Red velvet cake

Step by step instructions-

1.Prepare an 8 inch cake pan. Grease the entire pan with oil and dust with flour. I placed a parchment paper at the bottom, for easy release of the cake from the pan. Also, preheat the oven to 350 F/ 180 C.

 

2.Preparation of buttermilk– Measure out 1 cup of milk in your liquid measuring cup. Add 1 tablespoon of distilled white vinegar/lemon juice. Mix and leave it aside for 5-10 minutes. The milk will curdle, It is ready to be used in further steps.

 

3.Meanwhile, while you wait for the milk to curdle, prepare the dry ingredients. Sift all the dry ingredients from a height, in a mixing bowl. Whisk well and set aside. Sift 2-3 times for a lighter and airy cake.

 

4.Add the prepared buttermilk, oil, sugar, vanilla extract and red food color in another mixing bowl. Whisk well until everything is well combined and you have a homogeneous mixture.

 

5.Make a well in the bowl of the dry ingredients, add the wet ingredients to the dry. Mix just until combined and no more flour pockets are visible. Do not over mix, or you will end up with a pretty dense cake.

 

6.Transfer the batter to a the prepared cake tin, tap to remove air bubbles, bake at 350 F for about 35 minutes or until a toothpick inserted in comes out clean. Transfer to a wire rack, let it cool completely before frosting it.

 

For the cream cheese frosting-
1.In the bowl of your stand mixer fitted with paddle attachment, beat softened butter and cream cheese on medium speed, until light and fluffy, scraping the sides of the bowl occasionally,about 3-4 minutes. You may use an electric hand mixer too.

 

2.Add vanilla extract and lemon juice.

 

3.Also sift in 1 cup of powdered sugar, beat on low speed initially, so that the sugar is well incorporated, then increase the speed to medium high and beat for another 1-2 minutes, scraping the sides of the bowl occasionally.

 

4.Sift in another cup of powdered sugar, and continue beating on medium high speed until light and fluffy, another 2-3 minutes. Add more powdered sugar as required, for a thick, creamy and spreadable consistency. I used a total of 2.5 cups of powdered sugar, and it was the right consistency for layering and frosting the cake.

Assembling the cake-

1.You should get a flat topped cake with this recipe. I sliced a very thin layer, since I needed some crumbs for the decor. You can totally skip that and divide the cake in 2 layers with the help of a long serrated knife.

 

2.Transfer one layer to a turntable or a plate. Brush with sugar syrup.

 

3.Pipe out the cream cheese frosting using a plain, large piping tip, starting from the outer circumference towards the center. Smooth out the frosting with an off set spatula.

 

4.Place the second layer of cake, brush with sugar syrup and apply a very thin layer of the frosting on top and the sides of the cake, using an off set spatula. This is the crumb coat which seals stray crumbs before the application of the second and the final layer of frosting. Chill the cake for about 30 minutes or until the crumb coat is firm. Pipe out the cream cheese frosting using the same plain, large piping tip, starting from the outer circumference towards the center. Also frost the sides. Smooth out the frosting with an off set spatula. Decorate with cake crumbs and grated white chocolate. Refrigerate for about 10-15 minutes, so that the frosting sets well, and you have neat slices.

 

Notes-

1.The use of cake flour results in light and soft baked goods, due to the low protein content in the flour. It has just 2 ingredients- all purpose flour and cornstarch. If you can’t find it , you can make your own cake flour. Here is how-
Measure out 1 & 1/2 cups of all purpose flour (maida) -spooned and leveled.
Then remove 3 tbsp of flour and replace it with 3 tbsp cornstarch. Whisk well. Then sift it along with other dry ingredients.

2.Make sure all the ingredients for the cake and frosting are at room temperature.

3.Here is a tip I follow for flat topped cakes, it works great all the time. Place couple of ice cubes in a small baking tin, or make a small box out of aluminum foil and place it in the lowest rack, just before you begin baking the cake. It works beautifully. This works for any other cake as well. What happens here is that the moisture from the melting ice, helps the cake bake evenly, resulting in a flat top

4.Some more tips… Never open the oven door during baking (as tempted as you may be),for at least the first 30 minutes. Opening the oven door, lets some of the heat out, lowering the temperature inside, which may cause the cake to collapse.

5.To measure the flour, never scoop the flour out directly , you will end up with more flour than called for as it ends up being tightly packed. Always spoon the flour into the cup until it overflows, then level it off with a knife.

