Cooking With Swapna

Daffodil Cake (Princess themed cake)

noreply@blogger.com (Swapna Pravin) — Sun, 09 Jun 2013 18:55:00 +0000

Serve this pretty cake on special occasions or for spring birthdays. It has a wickedly thick layer of lemon frosting.

Ingredients :

For the sponge :

Confectioners' (icing) sugar - 2/3 cup
Cake flour - 2/3 cup
Salt - 1/4 tsp
Egg whites - 8 nos
Vanilla extract - 11/4 tsp
Cream of tartar - 1 tsp
Sugar - 1/2 cup
Egg yolks - 6 no
Finely grated lemon zest - 2 tsp

Tangy Lemon frosting :

Confectioners' (icing) sugar - 4 cups
Butter,softened - 1/2 cup (125 g)
Finely grated lemon zest - 1 tbsp
Freshly squeezed lemon juice - 4 to 5 tbsp
Pink colour

Method :

1. Preheat the oven to 350 F. Grease & line up the baking pan with the parchment paper.

2. Sift the icing sugar, flour and salt into a medium bowl. Beat the egg whites, vanilla, cream of tartar in a large bowl until frothy. Add sugar, beating until stiff, glossy peaks flora. Gently fold in the dry ingredients. Place half the batter in another bowl.

3. With mixer on high speed, beat the egg yolks in a large bowl until pale & thick. Add the lemon zest. Fold the beaten egg yolks into one bowl of the beaten whites. Place alternate spoonfuls of the batters into the pan.

4. Bake for 40-50 mins. Let cool in the pan for 5 mins. Turn out onto a rack and let cool completely.

5. To prepare the frosting, beat the icing sugar, butter, lemon zest, pink food colour and lemon juice in a large bowl with an electric mixer at medium speed until smooth. Spread over the cake.

Happy baking :)

Banana Nutella Sandwich

noreply@blogger.com (Swapna Pravin) — Thu, 06 Jun 2013 08:26:00 +0000

This is one easy treat for kids after school. This wonderful combo is the easiest thing to do and the tastiest one to eat. No one can resist the heavenly taste of Nutella.

Ingredients :

Sweet bread slices ( I used butter bread)
Nutella
Ripped banana

Method :

Spread the Nutella & arrange the banana slices between the bread slices.

Variation :

If desired, toast the bread slices.

Marble Cake - Best Tea time cake

noreply@blogger.com (Swapna Pravin) — Mon, 03 Jun 2013 11:24:00 +0000

Ingredients :

All purpose flour - 2 3/4 cups (275 g)
Baking powder - 2 tsp
Unsweetened cocoa powder - 21/2 tbsp (15 g)
Sugar - 15 g (1 tbsp)
Milk - 2 tbsp
Butter - 225 g
Sugar - 1 cup (200 g)
Vanilla essence - 1 tsp
A pinch of salt
Eggs - 4 medium sized
Milk - 2 tbsp

Method :

1. Grease & line up the baking pan with parchment paper. Preheat the oven at 180 C.

2. Sieve together the flour & baking powder.

3. Whisk the butter until soft. Add the sugar, vanilla essence & salt little by little, whisking all the time until you obtain a smooth mixture.

4. Whisk in the eggs, one after the other. Mix in the dry ingredients alternating with the 2 tbsp of milk.

5. Put two-thirds of the sponge mixture in the mould. Sift the cocoa powder and stir into the rest of the sponge together with the 1 tbsp of sugar & 2 tbsp of milk.

6. Spoon the chocolate sponge on top of the light coloured sponge and using a fork, draw swirls through the two layers to create a marble pattern.

7. Bake for about 55 mins.

Sprinkle the cake with icing sugar if desired.

Happy baking :)

Mango Creme Brûlée

noreply@blogger.com (Swapna Pravin) — Thu, 30 May 2013 08:37:00 +0000

These Mango-rich dessert are deliciously decadent. If you don't own a mini blowtorch, caramelise them under the grill.

