Tag: easy dessert

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf is healthy, delicious and so easy to put together. We have used whole wheat flour and added walnuts which makes this cake/ loaf very filling too. 🙂 

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf is one of my go to recipes that came across online a few months ago. I have made it quite a few times since then and it always turns out perfectly!! No- fail recipe and the results are so delicious 🙂 Whenever I’ve got some overripe bananas sitting in the fruit basket, I either make this Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf or my Rustic Banana Bread with Yogurt. If you like chocolate then you can make my Banana Breakfast bars, that is loaded with chocolate and butterscotch!

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf is vegan too, has no eggs and it takes a few ingredients to put together. Ingredients that one has in their pantry on a daily basis. Just a few minutes of preparation and in the oven this goes! That’s all, real quick. Great after school snack for kids with some milk or a glass of juice. You can even pack it for their lunch boxes along with some sandwiches. It’s healthy and really delicious.

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf has the best texture. It is very soft and is very moist too, despite of it being vegan. Let’s bake ourselves one! 😉

Preheat the oven at 180’c. Grease a 7″loaf tin and dust it with some flour. Set it aside.

Take the ripe bananas in a large mixing bowl. Mash them well with a fork.

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Add castor sugar. Mix sugar with a whisk. Add oil and whisk again until it’s well incorporated.

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Add vanilla extract next, whisk gently.

Sieve whole wheat flour, baking powder, baking soda and salt next into the banana and oil mixture. (reserve 1 tbsp. whole wheat flour aside).

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Mix well. Add cinnamon powder and nutmeg powder. Mix well again but avoid over mixing.

Mix walnuts with the reserved whole wheat flour and add to the ready batter.

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Fold the walnuts gently into the batter.

Pour the ready batter into the prepped tin. Bake the cake for 45-50 minutes @ 170’c.

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Once the cake baked, take a toothpick test. The toothpick should come out clean or a with just a few moist crumbs.

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Cool the cake in the tin for 30 minutes. Unmould the cake and cool for another 30 minutes on a cooling rack. Slice the cake and serve.

This cake stays fresh in an airtight container for up to 4-5 days.

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: one 7 inch loaf

A vegan, delicious, soft and healthy whole wheat banana and walnut cake/ loaf is the perfect partner for your tea or coffee!

Ingredients

  • 2 nos. ripe bananas
  • 3/4 cup castor sugar
  • 1/2 cup refined oil
  • 1/2 tsp vanilla extract
  • 1+1/2 cup whole wheat flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • a pinch of salt
  • 1/4 cup chopped walnuts
  • 1/4 tsp cinnamon powder
  • 1/8 tsp nutmeg powder

Instructions

  1. Preheat the oven at 180'c. Grease a 7"loaf tin and dust it with some flour. Set it aside.
  2. Take the ripe bananas in a large mixing bowl. Mash them well with a fork.
  3. Add castor sugar. Mix sugar with a whisk. Add oil and whisk again until it's well incorporated.
  4. Add vanilla extract next, whisk gently.
  5. Sieve whole wheat flour, baking powder, baking soda and salt next into the banana and oil mixture. (reserve 1 tbsp. whole wheat flour aside).
  6. Mix well. Add cinnamon powder and nutmeg powder. Mix well again but avoid over mixing.
  7. Mix walnuts with the reserved whole wheat flour and add to the ready batter.
  8. Fold the walnuts gently into the batter.
  9. Pour the ready batter into the prepped tin. Bake the cake for 45-50 minutes @ 170'c.
  10. Once the cake baked, take a toothpick test. The toothpick should come out clean or a with just a few moist crumbs.
  11. Cool the cake in the tin for 30 minutes. Unmould the cake and cool for another 30 minutes on a cooling rack. Slice the cake and serve.
  12. This cake stays fresh in an airtight container for up to 4-5 days.

Notes

You can skip the spices if you prefer. I used 2 large bananas, use 3 if using smaller bananas. Add nuts of your choice or skip them if you prefer.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://polkapuffs.in/2018/10/08/egg-free-wholewheat-banana-walnut-cake-vegan-banana-loaf/

Love,
Shreya 🙂

Pin it here for later?!
Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Adapted from YouTube.

Egg free Marble Cake | How to make tea time Marble Cake

 Egg free Marble Cake | How to make tea time Marble Cake is a classic sponge cake flavored with vanilla and chocolate. It’s the perfect companion to tea/ coffee. Every bite is a blend of everyone’s favorite flavors 🙂

Egg free Marble Cake | How to make tea time Marble Cake

Egg free Marble Cake | How to make tea time Marble Cake is one of the best eggless cakes I’ve baked in a long time. It is absolutely perfect! 10/10 is how I will rate this cake. It’s soft, melts in the mouth and has that perfect crumb! Flawless to the point of being a fault! It’s that good.

I have always loved these bakery style tea time marble cakes. It’s always perfect and the flavor is the best of both worlds! Even as a kid, my Mom would usually buy me those little slice cake packets from Monginis, as they were always yummy!! I can still remember that distinct aroma of chocolate and vanilla as I’d open the little packet 🙂

Egg free Marble Cake | How to make tea time Marble Cake

Egg free Marble Cake | How to make tea time Marble Cake is a bakers delight! It rises beautifully and holds it’s shape well. I sliced the cake once it was completely cool and it was just beautiful. Can you believe I’ve baked this cake thrice in the last 2 months! Since I perfected it, I thought I’d share it on the blog too!

Egg free Marble Cake | How to make tea time Marble Cake

The loaf had this signature crack which I adore in tea cakes. If you are like me and enjoy tea times loafs, try my Egg free Ribbon cake, Rustic Banana Bread or even the luscious Strawberry Snack cake. They are absolutely endearing, the crack makes the cake look so natural and rustic. I prefer rustic 🙂 Anyways, I came across this recipe online and I tried it straightaway, it definitely didn’t disappoint. The recipe originally called for eggs, but I wanted to go egg free and made a couple of changes to it.

Let’s get baking.