6.Do not over mix wet and dry ingredients.

Ingredients: Measuring cup used, 1 Cup = 250 ml, 1 teaspoon = 5 ml

Print

Egg-free Red velvet cake | Eggless Red velvet cake with cream cheese frosting
Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 8 servings

Egg-free Red velvet cake | Eggless Red velvet cake with cream cheese frosting

Moist, light and delicious red velvet cake in perfect harmony with cream cheese frosting is an evergreen classic, that’s the right fit for any special occasion! Here’s an eggless Red velvet cake recipe for your guys!

Ingredients

Dry ingredients
1.5 cups cake flour, spooned and leveled (Refer notes)
2 tbsp cocoa powder
1 tsp baking soda
1/4 tsp salt
Wet ingredients
1 cup milk
1 tbsp white vinegar/lemon juice
1 cup granulated sugar
1/3 cup vegetable oil, flavorless (I used canola oil)
1 tsp vanilla extract
1 tbsp red food color
For the sugar syrup
2 to 3 tbsp sugar dissolved in same amount of water
Other ingredients
Grated white chocolate, as required for garnish (optional)
For the cream cheese frosting-
1/2 cup (113 grams) unsalted butter, softened
1 cup (226 grams) cream cheese, softened
2.5 cups sugar, spooned and leveled (adjust as required)
1.5 tsp vanilla extract
1/2 tsp lemon juice (optional)
Instructions

For the cake-
Prepare an 8 inch cake pan. Grease the entire pan with oil and dust with flour. I placed a parchment paper at the bottom, for easy release of the cake from the pan. Also, preheat the oven to 350 F/ 180 C.
Preparation of buttermilk- Measure out 1 cup of milk in your liquid measuring cup. Add 1 tablespoon of distilled white vinegar/lemon juice. Mix and leave it aside for 5-10 minutes. The milk will curdle, It is ready to be used in further steps.
Meanwhile, while you wait for the milk to curdle, prepare the dry ingredients. Sift all the dry ingredients from a height, in a mixing bowl. Whisk well and set aside. Sift 2-3 times for a lighter and airy cake.
Add the prepared buttermilk, oil, sugar, vanilla extract and red food color in another mixing bowl. Whisk well until everything is well combined and you have a homogeneous mixture.
Make a well in the bowl of the dry ingredients, add the wet ingredients to the dry. Mix just until combined and no more flour pockets are visible. Do not over mix, or you will end up with a pretty dense cake.
Transfer the batter to a the prepared cake tin, tap to remove air bubbles, bake at 350 F for about 35-40 minutes or until a toothpick inserted in comes out clean. Transfer to a wire rack, let it cool completely before frosting it.
For the cream cheese frosting-
In the bowl of your stand mixer fitted with paddle attachment, beat softened butter and cream cheese on medium speed, until light and fluffy, scraping the sides of the bowl occasionally,about 3-4 minutes. You may use an electric hand mixer too.
Add vanilla extract and lemon juice.
Also sift in 1 cup of powdered sugar, beat on low speed initially, so that the sugar is well incorporated, then increase the speed to medium high and beat for another 1-2 minutes, scraping the sides of the bowl occasionally.
Sift in another cup of powdered sugar, and continue beating on medium high speed until light and fluffy, another 2-3 minutes. Add more powdered sugar as required, for a thick, creamy and spreadable consistency. I used a total of 2.5 cups of powdered sugar, and it was the right consistency for layering and frosting the cake.
Assembling the cake-
You should get a flat topped cake with this recipe. I sliced a very thin layer, since I needed some crumbs for the decor. You can totally skip that and divide the cake in 2 layers with the help of a long serrated knife.
Transfer one layer to a turntable or a plate. Brush with sugar syrup.
Pipe out the cream cheese frosting using a plain, large piping tip, starting from the outer circumference towards the center. Smooth out the frosting with an off set spatula.
Place the second layer of cake, brush with sugar syrup and apply a very thin layer of the frosting on top and the sides of the cake, using an off set spatula. This is the crumb coat which seals stray crumbs before the application of the second and the final layer of frosting. Chill the cake for about 30 minutes or until the crumb coat is firm. Pipe out the cream cheese frosting using the same plain, large piping tip, starting from the outer circumference towards the center. Also frost the sides. Smooth out the frosting with an off set spatula. Decorate with cake crumbs and grated white chocolate. Refrigerate for about 10-15 minutes, so that the frosting sets well, and you have neat slices.
Notes

1.The use of cake flour results in light and soft baked goods, due to the low protein content in the flour. It has just 2 ingredients- all purpose flour and cornstarch. If you can’t find it , you can make your own cake flour. Here is how- Measure out 1 & 1/2 cups of all purpose flour (maida) -spooned and leveled. Then remove 3 tbsp of flour and replace it with 3 tbsp cornstarch. Whisk well. Then sift it along with other dry ingredients.