Ingredients :

Heavy cream - 1 cup
Mango pulp - 1 cup
Sugar - 1/2 to 3/4 cup (to taste) plus extra for topping
Egg yolks - 4 nos
Cardamom powder - 1 tsp
Vanilla extract - 1 tbsp
A pinch of salt

Method :

1. Preheat the oven at 150 C. Warm the cream in heavy bottomed pan.

2. Meanwhile whisk the egg yolks & sugar. Gradually add the warm cream & keep whisking. Once mixed, add the mango pulp.

3. Filter the mixture & add vanilla extract, cardamom powder & a pinch of salt.

4. Pour the mixture into the ramekins. Place the ramekins in the baking pan & pour in enough hot water to come halfway up their outside. Bake it for 40 to 45 min or until the custard are just set.

5. Cool off completely & refrigerate it.

6. When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each creme brûlée, then caramelise with a blow torch.

Happy baking :)

Egg Kothu Parotta

noreply@blogger.com (Swapna Pravin) — Sun, 26 May 2013 19:09:00 +0000

Ingredients :

Paratha - 2 nos
Oil - 1 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Curry leaves - 1 tbsp
Ginger garlic paste - 1 tsp
Onion - 2 nos
Tomato - 1 no
Capsicum - 1 small sized
Turmeric powder - 1/4 tsp
Chilly powder - 1/2 tsp
Corriander powder - 1 tsp
Garam masala (or pav bhaji masala / chole masala / sambar powder) - 1 tsp
salt to taste
Egg - 2 nos
Pepper powder to spice
Coriander leaves for garnishing

Method :

1. Chop the parottas into small pieces. Keep aside.

2. Heat oil in the pan, add mustard seeds, cumin seeds, curry leaves & chopped onions. Saute till tender.

3. Add ginger garlic paste, turmeric powder & salt to taste. Saute.

4. Add capsicum, tomatoes, chilly powder, corriander powder & garam masala. Saute for 5 mins.

5. Add the parottas & salt to taste. Saute till well mixed.

6. Now add the eggs & pepper powder. Stir well till parotta are blended with egg & masalas. Garnish with coriander leaves.

Happy cooking :)

Cluster beans Poriyal

noreply@blogger.com (Swapna Pravin) — Sun, 19 May 2013 17:29:00 +0000

Ingredients :

Cluster beans - 250 gms
Onion - 1 no
Tomato - 1 no
Oil - 1 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Vadavam (optional) - 1 tsp
Curry leaves - 1 tbsp
Chilly powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt to taste

Method :

1. Heat oil in the pan, add mustard seeds. Once splutter, add urad dal, curry leaves, vadavam (optional) & finely chopped onions. Saute till tender.

2. Add chopped tomatoes & chopped cluster beans. Saute for 5 mins.

3. Add turmeric powder, chilly powder & salt to taste. Cover and cook till done.

Note :

Cluster beans takes long time to cook. I prefer to pressure cook the cluster beans with chilly powder & salt first & then cook with other seasonings.

Short Bread

noreply@blogger.com (Swapna Pravin) — Sun, 12 May 2013 19:51:00 +0000

Ingredients :

51/2 oz (10 g) Unsalted butter, at room temperature
31/2 oz (100 g) caster sugar
61/4 oz (180 g) plain flour
2 oz (55 g) rice flour
1/4 tsp baking powder
1/8 tsp salt

Method :

1. Preheat the oven to 170 C. Grease a shallow cake tin, preferable with a removable bottom.

2. With an electric mixer, cream the butter and sugar together until light and fluffy. Sift over the flours, baking powder and salt and mix well.

3. Press the dough neatly into the prepared tin, smoothing the surface with the back of a spoon.

4. Prick all over with a fork, then score into equal wedges.

5. Bake until golden, 40-45 mins. Leave in the tin until cook enough to handle, then turn out and recut the wedges while still hot. Store it an airtight container.

Happy baking :)

Love birds Devil's Food cake with orange frosting

noreply@blogger.com (Swapna Pravin) — Fri, 10 May 2013 07:50:00 +0000

Ingredients :

2 oz (55 g) unsweetened cocoa powder
6 fl oz (175ml) boiling water
6 oz (170 g) butter, at room temperature
12 oz (350 g) dark brown sugar
3 eggs, at room temperature
10 oz (285 gm) plain flour
11/2 teaspoon baking soda
1/4 teaspoon baking powder
4 fl oz (125 ml) soured cream

For the frosting :

31/2 cups (875 ml) heavy double cream
7 tablespoons icing sugar
Grated rind of 1 orange
4 tbsp frozen orange juice concentrate
1 tbsp lemon juice

Method :

1. Preheat oven at 180 C. Line up & grease the baking pan with the parchment paper. Set aside.

2. With an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs, 1 at a time, beating well after each addition.

3. When the cocoa mixture is lukewarm, add to the butter mixture.

4. Sift together the flour, soda and baking powder twice. Fold into the cocoa mixture in 3 batches, alternating with the soured cream.

