Cakes

Srividya Dantuluri

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4 min read

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Feb 4, 2024

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Honey Cake

1. Pre-heat the oven to 180C.
2. Line a 9X13 pan with butter paper
3. Sift 3 cups of maida, 3 tsp baking powder and 1/2 tsp salt into a bowl.
4. In a saucepan, add 1.5 cups milk and 1 cup room temperature butter and heat on low flame. Keep the flame on while getting the other components ready.
5. In another big bowl, take 6 eggs, 2tsp vanilla essence and 1.5 cups of sugar. Beat with an electric whisk until the mixture triples.
6. Add the flour mixture and the milk mixture alternately while gently folding using a spatula.
7. Bake for 35 mins until the top springs back when touched.
8. While the cake is cooling, add 2 cups of water, 14tbsp honey and 1/2 cup sugar. Mix well on low flame until everything is dissolved. Cool down to room temperature.
9. Once the cake cools down, poke holes and add the liquid. Set in the fridge for at least 2 hours.
10. Melt 8 tbsp with very little water. Once it becomes a liquid, pour on the cake and top with roasted coconut

Strawberry Poke Cake

1. Pre-heat the oven to 180C and prepare a 9X13 pan.
2. Sift together 2 cups maida, 2 tsp baking powder, 1/3 tsp salt and keep aside.
3. Add 1 cup milk, 3/4 cup softened butter to a saucepan and heat until the butter melts. Keep on simmer while the next steps are done.
4. Add 4 eggs, 1 cup sugar and 1 tsp strawberry extract and beat until the mixture triples in volume.
5. Add the hot milk and flour alternately and fold.
6. Bake for 35 mins. Cool the cake completely.
7. Beat tropolite whipping cream until stiff peaks and refrigerate.
8. Take 90g strawberry jello (used wikefield). Follow instructions and let the liquid cool slightly.
9. Poke holes in the cake using the handle of the spatula. The holes have to be pressed 2–3 times until they remain unclosed.
10. Pour the liquid jello on the cake. Let it set for 15 mins. Spread the whipping cream and let the cake set overnight in the fridge

Orange Chiffon Cake

1. Pre-heat the oven to 165C
2. Prepare a bunt pan by buttering just the base and dust just the base with flour
3. Scrape the zest off two oranges, might be close to 1 to 2 tablespoons.
4. In a bowl add 1/2 cup orange juice, 1/2 cup oil, 1 tsp vanilla extract, 7 large egg yolks and whisk slightly until eggs are mixed.
5. Add the orange zest and 1 cup sugar and mix again.
6. Take 2 cups of maida, remove 4tbsps of flour away and add 4 tbsps of corn flour to make cake flour.
7. Sift the cake flour, 2 tsps baking powder, 1/2 tsp salt into the wet mixture and mix well with a whisk.
8. In a separate bowl, add 8 egg whites, 1/2 tsp vinegar and whisk until the eggs whites bubble up. Add 1/2 cup sugar in instalments and keep whipping until stiff peaks.
9. Add the egg whites to the flour mixture in 4 to 5 batches gently mixing each time.
10. Pour the batter into the Bundt pan by slowly rotating it.
11. Gently tap on the counter and run a skewer to remove any big air pockets.
12. Bake for 55 mins
13. Put a parchment paper on a wire rack and immediately reverse the cake onto it.
14. Wait for an hour for the pan to come to room temperature.
15. Turn the the pan, run a knife around the edges and the inner circle and turn the cake onto a plate

Choco chip cake

1. Made in a 9X13 pan.
2. Pre-heat the oven to 177C.
3. Sift together 3.5 cups of maida, 3 tsp baking powder, 1/2 tsp salt and mix well.
4. In another bowl add 1 1/2 cups of butter softened to room temperature and 1 1/2 cups of sugar and beat well on medium high until the mixture turn creamy.
5. Add 4 eggs, 3 tsp vanilla and beat slowly. Add 1/2 cup curd and beat slowly.
6. The mixture is curdled and that’s ok.
7. Add the dry ingredients in batches and mix with a spatula.
8. Add 1 cup milk slowly and keep mixing.
9. Add 2 cups of chopped chocolate and mix.
10. Pour the batter into the pan. Sprinkle another cup of chocolate chips on top.
11. Bake for 65 mins. Let the cake cool completely before cutting.