Eggless Wheat Sponge Cake/ Eggless Atta Cake

There are people who say, "Better bread with water than Cake with trouble". It's bold and straightforward that cakes are not healthy. They are troublesome. Yea, I know it, we know it but, still, we love it :)! So, why not go with a simple plain Atta cake this time?? This Atta cake is light, soft, and spongy and can be used for making pastries/layered cakes or just on its own for the evenings with a cup of tea or coffee. This is a crackerjack recipe I must say! If you are reluctant to use wheat flour in your baking, this recipe will change you. I always liked my All-purpose flour cakes over wheat cakes. Now I also like this recipe equally! Don't buy your cakes all the time, make them at home too coz, homemade ones are not pesky and you could alter your sugars, substitute with jaggery or whatever. My self, I didn't try jaggery but I think that will work well too. If anybody has tried cakes already with jaggery or any other healthy substitutes, do share your knowledge in the comments section below :).
If you're searching for more Eggless Recipes, check these, you might like them: 
1. Eggless Sponge Cake
2. Eggless Chocolate Cake
3. Nita Mehta's Eggless Vanilla Cake
4. Doggy Face Cookies (Eggless)

 Now, it's time for Atta cake!

To Make This Recipe, You'll Need : 

Wheat Flour (I used Aashirvaad Atta)	1 ½ Cups
Corn Flour	3 Tablespoons
Powdered Sugar	1 cup (or) 3/4th Cup
Baking Powder	1 Teaspoon
Baking Soda	½ Teaspoon
Salt	A pinch
Oil (Canola/Sunflower or any flavorless)	½ Cup
Milk	1 Cup
Vinegar	½ Tablespoon
Vanilla Essence	2 Teaspoons

                                             

Method : 

1. Begin by substituting 3 tablespoons of wheat flour (from 1 1/2 Cups) with 3 Tablespoons cornflour. 

2. Add baking powder, baking soda, powdered sugar and mix well. 

3. Sift the dry ingredients two times. Now, the dry ingredients are ready!

4. Next, to the Milk +vinegar+vanilla essence (Milk and vinegar mixture should be rested for 10 minutes before use, the milk should get slightly curdled, to that add vanilla) add oil and mix well.

5. Add the wet ingredients to the dry ingredients and mix gently until everything is well combined. Do not overwork the batter, you may end up with a dense cake. The batter should be smooth and lump-free. 

6. Pour the batter into a  prepared cake tin, cover the sides of the cake tin with aluminum foil and bake in a pre-heated oven at 180 degrees C  for about 30 to 35 mins. If your cake is underdone and the top of the cake starts to crack, reduce the temperature to 150 or low and continue to bake until done or the toothpick comes out clean when inserted! 

Enjoy! 

Notes : 

1. You could mix your powdered sugar with the milk mixture to dissolve completely so that you will have fewer chances of having cake tops with sugar specks (if granulated sugar is not ground properly in the mixer) 

2. Keep an eye on your oven while your cake bakes because all ovens are not the same. 

                              Thank you For Visiting Blessy's Kitchen :) 

Eggless Sponge Cake

So, today morning I posted my Vanilla Sponge Cake in various Fb groups. A bunch of facebookers had asked me to share an Eggless Version of the Sponge Cake. So this post is the result. I started arranging my ingredients and I had a power cut. Huh! I didn't stop and I continued, thinking I could bake it in the cooker. As I was mixing my batter, Tadaaa! Power was back! So I baked in the 7" round tin and I saw kinda volcanic eruption happening in the middle while baking. Hmmm, My tin was small, I should have used a wider or bigger one. This was my mistake and that's why I couldn't photograph the whole cake. I didn't want to post it and then I thought I don't want my fellow veggie friends to hold on wait. This is why I'm posting it. Photographs may not be clear or appealing but the recipe matters, right? The recipe is blameless. I baked this cake a decade ago during my schooling. I remember my Peddamma having this cake. She loved it, she encouraged me to cook more and bake more. This might be her first Homemade Eggless Cake. Me as a schoolgirl, one of my hobbies was baking. My mom gave me this recipe and I followed it. Now, after a decade when my veggie pals wanted a good eggless sponge I was thinking about this cake. Me and mom, we both forgot the recipe, I started recollecting it, I started experimenting and finally, I succeeded. This is not the exact recipe that I made a decade ago, I altered the recipe as I experimented. Yes, I had failed cakes and I learned from it. So don't be afraid about the mistakes, they will help you gain even more knowledge. 

