Tiffin Cake has now become synonymous to Bapuji Cake in Kolkata and other regions of West Bengal. Bapuji Tiffin Cake is loaded with tutti frutti and pieces of petha or ash gourd candy or chalkumoror morobba. If you are a fan of this Bapuji Cake then you must follow the step-by-step recipe to make it at your home.
If you are from 80s or 90s generation then you know that New Howrah Bakery’s Bapuji Cake is an emotion. It was known as “Tiffin Cake” in West Bengal, wrapped in typical red printed cover. Many of the Bongs might be familiar with this cake. I have not seen this cake anywhere except West Bengal.
The cake used to be available even at small tea stalls and regular grocery stores. Even I remember from my local train journeys, some hawkers used to sell this tiffin cake along with other bakery goodies. Baba used to get a few from his daily train journey when he was posted in another location.
Back then neither we had too many options for cakes nor they were so fancy like they are now. So whenever I used to get Bapuji Cake in my tiffin box, I used be very happy and content.
How does the Bapuji Tiffin Cake taste?
It is a typical old-fashioned cake with crumbs and texture. Unlike other cakes available in the market it has the right amount of sweetness and thankfully no strong flavor essence except mild vanilla flavor. Presence of ash gourd candy pieces inside the fruit cake gives juicy taste in each bite.
What is Petha?
Petha is a translucent soft candy produced from ash gourds. It is popular in the Indian subcontinent, especially in the Northern part of India. In Bengal, we call it ‘chalkumror morobba‘ (ash gourd candy or winter melon candy).
Usually, you will get petha in sweets shops or in dry fruit shops. You also get petha packets in any departmental stores.
Ingredients you need to make Bapuji Tiffin Cake
Like other cakes, you need the basic ingredients including flour, eggs, butter, sugar, baking powder and milk to prepare this cake.
Normally, All-purpose flour or maida is used in this cake for light and crumbly texture. You can replace it with whole wheat flour or atta, but the texture of the cake might turn out little dense.
I have used sugar as sweetening agent. I have used granulated sugar for this cake. You can also use castor sugar here.
This is not an eggless cake and egg is one of the important ingredient of this cake. You can definitely try an eggless version by replacing eggs in the recipe. If I try an eggless version someday, I will update the measurement of the alternative ingredient and it’s measurement here.
I have used both butter and refined oil to balance the intake of calories as well as to give a nice texture to the cake.
Other important ingredients of these cake are baking powder, baking soda, tutti frutti, ash gourd candies, salt, vanilla essence and milk.
What is the shelf life of this homemade cake?
If you store the cake slices in an air-tight container, it will stay fresh for up to 4 to 6 days at room temperature. However, homemade cakes have shorter shelf-life during hot summer and monsoon time. If you store the cake slices in the refrigerator, they have longer shelf-life.
Bapuji Tiffin Cake
- 5 cups All Purpose Flour
- 4 nos Eggs
- 2 cups Sugar
- 50 gms Butter, room temperature
- 1 cup Refined Oil
- ½ cup Tutti Frutti
- ½ cup Ash Gourd Candies (Chalkumror morobba) chop them to smaller pieces
- 2½ teaspoon Baking Powder
- ⅛ teaspoon Baking Soda
- a pinch Salt
- 1 teaspoon Vanilla Essence
- ½ cup Milk use as required
- Preheat the oven at 170 degree C for 5 minutes. Now line the cake tin with a butter paper.
- Sieve the flour with baking powder, baking soda, and salt.
- Now in a bowl, take melted butter and add sugar into it. Beat them well.
- Next add the eggs one at a time and beat well the wet mixture.
- At this stage, add vanilla essence and mix well.
- Now fold the dry mix into the wet mix by cut and fold method.
- Add milk little by little into the mixture and check the consistency of the batter.
- In a bowl, take the tutti frutti and ash gourd candies and dust them with flour and add them in the batter.
- Pour the batter in the prepared cake tin and bake it for 40 to 45 minutes at 170 degree C or until you get a clean toothpick once you insert in the cake.
- Coat the tutti frutti with a little flour to ensure that it spreads evenly throughout the cake and does not sink to the bottom.
- You can adjust the quantity of milk depending on the batter consistency.
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