2.Make sure all the ingredients for the cake and frosting are at room temperature.

3.Here is a tip I follow for flat topped cakes, it works great all the time. Place couple of ice cubes in a small baking tin, or make a small box out of aluminum foil and place it in the lowest rack, just before you begin baking the cake. It works beautifully. This works for any other cake as well. What happens here is that the moisture from the melting ice, helps the cake bake evenly, resulting in a flat top.

4.Some more tips… Never open the oven door during baking (as tempted as you may be),for at least the first 30 minutes. Opening the oven door, lets some of the heat out, lowering the temperature inside, which may cause the cake to collapse.

5.To measure the flour, never scoop the flour out directly , you will end up with more flour than called for as it ends up being tightly packed. Always spoon the flour into the cup until it overflows, then level it off with a knife.

6.Do not over mix wet and dry ingredients.

 

Fruit cake ( bakery style)

Eggless Fruit Cake
Yields 1
Ingredients
1 1/2 cup all purpose flour
1 tsp baking powder
1/2 tsp soda bicarbonate
3/4 cup caster sugar ground in the mixie
1/2 tsp salt
1/2 cup oil or melted butter
1/2 cup plus 1 tbsp water
1 tbsp vinegar
3 tbsp buttermilk
2 cups assorted chopped candied fruit and nuts. You can use less too.
1 tsp mixed spices. I used 1/2 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp black pepper
1 tsp vanilla essence -optional
Instructions
Preheat oven to 180C.
Grease and line one loaf tin 8 inches by 4 1/2 inches.
Place chopped fruits and nuts in bowl.
Mix in the flour , baking powder , salt, spices and sugar in it.
Mix in oil or melted butter.
Whisk the buttermilk in another bowl.
Add the 1 tbsp water and add in the soda bicarbonate or baking soda.
Quickly add the vinegar and mix.
Pour over the oil and flour mix.
Add in the water and mix lightly into a batter.
Pour into tin, tap and place in oven.
After 5 minutes , reduce temperature to 160C and bake 45-50 minutes or till toothpick comes clean.
Cool on wire rack.
After 10 minutes, remove cake from tin and let cool on wire rack.
Slice once cool and enjoy.
Notes
Pepper powder is totally optional. You can omit that too. Oil is better than butter because butter has more moisture. You can use desi ghee or clarified butter or brown butter for a bakery style mawa cake taste.
If you don’t have butter milk, use 3 tbsp milk and add 2 drops of vinegar. Proceed as the recipe asks you to.
Vanilla essence is optional. Orange essence or orange or lemon zest give a better flavour. The first time i added vanilla because it is generic… but then onwards i add lemon zest.
I also place some fruit on the top of the batter ,just before i place the tin in the oven, to make the cake look pretty and the nuts and Fruit caramelised .
This stores well in an airtight container for 2 days outside , but if you wish to keep it for long refrigerate it.
My mum cuts a few slices and bags them and freezes them.
Then she removes them to the fridge and enjoys them after the fruit defrost.
It stays in the frezzer for about 2 months,provided you place them in ziploc pouches.
There’s something very old school and comforting about this cake. It reminds you of the cakes that used to be available in the Bakerys of old, when frostings and fancy cakes were not the order of the day. It is reminiscent of the cutting chai glasses and the battered kettle.

