Vikhroli Cucina
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Baking A Sweet Treat For The Eyes And The Palate

24 April 2017 , 0 comments / 3 likes
This yummy eggless cake is the perfect sweet treat for festive occasions. Try baking this colourful delight, which we are sure everyone (and not just kids) will go crazy over! This recipe is Uttpal Krishna’s winning entry for Vikhroli Cucina’s Holi contest.
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Recipe and Image source: Uttpal Krishna

The Cake Base

Regular cooking oil 1/2 cup
Sugar 3/4 cup
All-purpose flour 1/3 cup + little more to grease the baking pan
Baking Soda 1 tsp
Baking powder 1/2 tsp
Milk 3/4 cup or 175ml
Normal curd 1/2 cup
Fruit essence 1Tbsp

Mix the oil and sugar together and keep aside for at least 30 minutes. This helps the oil become stable. Mix the all-purpose flour, baking soda and baking powder together in a big bowl.  Keep aside. Hand blend the curd and keep aside. Divide the milk, curd and oil and sugar mixture into three parts. Add a part of each to the all-purpose flour mix and fold gently for a while. Repeat the process with the second and third part. Add the fruit essence and again fold gently till it is evenly mixed. Grease a microwave cake bowl or pan with oil and dust it evenly with flour. Pour the cake batter slowly into the pan. Gently tap the pan on the kitchen platform to ensure the batter sets evenly in it. Set the microwave to ‘High’ for seven minutes. You can also pre-heat an oven for around 30 minutes at 180 ℃. Bake the cake in the pre-heated oven for 10 minutes at 200 degrees. Remove the cake from the microwave or oven and let it cool. Demould the cake from the pan and slice the base horizontally in two parts.

The Sugar Syrup
Water
200ml
Sugar 50g
Fruit essence 1Tbsp
Heat the water till it comes to a boil. Switch off the flame. Add the sugar and fruit essence. Mix till the sugar dissolves. Keep aside and allow it to cool.

The Whipped Cream
Whipping Cream
3 big scoops (ensure the cream is chilled)
Food colour A few drops (if using liquid or gels)
Using a hand blender, whip the cream with the food colour till stiff peaks form.

The Jelly
Water
100 ml
Tang powder 2 Tbsp (lemon flavour)
Sugar 4-5 tsp
Cornflour 2 tsp
Water 6-8 tsp
Red, green, yellow and orange food colours A few drops of each (if using liquid or gels)

Mix the water, Tang powder and sugar in a saucepan and bring to a boil. Mix the cornflour with 6-8 tsp water in a small bowl to make a paste. Add this paste to the boiled sugar mixture to make it thick. Separate the mixture into four bowls and add the food colours to these separately to make the jellies.

Assembling the cake
Place the base of the cake on a plate and pour some syrup evenly on it. Ensure that the base is moist and not dry. Spread a layer of whipped cream on it. Place the second slice of the cake base upside down on top of that the first. Pour the sugar syrup on the upper layer as well. Cover the entire cake evenly with the whipped cream with the help of a cream knife. Let it set in the refrigerator for 10 minutes. Use a spoon to decorate the cake with the different coloured jellies. Make sure that the jelly is not too watery, else it will flow down. You could also add some gems on the sides of the cake to make it more colourful. Feel free to customise your cake and make it as colourful as you can. After all, it’s a cake fit for Holi! Cut into slices and enjoy.
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