Grease a 9 inch loaf tin with some butter, dust it with loose flour and set it aside.

Preheat the oven @160’c.

Egg free Marble Cake | How to make tea time Marble Cake

Sift flour, salt, baking soda and baking powder in a bowl. set them aside.

In another bowl, whisk together sugar, butter and oil until they are creamy and light.

Egg free Marble Cake | How to make tea time Marble Cake

Add vanilla extract and the curd. Mix well to combine them. Then add the milk and keep mixing well while pouring the milk.

Egg free Marble Cake | How to make tea time Marble Cake

Add the flour in two batches, fold it well into the batter but do not over-mix. Over-mixing results in a dense cake.

Take out 1/3 of the batter in a smaller bowl, add the melted chocolate into the batter.

Fold everything together. Do not over-mix.

Pour the vanilla batter into the ready tin. Top it with the chocolate batter. Use a toothpick or a knife to make some swirls but not too much as we do not want the two batters mixing together.

Egg free Marble Cake | How to make tea time Marble Cake

Egg free Marble Cake | How to make tea time Marble Cake

Bake the cake at 160’c (320F) for approximately 45-50 minutes. Remember every oven works differently so once the top turns golden, the cake have been done. Take a toothpick test, if the crumbs come out too moist, bake for another 10 minutes.

Once baked, cool the cake completely in the tin, then remove from the tin and slice.

Egg free Marble Cake | How to make tea time Marble Cake

Egg free Marble Cake | How to make tea time Marble Cake

This cake keeps fresh in an airtight container for up to 4 days.

Egg free Marble Cake | How to make tea time Marble Cake

Egg free Marble Cake | How to make tea time Marble Cake

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: one 9"loaf

A light, fluffy and melt the mouth soft tea time cake which has the best of both worlds with the vanilla and the delicious chocolate!

Ingredients

  • 1+1/4 cup all purpose flour/ Maida
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • a pinch of salt
  • 1 cup castor sugar
  • 1/4 cup unsalted butter
  • 1/4 cup flavorless refined oil
  • 1 tsp. vanilla extract
  • 1/2 cup curd
  • 1/2 cup milk
  • 50 gms chopped cooking chocolate (to be melted before use)

Instructions

  1. Grease a 9 inch loaf tin with some butter, dust it with loose flour and set it aside.
  2. Preheat the oven @160'c.
  3. Sift flour, salt, baking soda and baking powder in a bowl. set them aside.
  4. In another bowl, whisk together sugar, butter and oil until they are creamy and light.
  5. Add vanilla extract and the curd. Mix well to combine them. Then add the milk and keep mixing well while pouring the milk.
  6. Add the flour in two batches, fold it well into the batter but do not over-mix. Over-mixing results in a dense cake.
  7. Take out 1/3 of the batter in a smaller bowl, add the melted chocolate into the batter.
  8. Fold everything together. Do not over-mix.
  9. Pour the vanilla batter into the ready tin. Top it with the chocolate batter. Use a toothpick or a knife to make some swirls but not too much as we do not want the two batters mixing together.
  10. Bake the cake at 160'c (320'F) for approximately 45-50 minutes. Remember every oven works differently so once the top turns golden, the cake have been done. Take a toothpick test, if the crumbs come out too moist, bake for another 10 minutes.
  11. Once baked, cool the cake completely in the tin, then remove from the tin and slice.
  12. This cake keeps fresh in an airtight container for up to 4 days.

Notes

Use a good quality cooking chocolate. You can use chocolate chips alternately. Curd should neither be too thick nor too watery. Never over mix the cake batter else the cake shall be hard and heavy. Please use baking powder and baking soda that are not too old. That could cause the cake to fall or crack extensively during baking. Measure the ingredients very carefully.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://polkapuffs.in/2018/07/23/egg-free-marble-cake-make-tea-time-marble-cake/

Love,
Shreya 🙂

Pin it here for later?!
Egg free Marble Cake | How to make tea time Marble Cake

Adapted from el mundo eats.

Parsi Mawa Cake | Bakery Style Mawa Cake

 Parsi Mawa Cake | Bakery Style Mawa Cake is a flavorful, light tea time cake. This cake has a dominant flavor of khoya/ mawa (milk solids) and cardamom. It is traditionally topped with sliced cashews or sliced pistachios and almonds.  

Parsi Mawa Cake | Bakery Style Mawa Cake

Parsi Mawa Cake | Bakery Style Mawa Cake is really an one of it’s kind of a cake, it has such pronounced Indian flavors, you’d almost mistake it for an Indian sweet but it’s an incredibly light, fluffy and scrumptious tea time cake 🙂 The milk solids or mawa as it’s known in India, gives the Parsi Mawa Cake | Bakery Style Mawa Cake a almost caramel like aroma once it’s baked. It’s the signature cake or bakery delight in Mumbai’s popular Irani cafes or restaurants hence the name Parsi Mawa Cake. You can’t be a Mumbaikar and not love these 😛

Parsi Mawa Cake | Bakery Style Mawa Cake

Parsi Mawa Cake | Bakery Style Mawa Cake is usually topped with some sliced nuts or cashews. I like the look of the sliced nuts hence went with that option. And I simply loved the nutty aroma of these nuts once they are baked and they did turn a bit crunchy, giving a lovely bite to this soft, fluffy cake.

Parsi Mawa Cake | Bakery Style Mawa Cake

Look at that crumb!! Moist, fluffy and the cake rose so beautifully (pssst…it has no baking powder or baking soda and yet it rose remarkably well)! I have to admit this my first trial with a mawa cake and I just tweaked my recipe for Strawberry Snack Cake and made this mawa cake a few days ago. I’m really stoked at how nicely it all worked out and it didn’t end up in the bin..hehe!!  Besides, my hubby really enjoyed this, to the last crumb if I must say so myself!! So that’s one cake which is going to feature often in my ‘baking for weekend’ list! 🙂

Parsi Mawa Cake | Bakery Style Mawa Cake

It slices very neatly if you let cool down for 20-30 minutes. This cake stays fresh for 4-5 days in an airtight container at room temperature and up to 7 days in the refrigerator.

