Today’s recipe is for all the people who have sweet tooth. The classic and traditional Pineapple Upside- Down Cake. Simple to make with minimum fuss, catered to vegetarians since it’s an eggless batter cake and also cooked in a cooker, as not everyone has an oven at home. This is a tried and tested recipe, and you can never go wrong. Caramelize the sugar until thick and glossy, place fresh pineapple rings and fresh cherries. Make a batter with flour, condensed milk and butter. Pour the luscious batter in the cake tin and bake in the cooker…and Voila your yummy mouth-watering; melting in your mouth cake is ready. Serve with your evening tea and Enjoy.
Have you ever had such a desperate craving for chocolate and are you eager to make a super quick cake, well we heard your cry and got you just the recipe to brighten up your day. Satisfy a chocolate craving with this microwave version Chocolate Cake that cooks in just minutes. Smooth batter made with flour, butter and condensed milk, poured in a pretty cake mould and baked in the microwave only for four minutes top. This spongy and comforting chocolate cake is ready in no time to satisfy your sweet tooth. Happy Baking Guys!
Everyone loves chocolate biscuit cake, and it’s so simple to make! All you need is just three simple ingredients to make this. This decadent Chocolate Biscuit Cake is made with biscuits, milk and eno. This is one of the easiest chocolate cakes that can be made in a jiffy. Treat your kids to this delicious Chocolate Biscuit Cake on their special day. They won’t stop praising you. Let’s begin!
Incase you are planning to make Dora Cake at home, then you should definitely make it without thinking twice. They are loved by kids and it’s an ideal dish to make during children’s day celebration or at your kids birthday party. This dora cake is made in Indian style without eggs and red bean paste. Smooth and flowing batter made with butter, cream and condensed milk. Cooked slowly until just brown, chocolate spread generously and served. Let’s get cooking!!!!
If you want to impress friends and family but you are not quite a baker, then this is the right recipe for you. Learn how to prepare this easy Mug Cake recipe and bake them like a pro. All you need to do is mix together flour, milk, cream and sugar, all in just one cup and then let the magic happen in the microwave. And Voila…There you have it a perfect, super soft and rich eggless cake. Try this full proof recipe and you’ll never go wrong.
Christmas is just round the corner and what better way to kick start your festive mood with some sweet Swiss Roll Cake. This flat and light sponge cakes are a good change to the usual traditional Christmas fruit cakes which you will find in all stores. Today we will make them at home, without eggs. Fluffy batter, made with flour, sugar, condensed milk and regular milk. Evenly spread on a thin baking tray, baked just for 5 minutes. Super thin and super fluffy cake is ready. Spread any type of sweet filling in the cake and then the tricky part to roll. Rolling a Swiss roll is an art that you can master in time, don’t give up. This Swiss Roll Cake will definitely be a Showstopper at your Christmas luncheon. Merry Christmas to All.
Here’s how to make a delicious Atta Cake, or in other words Whole Wheat Chocolate Cake, all made in a pressure cooker.
Not only this cooker cake is high in fiber, but has no added white sugar. This naturally sweet cake is a perfect snack along dish to have with a cup of tea or coffee.
Loaded with the goodness of dates, now why don’t you try it out? Oh yes, this can be added to your diet if you’re a diabetic patient, in small servings 🙂
Let’s get to it.
Making an atta cake is that easy. Now why don’t you try it out and share a virtual treat with me?
The cake is irresistibly delicious, one literally cannot judge if there is any sugar added. I agree, there is a lot of sugar in this cake in the form of dates and stevia. But that’s natural, and not refined white sugar. And you can easily decrease the amount. Stevia is optional to add, but I like the touch of bitterness it gives in this, that just spikes the sweetness 🙂
That’s all for today, Keep cooking & stay fantastic!
Its been a while that I have posted something in the line Egg-less baking without Oven. What better than this time of the year, cool breezy mornings-evenings, and the start of winters. Winters along with them bring a surprise every year, with some many festivities round the corner, Christmas is definitely not a miss. In fact, today’s recipe is dedicated to Christmas, perfect for gifting, and a plus no alcohol used.
Easy peasy, not much soaking involved, and a perfect season’s greeting!
So, without further ado, here is the recipe.
I love the little crunch from cashews and walnuts and plus the goey texture is heaven from tutti-fruity. A must try for this season. Do pour in your thoughts upon this delicacy in the comments below.
Red Velvet Cupcakes with Cream Cheese Frosting - Pillowy Soft n Moist | Eggless Baking Without Oven
Flour / Maida - 1 Cup
Condensed Milk - ½ Cup
Milk - ½ Cup
Oil & Butter - 2 tbsp each
Sugar - ¼ cup
Vinegar - 1 tsp
Red food color - ½ tsp
Baking Powder - 1 tsp
Baking Soda - ½ tsp
Vanilla Essence - 1 tsp
Salt - 1½ Cups (for baking)
For Frosting : Cream Cheese - ⅔ Cup
Unsalted Butter - ¼ Cup
Vanilla Essence - 1 tsp
Powdered Sugar - 1½ Cups (Sifted twice, after measuring)
Cupcakes : For Baking in Cooker : Preheat a cooker in low-med flame for 10 minutes with 1½ cups of salt, a wire rack and a perforated plate.
For Baking in Oven : Preheat oven at 180 C for 10 minutes.
For the batter : Start by adding the oil & butter to a mixing bowl, then add the sugar and whip it. Then pour in the condensed milk, and whip it for another minute or two. Then add in the vinegar, vanilla essence and ¼ cup of milk. Mix well.
