Baking with Sapana

For this month's Baking Partners we have to select from classic Christmas Cakes as the month is december in Christmas is on our way.I tried my hand on eggless French Yule Log the recipe or which is suggested by Tanushree of Ma Niche . I was looking for an eggless but couldn't fine any recipe and thought to skip the challenge but then I see Gayatri's blog. So I tried her recipe with a little modification  .So let's start the recipe.






Ingredients:
3/4 cup all purpose flour
1/4 cup Egg Replacer
2/3 cup Water
1/2 cup Sugar
1 teaspoon vanilla extract
1/4 cup Cocoa Powder
1 teaspoon Baking Powder

For frosting:
1/2 cup cream cheese
1/4 cup butter @room temperature
1 1/2 cup icing sugar
2 tablespoon cocoa powder
60 gm dark chocolate , melted over double boiler
1/2 teaspoon vanilla extract
2 tablespoon Milk if required

Method:
Preheat oven to 160 degree and grease a sheet pan with parchment paper. In a bowl mix together water and egg replacer.
Add sugar and vanilla extract and beat again for 3 to 4 minutes it increases in volume.
Sieve together all purpose flour, cocoa and baking powder.
Add the flour mixture into the egg replacer mixture and gently fold in .
Pour the batter in the sheet pan and spread it out as an even layer.
Bake for 20-25 minutes or until a tooth pick inserted comes out clean.
Let it cool and then Flip it on another baking paper dusted with icing sugar. Roll it gently and let is set in refrigerator for at least 1 hour.



For cream cheese frosting:
Beat butter with cream cheese with hand or electric beater. Add vanilla extract and icing sugar and beat again till you get desired consistency. Take 1/2 a cup of this frosting to be used later.
Now add cocoa powder and melted chocolate in it . Beat it again , add milk if required and let it set in refrigerator till further use.

Assembling:
Take the rolled cake out from refrigerator , apply a layer of plain cream cheese over it and fold it again . Put this log again in the refrigerator for 10 to 15 minutes.
Now apply the chocolate cheese cream frosting over the log . Dust some icing sugar and refrigerate till further use.



Slice and serve.



Enjoy!!





Serve-4. Baking time -20 minutes



Best regards,

For the final day of BM#35 under Bookmarked theme , I have prepared this pressure cooker cake that I have recently bookmarked from Sharmispassions . I tried a pressure cooker cake for the first time and it came out very well . It surely is a keeper recipe. So let's start the recipe yum.



Next time when you are craving for a cake and doesn't have oven you can surely bake this cake in pressure cooker.





Ingredients:
1 cup cake flour or all purpose flour +2 teaspoon for dusting
1/2 cup castor sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 cup oil (I used canola oil)
3/4 cup hot water
1 teaspoon vanilla extract
1/2 cup tutti frutti
1 tablespoon lemon juice

Method:
Preheat the pressure poker as follows. Select the cooker in which you want to bake the cake and check the size of baking pan to be properly fit in the cooker.
Put an iron stand or the stand which we get with pressure cooker in the center of cooker. Remove the whistle and gasket (the black rubber ) from the lid of cooker and close the lid . Keep the cooker on sim heat for 5-7 minutes for preheating.

Line and dust a cake tin with oil and dry flour. Tap the extra flour and keep it aside.

Apply 2 teaspoon of dry flour on the tutti frutti and roll them in it properly.

Meanwhile Sift cake flour , baking powder and baking soda together two to three times.
In another bowl take oil and hot water , mix well . Add sugar and vanilla and mix till sugar dissolves.

Now fold the tutti Fruti in the cake batter . Mix gently. When everything is ready I.e cooker is preheated , add lemon juice in the batter and mix it gently.




You can see air bubbles forming without wasting time pour this batter in the prepared cake tin .Tap it gently on a flat surface and place it in the preheated cooker .

Close the lid as it is (without whistle and gasket) and keep the flame high for 5 minutes. After 5 minutes set the flame on low to medium and let the cake bake for 35 to 50 minutes.
After 30 minutes you may check with a tooth pick inserted inthecenter and it
if it comes out clean the cake is ready otherwise let it cook for another 10 minutes.

Let it rest in the cooker for 5 minutes more after baking on the kitchen counter. Remove it from the cooker , Cool and cut into slices.




Enjoy !!





Serve-6. Baking time 45 minutes.

Note:The total time to bake the cake depends upon the size and shape of cooker and baking tin. Mine total take 48 minutes to bake as have used 5 liter prestige cooker and a 6 " cake tin.
Don't keep the batter for long after adding lemon juice. Be cautious while placing the tin in the preheated cooker.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#35


Sending this entry to


Simply Tadka’s 2nd Blog-iversary Event and Giveaway



Pari's Only Baked Treats happening at Kalyani's Sizzling taste Buds




Nupur's Christmas and New year Recipes event



Kirthi's Kitchen






Best regards,

Best regards,

I made this strawberry filled cream cake from here. By the time I finished this cake it was already evening and my daughter didn't want to wait for the next day. So have to click in the evening , as you can see from pictures. Anyways she liked this cake very much and said to me "mama this the best cake ever I had tried from you". It was very touchy and means a lot to me. So lets start teh recipe . yum







Ingredients:
Dry
11/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
a pinch of salt

Wet
1/2 cup water
1/2 cup oil
3/4 cup sugar
3 tablespoon yogurt
1 tablespoon white vinegar
1 teaspoon vanilla extract

For filling & icing :
200 ml whipping cream
4 tablespoon icing sugar
1/2 teaspoon vanilla extract
200 grams fresh strawberries
3 tablespoon sugar

Method:
For cake baking and icing:
First sift the all purpose flour with the baking powder , baking soda and a pinch of salt in a mixing bowl.
Preheat the oven to 180 degrees C and grease a 6 or 7 inches cake pan with butter or oil.
Add wet ingredients one by one and fold gently.Pour the batter in the greased baking pan.
Shake and tap the sides of the pan to release air bubbles.

Bake at 180 degrees for 30-35 minutes or till a tooth pick inserted in the center of cake comes out clean.

Whip the cream and icing sugar along with vanilla extract, till you get stiff peaks in the cream.Keep refrigerated till further use.



For filling:
Rinse and dry the strawberries , chop them and add 3 tablespoon sugar over it in a bowl.Mix and keep aside for 1-2 hour or you can do his step one day before.

For assembling :
Slice the cake with a knife from the center into two equal halves.
Brush with the syrup from the strawberries on one half of the cake.
Spread the chopped strawberries evenly on the cake.Top it up with another layer of the whipped cream on the cake.
Place the other half of the cake over it and spread the remaining whipped cream all over the cake . Decorate the cake with the fresh strawberry slices.



Keep refrigerated for 1 hour and then slice and serve the strawberry cream cake immediately.



Enjoy!!





Serve-6. Preparation time -2 hour

Note:You must consume this cake within same day or next day. As fruit based cakes doesn't have a long life.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#41