To Make This Recipe, You'll Need : 

All Purpose Flour	1 Cup
Milk Powder	1 Cup
Sugar Powder	1 Cup
Milk	1 Cup
Oil	3/4th Cup
Apple Cider Vinegar (or) Plain Vinegar	1 Teaspoon
Baking  Powder	½ Teaspoon
Baking  Soda	1/4th- ½ Teaspoon
Vanilla Essence	1 Teaspoon
Pineapple Essence	1 Teaspoon
Salt	A Pinch (optional)

Method : 

1. First add the vinegar to the milk. 

2. In another bowl, mix all the dry ingredients.

3. Add the wet ingredients to the dry ingredients. 

4. Mix gently with the light hands until everything is well combined. 

5. Pour it into the greased cake tin (I recommend lining it with parchment paper) and bake it in the preheated oven until done. (preheat 150 degrees C, bake for 10 minutes, next reduce to 100 degrees C and bake for another 30 minutes). I always place my food on the top rack in my New Morphy Richards 28 Ltrs OTG. I see others baking in the middle rack, maybe because thermostat/ temperature sensors differ. 

6. Each oven differs, so keep an eye while you bake! 

To store the cake, let it get cooled completely and store in an air-tight container. 

Enjoy! :) 

If you Like My Recipe, Share it, Comment below. Bake it and enjoy it with your pals. Also, share your feedback here or to blessy@blessyskitchen.com

Also, check out Eggless Chocolate Cake and Nita Mehta's Eggless Vanilla Cake.

                  

                                  Thank You For Visiting Blessy's Kitchen :) 

Chocolate Cake

This chocolate cake is moist, soft, and delicious. I've prepared this cake before (during Christmas and the New year). It had a good texture and I liked the way it turned out. One could eat the cake on its own or frost it with the ganache. Here is an old picture, clicked from my mobile :

The White Balls are  Coconut Snow Balls. 

Read the whole post of the Chocolate Cake, Don't miss how to make your own Butter Milk for the cake.
                                 
So, to make this Chocolate Cake, You'll need :

All-Purpose Flour + 2 pinches of Baking powder	230 Grams
Sugar Powder	250 Grams
Butter (I used salted)	270 Grams
Cocoa Powder	20 Grams
Eggs	4 Nos
Vanilla Extract/ Essence	1 Teaspoon
Baking Soda	½ Teaspoon
Apple Cider Vinegar	1 ½ Teaspoon
Buttermilk	3 Tablespoons

 
Method :

Begin by beating the butter and the sugar until pale and fluffy. Add the vanilla, eggs, buttermilk and further mix it until everything gets incorporated well.

 and beat well. Now, the mixture looks curdled. Do not worry. Mix cocoa and the flour well, add the flour to the butter-egg mixture followed by soda and the vinegar, and mix well until everything gets mixed properly. (Do not over mix after adding the flour. You could also use the rubber spatula to mix)

Now, add the cake batter to the greased cake tin, preheat the oven at 180 degrees C, place the cake tin in the middle rack of the oven, bake for about 5 minutes (until the cake rises), next reduce the temperature to 150 degrees C and bake further 10 to 15 minutes, or until the toothpick comes out clean when inserted into the center of the cake. This is how I did it in my new OTG Morphy Richards 28 Ltrs. Each oven differs, so keep an eye on your cakes when you're trying any new recipe.

Here, I placed a cake tin and the cupcakes, cupcakes were ready by 13 mins approx.

Enjoy :)

I made my own Butter Milk for this recipe. Here's how: Add 1 tablespoon of apple cider vinegar to 1 cup of milk. You could use plain vinegar too. Rest this mixture for around 10 minutes. After 10 minutes, you can see the milk slightly curdled! This is it! 
This buttermilk is used in the preparations of cakes, marination of the chicken, biscuits, etc. Do not drink it.

Notes :
Store the cake in an air-tight container once it cools down. 
One could also refrigerate the cake for about 3 days. 

Thank You For Visiting Blessy's Kitchen :)

Banana Bread/ Cake/ Loaf

This is a moist, soft, and delicious banana cake. I never got a no for this bread.. One could use a loaf pan, muffin cups, or a cake tin to make this recipe. I personally love the loaf way! One can substitute half of the All-purpose Flour / Maida with Wheat Flour for a healthy version of Banana Bread. Over ripen bananas are the best for this recipe. Here I have used chocolate chunks,you could substitute with your own choice of nuts, a combination of chocolate chips, etc. *Banana and chocolate, what a lovely combination ya!! 
I wanted to make 2 loaves of Banana Bread, since I don't have 2 loaf tins, I used a square cake tin for the second batch. To make 1 loaf of Banana Bread, measure half the recipe which is given below.