Sieve the flour, baking soda, baking powder, cocoa powder over this. Give it a mix, Then mix the red food color with the rest ¼ cup milk and add the milk to the batter.
If the color isn't accurate for you, feel free to add some other to balance. In my case, it was raspberry red, I added a couple drops of lemon yellow food color to balance the red color.
Line Cupcake tins with liners, Divide the batter into 8 cupcakes.
For Baking in Cooker : Place the cupcakes in the cooker, in mine I could place 4. Then close and bake for 15 minutes in low-medium flame. Check after 15 minutes with a toothpick, if it comes out clean its ready if not, bake for another 2-3 minutes. You can bake the rest cupcakes after this batch is baked.
For Baking in Oven : Place the cupcakes in the oven and bake for 15 minutes at 180 C. Check with toothpick.
Take the cupcakes out and let them cool completely.
For Frosting : In a bowl, add the cream cheese and butter. Beat it for a minute, then add vanilla essence and ⅓ of the powdered sugar and whip till incorporated. Then add another ⅓ and whip, and then the last addition & Whip the frosting for another 2-3 minutes. Cream cheese frosting is ready.
Add the frosting to a piping bag, then pipe the frosting in the cupcakes. Sprinkle with confectionery or cake crumbs. Enjoy!
Recipe makes 8 cupcakes. But you can sneak in and get about a tablespoon or tablespoon & half of batter from around the bowl, and bake it in tartlet mould lined with a mini size liner with the normal sized cupcakes. Then after all cupcakes cools down, you can make crumb that mini cupcake.. Rest all are extremely soft & moist making crumbs can be difficult, but that small one would be slight drier as we will be overbaking it, which would help to make crumbs for topping the cupcakes.
Treat yourself with these heavenly delights, make ’em now & enjoy these luscious red velvet cupcakes 🙂
If you follow us on Social Mediums, you know it, I made this Fresh Fruit Gateau for my mumma on her birthday..
She says “This was the best cake I’ve eaten so far”.. And I agree on that too! Layers of scrumptious sponge, delicious on its own whipped cream along with fresh fruits is an out of the world combination!
Eggless Fresh Fruit Cake / Fruit Pastry Recipe - Pressure Cooker Cake | Eggless Baking Without Oven
For Sponge Cake - Plain Flour / Maida - 1 Cup
Butter - ¼ Cup
Powdered Sugar - ¼ Cup
Condensed Milk - ½ Cup
Fresh Cream / Malai - ¼ Cup
Baking Powder - 1 Tsp
Custard Powder - 1 Tbsp
Vanilla Essence - 1 Tsp
Salt - 2 Cups (For Baking)
For completing the gateau/pastry - Whipping Cream - 450 - 500ml
Powdered Sugar - ¼ Cup
Sugar Syrup - ¼ Cup (Mix equal amts of sugar & water)
Fresh Fruits - As desired (I used kiwi, orange segments, pomegranate seeds, cherries, apples, pineapple)
Strawberry Wafers/Sticks - As desired)
For the sponge cake, start by heating up a pressure cooker with about 2 cups of salt making a thin layer of salt in the bottom of cooker. Then place a wire stand and a perforated plate. Cover and heat until ready with batter.
In a mixing bowl, add the butter and sugar. Mix and beat until its creamy, then add the condensed milk and beat for 2-3 minutes. Add the ¼ cup cream/malai and mix for a minute.
Using a sifter, sift in the flour, baking powder and custard powder in. Mix well, and transfer the batter into a butter greased 7" cake tin.
Spread the batter and place the cake tin inside the pressure cooker, cover, remove the whistle and bake in low-med flame and check after 25 mins with a toothpick. If comes out clean, its ready otherwise bake for another 3-10 mins depends upon how much batter was stuck.
Take the cake out and let it cool for 10 mins, run a knife over the edges and take the cake out, let it cool to room temp over a wire rack or a plate.
For completing the cake : Whip the 500ml whipping cream using a whisk or a machine until soft peaks form. Add the ¼ cup of powdered sugar and whip it to stiff peaks. Refrigerate until ready to use.
After the cake has been cooled, keep it in a turn table or place a plate over a bowl and keep the cake on it. Trim the brown spots of the cake as well as remove the dark spots from the circumference. Level the cake from top as well using a serrated knife.
Make three layers out of this cake using a long serrated knife. For making even layers, you can place toothpicks in the cake and mark how thick you want your layer and also have something you place your knife on to make a even layer. Keep aside.
Take a little bit of the cream and apply a blob over your turn table and place the bottom most layer of your cake. Sprinkle some sugar syrup.
Apply some cream over the cake using a long knife / spatula / palette knife. Place some fresh fruits and just apply a touch more cream then keep the second layer of cake and repeat.
After placing the third layer, sprinkle syrup and cream. Spread the cream over the top of the cake and the sides as well as shown in the video using a long knife / spatula. Remove excess cream and freeze for 30 mins.
Now for the final icing of the cake, apply cream as before by placing a huge dollop of it in top, spread it using a long knife and then take little cream at a time and cover the sides. Make the cream even and remove the excess as shown..
Decorate as you wish, I did mine using strawberry wafers and fresh fruits.. Refrigerate for atleast 4 hours before serving.. ENJOY!
Video time 🙂
Do you know what, this just mellows in the mouth.. Totally blissful! The cake was finished in a shot, and we were looking if there’s more.. :/ Now whenever I will make this, would make two of them or a large one! 😀 Do try and let me know how it goes for you..