5. Pour into the prepared tins and bake until the cakes pull away from the sides of the tine, 30-35 mins. Let stand for 15 mins. Turn out onto a rack.

6. For the frosting, beat together all the ingredients until the mixture holds soft peaks.

7. Sandwich the cake layers with frosting, then spread over the top and side. Decorate the cake with the lovely lovebird (made with gum paste) and kitkat chocolate slices as a nest around.

Happy baking :)

Black forest Mcqueen race car cake

noreply@blogger.com (Swapna Pravin) — Thu, 02 May 2013 14:38:00 +0000

Black forest cake or Schwarzwalder kirschtorte in German, orginally comes from southern Germany packed with cream, chocolate, cherries and kirschwasser ( a clear cherry brandy), it is perfect for all sorts of special occasions.

Ingredients :

Chocolate cake :

All purpose flour - 11/3 cups (200g)
Unsweetened cocoa powder - 4 tbsp
Salt - 1/4 tsp
Dark chocolate, coarsely chopped - 4 ounces (125 g)
6 large eggs, separated
1 cup (200g) firmly packed light brown sugar
3/4 cup (180g) butter, melted and cooled
1/4 cup (60ml) kirsch (Clear cherry brandy)
2 cups (500 ml) maraschino cherries, pitted plus extra to decorate

Vanilla cream :

31/2 cups (875 ml) heavy double cream
7 tablespoons icing sugar
2 tsp vanilla extract

Method :

1. Preheat the oven to 350 F. Grease & line up the baking pan with the parchment paper.

2. To prepare the cake, sift the flour, cocoa and salt into a medium bow. Melt the chocolate in a double boiler over barely simmering water, stirring until smooth. Beat the egg yolks and brown sugar in a medium bowl until creamy. Add the chocolate mixture, stirring with a wooden spoon or large kitchen spoon to combine.

3. Beat the egg whites in a large bowl with an electric mixer on medium speed until firm peaks form. Fold a quarter of the egg whites into the chocolate mixture. Gradually fold in the mixed dry ingredients and melted butter until well mixed. Gently fold in the remaining egg whites. Spoon the batter into the prepared cake pan, smoothing well with a spoon.

4. Bake for 40-45 mins or until golden brown and the cake springs back when lightly touched or a skewer comes out clean when inserted into the centre. Let the cake to cool in the pan for 10 mins then turn out onto a rack. Carefully peel off the paper and let cool completely.

5. To prepare the vanilla cream, beat the cream, icing sugar and vanilla in a large bowl until stiff peaks form.

6. When the cake is cooled completely, slice into thirds horizantally and brush each round with kirsch.

7. To assemble the cake, place a layer of cake on a serving plate. Spread the cherries evenly over the top and cover with one third of the vanilla cream. Cover with another cake layer and spread with cherries and cream. Cover with the remaining cake layer. Spread the remaining vanilla cream evenly over the op and sides of the cake using a small spatula to create a smooth finish.

Finally decorate the cake according to your wish.

Happy baking :)

Strawberries with lemon & mint

noreply@blogger.com (Swapna Pravin) — Mon, 15 Apr 2013 19:15:00 +0000

Ingredients :

Strawberries - 500 gms hulled & sliced
Lemon zest, from 1 lemon, finely grated
Fresh mint, 2 tbsp minced
Sugar, 2 - 4 tbsp

Prepare the strawberries :

In a large bowl, toss together the strawberries, lemon zest, mint and sugar to taste. Let stand at room temperature for 15 mins to macerate. Spoon the strawberries into individual bowls to serve.

Serves 4 - 6.

Angry bird sponge Cake with strawberries & cream

noreply@blogger.com (Swapna Pravin) — Thu, 04 Apr 2013 07:23:00 +0000

This classic treat is delicious in the summer, filled with ripe, fragrant strawberries. The sponge is exceptionally light because it is made without fat. To ensure you have a perfect sponge, have all the ingredients at room temperature. Eat this cake on the day it is made.

