I made it Today
It's superb recipe simplest n easy n it came out fantastic thnkx for the recipe n I have one request plz can u tell me the recipe for Black Forest eggless cake I want to make it for my daughters birthday next month...
Hey.. I made this cake using borosil glassware in my IFB 23SC3 microwave oven at 180C for 30mins however cake was brown at the top and uncooked at bottom. Please help me how to bake this cake perfectly using convection mode.
Thank you so much :) --DK
That frosting sounds delish! --DK
My temp is for a regular Oven. Refer the tips section for details on how to bake using Microwave ovens --DK
There is enough sugar in Sweetened Condensed Milk --DK
Eggs play a huge role and to get the same texture in an eggless recipe is tough - almost impossible. So thought you might come up with an delicious alternative, its not really possible to get the same kind of sponge like with its egg based counterpart! I have mentioned about the Oven Temp in the very first line of the method
If the result is tough, the only 2 reasons I can think of are 1) Overbeating the batter 2) Baking for too long. Next time try slowly stirring the batter while mixing and dont bake for too long. I have provided the temp. Did you use that temp?
There are multiple reasons why your cake rises just in the center and cracks. 1) The cake will be uneven if you have not blended the flour mixture to the wet properly. - so blend them well gently 2) The Oven temperature (yours) was too high - That causes the outside of the cake to bake and form a crust way faster than the center which continues to cook and rise. It will then burst in the center creating the cracks. Use a Oven thermometer to know if your Oven registers the correct temp. 3) Overmixing the batter - when you do that, it causes the air to be trapped inside the batter which expands and escapes from the cake while baking causing the cracks. So be gentle in mixing 4) Mostly if nothing is mentioned in the recipe, try to bake cakes in the center rack of the oven. Hope these points help -DK
I think so - I am not in India - chk the label in the tin or ask the shopkeeper
One of the main reasons for cake to become hard is Over baking them. May be your oven gets v hot and you baked it too long. Check with lesser temperature/ cooking for a shorter time next time --DK
BS is added as a leavening agent mostly to help the baked good to rise and also provide that tender texture. If you leave it out, the cake will be tough and rubbery --DK
It sounds to me that cake itself was hard and it has nothing to do with the glaze. May be reducing the cooking time/ reducing oven temp should help. May be it was overcooked and hence became hard and dry.?? --DK
When did you pour the glaze? Was it after making the cake? Then how can it get hard? Can you please elaborate on your question cos I am a little confused.....--DK
Yes it was mildly sweet and the addition of powdered sugar on top made it sweeter. But if you like ur cake a lot more sweet, add some sugar to the batter :) --DK
Hey Aarti, I am not really sure since I havent made this cake in the microwave. But from what I have read they usually recommend HIGH for 4-5 minutes depending on the shape and size of your tin. Suppose you have an 4" diameter shallow glass dish, you would m/w it for approx 4 minutes. Then again the company and make are different, so I am assuming your m/w manual would mention for baking? --DK
Though personally I have never tried anything to substitute for condensed milk (since I get it here) I saw an article on the net (not unable to find the source) which gives the following substitute : "If you have a can of evaporated milk on hand, you can make a very good approximation of condensed milk. In a saucepan, combine a cup of evaporated milk with 1-1/4 cups of sugar. Heat until the sugar is completely dissolved. Let cool. You can refrigerate the mixture for several days. " Hope this helps--DK
Hey Sushma, you can def. use any pan you have on hand. Usually the measurements are so that you get the height for the cake. This batter is not much and usually gets the height (as seen in pic) when you use 7". You will get a little thinner cake if you use 9" but it does not affect the taste. Just check the cooking time cos it might cook bake faster :) --DK
But this cake is eggless...are you asking me for using eggs? I apologise but I did not get your question...can you please elaborate further? --DK
It was neither too dry nor too moist. Although compared to the moistness in cakes with eggs, this one sure was below par. I also don't think that it would keep very well for a long time since the very next day, this cake became a little harder than the previous day. I have another recipe with oil instead of condensed milk. Will post that some time. As for applesauce/yogurt - I think you can although I haven't tried it myself...Do lemme know if you try :) --DK
My parents ex-neighbors used to bake cakes using pressure cooker. Lemme ask them and get back to you on that :) --DK
I have never tried with club soda! sounds interesting! --DK