Let’s get cracking!

Bring all the ingredients to room temperature. I used a 5″ cake tin.
Preheat the oven @180’C. Line the tin with parchment paper on the bottom and grease the sides with some butter.
Whisk the castor sugar and soft butter in a large bowl until light and fluffy. It took me bout 5 minutes with an electric whisk for this step.

Remember to scrap down the sides of the bowl as you whisk them.
Add the cardamom powder into the whisked sugar and butter. Whisk them again for a minute.
Add one whole egg at a time to the mixture and beat to incorporate.
Once both the eggs are well incorporated, add the crumbled mawa and whisk well until the mawa has incorporated into the egg mixture.

Parsi Mawa Cake | Bakery Style Mawa Cake
Then sieve in the flour and salt.
Use a rubber spatula to cut and fold in the flour with the wet ingredients.
Do not over mix as that will result in a very heavy and dry cake.
Pour the cake batter into the tin. Tap the tin onto the work surface a few times to release any air pockets.
Sprinkle the sliced nuts on top.

Parsi Mawa Cake | Bakery Style Mawa Cake

Bake the cake on the middle rack at 180’C for 40-50 minutes. Bake using the bottom heating coils/ rods.
Insert a toothpick in the center of the cake to check doneness. If it’s underdone, bake for another 5-10 minutes.
Once baked, let the cake cool in the tin on a cooling rack for about 30 minutes.

Parsi Mawa Cake | Bakery Style Mawa Cake
Serve warm or at room temperature.

Parsi Mawa Cake | Bakery Style Mawa Cake

Parsi Mawa Cake | Bakery Style Mawa Cake

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Yield: 5" round cake

Parsi Mawa Cake is a delicious, flavorsome cake to accompany your tea/ coffee. A crunchy topping of sliced nuts adds a lovely texture to every bite!

Ingredients

  • 3/4 cup + 2 tbsp. castor sugar
  • 1/2 cup butter, softened at room temperature
  • 2 nos. large eggs
  • 1/2 tsp cardamom powder
  • 1 cup All Purpose Flour (Maida)
  • 100 gms crumbled mawa
  • 1/4 tsp. salt
  • 1/4 cup sliced pistachios and almonds

Instructions

  1. Bring all the ingredients to room temperature. I used a 5" cake tin.
  2. Preheat the oven @180'C. Line the tin with parchment paper on the bottom and grease the sides with some butter.
  3. Whisk the castor sugar and soft butter in a large bowl until light and fluffy. It took me bout 5 minutes with an electric whisk for this step.
  4. Remember to scrap down the sides of the bowl as you whisk them.
  5. Add the cardamom powder into the whisked sugar and butter. Whisk them again for a minute.
  6. Add one whole egg at a time to the mixture and beat to incorporate.
  7. Once both the eggs are well incorporated, add the crumbled mawa and whisk well until the mawa has incorporated into the egg mixture.
  8. Then sieve in the flour and salt.
  9. Use a rubber spatula to cut and fold in the flour with the wet ingredients.
  10. Do not over mix as that will result in a very heavy and dry cake.
  11. Pour the cake batter into the tin. Tap the tin onto the work surface a few times to release any air pockets.
  12. Sprinkle the sliced nuts on top.
  13. Bake the cake on the middle rack at 180'C for 40-50 minutes. Bake using the bottom heating coils/ rods.
  14. Insert a toothpick in the center of the cake to check doneness. If it's underdone, bake for another 5-10 minutes.
  15. Once baked, let the cake cool in the tin on a cooling rack for about 30 minutes.
  16. Serve warm or at room temperature.

Notes

This recipe doesn't need baking soda/ baking powder, Use good quality, fresh mawa/ khoya. Let the cake cool before you slice or remove it from the tin.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://polkapuffs.in/2018/06/14/parsi-mawa-cake-bakery-style-mawa-cake/

Love,
Shreya 🙂

Pin it here for later?!
Parsi Mawa Cake | Bakery Style Mawa Cake

Caramel Sauce | The Best and the Easiest Caramel Sauce Recipe

Caramel Sauce | The Best and the Easiest Caramel Sauce Recipe is really what it is! This sauce is sticky, rich and absolutely addictive. It comes together with minimal efforts and one could gulp it down by the spoonful! P) !!

Caramel Sauce | The Best and the Easiest Caramel Sauce Recipe

Caramel Sauce | The Best and the Easiest Caramel Sauce Recipe is truly the best homemade caramel sauce you’ll make! It’s a no fuss recipe that comes together in under 20 minutes 🙂 I’ve tried a couple of recipes in the past and I don’t remember what they really had going but the results weren’t exactly top notch! You’ll see what I mean when you try this recipe.

Caramel Sauce | The Best and the Easiest Caramel Sauce Recipe

Caramel Sauce | The Best and the Easiest Caramel Sauce Recipe is so good that you’ll stop buying the bottled stuff from the supermarkets which are generally pretty flat in terms of the freshness and that deep vanilla flavor. So good! Caramel Sauce | The Best and the Easiest Caramel Sauce Recipe is just what you need to top your brownies and ice cream with!!!

Caramel Sauce | The Best and the Easiest Caramel Sauce Recipe

That color, I mean, look at it! It’s liquid gold! Gold that could drink straight of the jar! Hehehe!! You know, when I was shooting it a couple of days ago, the sunlight and the play of shadows in my make shift studio in my home somehow enhanced the golden hue, I didn’t even have to spend much time editing them! That’s always a plus, right?!

Also, pro tip – if want to make it into a Salted Caramel Sauce, you’ll simply need to add about 1 teaspoon of salt to this recipe! Voila! 

So let’s make ourselves some really delicious caramel sauce 🙂

Use a large sauce pan because when the mixture boils and bubbles, it’s safer to have all that extra room in the pan to allow the sauce to expand.

To make it, combine sugar with water in a pan. Whisk them together on medium heat.