To Make This Recipe You'll Need:

Unsalted butter	226 grams
All-Purpose Flour/ Maida	3 Cups
Granulated Sugar	2 Cups
Baking Soda	1 ½ Teaspoon
Salt	1 ½ Teaspoon
Vanilla Essence	2 Teaspoons
Milk	½ Cup
Eggs	4 Nos
Banana Puree	6 Bananas
Dark (or) Milk Chocolate Chunks	1 ½ Cups (or) as needed

                                     

Method : 

Begin by beating the butter with sugar until well combined. To the butter-sugar mixture add the eggs one at a time and mix well. Also, add the vanilla essence and mix well.

Now, add the sifted flour( flour+baking soda+salt) slowly and mix well using a spoon/ whisk or spatula(if using a mixer), add the milk and mix, add the banana puree and mix well with the spoon /whisk or spatula. Now, switch to the mixer(if used in the previous process) and blend everything well. This should take about 1 minute. Do not over mix. Using the mixer is to ensure there are no lumps, less physical work, and less time consumption. If you're using a whisk/ Spoon or spatula from the beginning, continue with it.

Now add the chocolate chunks, mix well and pour in the prepared pans. 

Bake in the preheated oven at 160 degrees C for 1 hour. (I preheated the oven for about 7 minutes). The loaf tin took extra 15 minutes here. as I put both the tins. If you're baking only the loaf, then it would take 1 hour or until the toothpick comes out clean when inserted in the center. Remember, each oven's  functionality is different. Keep an eye on your bread while you bake. I baked this Banana Bread/ Banana Cake in the OTG Oven.

Enjoy!

Notes : 
1. Follow the measurements, not the quantity in the pictures

2. Whisk the butter and sugar until the sugar gets dissolved.
3. If your bread starts browning dark in color on the top, cover it with aluminum foil after around 30 minutes.
4. New ovens get preheated quickly and cooks food quickly. So always keep an eye on the bread. Once you understand your oven's rhythm it's tension-free. Set the temperature, preheat, put the food, set the time, and bake!

You Might Also Like : 

1.Vanilla Sponge Cake/ Plain Sponge Cake / Plain cake

2.  Doggy Face Cookies

3. Palakova / Milk Burfi / Quick Palakova

                                  Thank You For Visiting Blessy's Kitchen :)

Vanilla Sponge Cake/ Plain Sponge Cake / Plain cake

This Sponge Cake is light and fluffy. You can use this cake to convert it into a layered cake or individual pastries. This cake does not contain butter/oil or baking soda/ baking powder, yet it's fluffy and soft. You can convert this sponge cake into chocolate cake by adding cocoa powder to the batter, decreasing the all-purpose flour. With a chocolate cake, you can make chocolate truffle pastry, chocolate chip pastry, black forest, etc and with vanilla sponge cake you can make pineapple pastry, butterscotch pastry, etc or you can eat it on its own.

To Make This Recipe You Will Need :

All-purpose Flour ( Maida ) Sifted	120 Grams
Granulated  Sugar	120 Grams
Eggs	4
Vanilla Essence	1 Teaspoon

Please click here for Eggless Cake.

Method : 

Begin by separating egg yolks and egg whites. 

  

Add egg  whites  to  a  bowl  followed  by  sugar  and  beat  with

 the electric hand mixer until it forms stiff peaks.

This is called "meringue".  

(It took about 5 minutes on high speed). 

Next  add  egg  yolks,  followed  by  vanilla  essence, and  beat 

well again for about  1  minute. 

To this eggy foam add  all-purpose flour and blend it for 10 

seconds. If you beat it for a long time the airiness and

fluffiness gets disturbed. You can also use lightweight spoon

 or spatula and incorporate the flour into the egg foam.

(Simply, lift from the bottom and put the batter on the top.

 This is called the cut fold method).

                                                                              (Or)

Grease the cake tin (7") with butter or oil and transfer the cake

 batter to the tin and bake in the preheated oven(150 degrees C ) for

30 minutes.

After baking the cake, check it by inserting a toothpick or skewer, 

if the toothpick/skewer comes out clean then your cake is 

baked and done.  Let the cake cool completely and run the knife

 around the edges of the cake and invert it on the plate. 

Serve!!

*** All ovens are not the same. Keep an eye on the cake. Old ovens take more time to bake. Newly manufactured ovens take less time to bake.

*** In the last pic of the cake, I did not use a serrated (or) bread knife to cut the cake which looks like a mess. Use a serrated knife to cut the cake for a good look and easy cutting. If you don't have a serrated knife then cut it with a regular sharp knife carefully.