir and then add some aerated soda and mix again. Repeat alternatively maida and aerated soda till all the maida and soda are used up. Fold in carrots.
    3. Pour batter into the prepared baking dish and bake in the pre-heated oven at 1800C for 45-50 mins, or till done. Remove the cake from the tin and allow to cool on a wire rack for 5-10 min. Slice and serve.
     
  3. NATHIYAMOHANRAJA

    NATHIYAMOHANRAJA Well-Known Member

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    Christmas Fruit Cake

    Ingredients for Christmas Fruit Cake

    1 tin (400g)-NESTLÉ MILKMAID Sweetened Condensed Milk
    1/2 tsp-Dalchini (Cinnamon) Powder
    1 tsp-Soda Bicarbonate
    1 tsp-Baking Powder
    2 cups (200g)-Maida (Flour)
    1/3 cup (50 ml)-Warm Water
    1/2cup (75g)-Sugar
    100g-Butter
    1/2 tsp-Jaiphal (Nutmeg) Powder
    1.5 cups (150g)-Chopped Dried Fruits
    150 ml-Aerated Soda

    How to make Christmas Fruit Cake

    1. Preheat oven to 1800C, grease and dust with maida an 8” round cake tin. Heat sugar in a pan till it melts and becomes brown, add warm water to make caramel syrup and keep aside. Sift together the maida, baking powder, soda bicarbonate, cinnamon and nutmeg, 2-3 times. Mix 1 tbsp. maida into the chopped fruit to coat the fruit.
    2. Soften butter in a pan; mix in NESTLÉ MILKMAID Sweetened Condensed Milk. Fold in the sifted maida with the NESTLÉ MILKMAID-butter mixture, alternating with aerated soda and caramel syrup till all are used. Add the chopped dry fruits, fold into the mix carefully.
    3. Pour the batter into the greased cake tin and bake for an hour at 1800C or till the cake is done. Remove from oven, cool for a while. Loosen sides of cake and turnout onto a plate. Cool slightly before cutting into pieces.
     
  4. NATHIYAMOHANRAJA

    NATHIYAMOHANRAJA Well-Known Member

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    Eggless Chocolate Sponge Cake ( Cakes and Pastries)

    Ingredients
    1 1/4 cups plain flour (maida)
    2 tbsp cocoa powder
    1 1/2 tsp baking powder
    1/2 tsp soda bi-carb
    3/4 cup condensed milk
    4 tbsp melted butter
    1 tsp vanilla essence
    2 tsp melted butter for greasing
    2 tbsp plain flour (maida) for dusting
    Method
    1. Sieve the plain flour, cocoa powder, baking powder and soda bi-carb together and keep aside.
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    2. Combine the condensed milk, melted butter, vanilla essence and mix well.
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    3. Add the prepared sieved plain flour-cocoa mixture and 5 tbsp of water and mix gently with help of a spatula.
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    4. The batter should be of dropping consistency.
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    5. Grease the cake tin with butter on all the sides.
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    6. Dust with plain flour and sift to ensure uniform distribution of the flour. Shake and tap the tin to remove the excess flour.
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    7. Pour the prepared cake batter into a greased and dusted 175 mm. (7”) diameter tin and spread it evenly.
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    8. Bake in a pre-heated oven at 180oc (360of) for 25 to 30 minutes or till done.
    9. The cake is ready when it leaves the sides of the tin and is springy to touch.
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    10. When ready, remove from the oven, invert the tin over a plate and tap sharply to unmould the sponge.
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    11. Keep aside to cool and use as required.
     