Caramel Sauce | The Best and the Easiest Caramel Sauce Recipe

Then, let them boil away on gentle heat until the mixture turns light golden in color.

Caramel Sauce | The Best and the Easiest Caramel Sauce Recipe

My mixture took about 6 minutes to turn golden on low heat. Be careful, you are working with hot sugar.

Caramel Sauce | The Best and the Easiest Caramel Sauce Recipe

Let the mixture boil on low heat for another 2-3 minutes so that it takes up a deeper, perfect amber color.

Be extra careful around this step, it takes just about 10 seconds for this mixture to go from amber to a burnt, sticky mass.

So keep an eye. Incase, if does happen that the mixture sticks to the base and burns, start over!

Once the color has turned amber, turn off the heat, Whisk in the vanilla extract and the cream . (salt too, incase you are making salted caramel sauce).

Caramel Sauce | The Best and the Easiest Caramel Sauce Recipe

Continue to whisk gently until the sauce is smooth and silky.

That’s done. Let the sauce cool completely before storing it in a dry and clean glass jar.

This sauce stays fresh in the refrigerator for over 2-3 months.

Caramel Sauce | The Best and the Easiest Caramel Sauce Recipe

Prep Time: 3 minutes

Cook Time: 14 minutes

Total Time: 17 minutes

Yield: 1 cup + 2 tbsp approximately

A delicious Caramel Sauce that is so buttery, thick, rich and so addictive! The only recipe you'll be needing to make a jarful of this liquid gold!

Ingredients

  • 1 cup granulated sugar (I've used castor sugar)
  • 1/4 cup water
  • 1/2 cup heavy cream or whipping cream
  • 3/4 tbsp. vanilla extract
  • 1 tsp salt (optional, to be added if making salted caramel sauce)

Instructions

  1. Use a large sauce pan because when the mixture boils and bubbles, it's safer to have all that extra room in the pan to allow the sauce to expand.
  2. To make it, combine sugar with water in a pan. Whisk them together on medium heat.
  3. Then, let them boil away on gentle heat until the mixture turns light golden in color.
  4. My mixture took about 6 minutes to turn golden on low heat. Be careful, you are working with hot sugar.
  5. Let the mixture boil on low heat for another 2-3 minutes so that it takes up a deeper, perfect amber color.
  6. Be extra careful around this step, it takes just about 10 seconds for this mixture to go from amber to a burnt, sticky mass.
  7. So keep an eye. Incase, if does happen that the mixture sticks to the base and burns, start over!
  8. Once the color has turned amber, turn off the heat.
  9. Whisk in the vanilla extract and the cream . (salt too, incase you are making salted caramel sauce).
  10. Continue to whisk gently until the sauce is smooth and silky.
  11. That's done. Let the sauce cool completely before storing it in a dry and clean glass jar.
  12. This sauce stays fresh in the refrigerator for over 2-3 months.

Notes

Use a large, deep pan. The sauce will bubble and expand, hence a large, deep pan is safer. Remember you are working with boiling sugar so stay safe and have your kids/ family members away from the hot pan. Maintain a low heat to ensure the sugar doesn't burn.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://polkapuffs.in/2018/05/14/caramel-sauce-the-best-and-the-easiest-caramel-sauce-recipe/

Caramel Sauce | The Best and the Easiest Caramel Sauce Recipe

Love,
Shreya.

Pin it for later?!

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Bakery Style Ribbon Cake | Egg free, Butter free Recipe is a light, moist and delicious cake that goes well with tea or coffee. This recipe doesn’t ask for any fancy ingredients and is very easy to make too 🙂 

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Bakery Style Ribbon Cake | Egg free, Butter free Recipe takes me back to the time when I was a kid and a slice of this cake was truly so exciting! Soft, moist and absolutely yummy. It was an indulgence we’d have usually at birthday parties or when my Mom would bring slices of these from popular cake shops nearby 🙂 There was always a vanilla slice with these pinkish red ribbon, that was my favorite! It looked so catchy, I always looked at that ribbon layer imagining how did it come to be so?!!

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Turns out, making that perfect ribbon isn’t a rocket science! A simple technique and that ribbon looks like it came straight out of a bakery :). I used a 9 inch baking pan and the top cracked ever so slightly. The perfect crack actually for any loaf cake!!! But there is no trick for that, it just happened naturally as the pan was a wee bit small. If you want a loaf without cracks, use a slightly bigger pan for this quantity of cake mix 🙂

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Bakery Style Ribbon Cake | Egg free, Butter free Recipe has the most gorgeous texture. I’ve used one of the very first recipes I ever used from a cookbook to bake an egg free, butter free vanilla cakes. It has never failed me and I have stuck with it 🙂

Let’s see how, do keep all ingredients at room temperature.

Preheat the oven @ 180’c.

Sift flour with corn flour, baking soda and baking powder. Set it aside.

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Whisk the condensed milk. Add powdered sugar and whisk until the mixture is frothy. Add oil and whisk again.

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Add flour and milk in parts alternately to the condensed milk mixture and fold gently.

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Add vanilla extract and mix well. The batter should have a pouring consistency.

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Take 1/2 cup of this batter in a bowl. Add one drop of gel color of your choice.

Set side the plain batter until further use.

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Mix the color well.

Grease a baking pan or line it with parchment paper. Pour 3/4th of the plain batter into the pan.

Pour the colored batter next on top of the plain batter. Top it with remaining plain batter.

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Tap the pan gently to release the excess air bubbles.

Bake the cake @180’c for 40-45 minutes. Insert a toothpick to check the doneness, the toothpick should come out clean or with a few moist crumbs.

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

If the cake is under cooked, bake for a few more minutes.

Cool the cake completely before slicing. This cake stays fresh for 3-4 days in an airtight box.

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: one 9 inch loaf

Soft, moist and delicious Tea Time Bakery Style Ribbon Cake is easy to make and uses no butter, no eggs!!

