Everytime I try to bake one, either it remains hard and non-porous or its centre sinks down. it smells very nice but the texture is not that great. I think I don't have clear idea how to balance different ingredients.
I don't want to bake it in microwave oven because it cannot provide that heavenly flavor of a conventional classical cake. I want it to be:
1. the simplest
2. without any artificially added essence
3. with brown crisp crust
please suggest me a great recipe. thanksI need the best recipe for a home made cake?
Then try this;
It's REALLY REALLY delicious !!!
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar. Serves 12.
===============I need the best recipe for a home made cake?
Ingredients:
* 2 c-Flour, all purpose
* 2 ts- Cinnamon
* 1 ts- Baking powder
* 1 ts- Baking soda
* 3/4 ts- Salt
* 1/4 ts- Nutmeg
* 1 pn- Cloves
* 1 1/2 c- Sugar
* 1 ea- Crushed pineapple (8 oz can)
* 3 tb- Vegetable oil
* 1 ts- Vanilla
* 3 c- Carrots, shredded
* 3 ea- Large egg whites
Method:
* Preheat oven to 350 degrees F.
* Line up 13x9'; baking pan with foil. Coat it with vegetable cooking spray.
* Mingle all the ingredients- flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves in a bowl.
* Beat sugar, pineapple, oil and vanilla in mixer bowl until light and smooth. Beat in dry ingredients until fully mixed. Stir in carrots.
* Now beat egg whites in small mixer bowl to form stiff peaks; fold into carrot mixture in 2 batches with rubber spatula.
* Pour batter into pan. Bake for 40 minutes or until toothpick inserted in center comes out clean; cool in pan or on wire rack.
* Invert cake onto wax paper; remove pan and foil. Your Mother's Day carrot cake is ready to be served.
sorry if you don't like carrot cake , but this one is just delicous!
So delicious, everybody asks for the recipe!
Mayonnaise Cake
';Mayonnaise makes this cake nice and moist.';
Original recipe yield: 2 -8 or 9 inch layers.
INGREDIENTS:
1 cup mayonnaise
1 cup white sugar
3/4 cup water
2 cups all-purpose flour
1 1/2 teaspoons baking soda
4 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 or 9 inch round cake pans.
Sift all-purpose flour, salt, baking soda, and cocoa together.
Whip mayonnaise, white sugar, cold water, and vanilla together until mixed thoroughly. Add flour mixture slowly and beat at medium speed of an electric mixer for 2 minutes. Pour batter into prepared pans.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Frost with your favorite frosting.
I do not know mush about bakery but if you are already baking but you problem is that it is not soft,I would try mix the dough with a little of ESPEE.It's a kind of cream/yeast that soften the bread or cakes.
1/4 kg maida
1/4 sugar
6 eggs
baking powder
vanilla essence
2 amul butter
mix all the ingredients well with the blender and then bake.for 45 min on stove.be care full that it wont get burn.
www.tajrecipes.com you can find all types of recipes in this website
http://simpleindianrecipes.com/cakesandc…
since u don't like artificial essence added and u needed a brown crisp crust I think a coffee cake will do the trick for u ! I do not use BAKING SODA since it is not made as it should be made in india ! 1 teaspoon is just a level but the specific concentration and the effect on the cake varies from time to time!! use Yeast instead !!
2 packages active dry yeast
1/2 cup warm water
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup warm milk
2 eggs, slightly beaten
2 teaspoons grated orange peel even lemon peel would do .
2 to 3 cups flour
1/4 cup softened butter (not hard refrigerated )
Dissolve yeast in the warm water. In a medium bowl, combine the sugar and salt with warm milk; add yeast mixture. Stir well; add beaten eggs and orange peel. Add enough flour to make a soft dough, stiff enough to knead. Work in butter, a little at a time, with fingers. Transfer dough to a lightly floured surface and knead for 8 to 10 minutes. Add more flour as needed. Place dough in a buttered bowl; turn so buttered side is up. Cover bowl with a towel and let rise in a warm place. Let rise until double in bulk. The time will depend on the type of yeast u r using. Now transfer this mixture to ur desired baking dish,
Mix sugar and cornstarch; stir in cherries.
Pour cherry mixture evenly over the dough.
Dot with butter and sprinkle lightly with cinnamon.
Bake at 350° for 40 to 50 minutes.
Icing to ur wish...
Great with hot coffee,,,,
i absolutely love this apple cake!
Chipotle Apple Pecan Cake
3 cups all purpose flour
2 tsp. cinnamon
1 ½ tsp. nutmeg
1 tsp. baking soda
1 tsp. chipotle pepper powder
¾ tsp. ground ginger or 1 tsp. fresh grated
½ tsp. white pepper
¼ tsp. kosher salt
1/8 tsp. ground cloves
1 ½ cup vegetable oil
1 ¾ cup Splenda® or xylitol (substitute same amount of sugar for regular diets)
3 large eggs
1 Tbs. vanilla
3 cups sweet-tart apples, peeled, cored, and diced
1 cup roasted pecans, chopped
Spicy Caramel Glaze
½ cup packed brown sugar
¼ cup butter
¼ cup heavy whipping cream
¼ to ½ tsp. ground chipotle powder
1 tsp. vanilla
Lightly butter and flour a 10” Camp Chef UDO (ultimate Dutch oven) or use a 10” bunt pan, Set aside. In a large bowl, combine dry ingredients and gently stir to combine ingredients. In another bowl combine oil and sugar or Splenda® and beat with a hand mixer. Add one egg at a time beating well after each egg has been added. Beat in vanilla, chipotle, and fresh ginger. Slowly add as much or the 3 cups of flour as you can. Stir in remaining flour, apples and pecans. Spoon batter into Dutch oven or bunt pan and
bake at 325° for about 1 ½ hours or until inserted toothpick pulls out clean. Cool cake 25 minutes in a the Dutch oven or 10 minutes in a Bunt pan: invert on a baking rack. While the cake is cooling prepare the caramel glaze; combine brown sugar, butter, cream, and chipotle powder in a 8” Dutch oven. Bring to boiling, stirring occasionally. Boil gently for about 2 minutes remove from heat and add vanilla. Let stand 1 hour 15 minutes, then drizzle cooling cake with sauce. Spoon sauce drippings from cake back onto cake. Cool completely before serving. Serves 16
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