Hi All,
I was so busy these days that I could not spare time to blog. I have shifted
to a new house a week before so I was engaged in setting the house. I was dying
to bake a cake in my new oven. I kept thinking what flavour I should opt
for.... There were no fruits in the fridge, no eggs, no nuts..hmmmm!! (I kept thinking)....Then I saw coffee and
some fresh cream, So here it is Eggless Coffee Cake with Fresh Cream Frosting.
(I forgot to take the pic of the cake before decorating, so sorry about that:)
Ingredients:
(For
Cake)
All
Purpose flour /Maida- 2 cups (270 gms)
Baking
powder - 1 and 1/4 tsp
Castor
Sugar - 1 cup (220 gms)
Butter -
1 tbsp
Vanilla
essence - 1/2 tsp
Condensed
milk - 1 tbsp (optional)
Milk -
1.5 cups (375 ml)
Coco
powder - 1 tbsp
Instant
Coffee powder - 2 tbsp (I used Nescafe sunrise)
(For Frosting)
3 cups
heavy or whipping cream
5 Tbs. granulated sugar
1-1/2 tsp. vanilla extract
5 Tbs. granulated sugar
1-1/2 tsp. vanilla extract
Method:
(For
Cake)
Sieve maida, baking powder , cocoa
and coffee powder twice for even mixing and keep aside.
In a mixing bowl, add milk, vanilla
essence, butter, sugar, condensed milk and mix well until sugar completely
dissolves.
Now add the sieved maida mixture
little by little and mix well until a creamy batter without lumps is formed.
Preheat oven at 180 deg C for 10mins.
Grease the baking tin with butter and maida, and bake it for 35-40mins.
Insert a fork in the middle of the
cake to check if the cake is done. If it comes out clean then your cake is
ready.
Allow it to cool for 10mins then
invert the tin, the cake will demould itself perfectly.
(For Frosting)
Pour the
heavy cream into the bowl and whisk on medium-high speed until it just starts
to thicken. Slow the speed down to medium and gradually pour in the sugar.
Continue to whisk until soft peaks form.
Add the
vanilla extract and continue to whisk by hand until the cream is smooth, and
stiff peaks form (the cream will stand up straight when the whisk is raised).
Notes:
You can add 3tbsp of coffee powder and
omit coco powder completely.
Coffee cake is a tea time cake so it
is mildy sweet. You can increase the sugar to 1.5 cups if you want the cake to
taste like the regular cakes.
You can also add chocolate sauce as topping
instead of fresh cream
never tried coffee cake. Your cake looks amazing
ReplyDeletelovely cake. frosting looks gr8..
ReplyDeleteso beautiful.lovely colour combination
ReplyDeleteam your new follower:)
ReplyDeleteSiri from www.sirisfood.com
Love the texture & the colors used are delightful!!
ReplyDeleteI think it will melt in the mouth, great cake & frosting yaar!
Thanks Pavithra :)
ReplyDeletewowwhhh gorgeous cake...
ReplyDeletetempting and delicious...love the coffee flavor...
awww...thanks very much dear :)
ReplyDelete