I was on my virtual cake tour (googling cake recipes) one afternoon when a scrumptiously yummy looking cake caught my eye.....no need to say that it was love at first sight!! I did a quick check:
CHECK 1- The recipe was simple and easy, one-bowl kind;
CHECK 2- I had all the ingredients in my larder;
CHECK 3- ......to hell with the checks!! I'm itching to make this cake.....
So straightaway I went into my kitchen to try it out.....and the result??!! Well.....I'm short of words befitting its taste, flavor and softness......!!
It's just perfect! With a rich buttery flavor and its spongy texture, it stands on its own. No need of frosting or icings.
The recipe is from Divya's Easycooking. She has a whole lot of recipes, each with beautiful sets of pics. You won't feel like leaving her space....;) But her baking recipes are my favorite!!
So here we go....
WHAT YOU NEED:
1/2 cup + 1 tbsp Unsalted Butter, room temperature
1 1/2 cup All purpose flour
1 1/4 cup Castor sugar
3 Eggs, room temperature
1/2 cup Milk, room temperature
1/2 tsp Baking powder
1/4 tsp Baking Soda
1 tsp Nutmeg/ Cinnamon powder
1 tsp Vanilla extract
WHAT YOU DO:
Pre-heat your oven to 180 Celsius. Grease and line your cake pan. Sieve together flour, baking powder and baking soda 3-4 times, or you can whisk them lightly to get an even consistency.
(Do you see that brown paper in the left corner? That's my handy Ingredients Note!!..for saving me a run from kitchen to laptop.)
Cream butter till fluffy.
Add sugar and cream further till it gets incorporated.
Add eggs, one by one.
The batter will look curdled but don't worry...keep on whisking. Add the vanilla extract and the nutmeg powder and give it a whirl.
Add the flour mix to the creamed butter-sugar, alternately with milk.
Whisk the final batter at low speed to stabilize and break down any large air bubbles.
Drop the batter into your tin (Sorry! No pic, as my oven was beeping like hell and so had to hurry.)
Tap it a lightly on your kitchen counter to get rid of large air bubbles. Place it in your oven at 180 Celsius and bake for 40-50 mins, or till a skewer inserted comes out with a few moist crumbs. If after 40 mins you feel that the top has browned but the center will take few more mins, cover the tin with a foil and then bake further.....or you might get a burned top! Mine got done in 45 mins.
Let cool in the pan for 10 mins; invert and take out.
Slice and enjoy!
The bananas you see in the background are for my next venture "Banana Nut Muffins"....stay tuned!!
CHECK 1- The recipe was simple and easy, one-bowl kind;
CHECK 2- I had all the ingredients in my larder;
CHECK 3- ......to hell with the checks!! I'm itching to make this cake.....
So straightaway I went into my kitchen to try it out.....and the result??!! Well.....I'm short of words befitting its taste, flavor and softness......!!
It's just perfect! With a rich buttery flavor and its spongy texture, it stands on its own. No need of frosting or icings.
The recipe is from Divya's Easycooking. She has a whole lot of recipes, each with beautiful sets of pics. You won't feel like leaving her space....;) But her baking recipes are my favorite!!
So here we go....
WHAT YOU NEED:
1/2 cup + 1 tbsp Unsalted Butter, room temperature
1 1/2 cup All purpose flour
1 1/4 cup Castor sugar
3 Eggs, room temperature
1/2 cup Milk, room temperature
1/2 tsp Baking powder
1/4 tsp Baking Soda
1 tsp Nutmeg/ Cinnamon powder
1 tsp Vanilla extract
WHAT YOU DO:
Pre-heat your oven to 180 Celsius. Grease and line your cake pan. Sieve together flour, baking powder and baking soda 3-4 times, or you can whisk them lightly to get an even consistency.
(Do you see that brown paper in the left corner? That's my handy Ingredients Note!!..for saving me a run from kitchen to laptop.)
Cream butter till fluffy.
Add eggs, one by one.
The batter will look curdled but don't worry...keep on whisking. Add the vanilla extract and the nutmeg powder and give it a whirl.Add the flour mix to the creamed butter-sugar, alternately with milk.
Whisk the final batter at low speed to stabilize and break down any large air bubbles.
Drop the batter into your tin (Sorry! No pic, as my oven was beeping like hell and so had to hurry.)
Tap it a lightly on your kitchen counter to get rid of large air bubbles. Place it in your oven at 180 Celsius and bake for 40-50 mins, or till a skewer inserted comes out with a few moist crumbs. If after 40 mins you feel that the top has browned but the center will take few more mins, cover the tin with a foil and then bake further.....or you might get a burned top! Mine got done in 45 mins.
Let cool in the pan for 10 mins; invert and take out.
Slice and enjoy!
The bananas you see in the background are for my next venture "Banana Nut Muffins"....stay tuned!!
First time here... Very yummy cake... glad to follow u...
ReplyDeleteThanks a lot dear.....it is indeed an awesome cake.....Do try it and let me know how it turns out for you!!
ReplyDeleteI love this cake too,simple and delicious!
ReplyDeleteyup....thnks to u, for the fab recipe!!
DeleteHi malvecka, regarding ur doubt about the gingelly oil in grated mango pickle,sure you can replace it with any oil.Hope this helps.
ReplyDeleteThanks a lot Priya for the quick response!! Will try it today and let you know.
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