When I started off baking, a little less than a year back, this is the recipe I played around with. Being a part of a healthy baking group made me try a whole wheat version of my mom’s classic cake. It wasn’t difficult at all because her recipe is versatile. Just a tiny change and I had these super duper smooth topped delicious cakes.
Its my mom and dad’s 32nd wedding anniversary today so well I thought let me go a little out of my comfort zone. So here’s what I ended up doing-
A 3 tiered cake with three different flavours- pineapple, chocolate and vanilla, filled with eggless custard cream. I know it isn’t the prettiest looking but it sure tastes yum.
I simply chose to dress these simple cakes for the occasion but they taste super lovely on their own too. And you could always throw in some nuts and raisins or chocochips in the cake batter. Like I said this is a versatile recipe. Go ahead and make your favourite flavour.
Sieve the whole wheat flour, baking powder and baking soda 15-20 times. [Yup you read it right]
Mix the sugar and milk together [until the sugar dissolves completely].
Add oil and beat the mixture well. [You may use your electric mixer for this. Just give it one or two churns]
Add the sieved flour and fold in gently until no lumps remain.
Add the essence and give it a mix.
Pour into a greased baking tin . [This recipe makes an 8 inch round cake / two 6 inch cakes]
Bake in the preheated oven at 180 degrees for 35-40 minutes or until the skewer inserted comes out clean.
After 10 minutes, invert the cake onto a wire rack and allow to cool completely before slicing.
For marble cake- Pour the 3/4th of the cake batter into the greased tin and add the cocoa powder to the remaining batter. Pour this over the vanilla layer and draw marble like pattern using a fork.
I made 3 different flavours using the same recipe. After folding in the flour divide the batter into 3 parts. Add vanilla essence to one, pineapple to another and cocoa powder to the third. Easy isn't it? - I used a 6 inch , 4 inch and a large cupcake mold.
For frosting/decorating the cake - Once the cakes cool down completely wrap them up with cling film and refrigerate for an hour. Use a sharp serrated knife to slice the cakes horizontally. After removing the dome or the top , slice each cake into 2 equal halves.
Moisten the cake layers with sugar syrup and dress it up with the frosting of your choice. I used some eggless custard cream and pineapple slices between each layer.
Oven temperature and time may vary. Bake until the cake starts to leave the sides of the tin.
Sieving is a very important step to bring in lot of air into the batter. This makes the cake nice and fluffy.
I used the syrup in my pineapple tin to moisten the cake. In case you plan to frost it similarly, you can do this too.
Don't throw away the cake scraps [or the dome that you sliced off]. Crumble it and shape it into smooth balls or cut out shapes with a cookie cutter like I did. Dip these into some melted dark chocolate and let them set. Yummy cake pop's right?