Hope you all are doing really well! I could not update recipes regularly as I was enjoying holidays. Thank you all for visiting my blog all these days! There is a good news to share with you all, I know I am little late to announce this whereas my fellow bloggers has already updated you about this. Yes I am talking about the ‘ebook of 100 Kids lunch-box recipes’. It was great honour for me as my recipe Eggless Whole Wheat Date Muffin Recipe is also part of this ebook. I sincerely thank Indusladies.com for taking this wonderful initiative and helping all moms to make their kids happy :). My co-bloggers has also shared lot of delicious and healthy recipes which will give you new and innovative ideas for Kids lunch-box recipes. Please download this ebook from the below link:
As Christmas is not far away, today I am going to share an easy recipe of vanilla sponge cake with whipped cream frosting. This is my first cake decorated with whipped cream. This experimental cake was very special for me as I prepared on the occasion of my father’s 67th birthday.
I have prepared cake many times but never on my parents birthday and I am really fortunate this year I could make the cake on his birthday. Frosting was not tidy and you can make out it is a work of beginner, still it was special for me and sharing with you all. However, vanilla cake was super tasty and spongy too. I have done icing using ready made whipped cream powder.
Vanilla Sponge Cake
All Purpose Flour – 3 cups
Sugar – 11/2 cup
Baking Powder – 3/4 tablespoon
Salt – 1/2 teaspoon
Cooking Butter – 1 cup
Vanilla Extract – 2 teaspoon
Milk – 1 cup
Sieve all purpose flour, salt and baking powder. In a big bowl take melted butter and add sugar. Cream it and once it dissolves add eggs one by one and beat the mixer using electric hand blender or normal whisk. Next add 2 teaspoon of vanilla extract and fold the flour mixture slowly into it. Now add milk and make a smooth batter. Preheat your oven at 180 degree Celsius for 10 minutes. Now grease a pan with butter and line it with butter paper. Pour the batter in the pan and it should fill 3/4 th of the pan to avoid spilling. Put the pan in the oven and set the time for 15 minutes in baking mode. Last 3 to 5 minutes you can switch on toasting mode to get nice brown colour crust on the top of your cake. Check with toothpick, if comes out clean then your cake is done else bake it for few more minutes.
After cooling the cake take out from pan and level the top part using knife. For frosting I have used ready made whipped cream powder and followed the instructions given on the pack.
Sending this to: Full Scoops