Baking a cake is a pleasure….as the aroma spreads, you know you are making something sugary, soft……..that everyone will love… and love you for!
My Mom makes the most mouth-watering egg less cakes. Growing up, I and Bro, feasted on these cakes. And, we had somebody else who shared the joy with us…Cheeku our little pet. He’d the first one to fall for the aroma of the cake being baked and then he’d just sit in the kitchen….waiting for his share.
Some of my most treasured memories as a kid are dipping my fingers into the melted chocolate icing or the cake batter and tasting the smooth batter; Not to forget, collecting the leftover batter on to a spoon and relishing it😉.
Last week saw couple of Arnav’s best friends celebrating their birthdays and a friend of mine also celebrated his birthday his birthday cake was one of the best cakes I have seen and eaten.
Coming to Arnav, he just needed a reason to cut a cake….he turned exactly 6.5 years on 28 January! And this was a reason enough for me to bake a simple & quick cake for my little sweetheart….who waited patiently as I prepared it. I usually make an eggless cake this time tried with eggs and it turned out super! Sure it wasn’t as nice as Mom’s but everybody still wanted a slice!
Now, the recipe
1 + 1/2 cup (170 g) all-purpose flour (Maida)
1 tablespoons unsweetened cocoa powder (dutched/dark)
2 teaspoons baking powder
1 cup (220 g) sugar
2 teaspoons vanilla essence
3/4 cup milk
3/4 cup (170 g) melted butter
Preheat oven to 350 deg F (180 deg C). Grease a 9 inch (23 cm) cake tin with ghee/oil or melted butter. Sprinkle some flour on to this.
Now Mix flour, baking powder, sugar and vanilla essence in a bowl. Melt the butter at low heat and add to the dry ingredients. Also add milk and eggs.
Mix everything together until smooth, either by hand if you have the energy or by using an electric mixer at slow speed.
Transfer most of this to the baking tin. Leave a small part. Add the cocoa powder to it. Spread this over rest of the mixture in the baking tin in a pattern you desire. Now bake at 350 degrees until a wooden pick/or a cake knife inserted in center comes out clean, approximately 40 to 45 minutes.
Wait for the cake to cool for at least ten minutes, before you gently invert it on to another plate/container. The cake is very soft when it is hot…avoid excessive handling.
And now, slice the cake, serve it to everyone, get yourself a cup of tea and enjoy your creation ;-)!