Ingredients :

For the sponge :

Oil, for greasing
1/2 cup caster sugar plus extra for dusting (115 g)
Sifted plain flour - 3/4 cup ( 90g)
Eggs - 4 nos

For the filling & frosting :

Double heavy cream - 300 ml (11/4 cups)
Icing sugar, sifted - 1 tsp
Fresh strawberries, washed & hulled - 4 cups
A little orange liqueur (optional)

Method :

For the cake :

1. Preheat the oven to 190 C. Grease the 20cm cake tin with oil & flour. Tap out the excess.

2. Put the eggs and sugar into a bowl and whisk at high speed until the mixture is light and thick.

3. Sift the flour over the whisked eggs and carefully fold it in with a metal spoon, mixing thoroughly but losing as little volume as possible.

4. Pour the batter into the prepared cake pan and bake it for 25 - 30 mins or until the sponge feels springy to the touch.

To make the filling :

5. Whip the cream with a little icing sugar until it is stiff enough to hold its shape.

Assembling :

6. Slice the sponge across the middle and spread half the cream and strawberries (sprinkle the orange liqueur over them if using). Now place the first sponge half & frost the cake with the reserved cream. Decorate the case as you wish too.

Note :

I made the birds & pigs using the fondant.

I used the waffles for decorating around the cake.

Happy baking :)

Urad ladoo

noreply@blogger.com (Swapna Pravin) — Thu, 28 Mar 2013 09:05:00 +0000

Ingredients :

Roasted urad flour - 1 cup
Sugar - 1/2 to 3/4 cup
Desiccated coconut - 1 tbsp
Nuts (cashewnuts, almonds, raisins ) - 1/2 cup
Cardamom powder - 1/2 tsp
Ghee for kneading

Method :

1. Grind the sugar & mix it with the roasted urad flour.

2. Heat ghee in the pan, roast the nuts.

3. Now mix everything & make ladoos using the ghee.

Store it in the air tight container.

Prawn chettinad masala

noreply@blogger.com (Swapna Pravin) — Sun, 24 Mar 2013 16:45:00 +0000

I always love to cook chettinad dishes & this is one of my favourite preparation which taste great with rice & rotis too.

Ingredients :

Prawns - 500 gms
Onion - 3 medium sized no
Oil - 1 tbsp
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Chilly powder - 1 tsp
Corriander powder - 1 tsp
Cumin powder - 1/4 tsp
Garam masala - 1 tsp
Salt to taste
Lemon juice - 1 tsp
Corriander leaves for garnishing

Method :

1. Heat oil in the frying pan, add finely chopped onions. Saute till tender.

2. Add ginger garlic paste, turmeric powder & salt to taste.

3. Add chilly powder, corriander powder & cumin powder.

4. Once cooked, add the prawns & garam masala. Cook till done.

5. Finally, add the lemon juice, coriander leaves & adjust the salt too.

Serve with hot rice.

Swimming Pool cake

noreply@blogger.com (Swapna Pravin) — Thu, 21 Mar 2013 12:00:00 +0000

HAPPY BIRTHDAY VISISHT

I made this swimming pool themed cake for my son's 6th birthday this year. I used the blue coloured jelly for the water effect. Soft & spongy texture filled with rich custard cream & covered with marzipan. Perfect celebration cake & my son loved it :)

Ingredients :

Unsalted butter - 200 gms, plus extra for garnishing
Caster sugar - 400 gms
Eggs - 3 nos
All purpose flour - 3 cups
Baking powder - 1 tsp
Vanilla sugar - 2 tsp (or vanilla extract)

For the filling & topping :

Gelatine leaves - 3 nos
Double cream - 4 cups
Sugar - 2 tsp
Cornflour - 2 tsp
Egg yolks - 2 nos
Vanilla sugar - 2 tsp

For the Marzipan :

Ground almonds - 13/4 cups
Icing sugar - 13/4 cups
Egg white - 1 no
Food colouring

Method :

1. To make the marzipan, put the ground almonds in a bowl and add the icing sugar and egg white. Mix to form a paste. Add the food colouring & knead. Refrigerate it.

2. Preheat the oven to 180 C. Grease & line the baking pan with the parchment paper.

3. Put the butter and sugar in a large bowl and beat until fluffy. Add the eggs and whisk together. Sift in the flour, baking powder and vanilla sugar and stir together.

