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Sunday, 4 August 2013

Eggless Chocolate Sponge Cake

The mystery has been unveiled! the mystery that has been haunting me for a long time.. mystery behind egg-less "Sponge" cake! who could have imagined that my 69th post will be dedicated to my long pending wish which I can say is almost fulfilled today - "Egg-less baking" :-)

I have shared eggless cake recipe in the past also, here, here and here  and I was equally excited then too :-)
The first cake uses milkmaid, the second and third uses mawa (khoya).
So its important to dwell on the difference between the outcome of those recipes and today's.







Fluffiness

Today's cake beats all other cakes in this department. This is the closest one can get to cake containing egg. Among previous recipes, mawa cakes were better than milkmaid.

Moistness

I noticed that all the cakes were equally moist, today's was little less than rest. A Little...


Taste

The mawa cakes had a very Indian flavor to it. As you are using mawa, they taste a bit like Gulab Jamun. I just love the taste of mawa, enjoy every bite of it.. Hence, the mawa cakes are my personal favorite when it comes to taste. It may vary from person to person. Today's cake is very English.

So lets jump to the recipe now..

Ingredients

2 cups flour

1 cup sugar
1/4 cup mawa
3/4 cup milk
1 tsp baking powder
2 tsp baking soda
1/2 cup Silken Tofu 
[I used Morinu Silken Firm Tofu]
1 tsp coffee powder mixed in 1 tbsp hot water
1/2 cup cocoa powder
3/4 cup vegetable oil
1 tsp vanilla extract 
[5 drops of vanilla essence]
pinch of salt

Put tofu and sugar in a mixer and make puree.


Put flour, cocoa powder, baking powder, baking soda, pinch of salt in a bowl and mix well.
Heat milk till its luke warm and add mawa to it, use your hand and mix till mawa dissolves in milk.
Add tofu, milk, hot coffee, oil and vanilla extract and mix thoroughly using wooden spatula.
Now use an electric blender and beat the mixture for no more than 3 minutes.

Meanwhile, preheat the microwave at 170 degrees.

Grease your baking tin with butter and lightly dust with flour. Pour the batter in it. Microwave at 170 degrees for 25-30 minutes. Open microwave door after 25 minutes and insert a toothpick in the cake, if it comes out clean, its done, otherwise keep it for 5 more minutes. Do all this in a fraction of second, and don't keep it open for long if its not completely baked.

Soft, plump spongy and most important of all, "egg-less" cake is ready!










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