Homemade Cake Recipe: How to Make Homemade Cake - Recipes

How to make Black Forest Cake

1.    Grease an 8” diameter baking tin and dust it with flour. Pre heat the oven to 1800 C. Sieve together maida, cocoa powder, baking powder and soda bicarbonate. Soften butter (DO NOT MELT), add NESTLÉ MILKMAID Sweetened Condensed Milk and beat well. Add the vanilla essence.

2.    Add maida mixture and aerated soda alternately to the batter till all the maida and soda are used up. Pour the batter into the baking tin and bake in the preheated oven for 45-50 minutes or till the tooth pick inserted in the center of the cake comes out clean. Remove from oven, cool for a while.  Loosen sides of cake, using a knife if necessary.  Turnout over a wire rack or plate  and cool slightly before cutting horizontally into 2.

3.    Drain & destone cherries, soak both cake halves with cherry syrup. Whip cream and sugar till light and fluffy, Sandwich the two layers of cake with whipped cream and chopped cherries. Top with whipped cream and cherries, sprinkle generously with grated chocolate. Chill and serve.

How to make Homemade Cake

 

·    Step 1

If you think you can never make that perfect sponge cake, try this simple recipe and you will surely become a master in rolling out the perfect sponge. It is a simple recipe and you can begin by combining sugar and butter together. Whisk well until light and fluffy. Take the help of a manual whisker or a fork if you do not have one. Even electrical blenders are good. Once done, add the beaten egg and blend well. Beat further so that the mixture gets a light, white appearance.

·    Step 2

Sift together the maida and baking soda. It is done to evenly distribute the baking soda in flour. Gradually add this to the egg mixture. If required add a little milk and mix till the batter is fluffy and soft. Add vanilla essence and blend well. Vanilla essence is important to camouflage the smell of eggs.

·    Step 3

Sprinkle some maida on a greased baking tin. It will prevent sticking of the cake to the base. You can also line it with a butter paper. Pour the prepared mixture into the tin and place it in a pressure cooker. Do not add water in the cooker and ensure the tin does not touch the base of cooker. You can keep the baking dish on an inverted steel plate.

·    Step 4

Increase the flame and pressure cook for two minutes. Now remove the whistle, and cook on low flame for 35-40 minutes. If you are using an electric oven, cook at 180 degrees for 30-35 minutes.

·    Step 5

Insert a knife or a metal skewer into the cake and if it comes out clean, then the cake is done. Remove from the oven/cooker and allow to cool on a wire rack.
“How do I bake a cake in a pressure cooker? Or, “how to make cake in a pressure cooker?”  These are the most often asked questions in comments, emails, and messages on this blog. I postponed baking cake in a pressure cooker because, frankly, I was scared to try it. I vaguely remember my aunt cautioning me against it when I was a child and I have read on quite a few blogs that, yes, you can definitely bake a cake in the pressure cooker but it’s not very good for your cooker and it may compromise its safety.

Technically, I didn’t see what the issue was but I did have this (probably) irrational fear of making a cake in a pressure cooker, especially since I had a perfectly functioning and good oven. But I ventured forth last weekend and made a cake from scratch in a pressure cooker, and let me tell you, there’s really nothing to fear, just a few things to remember. So here goes.
Directions

1.    Heat the oven to 400 degrees F. Lightly coat an 8-inch cake pan with butter and dust with all-purpose flour. Sift the cake flour, baking powder, and salt into a large mixing bowl.

2.    Beat in the butter one heaping 1/4 teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand. Beat in the eggs one at a time. Add the vanilla and milk, and beat on medium-high, just until blended. Do not overbeat.
3.    Pour into the prepared pan and bake until a wooden skewer inserted in the center comes out clean — 30 to 35 minutes. Cool cake in the pan on a wire rack for 5 minutes.
4.    Un-mold and cool completely. Ice with Browned-Butter Glaze.
Before you begin, check baking powde