4. Spoon the batter in the cake tin and bake for 1 hour or until firm to the touch. Leave to cool in the tin.

5. To make the filling, soak the gelatine in cold water according to the directions on the packet. Put half of the cream, the sugar, cornflour and egg yolks in a pan and heat gently, stirring constantly, until the mixture thickens. Do not allow it to boil or the eggs will curdle.

6. Pour into a bowl, and stir in the soaked gelatine leaves. Leave to cool.

8. Put the remaining cream with the vanilla sugar in a bowl and whisk until stiff. Fold into the cooled custard and quickly spread half the mixture over the bottom layer of cake. Put the other cake layer on top and spread the remaining custard over the top and sides.

9. Decorate the cake using the marzipan & refrigerate it.

Just few mins before cake cutting !!!!

Happy birthday to my prince :)

Shahi Tukda

noreply@blogger.com (Swapna Pravin) — Sun, 17 Mar 2013 19:47:00 +0000

Most popular Hyderabad sweet , served for all special occasions. Very rich dessert & bit a time consuming process yet taste absolutely delicious.

Ingredients :

Milk - 1 litre
Sugar - 1/3 cup
6 Saffron strands
Cardamom powder - 1/4 tsp
Bread slices - 7 slices ( a day old)
Ghee / oil for frying

To garnish :

Sliced almonds
Sliced pistachios
Chopped dates
Saffron strands
Cashew nuts
Ghee - 1 tbsp

Method :

1. Boil the milk over the low flame in a non-stick pan until it reaches 1/3rd of its consistency. This will be thick like rabdi. Add sugar, saffron strands & cardamom powder. Refrigerate it.

2. Now heat the oil / ghee in the pan and deep fry the bread slices. (We can also shallow fry the bread slices using the ghee)

3. Heat ghee in the pan, fry the nuts & keep aside.

To serve :

Arrange the toasted bread slices in the serving plate. Pour some rabdi over the bread slices. Garnish it with the roasted nuts & saffron.

Clock cake - Raspberry sour cream sponge

noreply@blogger.com (Swapna Pravin) — Tue, 15 Jan 2013 19:33:00 +0000

With this creamy fruit filling & frosting, this is a wonderful cake to serve as an afternoon snack with coffee or tea.

Ingredients :

Cake :

All purpose flour - 3/4 cup (125 g)
Large eggs - 4 now (separated)
Sugar - 1/2 cup (100 g) plus 2 tbsp
Ground cinnamon - 1 tsp
Butter, melted & slightly cooled - 1/2 cup (125 g)

Raspberry and sour cream :

Heavy cream - 1/2 cup (125 ml)
Icing sugar - 2 tbsp
Sour cream - 1/4 cup (60 ml)
Grated lemon zest - 1 tsp
Vanilla extract - 1/8 tsp
Fresh raspberries - 2 cups ( 300 g)

Method :

1. Preheat the oven to 350 F. Lightly grease a round cake pan and line the base with parchment paper.

2. To prepare the sponge, beat 1/2 cup of sugar and the egg yolks in a large bowl with an electric mixer on medium high speed until pale and thick.

3. Beat the egg whites in a large bowl with an electric mixer on medium speed until soft peak forms. Add the remaining sugar and continue beating until firm peaks form.

4. Use a spatula to fold a quarter of the egg whites into the yolk mixture.

5. Sift the flour and cinnamon into a small bowl. Sift the flour mixture into the batter, alternating with the butter, folding until incorporated. Gently fold in the remaining egg whites, spoon the prepared batter into the prepared pan. Bake for 35 - 45 mins.

6. To prepare the filling, beat the cream and sugar until soft peaks form. Beat in the sour cream, lemon zest and vanilla until just combined. Finely, chop the raspberries.

7. Cut the cake horizontally, spread the filling & the raspberries on the first layer. Place the other layer on top. Now spread the remaining frosting & decorate accordingly.

Refrigerate and serve.

Easy all-in-one Sponge

noreply@blogger.com (Swapna Pravin) — Tue, 20 Nov 2012 19:42:00 +0000

This strawberry and cream cake is so quick and easy to make. Store for up to three days in an airtight container. Freeze the cakes, undecorated, for up to two months.