Ingredients

  • 1/2 tin condensed milk
  • 1+1/4 cup flour (Maida)
  • 1/4 cup corn flour
  • 1/2 baking soda
  • 1 tsp baking powder
  • 1/2 cup refined oil
  • 5 tbsp. powdered sugar
  • 1/2 cup milk (use more or less if needed to correct the consistency of the batter)
  • 1+1/2 tsp vanilla extract
  • gel color of your preference

Instructions

  1. Preheat the oven @ 180'c.
  2. Sift flour with corn flour, baking soda and baking powder. Set it aside.
  3. Whisk the condensed milk.
  4. Add powdered sugar and whisk until the mixture is frothy.
  5. Add oil and whisk again.
  6. Add flour and milk in parts alternately to the condensed milk mixture and fold gently.
  7. Add vanilla extract and mix well.
  8. The batter should have a pouring consistency.
  9. Take 1/2 cup of this batter in a bowl. Add one drop of gel color of your choice.
  10. Set side the plain batter until further use.
  11. Mix the color well.
  12. Grease a baking pan or line it with parchment paper.
  13. Pour 3/4th of the plain batter into the pan.
  14. Pour the colored batter next on top of the plain batter.
  15. Top it with remaining plain batter.
  16. Tap the pan gently to release the excess air bubbles.
  17. Bake the cake @180'c for 40-45 minutes.
  18. Insert a toothpick to check the doneness, the toothpick should come out clean or with a few moist crumbs.
  19. If the cake is under cooked, bake for a few more minutes.
  20. Cool the cake completely before slicing. This cake stays fresh for 3-4 days in an airtight box.

Notes

Use flavorless oil. Color can be of your choice. Quantity of milk depends on the quality of flour so adjust accordingly. Adjust the sweetness too if needed as we use condensed milk which is pretty sweet.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://polkapuffs.in/2018/04/20/bakery-style-ribbon-cake-egg-free-butter-free-recipe/

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Love,
Shreya 🙂

Pin it for later??!!

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

3 Ingredient No-Churn Strawberry Ice-Cream

3 Ingredient No-Churn Strawberry Ice-Cream is perfect for the summers. The fresh flavors of the strawberries work so well with the cream. It’s delicious and almost everyone’s favorite flavor! 

3 Ingredient No-Churn Strawberry Ice-Cream is so easy to make that it hardly takes any time from to start to finish. It’s incredibly convenient to make it too as it doesn’t call for an ice cream maker or any manual churning!

3 Ingredient No-Churn Strawberry Ice-Cream

Strawberry Ice Cream is such a basic flavor but never fails to attract folks! I’m still very fond of it despite finding an array of exotic flavors in ice cream parlors. There is something incredibly comforting about the fruity, berry flavor with the smoothness of the cream! I’d rather have a scoop of Strawberry Ice Cream over any fusion flavor or sugar laden, candy bursting ice creams! Besides, I hate having to look at 40 flavors to choose one flavor! I always end up choosing the same flavors.. hahaha! My hubby rolls his eyes while he’s off trying the new flavors and so many times he ends up with some really unflattering ones!

This article is cornerstone content

I love how smooth this ice cream turns out every time 🙂 This is so delicious and absolutely free of any ice crystal formation. It’s egg-free and hence so much lighter on the palate. If you like egg-free ice creams do try 3 Ingredient No Churn Vanilla Ice Cream, Tutti Frutti Ice Cream, 2 Ingredient Banana Ice Cream  and many more.

Anyways, so I will share this recipe now, it’s quick but needs a few to be done before you start with the actual preparation. Let’s get on with it…

To begin with, keep the whipping cream (I chilled the whipping cream overnight) and the blender jar in the refrigerator for a minimum of 1 hour.

3 Ingredient No-Churn Strawberry Ice-Cream3 Ingredient No-Churn Strawberry Ice-Cream3 Ingredient No-Churn Strawberry Ice-Cream

Pour the chilled whipping cream in to the blender jar along with strawberries and condensed milk.
Blend them altogether for 5 minutes until everything is well incorporated and very smooth.
Pour the ready mixture into freezer friendly container, cover it with some cling wrap and freeze it for 7-8 hours.
To serve, let the tin/ container sit on the kitchen platform for 5 minutes before scooping out the ice cream.

3 Ingredient No-Churn Strawberry Ice-Cream

Prep Time: 8 hours, 15 minutes

Total Time: 8 hours, 15 minutes

Yield: 8-10 small scoops

Strawberry Ice Cream that comes together in minutes with minimum ingredients and efforts!

Ingredients

  • 400 ml condensed milk
  • 1+3/4 cup heavy whipping cream
  • 250 gms fresh strawberry (Frozen berries will have to be thawed)

Instructions

  1. To begin with, keep the whipping cream (I chilled the whipping cream overnight) and the blender jar in the refrigerator for a minimum of 1 hour.
  2. Pour the chilled whipping cream in to the blender jar along with strawberries and condensed milk.
  3. Blend them altogether for 5 minutes until everything is well incorporated and very smooth.
  4. Pour the ready mixture into freezer friendly container, cover it with some cling wrap and freeze it for 7-8 hours.
  5. To serve, let the tin/ container sit on the kitchen platform for 5 minutes before scooping out the ice cream.

Notes

I used Amul Whipping cream (red package).

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://polkapuffs.in/2018/02/28/3-ingredient-no-churn-strawberry-ice-cream/

3 Ingredient No-Churn Strawberry Ice-Cream

Love,
Shreya 🙂

Pin it here for later?!
3 Ingredient No-Churn Strawberry Ice-Cream

Strawberry Popsicles – Gluten free, Vegan, Paleo

I love popsicles and I cannot lie. LoL!!! It’s not a secret I guess. Each summer, I share a few recipes. These Strawberry Popsicles are pretty straightforward too. This recipe is gluten free and vegan. It is also Paleo. Hence, folks who are on a diet can enjoy these too. 