Recipe of Bread and Butter Pudding : Serves 6 Ingredients : White Bread : 12 to 14 thin slices, around 6 cups, cut into bite sized pieces Half and half : 4 cups ( you can use cream or milk in the place of Half and Half ) Large Eggs : 4 Powdered Sugar : 1 cup Vanilla Extract : 1 teaspoon Cinnamon powder : 1 pinch Raisins : 2 tablespoons Chopped Walnuts : 4 tablespoons Butter : 3 tablespoons, melted Method : 1. Preheat the oven to 350 degrees F ( 180 degrees C ) . Grease an 8 by 8-inch square baking pan with butter. 2. Put the bread pieces into the baking dish. Sprinkle the nuts and raisins over the bread pieces. 3. Take a large mixing bowl and the eggs, one at a time and whisk it. Add vanilla extract and cinnamon powder. Add the half and half and the butter. Mix it nicely until well combined. 4. Pour the egg mixture over the bread cubes. Press down the bread pieces slightly so that all the bread cubes are covered with the mixture. 5. Set the baking dish inside a 9 by 13-inch baking dish or roasting pan. Add hot water until it reaches 1/2 of the way up the sides of baking dish. Cover the whole thing with aluminium foil and bake it for about 60 minutes or until the custard has set. 6. Remove the pudding from water bath and let it cool. Serve warm or cold.

Fruit trifle….take a glass. Swirl a spoon of strawberry crush on to the walls of the glass. Now add. 2-3 small pieces of cake ( I used Britannia lice cakes) moist the cake pieces with pineapple juice/orange juice/ pineapple crush mixed with water. Add a spoon of chilled vanilla custard. Top with fresh fruits. I used apple, banana, black and green grapes, pomegranate, pear. You can add as per your choice. Sprinkle a little strawberry crush on the fruits. Add a spoon full of whipped cream. I used topolite whip cream. Add 2-3cubes of strawberry jelly. I made weikfield jelly with 2 cups ( instead of 3 mentioned on the pack) of water. When it sets chill in fridge and cut cubes. Again add cake pieces.. Fruits.. Cutard… Jelly.. Lastly top with a big dollop of whipped cream and garnish as per your choice… Chill for a couple of hours and enjoy !!

DUM arbi….Ingredients: • 5-6 Medium Sized Arbi/Taro/Colocasia Roots • 1 Medium Sized Onion Finely Chopped • 2 Tomatoes Puree • ½ cup Yogurt • 2 Green Chili Chopped • 1-2 tsp Grated Ginger • 1 tsp Garlic Paste • 1 tsp Red Chili Powder • 1 tsp Turmeric Powder • 1 tsp Garam Masala • ½ tsp Cumin Seeds • ¼ tsp Mustard seeds • 2 Big Cardamom • 1 tsp Kasuri Methi • Pinch of Hing/Asafoetida • 2 tbsp Oil • Salt • Oil for Deep Frying • Chopped Coriander Leaves for GarnishingMethod: 1. Wash Arbi, boil or cook it into a pressure cooker with required water and salt for 2-3 whistle. 2. Once cool down, peel the Arbi roots and cut it into big cubes. 3. Heat oil in a kadhai for deep frying. Fry Arbi cubes till golden and crispy outside, remove it on absorbent paper and keep aside. 4. Heat 2 tbsp oil in another kadhai. Add cumin seeds, mustard seeds, big cardamom and pinch of hing. 5. Add chopped green chili, garlic, chopped onion and sauté it till golden brown. 6. Now add grated ginger, tomato puree and again sauté it for two minutes. Add red chili powder, turmeric powder, garam masala and fry or sauté it till oil separated. 7. Add yogurt, stir it continuously, mix it well and stir it till boiling point. Add ¼ cup water and boil the gravy again with continue stirring. 8. Now add fried Arbi cubes, salt, kasuri methi and mix it well, cover it and cook it for 3-4 minutes on medium to low flame. 9. Dum Arbi is ready now, garnish it with coriander leaves. You could server with any Indian flat bread. Tips: • If Arbi roots are too small, then use 8-10 roots and no need to cut into cubes. • You can make this curry without onion garlic too, just skip the onion-garlic and use same process. 5.0 from 1 reviews Dum Arbi (Colocasia Curry) Print Author: Binjal Pandya Recipe type: Sabji & Curry Cuisine: Indian Ingredients 5-6 Medium Sized Arbi/Taro/Colocasia Roots 1 Medium Sized Onion Finely Chopped 2 Tomatoes Puree ½ cup Yogurt 2 Green Chili Chopped 1-2 tsp Grated Ginger 1 tsp Garlic Paste 1 tsp Red Chili Powder 1 tsp Turmeric Powder 1 tsp Garam Masala ½ tsp Cumin Seeds ¼ tsp Mustard seeds 2 Big Cardamom 1 tsp Kasuri Methi Pinch of Hing/Asafoetida 2 tbsp Oil Salt Oil for Deep Frying Chopped Coriander Leaves for Garnishing Instructions Wash Arbi, boil or cook it into a pressure cooker with required water and salt for 2-3 whistle. Once cool down, peel the Arbi roots and cut it into big cubes. Heat oil in a kadhai for deep frying. Fry Arbi cubes till golden and crispy outside, remove it on absorbent paper and keep aside. Heat 2 tbsp oil in another kadhai. Add cumin seeds, mustard seeds, big cardamom and pinch of hing. Add chopped green chili, garlic, chopped onion and sauté it till golden brown. Now add grated ginger, tomato puree and again sauté it for two minutes. Add red chili powder, turmeric powder, garam masala and fry or sauté it till oil separated. Add yogurt, stir it continuously, mix it well and stir it till boiling point. Add ¼ cup water and boil the gravy again with continue stirring. Now add fried Arbi cubes, salt, kasuri methi and mix it well, cover it and cook it for 3-4 minutes on medium to low flame. Dum Arbi is ready now, garnish it with chopped coriander leaves. You could server with any Indian flat bread. Notes • If Arbi roots are too small, then use 8-10 roots and no need to cut into cubes. • You can make this curry without onion garlic too, just skip the onion-garlic and use same process. Dum Arbi (Colocasia Curry) was last modified: March 14th, 2016 by Binjal’s VEG Kitchen Like this: Loading… Kashmiri Dum Aloo 01/02/2015 In “Sabji & Curry” Achari Gobhi 07/09/2015 In “Sabji & Curry” Hyderabadi Veg Biryani 03/25/2015 In “Rice Dishes” Related Restaurant Style Tiffin Sambar PhotographyRestaurant Style Tiffin Sambar Previous Post 6 Responses Sonali Thakur 03/15/2016 Will try this tempting curry Reply Binjal’s VEG Kitchen 03/15/2016 thanks Sonali! Reply Sonal 03/15/2016 Loved the recipe Binjal! Will try your version soon!❤️ Reply Binjal’s VEG Kitchen 03/15/2016 thanks Sonal ❤️ Reply Aruna 03/15/2016 A great way to spice up Arbi. We commonly make it as a spicy stir-fry with nothing more than chilli powder and salt. Aruna recently posted…Shahi TukdaMy Profile Reply Binjal’s VEG Kitchen 0