Ingredients :

For the cake :

Self raising flour - 175 gms
Baking powder - 1 tsp
Margarine - 175 gms
Sugar - 1 cup
Eggs - 3 nos
Milk - 1 tbsp
Vanilla extract - 1tsp

For the filling :

White chocolate chips - 150 g
Cream cheese - 1 cup (200 g)
Icing sugar - 25 gms
Strawberry jam - 2 tbsp

Method :

1. Preheat the oven to 180 C. Grease & line up the baking pan with parchment paper.

2. Sift the flour and baking powder into a large bowl.

3. Cream the sugar & margarine until smooth. Add the vanilla extract, milk & eggs one at time & beat till creamy.

4. Fold the flour mixture into wet ingredients & pour it in the prepared baking pan. Bake it for 20 mins or until done.

5. To make the filling and topping, melt the chocolate chips in a heatproof bowl over a pan of gently simmering water. Remove from the heat and cool slightly, then beat in the cream cheese and icing sugar.

6. Spread the top of one sponge with jam & then the filling. Spread the remaining topping over the cake.

Happy baking :)

Monkey Cake (Banana Cake)

noreply@blogger.com (Swapna Pravin) — Tue, 06 Nov 2012 20:31:00 +0000

Ingredients :

Ripe Bananas - 2 large
Sour cream - 1/3 cup (80 ml)
Vanilla extract - 2 tsp
Eggs - 2 nos
Sugar - 1 cup
Cake flour - 2 cups
Baking powder - 3/4 tsp
Baking soda - 1 tsp
Salt - 1/2 tsp
Unsalted butter - 140 gms

Method :

1. Blend together the ripe bananas, sour cream, vanilla extract & eggs till smooth.

2. Sieve the cake flour, baking powder, baking soda and salt together.

3. In a mixing bowl, add the softened butter into the flour mixture & half the banana mixture and beat on low speed until well combined.

4. Now add the balance banana mixture & mix it on low speed until well combined.

5. Pour the batter into the greased & prepared pan. Preheat the oven to 180 C & bake it for 40 mins.

I iced the cake with chocolate cream frosting in a monkey shape. Happy baking :)

Zucchini Stir Fry

noreply@blogger.com (Swapna Pravin) — Thu, 18 Oct 2012 18:25:00 +0000

Ingredients :

Zucchini (Chopped) - 2 cups
Oil - 1 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tap
Curry leaves - 1 tbsp
Red chillies - 3 nos
Onion - 1 no
Turmeric powder - 1/4 tsp
Chilly powder - 1 tsp
Salt to taste
Grated coconut - 1 tbsp

Method :

1. Heat oil in the pan, add mustard seeds, urad dal, curry leaves & red chillies. Add finely chopped onions & saute till tender.

2. Add the zucchini, turmeric powder, chilly powder & salt to taste. Sprinkle some water & cook till done.

3. Once cooked, add grated coconut & serve.

Serve with rice.

Strawberry whipped cream flower basket cake

noreply@blogger.com (Swapna Pravin) — Wed, 10 Oct 2012 18:35:00 +0000

This whipped cream cake is perfect for a summertime party, a birthday or just as a way to use berries in their prime.

Ingredients :

For the cake :

Cake flour - 2 cups
Baking powder - 2 tsp
Salt - 1/4 tsp
Vegetable oil - 1/2 cup
Water - 1/4 cup
Grated lemon zest - 1 tsp
Vanilla extract - 2 tsp
Large eggs, separated - 6 nos
Granulated sugar - 1 1/2 cups

For the filling :

Mascarpone cheese - 1/2 cup
Heavy whipping cream - 1/2 cup

For the berries :

Strawberries - 4 cups
Granulated sugar - 2 tbsp
Freshly squeezed lemon juice - 1 tbsp
Vanilla extract - 1/12 tsp

For the frosting :

Vanilla extract - 1 tbsp
Granulated sugar = 6 tbsp
Heavy cream - 3 cups

Method :

For the cake :

1. Preheat the oven to 350 F & grease the baking pan with the parchment paper. Sift the flour, baking powder and salt together.

2. In a another bowl, whisk together vegetable oil, water, lemon zest, vanilla extract, egg yolks and 11/4 cups of sugar until mixture is airy and light.

3. Add the dry ingredients to the above mixture and whip until smooth.

4. In a clean bowl, whip egg whites to medium peaks. Add remaining 1/4 cup sugar and continue whipping until stiff peaks. Fold the egg whites into the cake batter until just combined.