  5. NATHIYAMOHANRAJA

    NATHIYAMOHANRAJA Well-Known Member

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    Coconut Cake


    Ingredients
    1/2 cup coconut milk (nariyal ka doodh)
    1/2 cup desiccated coconut
    1 cup plain flour (maida)
    1/2 tsp baking powder
    1/2 tsp baking soda
    1/2 cup soft butter
    1/2 cup powdered sugar
    Method
    1. Combine the plain flour, baking powder and baking soda in a deep bowl, mix well and keep aside.
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    2. Combine the butter and sugar in a deep bowl and mix well till it is smooth and light using a spatula.
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    3. Add the plain flour mixture gradually and fold gently.
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    4. Add the coconut milk gradually and mix well using a spatula.
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    5. Add the desiccated coconut and mix gently, using a spatula.
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    6. Pour the batter into a greased and dusted 175 mm. (7”) diameter aluminium tin.
    7. Tap it slightly to even out the mixture.
    8. Bake it in a pre-heated oven at 180°c (360°f) for 20 to 25 minutes. Keep aside to cool slightly.
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    9. Demould the cake, cut it into 6 equal wedges and serve.
     
  6. NATHIYAMOHANRAJA

    NATHIYAMOHANRAJA Well-Known Member

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    Chocolate Mousse Cake

    Ingredients
    1 eggless chocolate sponge cake (7")
    2 1/2 cups beaten whipped cream
    1 tbsp powdered sugar
    1 cup roughly chopped dark chocolate
    1/4 cup milk
    1/4 tsp vanilla essence
    2 tsp honey

    To Be Mixed Into A Soaking Syrup
    1/2 cup warm water
    1 tbsp sugar
    1 tbsp rum (optional)

    For The Garnish
    1/4 cup grated dark chocolate
    Method
    1. Combine the dark chocolate and milk in a microwave safe bowl and microwave on high for 30 seconds. Remove and mix well until no lumps remain.
    2. Add the vanilla essence and honey and mix well. Keep aside.
    3. Combine the sugar and beaten whipped cream in a deep bowl and fold gently.
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    4. Add the chocolate-honey mixture and fold gently.
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    5. Divide the mixture 2 equal portions and keep aside.
    6. Place the chocolate sponge cake on a flat, dry surface and slice it horizontally into 2 equal layers.
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    7. Soak each layer of the sponge cake with 3 tbsp of the soaking syrup.
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    8. Spread 1 portion of the whipped cream mixture evenly on the bottom layer of the cake with the help of a palate knife.
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    9. Cover it with another layer of the cake with the soaked layer facing upwards.
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    10. Spread the remaining whipped cream mixture evenly on top and at the sides of the cake with the help of a palate knife.
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    11. Refrigerate for 1 hour.
    12. Garnish with dark chocolate and cut into 6 equal wedges.
      [​IMG]
     
  7. NATHIYAMOHANRAJA

    NATHIYAMOHANRAJA Well-Known Member

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    Chocolate Brownie

    Ingredients
    1/2 cup plain flour (maida)
    4 tbsp cocoa powder
    2 tbsp sour curds (khatta dahi)
    1/4 tsp soda bi-carb
    1/4 cup melted butter
    5 tbsp powdered sugar
    1/2 tsp vanilla essence
    1/4 cup roughly chopped walnuts (akhrot)
    1 tbsp butter for greasing
    Method
    1. Sift together the flour and cocoa powder using a sieve. Keep aside.
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    2. Combine the curds and soda-bi-carb in a bowl, mix well and keep aside.
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    3. Combine the melted butter, powdered sugar, vanilla essence and ½ cup of hot water in another bowl and whisk well.
      [​IMG]
    4. Add the curds-soda mixture and mix well.
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    5. Add the flour mixture and walnuts and mix gently to make a smooth batter of dropping consistency.
    6. Grease a 150 mm. (6”) diameter shallow microwave safe dish using butter. Line it with a piece of greaseproof paper at the bottom of the dish and again grease it using a little butter.
    7. Pour the batter into the greased and lined microwave safe dish, spread it evenly using a spoon and microwave on high for 4 minutes.
    8. Cool slightly and unmould by turning upside down on a plate. Remove and discard the grease proof paper and serve hot.
     

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