*NOTE: NO PHOTOS IN THIS
BLOG; ALL PICTURES ARE ADVERTISEMENTS.
Baking
without an oven:
- 1. The greased-baking-tray would need to be
enclosed in a wide-bottomed vessel.
- 2. Take the wide bottomed-vessel and pour some rock
salt into it. (Salt can be substituted for sand, as well)
- ·
This salt/sand
will be baked red-hot to bake the cake.
- ·
The salt/sand
will absorb the extra moisture.
- 3. Preheat; Cover and heat the wide-bottomed
vessel (with the salt/sand in it), for 10 mins.
- 4. After pre-heating. Add the cake-mix to the baking-tray.
- 5. Place the baking-tray in the wide-bottom
vessel, on a ring. The ring is placed so that the baking tray does not directly
lie on the red-hot salt/sand. The ring elevates the baking-tray from direct
heat below.
- 6. Cover the baking-tray. (To avoid salt/sand to
fly into the cake-mix.)
- 7. Cover the wide-bottomed vessel too.
- 8. The entire setup to be set on slow fire for
30 mins.
- 9. Remove the baked cake and enjoy. Bon Appetit.
Baking in an oven:
- 1.
Preheat oven to targeted
temp - for e.g. 180C/350 ºF – for 10 min
- 2.
Line an eight-inch baking
tin tray and grease it well.
- 3.
Pour the thick paste into
the prepared tray
- 4.
Bake in the preheated
oven for twenty-five to thirty minutes at same temperature.
Common Baking
tips:
- Always use oven mitts to handle hot setup
- Always preheat.
- Always grease the baking-tray.
- Sift some flour for crust after greasing it. (Optional
but recommended)
- Do not open setup too often during the bake.
- Check your bake until toothpick inserted in
center comes out clean,
- Once done, place hot tray on wire rack and let it
cool completely before icing or eating it.
Below are two tried out cake mix recipes. We can use above oven and/or non-oven baking methods:-
1. Vanilla Sponge Cake
Ingredients
|
Butter |
100 gms |
|
Sweetener |
1 cup (approx.) |
|
Eggs |
3 nos. |
|
Vanilla essence |
1 teaspoon |
|
Milk |
1 cup |
|
Baking Soda |
1 teaspoon |
|
Baking Powder |
1 teaspoon |
|
All-propose flour (sifted) |
1 cup |
Note:
· Applicable to any form of sweetener.
Method
- Melt the butter.
- Beat the butter in its liquid state with the powder sugar until smooth (use blender).
- Separate the egg-yolks from the egg-whites.
- Break the egg(s) without damaging the yolk(s).
- Use a disposable plastic water bottle to suck the yolk out of the raw egg.
- Add the egg yolks (all 3 of them) into the main mixture.
- Add vanilla essence.
- Continue beating the mix.
- If tough, add milk (little by little). Do see that it is not runny, it’s a cake after all.
- Beat the egg-whites in until frothy. And add the egg whites to the main mix.
- Do not agitate the mix.
- in a third container, add the baking powder and baking soda to the all-purpose flour and mix well.
- Gradually cut and fold in the powder mix from the third
container. (Do not beat the
mixture too much.)
- Bake
Ingredients
|
Butter |
100 gms |
|
All-propose flour (sifted) |
1/2 cup |
|
Eggs |
3 nos. |
|
Unsweetened cocoa |
2 tablespoons |
|
Bittersweet
chocolate |
10 pieces |
|
Sweetener |
1/4 cup |
|
Baking powder |
1 teaspoon |
|
Pure vanilla
extract |
1 teaspoon |
|
Sour cream |
1/2 cup |
|
Bittersweet
chocolate |
4 ounces coarsely
chopped |
Method
1.
Lightly butter and
flour cake pan. Lightly sift flour, cocoa, baking powder together onto a sheet
of waxed paper.
2.
In the top vessel of
a double boiler melt chocolate and butter over medium-high heat, stirring
occasionally until smooth. Remove from heat.
3.
Beat the
eggs into the sweetener.
4.
Add vanilla essence.
5.
Continue
beating the mix.
6.
Add to the melted
chocolate mixture and mix on medium heat for 30 seconds.
7.
Add flour mixture and
mix on low 10 seconds, then on medium 10 seconds.
8.
Add sour cream and
mix on medium for 5 seconds.
9.
Scrape around sides
and bottom of bowl with a rubber spatula to combine thoroughly. Use spatula to
fold-in the chopped chocolate.
10.
Pour batter into cake
pan and spread evenly.
11.
Pre-heat oven to 325
degrees.
12.
Bake
--- THE END ---
Length of blog: 1000 words (approx.)
Genre: Recipes
;-p