5. Bake the cake for 35 mins and let cool completely.

For the filling :

6. Combine the mascarpone cheese and heavy cream & whip until stiff peaks form.

For the berries :

7. Combine all ingredients in a bowl and toss to thoroughly coat strawberries.

For the frosting :

8. Combine vanilla extract, sugar, heavy cream and whip until medium peaks. Refrigerate until chilled.

To assemble :

9. Evenly spread the mascarpone filling between the cake layers & arrange strawberries over them.

10. Spread the frosting all over the top and sides of the cake & decorate accordingly.

Notes :

I used fondant for making this flowers & leaves.

Happy baking :)

Broccoli & tamarind curry

noreply@blogger.com (Swapna Pravin) — Wed, 26 Sep 2012 11:37:00 +0000

Jaggery is not easily available outside India, so you might have to substitute it with brown sugar. For variety, you might like to use cauliflower or peas instead of broccoli, both of which go well with the fruity tartness of the tamarind.

Ingredients :

Oil - 2 tbsp
Urad dal - 1 tap
Corriander seeds - 1 tsp
Red chillies - 5 nos
Freshly grated coconut (or desiccated coconut) - 4 tbsp
Tamarind paste, mixed with 6 tbsp of water - 1 tsp
Turmeric powder - 1/4 tsp
Broccoli, cut into florets - 300 g
Salt, to taste
Jaggery - 1/2 tsp (or soft brown sugar)

Method :

1. Heat 1 tbsp oil in a heavy bottomed pan, fry the lentils, corriander seeds and chillies until they start to change colour.

2. Add the coconut and fry until brown, stirring to prevent it from sticking. Take off the heat and cool slightly. Transfer the mixture to a blender and blitz to a smooth puree with the tamarind juice and a few tbsp water. The final mixture should be the same consistency as pouring cream. Stir in the turmeric.

3. Heat the remaining 1 tbsp of oil over a high heat in a pan and add the broccoli. Season with salt and jaggery and then pour in the blended mixture.

4. Bring to the boil, stirring and then reduce the heat and cook for 8-9 mins until the broccoli is tender.

Serve with rice.

Mcqueen Car Mole Cake

noreply@blogger.com (Swapna Pravin) — Mon, 11 Jun 2012 17:30:00 +0000

Ingredients :

For the sponge :

Egg whites ( medium ) - 4 nos
Butter - 125 g
Sugar - 125 g
Vanilla essence - 1 tsp
Egg yolks - 4 nos
All purpose flour - 50 g
Cocoa powder - 10 g
Baking powder - 4 tsp
Ground hazelnuts - 75 g
Grated dark chocolate - 100 g

For the fillings :

1 jar cherries (drained weight 350 g)
Medium bananas - 2 noa
Lemon juice - 2 tbsp
Chilled whipping cream - 600 g
Icing Sugar - 25 g
Vanilla essence - 1 tsp

Method :

1. Grease & line up the baking pan with the parchment paper. Preheat the oven about 180 C.

2. Beat the egg whites so stiff. Whisk the butter in a mixing bowl until soft. Sir in the sugar, vanilla essence & whisk in the egg yolks one by one.

3. Mix together the flour, cocoa powder & baking powder. Stir in the hazelnuts and grated chocolate and whisk in two installments. Then carefully fold in the beaten egg whites and whisk briefly.

4. Transfer the mixture to the baking pan & bake it for 30 mins. Allow it to cool completely.

5. Make a circular incision on the surface with knife to leave an edge 1-2 cm in wide all round. Then, using a tablespoon, hollow out the cooled cake within the circle to a depth of about 1 cm. Crumble the cake remains you have just hollowed out into a bowl.

6. To make the filling, drain the cherries thoroughly, then put them on a kitchen paper. Peel the bananas, cut in half lengthways, sprinkle with lemon juice and arrange in the hallowed-out cake. Distribute the cherries in between the bananas.

7. Whip the cream with the sugar and vanilla essence until stiff. Spoon over the fruit to form a dome and sprinkle the crumbled remains of the cake on top. Put the cake in the refrigerator for about 1 hour & then decorate it accordingly.