Strawberry Popsicles - Gluten free, Vegan, Paleo

Strawberry Popsicles – Gluten free, Vegan, Paleo is a new experiment which rocked! Last year I had shared the recipe for my Volcano Pops, for which I got amazing feedback too! And have you guys seen my Mango and Kiwi Popsicles, pretty and so flavorsome! There are so many kinds of fruit based popsicles I’m yet to try and share here, the possibilities are endless.:)

Strawberry Popsicles - Gluten free, Vegan, Paleo

I prefer using everyday, easily available ingredients for making pops. These Strawberry Popsicles – Gluten free, Vegan, Paleo are very easy to put together. Ideal for kids too as these do not contains added colors or preservatives. Since they are full health, it’s safe to say that you can have them for breakfast when it gets way too hot! No one’s judging!
Strawberry Popsicles - Gluten free, Vegan, Paleo

So coming to what goes into it, well anything goes actually. I love strawberries and they are in abundance around me so I’ve used those. Use any fruit juice or pulp, it will work. To my surprise, strawberries are really sweet this year, hardly any tang or tartness. As always I’ve been snacking on them by the pound! So, when I wanted to male these pops, I didn’t need much sugar. In fact, I’ve used natural sweeteners in a very small quantity to balance the little tang from the lemon juice. For the final element of freshness in every lick, I added something from my kitchen garden!!

The overall flavor blew us away! So little to do and you’ll be all set for these icy cool treats for the next few days. Sounds good??!
Wash and pat dry the strawberries.
We will start with hulling the berries.
Add them in a blender, pour honey or agave.
Top these with a splash of fresh lemon juice.
Add a few sprigs of fresh mint.
Give everything a whizz until smooth.
Pour this into moulds of your choice and freeze until solid or for 8 hours.
Enjoy!

Strawberry Popsicles – Gluten free, Vegan, Paleo

Prep Time: 10 minutes

Total Time: 8 hours, 10 minutes

Yield: 3-4 medium sized Pops

Easy to make delicious Strawberry Popsicles are Gluten free, vegan and Paleo with natural sweeteners.

Ingredients

  • 2 cups fresh strawberries
  • 3 tbsp. honey or agave
  • 1 tsp lemon juice
  • a few sprigs of fresh mint

Instructions

  1. Wash and pat dry the strawberries.
  2. We will start with hulling the berries.
  3. Add them in a blender, pour honey or agave.
  4. Top these with a splash of fresh lemon juice.
  5. Add a few sprigs of fresh mint.
  6. Give everything a whizz until smooth.
  7. Pour this into moulds of your choice and freeze until solid or for 8 hours.
  8. Enjoy!

Notes

Adding honey or agave is optional. If the berries are too tart, add more sweetener as per taste. Mint is optional too but it does give a really fresh flavor.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://polkapuffs.in/2018/02/19/strawberry-popsicles-glutenfree-vegan-paleo/

Strawberry Popsicles - Gluten free, Vegan, Paleo

Make the most the berries in season and enjoy some Pops!!

Love,
Shreya

Pin it for later?!
Strawberry Popsicles - Gluten free, Vegan, Paleo

Strawberry Snack Cake

Strawberries are here and they are so delicious!! I can’t stop beaming! Hence, beginning the strawberry season with this Strawberry Snack Cake 🙂 Yes, a snack cake, that sounds a good excuse to have a cake! Not to mention it’s so yummy and absolutely soft, melt in the mouth 🙂 

Strawberry Snack Cake

Yes, I am a big strawberry lover! You guys know that, I mean last season I made many things with strawberries. My GF Strawberry Crumble was loved by many! Then came the very delicious Volcano Popsicles, I’ll be making a new batch of those soon ;). So now this cake, look at those ruby red jewel like berries studded into the cake. They are slightly tangy and every bite with the soft cakes taste very nice! Almost like a burst of berry jam in every bite!

Strawberry Snack Cake

This turned out so good that it was all gone in less than two days..lol! I’d made this to welcome my ever travelling hubby home a few days ago and he loved every last crumb of this 🙂 Infact, he wants me to bake another batch of this soon, this coming from the man who ain’t a big fan of berries!! Hehe!! I’ll oblige him, because it means a round two for yours truly too!

Strawberry Snack Cake

See the crumb? Moist and so fluffy. See how the berries stay nicely suspended right on the top and won’t sink? (I will share the tips on that too). Snack cakes are usually made in square tins and that is how I’ve made it too. Else, rectangle tin will work too. I’ve used an 7″ square tin and the cake rose beautifully and had good browning on the sides. I always prefer proper aluminum tins as I feel the distribute the heat very evenly. I am completely averse to using dark or black tin as they overheat easily and the cake remains under cooked in the center. So, you can decide what you must invest in for your bakes.

Strawberry Snack Cake

I’ve dusted the cake with some icing sugar and it tasted much better than expected! You can probably serve the snack bars with some crème fraiche or top them with some lightly whipped and sweetened mascarpone cheese! All good, so good!! The best part is that this Strawberry Snack Cake keeps so well in the refrigerator. Keeps very moist and stays fresh for about 3 to 4 days easily.

Strawberry Snack Cake

Let us start making this.

Bring all the ingredients to room temperature.
Preheat the oven @180’C. Line the tin with parchment paper on the bottom and grease the sides with some butter.
Wash, hull and slice each berry in half. Set them aside.
Whisk the castor sugar and soft butter in a large bowl until light and fluffy. It took me bout 5 minutes with an electric whisk for this step.
Remember to scrap down the sides of the bowl as you whisk them.
Strawberry Snack Cake

Add the vanilla extract and the yolk into the whisked sugar and butter. Whisk them again for a minute.
Add one whole egg at a time to the mixture and beat to incorporate.
Once both the eggs are well incorporated, sieve in the flour and salt.
Use a rubber spatula to cut and fold in the flour with the wet ingredients.
Do not over mix as that will result in a very heavy and dry cake.
Pour the cake batter into the tin. Tap the tin onto the work surface a few times to release any air pockets.
Roll the sliced side of each half of the berry into some APF and place them on top of the batter. Do not push them deep, just place them on top gently.
Strawberry Snack Cake

Bake the cake on the middle rack at 180’C for 40-45 minutes. Bake using the bottom heating coils/ rods.
Insert a toothpick in the center of the cake to check doneness. If it’s underdone, bake for another 5-10 minutes.
Once baked, let the cake cool in the tin on a cooling rack for about 30 minutes. I have sliced the cake in the tin itself.
Serve warm.
Strawberry Snack Cake

Strawberry Snack Cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Yield: makes one 7"square cake

Enjoy strawberries with this easy and delicious Strawberry Snack Cake! It's moist, fluffy and very soft, absolutely melt in the mouth!

