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Ingredients:
1 pkt jelly raspberry
1 pkt jelly lime
1 pkt jelly lemon
1 pkt jelly orange
1 pkt jell s trawberry
2 1/2 cups cold water
5 cup boiling water
1 cup whipped cream
How to make rainbow cake:
- Dissolve each packet of jelly-gelatin separately in one cup boiling water.
- Now add 1/2 cup cold water to each of them.
- Chill raspberry gelatin until very thick.
- Smoothly line sides of a 9 inch spring form pan with wax paper.
- Cut to extract 3 inches above the pan.
- Whip the raspberry gelatin until fluffy.
- Now spoon this mixture into the pan.
- Chill the pan in the refrigerator until sat but not firm.
- Chill, whip and layer the remaining flavors in the pan, letting each layer chill until sat but not firm before adding the next layer.
- Chill this pan overnight and loosen around the edges and remove the sides of the pan and paper.
- Now take the chipped cream and spread over the top and sides of the cake.
- The rainbow cake is ready.
Ingredients:
2 cup Pumpkin (Kadhu)
3 cup Sugar
1 cup Oil
3 Eggs
3 cup Fine Wheat Flour (Maida)
1/2 tsp Salt
1/2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Cloves Powder (Lavang)
1 tsp Cinnamon Powder (Tuj/Dalchini)
1 tsp Nutmeg Powder (Jaiphal)
How to make pumpkin cake recipe:
- In a blender, add pumpkin, sugar, oil and eggs.
- In a bowl sift flour, salt and baking powder and baking soda.
- Now mix the blended pumpkin and egg mixture to the dry ingredients and mix well.
- Pour the mixture in a wax paper lined 8" pan.
- Bake the pan in a preheated oven at 350F for 1 hour and fifiteen minute.
- When done take it out with the help of a knife and dust with powdered sugar.
Ingredients:
2 eggs
1/2 tsp lemon extract
1/4 tsp baking soda
1/2 cup flour
3/4 tsp baking powder
1 cup sugar
1/2 cup butter
1/2 tsp vanilla extract
1/2 cup butter milk
How to make pound cake:
- Mix all the ingredients in a bowl till smoothly blended.
- Prepare the tin by oiling it and pour the mixture into it.
- Bake the tin at 325 degree F for 60 minutes.
- The Pound Cake is ready.
- It can be served with fruits or frost as liked.
Ingredients:
For Cake:
1 tin Pineapple
200gms Maida (Flour)
180 gms Sugar
120 ml refined oil
3 eggs
1 1/2 tsp Baking Soda
For Sauce
15 - 20 Fresh Strawberries
4 tblsp Sugar
1/4 tsp Cinnamon Powder
1 tblsp Strawberry Jam
How to make pineapple upside down cake:
Sauce:
- Chop the strawberries into tiny pieces.
- Heat 1 cup of water and add the chopped strawberries.
- Cook till the sugar gets dissolved and strawberries are soft.
- Add the cinnamon and stir.
- Cook on a low flame for a minute and then add the jam.
- Mix gently and cook for another minute and remove from flame.
Cake:
- Beat the eggs till fluffy.
- Add the sugar and the oil and continue to beat with a hand blender or in a mixer till the mixture is smooth and the sugar has melted completely.
- More smooth the batter more soft the cake will be.
- Mix the baking powder in the maida and mix the sugar, oil and egg mixture slowly into the maida, taking care that no lumps form.
Upside Down Cake:
- Grease a circular cake tin and lay out the pineapple pieces on the bottom of the tin.
- Pour the prepared batter gently on the the pieces and bake it in a preheated oven at 180C or till cake is done.
- To check if the cake is ready insert a tooth pick in the center of the cake if it comes out clean without any mixture coating, the cake is ready.
- Allow the cake to cool in the oven for 15 miutes.
- When the cake gets coool , invert the cake on a serving dish with the pineapple sides on the top.
- Top it with the strawberry sauce.
Ingredients:
1/2 Tin Condensed Milk
2 cup Fine Wheat Flour (Maida)
1 cup Butter
1 tsp Baking Powder
1/2 tsp Sodium Bicarbonate (Khaane Wala Soda)
1 tsp Vanilla Essence
1 Tin Peach
200 gms Cream
2 tblsp Jam
4 tblsp Icing Sugar
1 cup Cashewnut (Kaju)
How to make peach cake:
- Open the peach tin and separate the liquid and the peaches.
- Except for 4 - 5 peaches cut the rest into small pieces.
- Cut cashewnut (kaju) in samll pieces.
- Mix fine wheat flour (maida) with baking powder.
- In a bowl mix butter and condensed milk..
- Now little by little add the fine wheat flour (maida) and baking powder mixture.
- After it is properly mixed add vanilla essence.
- Mix 1/2 cup of hot water in the mixture and whisk nicely.
- Now apply a layer of butter to a tin.
- Pour the mixture in the tin.
- Preheat the oven for 10 minutes.
- Now keep the tin with the mixture in the oven for 30 minutes at 400 F.
- Prick the cake to see if the cake is ready.
- If it is done take it out and let it cool.
- Now whisk the fresh cream.
- When the cream thickens add icing sugar.
- When the cake cools doen pour some of the liquid from the peach tin.
- When the cake absorbs all the liquid pour some more to make it a bit soft.
- Now cut the cake from the center into 2 halves.
- On the lower half apply half the beaten cream.
- Sprinkle some cut peach pieces and the cashew nuts.
- Now place the other half on the lower section.
- Apply jam on the outer section of the whole cake.
- Apply rest of the cream on the top of the cake.
- And sprinkle rest of the cashewnut (kaju) and peach pieces.
Ingredients:
120 gms melted Butter
160 gms Sugar
3 Eggs
200 gms Flour (Maida)
1/2 cup milk
60 gms Cocoa Powder
1 tsp vanilla Essence
How to make marble cake:
Mix the flour and the baking powder.
Cream together the butter, essence and sugar.
Add the eggs one at a time and beat till the mixture is smooth and sugar gets blended well.
Now mix flour and milk alternately in the mixture.
Mix well till the batter is smooth. Divide this batter into 2 parts.
In one portion add cocoa powder.
Grease and line a 8 inch baking tin. First pour 1 layer in the tin then the second and continue this process alternatively.
Bake this tin in a preheated oven at 180 - 200C for 15 minutes and then reduce the temperature and bake for another 10 minutes or until the cake gets golden on top.
Cool the cake and invert it on a dish.