Happy baking :)

Coconut & pineapple cake with lime butter frosting

noreply@blogger.com (Swapna Pravin) — Tue, 29 May 2012 15:22:00 +0000

These pretty cake are delicious with tea or coffee and make a wonderful family dessert. If liked, substitute the lime juice and zest in the frosting with the same amount of freshly squeezed lemon juice and zest.

Ingredients :

All purpose flour - 1 cup (150 g)
Coconut milk powder - 3/4 cup (125 g)
Baking powder - 1 tsp
Sugar - 1 cup
Butter, softened - 1/2 cup (125 g)
Vanilla extract - 1 tsp
Large eggs - 4 nos
1 can crushed pineapple, drained (14 ounce / 400g)

Lime Butter frosting :

Butter, softened - 1/2 cup (125 g)
Grated lime zest - 1 1/2 tsp
Icing sugar - 1 1/2 cups
Freshly squeezed lime juice - 1 tbsp
Shredded coconut, 1/4 cup (optional), lightly toasted

Method :

1. Preheat the oven to 325 F. Line up the baking pan with the parchment paper.

2. Combine the flour, coconut milk powder and baking powder. Beat the butter, sugar and vanilla until pale and creamy. Add the eggs one at a time, beating until just blended after each addition. With mixer on low speed, add the mixed dry ingredients. Stir the pineapple in by hand.

3. Spoon the batter into the prepared pan and bake it for 45 mins or until golden brown and firm to the touch.

4. To prepare the frosting, beat the butter and lime zest until creamy. Gradually add the icing sugar and lime juice, beating until combined. Spread the frosting over the cake & sprinkle the toasted coconut.

Refrigerate & serve.

Thomas train chocolate Hazelnut cake

noreply@blogger.com (Swapna Pravin) — Thu, 24 May 2012 19:46:00 +0000

Ingredients :

Dark chocolate, coarsely chopped - 10 ounces (300 g)
Butter, coarsely chopped - 3/4 cup (180 g)
Vanilla extract - 11/2 tsp
Eggs , separated - 6 nos
Firmly packed dark brown sugar - 1 cup (200 g)
Finely grated orange zest - 1 tsp
Ground hazelnuts - 1 cup (100 g)
Whipped cream icing
Fondant

Method :

1. Preheat the oven to 170 c. Lightly grease & line the baking pan with parchment paper.

2. Melt the chocolate, butter and vanilla in a double boiler over barely simmering water, stirring occasionally until smooth. Remove from the heat and set aside to cool.

3. Beat the egg yolks, sugar and orange zest in a large bowl until pale and thick. Add the cooled melted chocolate and stir to combine.

4. Beat the egg whites in a separate bowl until soft peaks form. Add a third of the whites to the yolk mixture and stir to combine and then fold in the remaining whites. Fold in the ground hazelnuts. Spoon the batter into the prepared pan and cover with aluminum foil.

5. Bake for 35-40 mins. Let cool completely & sandwich the cake with the whipped cream icing & decorate it with the fondant as desired.

Happy baking :)

Pound Cake with cream frosting

noreply@blogger.com (Swapna Pravin) — Sat, 19 May 2012 14:58:00 +0000

Pound cake is named for the fact that traditionally it was made with a pound each of butter, sugar, eggs and flour, with spices or nuts and seeds added for flavor. Originally baking powder was not used and the leavening was provided by the eggs. Nowadays we use baking powder and sometimes baking soda for reliable, easy leavening.

Ingredients :

All purpose flour - 3 cups (450 gms)
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Salt - 1/2 tsp
Butter, softened - 1 cup (250g)
Sugar - 2 cups (400 gms)
Vanilla extract - 2 tsp
Almond extract - 1 tsp
Large eggs - 5 nos
Milk - 1 cup (250 ml)
Whipped cream frosting for icing & decorating
Marshmallows fondant for flowers

Method :

1. Preheat the oven to 180 C. Lightly grease and flour a baking pan.

2. Combine the flour, baking powder, baking soda and salt. Beat the butter, sugar, vanilla and almond extracts in a large bowl until pale and creamy.

3. Add the eggs one at a time, beating until just blended after each addition. With mixer at low speed, gradually beat in the dry ingredients, alternating with the milk. Spoon the batter into the prepared pan.

4. Bake for 50 - 60 mins or until a toothpick inserted into the center comes out clean. Cool the cake completely and decorate it with the whipped cream frosting.

Happy baking.