Eggless chocolate cake sponge


This one cake is hands down favourite of all, literally all. Me included, as baking is a science we all know. Here I do have a perfect recipe down for you to keep as collection.

With this recipe you won’t go wrong on your baking. Many a times you get the recipe but not the exact cups or the tin. Here I’ll explain every detail so that you don’t go through what I have been to.In this one post you will get to know how to make chocolate sponge and the icing.

Do check my pineapple cake recipe here Eggless Pineapple cake

So many fail baking day’s I had, but not anymore. So set back and just read the recipe.

Chocolate sponge cake

Let’s get the recipe here

#purvanchaltadka #foodblogger #egglesscakes

Chocolate cake

Recipe

Ingredients for Sponge

  • 200 grams Maida/ Refined flour
  • 35 to 40 grams cocoa powder
  • 200 grams powdered sugar
  • 120 grams milk powder
  • 120 grams milk (room temperature)
  • 120 grams white butter/ margarine
  • 1 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 5 ml lemon juice
  • 5 ml vanilla essence

Ingredients for icing

  • Chocolate chips
  • Chocolate ganache
  • Whipped cream
  • Sugar water

Measurements

  • 1 cup = 240 grams
  • 1 teaspoon = 5 ml

Method

  • In a mixing bowl seive maida,cocoa powder, baking soda, baking powder. Mix this well
  • Now, take another bowl pour in milk, powdered sugar, milk powder, butter and vanilla essence. This has to be whisked very well for say 2 minutes.
  • Pour this mixture little by little in the dry ingredient
  • Incorporate it well,don’t over mix it or beat hard.
  • Preheat the oven for 10 minutes at 160°
  • Now grease a 8 inch tin with butter or place a parchment paper
  • Once oven is ready add the lemon juice in the cake mix,pour in the tin for baking.
  • Bake for 35 to 40 minutes
  • Eggless chocolate cake is ready to be enjoyed.
  • For icing the cake, first cut the cake into 2 layers.
  • Soak the cake with sugar water
  • Spread ganache on first layer, chocolate whipped cream and some chocolate chips, place the second layer again soak this layer, repeat the process
  • Cover it with whipped cream, here I have added ganache in the whipped cream for the the chocolatey flavour.
  • Pipe your favorite design on the cake with different types of nozzle.

Note

  • All the ingredients should be at room temperature
  • Use cups with exact measurements
  • The above measurement is for 8″ tin if you have a small tin divide by half.

Eggless Pineapple cake


Baking cake’s don’t require any occasion for me atleast, if you feel like having a cake just bake them up, that’s how simple it is.

Pineapple cake tastes yummy and smells too yummy… I mean the flavor of pineapple is just drooling , if you are not a pineapple cake fan I bet after trying out this recipe you will be one.

We all have heard this baking is a science… Right!! But how many of you took it seriously… I would like to share my experience here, being foodie I did have habit of not measuring things and just going with my gut feeling, same stuff I did with baking also, slowly improvised myself…. Now not a pinch of ingredient goes

extra in my baking process.

Baking sounds fun, but with perfect recipe and measurements.

Here’s a full proof, no fail recipe of pineapple cake a eggless one as this is vegetarian blog and I am a veggie.

So, let’s get started

Pineapple cake

#purvanchaltadka #pineapplecake #egglesscake#foodblogger

Eggless Pineapple cake

Ingredients for sponge:

  • 240 grams Maida/ Refined flour
  • 180 grams powdered sugar
  • 120 grams milk powder
  • 125 grams milk
  • 3/4 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon /5 ml pineapple essence
  • 125 grams unsalted butter
  • 1 teaspoon lemon juice

Ingredients for icing on cake

  • 250 grams non-dairy whipping cream
  • 1 teaspoon yellow colour
  • 3 to 4 tablespoon pineapple crush

Method for sponge :

  • Take a dry bowl add in maida, baking powder, baking soda mix well or strain twice so that the baking soda and powder is mixed well
  • Now in another bowl add butter, milk powder, milk, powdered sugar. Whisk this really well for like 2 minutes.
  • Now, after that mix the wet ingredients in dry one’s but little at a time
  • Once you have incorporated everything well
  • Preheat the oven at 160 degrees for 10 minutes
  • Once the oven is ready add the lemon juice ,pineapple essence in the batter and gently mix it
  • Grease your 8 inch cake tin with butter and line it with parchment paper
  • Pour the batter in the tin and bake for 35 minutes on 160 degrees
  • After 35 minutes your sponge is done, remove and let cool down completely, for about 3 to 4 hours

Method for icing the cake :

  • After cooling the cake cut in into 2 layer with a bread knife
  • Soak both the cut layers with sugar syrup (1 cup water and 1 tablespoon sugar boil and cool, then use it) and keep it aside
  • Whip the cream on a high speed with double blender till peaks are formed
  • Take half in a bowl add pineapple crush and mix, this will be filled between the layers
  • With rest of the whipped cream add yellow colour and mix it for the outer coating

Assembling of the pineapple cake

  • Pour a spoon of whip cream on the surface of table or cardboard so that the cake doesn’t shift from its place while giving finishing touch
  • Place one layer on the cream press a bit apply sugar syrup if you haven’t, now spread the pineapple crush whip cream on the layer with a spatula
  • Place the other layer repeat the process
  • Shape the edges of the cake
  • Start applying yellow whipping cream on the whole cake and cover it perfectly
  • Using piping bag and any desired nozzle give design
  • For red whipped cream take a little white cream add red colour and mix that’s it
  • Pineapple cake is ready to be enjoyed
  • Try this recipe and do let me know in the comment section below

Note –

  • If the batter is too thick you can add 5 ml milk more to it.
  • Pineapple crush depends on your taste you can add more or less.
  • You know your oven best, so set the temperature to which it works best is 180 degree to 160 degree
  • My cake starts to burn at 180 degree so I bake at 160 degree
  • Don’t keep opening the oven to check on the cake , this will stop the sponge from rising perfectly.

Rating: 1 out of 5.

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