KHUSHBOO COOKING CLASS
BEST EVER EGGLESS CAKE BASES MASTERCLASS
1. PERFECT VANILLA CAKE BASE:
INGREDIENTS: DIRECTIONS:
FINAL YIELD: 650 gm 1. In a bowl, beat Butter, Condensed Milk, oil and
Maida – 185 gm essence for few min.
Icing sugar – 55 gm 2. In another bowl sieve Flour, icing sugar, Baking
Baking powder – ¾ tsp Powder, Baking Soda and Salt.
Baking soda – ¼ tsp + 1/8 tsp 3. Fold dry and wet ingredients along with the milk
Salt – ¼ tsp and vinegar and beat for few seconds to form a
Butter – 45 gm smooth batter.
Oil – 27 ml 4. Pour in the prepared baking tin and bake in a
Condensed milk – 220 gm preheated oven at 170°c for 15-18 minutes.
Vanilla essence - ½ tsp BAKING PAN SIZE:
5 inch – 4 tins OR 6 inch – 3 tins
Milk – 185 ml
7 inch – 2 tins OR 8 inch – 1 tin
Vinegar – ¾ tsp
VARIATIONS: Use 25 gm of brown sugar and 30 gm of icing sugar
BUTTERSCOTCH CAKE BASE in batter and add ½ tsp of Molasses/ Dark Caramel.
RASMALAI CAKE BASE Add pinch of saffron in milk, 2 drops of kesar
essence and a drop of yellow colour to the batter.
Add ¾ tsp Pineapple Essence in place of Vanilla
PINEAPPLE CAKE Essence and add little Yellow Colour in the batter
and bake.
COOKIES & CREAM CAKE Add 4 crushed Oreo biscuits and add in the batter
along with cookies n cream essence.
Take 40 ml of batter in two bowls, add pink colour
RIBBON CAKE
to one bowl, blue colour to another bowl and take
them in piping bag. Pour half of the vanilla batter
into the pan and pipe both the coloured batters into
the vanilla batter. Pour the remaining vanilla batter
and pipe both the coloured batters again and bake.
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2. ULTIMATE CHOCOLATE CAKE BASE:
INGREDIENTS: DIRECTIONS:
FINAL YIELD: 700 gm 1. In a bowl, beat Butter and oil until pale and
Maida – 195 gm fluffy. Beat in sugar and condensed milk until
Cocoa pd – 28 gm creamy.
Powdered sugar – 45 gm 2. In another bowl sieve Flour, cocoa pd, Baking
Baking powder – 1 ½ tsp Powder, Baking Soda and Salt.
Baking soda – ½ tsp 3. Fold dry and wet ingredients along with the milk
Salt – ¼ tsp and vinegar and beat for few seconds to form a
Butter – 45 gm smooth batter.
Oil – 45 ml 4. Pour in the prepared baking tin and bake in a
Condensed milk – 240 gm preheated oven at 170°c for 15-18 minutes.
Milk – 240 ml
FOR MARBLE CAKE: Pour vanilla and chocolate
Vinegar – 1 ½ tsp
base batter alternatively in the tin and make swirl
with toothpick and bake.
3. FINEST RED VELVET CAKE BASE:
INGREDIENTS: DIRECTIONS:
FINAL YIELD: 650 gm 1. In a bowl, beat Butter and condensed milk
Maida – 150 gm until smooth. Add in essence & colour and
Icing sugar – 35 gm mix well.
Cocoa pd – 10 gm 2. In another bowl sieve Flour, icing sugar
Baking powder – 1 tsp cocoa pd, Baking Powder, Baking Soda and
Baking soda – ½ tsp Salt.
Salt – ¼ tsp 3. Fold dry and wet ingredients along with the
Butter – 110 gm milk and vinegar and beat for few seconds to
Condensed milk – 240 gm form a smooth batter.
Essence – ¼ tsp 4. Pour in the prepared baking tin and bake in
a preheated oven at 170°c for 15-18
Red gel colour – ½ tsp
minutes.
Milk – 180 ml
Vinegar – 1 tsp
BAKING PAN SIZE:
5 inch – 4 tins OR 6 inch – 3 tins
7 inch – 2 tins OR 8 inch – 1 tin
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4. PISTACHIO CAKE BASE USING CURD:
INGREDIENTS: DIRECTIONS:
Maida – 150 gm 1. Take a bowl, add curd and vinegar and keep aside.
Baking pd – 1 tsp 2. In another bowl, Sieve the dry ingredients: maida,
Baking soda – ½ tsp Pista flour, baking pd & baking soda. Keep aside.
Pistachio powder – 40 gm 3. In another bowl, cream butter & sugar till creamy.
Butter – 85 gm 4. Add in the essence and mix well.
Castor Sugar – 150 gm 5. Add dry mixture in it and whisk it well.
Pista essence – ½ tsp 6. Add Milk and mix well.
Milk - 170 gm 7. Add curd vinegar mixture and whisk well.
Thick Curd – 120 gm 8. Give it a mix and pour it in the tin and bake for
20 min. in a preheated oven at 170 degree or
Vinegar – ½ tbsp.
microwave convection till done.
VARIATIONS:
ONLY REPLACE PISTACHIO POWDER WITH
ALMOND CAKE BASE ALMOND/CASHEW/WALNUT POWDER AND REPLACE
WALNUT CAKE BASE THE ESSENCE ACCORDINGLY.
CASHEW CAKE BASE
5. BAKERY STYLE SPONGE BAKING USING PREMIX:
INGREDIENTS:
VANILLA PREMIX – 350 GM
WATER – 180 GM
OIL - 30 GM
VANILLA ESSENCE – 1 TSP
NOTE:
VANILLA SPONGE: 1 tsp vanilla essence
PINEAPPLE SPONGE: 1 tsp pineapple essence, few drops of yellow color.
CHOCOLATE SPONGE: Replace vanilla premix with chocolate premix. Rest is same.
DIRECTIONS:
1. MIX WATER AND PREMIX AND BEAT TILL LIGHT AND FLUFFY.
2. THEN ADD OIL AND ESSENCE AND BEAT AGAIN.
3. ADD COLOUR IF REQUIRED AND MIX WELL. POUR THE BATTER IN TIN LINED WITH BUTTER PAPER.
4. BAKE IT IN A PREHEATED OVEN AT 180 DEGREE FOR 30-35 MIN.
©KhushbooCooking [Link] 9999107475