Ingredients

  • 3/4 cup castor cup
  • 1/2 cup butter, softened at room temperature
  • 2 nos. large eggs
  • 1 no. egg yolk
  • 1 cup All Purpose Flour (Maida)
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 10 nos. fresh strawberries

Instructions

  1. Bring all the ingredients to room temperature.
  2. Preheat the oven @180'C. Line the tin with parchment paper on the bottom and grease the sides with some butter.
  3. Wash, hull and slice each berry in half. Set them aside.
  4. Whisk the castor sugar and soft butter in a large bowl until light and fluffy. It took me bout 5 minutes with an electric whisk for this step.
  5. Remember to scrap down the sides of the bowl as you whisk them.
  6. Add the vanilla extract and the yolk into the whisked sugar and butter. Whisk them again for a minute.
  7. Add one whole egg at a time to the mixture and beat to incorporate.
  8. Once both the eggs are well incorporated, sieve in the flour and salt.
  9. Use a rubber spatula to cut and fold in the flour with the wet ingredients.
  10. Do not over mix as that will result in a very heavy and dry cake.
  11. Pour the cake batter into the tin.
  12. Tap the tin onto the work surface a few times to release any air pockets.
  13. Roll the sliced side of each half of the berry into some APF and place them on top of the batter.
  14. Do not push them deep, just place them on top gently.
  15. Bake the cake on the middle rack at 180'C for 40-45 minutes.
  16. Bake using the bottom heating coils/ rods.
  17. Insert a toothpick in the center of the cake to check doneness.
  18. If it's underdone, bake for another 5-10 minutes.
  19. Once baked, let the cake cool in the tin on a cooling rack for about 30 minutes.
  20. I have sliced the cake in the tin itself.
  21. Serve warm. 

Notes

Adding the extra egg yolk ensures that lovely yellow color of the sponge and the batter emulsifies better so the cake has a perfect texture. THIS RECIPE DOESNOT CALL FOR ANY BAKING POWDER or BAKING SODA. The extra yolk acts as butter but cannot replace the butter or vice versa.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://polkapuffs.in/2018/01/31/strawberry-snack-cake/

Strawberry Snack Cake

Do try this one 🙂
Love,
Shreya

Pin it for later!?
Strawberry Snack Cake

 

 

Hot Chocolate with Homemade Vanilla Marshmallows

Hot Chocolate with Homemade Vanilla Marshmallows is a comfort drink like no other! It will warm you from the inside out on those chilly, foggy cold winters nights. A cup of this made with my recipe and you’ll be craving for more 🙂 

Hot Chocolate with Homemade Vanilla Marshmallows

I feel my toes warming up just at the sight of this Hot Chocolate with Homemade Vanilla Marshmallows! It has the smoothest texture and the chocolate flavor comes in every sip. I have added a bit of spice to balance the sweetness 🙂 I will insist on using good quality cocoa powder too. It will make all the difference!! Also, don’t skimp on that full fat milk, the cream, etc. because they built the flavor base. When doing a Hot Chocolate, do it right, add that fat! It’s the winters and the fats will burn off is my theory 😉

Also, the chocolate that you will into the Hot Chocolate with Homemade Vanilla Marshmallows needs to be of a good quality. I’ve used a Lindt milk chocolate bar here, you could use Ghirardelli if you’ve some handy. No, don’t use cooking chocolate here if you can avoid it. I feel the cooking/ compound chocolate takes away the smoothness of the drink. Maybe that’s just me, I don’t know!

Hot Chocolate with Homemade Vanilla Marshmallows

Oh and those Mini Marshmallows, you saw them in my last post. They were my best make for the year 2017 I guess 😉  They turned out better than any store bought marshmallow I’ve ever tried. I believe using a good quality vanilla extract makes all the difference. So, I topped my Hot Chocolate with Homemade Vanilla Marshmallows and I was in heaven! The marshmallows melted slowly into that warm cup of goodness. It couldn’t have been better, if I may say so myself!

I will now share my method and recipe 🙂
Keep all the ingredients at room temperature.
Bring milk to a slow boil in a heavy bottom pan.
Add the cream and stir gently.
Add the sugar and stir gently.
Once the sugar has melted completely, add the cocoa powder. Whisk gently to incorporate.
Next, add the chopped chocolate. Ensure that the flame is on sim/ lowest setting.
Gently mix the chocolate to ensure it melts into the milk.
Add the spices. Mix well. Turn off the flame.
Serve these piping hot in mugs/ cups of your choice, topped with some marshmallows

Hot Chocolate with Homemade Vanilla Marshmallows

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: serves 2-3

Hot Chocolate with Homemade Vanilla Marshmallows is a heart warming, cozy drink that you must make for those chilly evenings!

Ingredients

  • 2 + 1/2 cups full fat milk
  • 1/2 cup cream
  • sugar to taste
  • 1/4 cup cocoa powder
  • 1/4 cup chopped chocolate (I used Lindt milk chocolate)
  • a pinch of nutmeg powder
  • 1/8 tsp cinnamon powder
  • marshmallows as needed for topping

Instructions

  1. Keep all the ingredients at room temperature.
  2. Bring milk to a slow boil in a heavy bottom pan.
  3. Add the cream and stir gently.
  4. Add the sugar and stir gently.
  5. Once the sugar has melted completely, add the cocoa powder. Whisk gently to incorporate.
  6. Next, add the chopped chocolate. Ensure that the flame is on sim/ lowest setting.
  7. Gently mix the chocolate to ensure it melts into the milk.
  8. Add the spices. Mix well. Turn off the flame.
  9. Serve these piping hot in mugs/ cups of your choice, topped with some marshmallows
  10. You can dust some cocoa powder or add a stick of cinnamon.

