[NEW] Birthday cake recipe | Basic sponge cake eggless |Step wise details on cake making 2020

Birthday cake recipe | Basic sponge cake eggless |Step wise details on cake making

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Bake a cake like a pro ! Birthday cake recipe. Step wise details. 100% successful Basic sponge cake recipe eggless .Birthday cake at home. Mango cake recipe. Stepwise details on how to whip the cream, how and when to cut the cake in layers, setting the piping bags with nozzle, crumb coating the cake and much more is explained in the video. Do go through the details given below too.


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Ingredients for Basic Sponge Cake:

Dry Ingredients
Maida: 2 cups
Baking powder: 1 tsp
Baking soda: 1 tsp

Wet ingredients:
Butter softened: 100 gms (salted)
Condensed milk 400 ml
Vanilla essence: 1 tsp
Plain unsweetened soda water: ½ cup or 120 ml


Step 1: Preheat the oven at 180 degree centigrade.

Step 2: Grease the cake tin and line with butter paper.

Step 3: To make the cake.

Sift all dry ingredients together. The more no. of times you sieve the more air it incorporates. This will result in a light and fluffy cake. Keep aside.

In a bowl take softened but not loose butter. Whisk till smooth. Add the condensed milk and whisk till light and fluffy approximately for 3-4 mins. You can whisk with a spatula or use a wire whisk.

Then add the essence and whisk again. Now take the soda water in a cup and add the dry ingredients and the soda little by little alternatively.

Mix well and bake in a lined tin at 180 degree centigrade for 40 mins. This time varies with different ovens.

Step 4: To prepare the filling:
Fresh fruit of your choice (pineapples/ mangoes/ cherries/ strawberries) + crush or pulp of the same flavour.


Step 5: Prepare the icing bags
Take nozzles as per the design planned and keep the piping bags ready.

Step 6: After baking the cake let it stay in the switched off oven for 15 mins. By doing so the cake will not deflate in the centre due to temperature variation. Then let it rest covered with a towel for 2 hours at least outside the oven.

Step 7: De mould the cake and cut in layers.

Step 8: Whip the cream
The cream should be absolutely chill. Mostly the non diary whipping cream available is sweetened but if you take the unsweetened variety add powdered sugar as per your taste. Whisk on medium setting for 2 mins then on high setting till stiff peaks. Separate in small bowls. Add gel colours as per the design and keep the piping bags ready.

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