Paneer butter masala…..Ingredients for Recipe 300g paneer (Indian cottage cheese) 2 medium chopped tomatoes 1 ½tbsp crushed ginger-garlic 3 tbsp unsalted butter 2 tbsp cashew 2 tbsp almonds 2 tbsp watermelon seeds 2 tbsp pumpkin seeds 1 tbsp poppy seeds ½ tsp turmeric powder 1 tsp cumin powder 1 tsp kashmiri red chili ½ tsp chaat masala Salt to taste 1 tsp coriander powder 5 tsp tomato sauce ½ cup heavy cream ½ tbsp garam masala 1 tbsp dried fenugreek leaves Water Recipe Method Step 1 Heat pan on medium heat and add 2 tbsp unsalted butter. In melted butter, add crushed ginger and garlic. Stir for few seconds and add dried fenugreek leaves. Sauté for 30 seconds and add ripped chopped tomatoes and cook until tomatoes soften. Step 2 In a bowl add almonds, cashew, pumpkin seeds, watermelon seeds and poppy seeds. These are the secret ingredients which will make paneer butter masala rich in taste. Make thick paste and keep it aside. Step 3 Add prepared paste in tomatoes and cook for 6 minutes or until tomatoes soften. Turn off the stove. Make purée in blender and strain it for smooth consistency. Step 4 In a bowl add turmeric powder, coriander powder, cumin powder, Kashmiri red chili powder and keep it aside. Step 5 Heat same pan on medium and add 1 tbsp butter. In melted butter, add spices and stir well for a minute. Now add tomato and nuts purée. Sauté for few seconds, add garam masala and salt to taste. In case if you’re using salted butter adjust salt as needed. Keep stirring constantly until butter starts separating. Add tomato ketchup and stir well. Add heavy cream and give it a good mix. Add paneer cubes and coat well. Cook for a minute and add 120ml water and stir well. You can adjust more or less water as per your preference. Let it simmer on low-medium heat for 5 minutes. Delicious and flavorful paneer butter masala is ready. I love this paneer butter masala with naan. I would love to know what your favorite with this curry. Please comment in comment section. Enjoy you just made 5***** style paneer butter masala at home.