Notes

I've used Lindt milk chocolate for this as it is very smooth in a drink like this. You can use Compound milk chocolate if you prefer. Spices are not compulsory, omit them as you please. You can add more or less of chocolate and cocoa powder as per your preference.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://polkapuffs.in/2018/01/08/hot-chocolate-homemade-vanilla-marshmallows/

Hot Chocolate with Homemade Vanilla Marshmallows

Love,
Shreya 🙂

Pin it for later?!

Hot Chocolate with Homemade Vanilla Marshmallows

Birthday Cake Bread

Birthday Cake Bread – you’ve got to make this even if it ain’t your birthday yet!! All those colorful sprinkles are just the thing you need to bring you some cheer! 🙂

Birthday Cake Bread

I am not someone who has ever made a proper frosted birthday cake. Although baking is such a stressbuster, I can’t bring myself to frost a cake. I’m afraid that I may not be able to make it look good enough to eat so I’d rather keep a cake naked yet pretty! So for folks like me, this Birthday Cake Bread is the answer!

Birthday Cake Bread

See the pretty colors of the sprinkles in the cake and that crumb! That’s a perfect 10 crumb! The buttery taste is a bonus for sure! This recipe is just right even if you wish to make a Basic Pound Cake, just skip the sprinkles. But I can’t be taking all the credit for this one, I’m thoroughly inspired bake from scratch when I first saw it about 5 months ago. I had decided on making it that very minute but I had to get hold of the recipe, which I eventually did. This is the third time I’ve baked this Birthday Cake Bread and it turns out better each time!

Birthday Cake Bread

I’ve adapted the recipe and then changed it ever so little just to perfect the crumb to my liking. This is the third attempt and it is the version I’ll be sharing with you guys here as it is fool-proof! Minimal efforts and basic pantry essentials are all that one needs to see this one through.

Ensure that you use a good quality of sprinkles so that they don’t bleed their colors into the cake and spoil the beautiful yellow cake. (Still, if you are not sure about their quality, dust them with some flour before adding to the cake batter)**

Bring all the ingredients to room temperature. Preheat the oven @ 180’C. Prepare the cake tin (I’ve used a 7 inch loaf tin) by either lining it with a piece of parchment paper or grease it with butter and dust it with some flour.
Start with creaming the butter and sugar together, scrapping down the sides of the bowl, until light and fluffy. Took me about 5 minutes using an electric whisk.
Next, add the eggs one at a time, followed by the yolk. Pause to scrap down the sides of the bowl as you whisk these together with the butter and sugar.
Add the vanilla extract, whisk again for a minute.
Sift in the salt along with the flour.
Use a rubber spatula to cut and fold the flour into the wet ingredients at this stage.
Make sure you do not over mix the batter. Add the sprinkles** 
Pour the batter into the prepared tin and bake @180’c for 45-50 minutes.

Birthday Cake Bread
Once baked, remove the tin from the oven and let it cool for 30 minutes before unmolding the cake.

Birthday Cake Bread
Let the cake cool down for a further 10 minutes before slicing.
This cake keeps well at room temperature for 2-3 days in an airtight container.

Birthday Cake Bread

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Yield: one 9" loaf

Birthday Cake Bread - you've got to make this even if it ain't your birthday yet!! All those colorful sprinkles are just the thing you need to bring you some cheer!

Ingredients

  • 3/4 cup castor sugar (adjust as per your preference, this tastes good enough)
  • 1/2 cup butter, softened at room temperature
  • 2 nos. large eggs
  • 1 no. egg yolk
  • 1 tsp. vanilla extract
  • 1 cup All Purpose flour (maida)
  • 1/4 tsp. salt
  • 2-3 tbsp. sprinkles**

Instructions

  1. Bring all the ingredients to room temperature. Preheat the oven @ 180'C.
  2. Prepare the cake tin (I've used a 7 inch loaf tin) by either lining it with a piece of parchment paper or grease it with butter and dust it with some flour.
  3. Start with creaming the butter and sugar together, scrapping down the sides of the bowl, until light and fluffy.
  4. Took me about 5 minutes using an electric whisk.
  5. Next, add the eggs one at a time, followed by the yolk.
  6. Pause to scrap down the sides of the bowl as you whisk these together with the butter and sugar.
  7. Add the vanilla extract, whisk again for a minute.
  8. Sift in the salt along with the flour.
  9. Use a rubber spatula to cut and fold the flour into the wet ingredients at this stage.
  10. Make sure you do not over mix the batter. Add the sprinkles** 
  11. Pour the batter into the prepared tin and bake @180'c for 45-50 minutes.
  12. Once baked, remove the tin from the oven and let it cool for 30 minutes before unmolding the cake. 
  13. Let the cake cool down for a further 10 minutes before slicing.
  14. This cake keeps well at room temperature for 2-3 days in an airtight container. 

Notes

Use good quality sprinkles. Adding the extra yolk ensures that lovely yellow color and the batter emulsifies better so the texture is perfect. The extra yolk acts as a butter but cannot replace the butter or vice versa. You can omit the sprinkles if you wish and make a plain cake. Keep the recipe same even if you plan on adding nuts. THIS RECIPE DOES NOT CALL FOR ANY BAKING POWDER OR BAKING SODA (there is no error in the ingredient list). I let the cake sit for 3-4 hours before slicing, it results in neat slices. Do not slice the cake when warm else, it will result in crumbly slices.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://polkapuffs.in/2017/11/14/birthday-cake-bread/

Birthday Cake Bread

Hope you’ll be baking this soon! It’s worth the 15 minutes of prep! Hehe!! 🙂

Love,

Shreya

Pin it for later??!

Birthday Cake Bread

Adapted from Well Floured. Inspired by Bake From Scratch.

 

 

error: Content is protected !!