White Cake with Orange Zest

Couple of days back, I was going through my recipe diary and found the recipe of this wonderful cake which I had jotted down long back (precisely, 2 yrs back) and completely forgotten!!!So, on Sunday I decided to try it out and wallah it turned out to be sooo delicious *smiles*........

Moreover, it was the most perfect cake I had ever baked *winks*......The cake was soft and sweet, even at the top with no humps; just the way I wanted it!!!*smiles*

Recipe Source: Kitchen Mishmash

For baking the cake
Cake flour - 1 3/4 cups
Baking powder - 2 tsp
Salt - 1/4 tsp
Large egg whites - 3 (room temp)
Whole milk - 3/4 cup (room temp)
Unsalted butter - 1/2 cup
Sugar - 3/4 cup
Vanilla essence - 1/2 tsp
Orange zest - 1 tbsp (not required if you want a plain basic white cake)

For moistening-orange syrup
Water - 1/4 cup
Sugar - 1/4 cup
Orange juice - 1 tbsp (I used Tropicana)

For filling and frosting
Heavy double cream - 2 cups
Confectioners sugar - 3 tbsp
Orange juice - 1 tbsp (I used Tropicana)


To Bake the Cake
  • Preheat the oven to 350 F. Prepare cake pan by lining the bottom with parchment paper and greasing the sides with butter and sprinkling some flour.
  • Sift together the cake flour, baking powder and salt. Keep it aside.
  • Whisk together the egg whites and milk in a small bowl and keep it aside.
  • Beat the butter for about 2 minutes, until soft and creamy. Add the sugar gradually and beat until very light and fluffy for about 3 minutes.Scrape down the bowl once or twice and then add the vanilla essence and combine everything well.
  • Add the flour mixture in 4 additions - alternately with the egg white and milk mixture; beginning and ending with the flour mixture and beat until smooth on low-medium speed after each addition.
  • Pour the batter to the prepared pan and bake for 25 minutes or until a skewer inserted comes with a few moist crumbs or none. the edges will be barely tinged with brown and will have begun to come away from the sides of the pan.
  • Allow it cool in the pan for 5 minutes and then unmould directly onto racks and peel off the parchment paper and let it cool completely.
* If using a microwave oven, then microwave at 600 W for 10 minutes.

To Make the orange syrup
  • In a small saucepan, stir together water and granulated sugar over low heat until the sugar dissolves and the mixture is hot.
  • Turn off the stove and let it cool completely.
  • Add the orange juice just before assembling the cake.
* The moistening syrup can be made in advance but should not be flavored with orange juice until right before using.

For filling and frosting
  • Chill the heavy cream, the bowl and the blades of the beater for half an hour.
  • Combine the heavy cream, confectioner's sugar and 1 tbsp orange juice in a bowl and beat on medium-high speed, until it forms soft peaks.
* Never overbeat the cream as it changes the texture of the whipped cream.

Assembling the Cake
  • When the cake is completely cool and ready to assemble, split the cake horizontally using a knife or a cake leveler.
  • Brush 3 tbsp orange syrup onto the top of each cake layer and spread about 3/4 cup of whipped cream evenly over the first cake layer.
  • Now place the second cake layer and frost the entire cake - sides and tops, with the remaining whipped cream.
  • Refrigerate for a couple of hours before serving.
* You could decorate the cake according to your imagination. I had some oranges and edible silver beads, so used them for decorating the cake. *winks*



Wheat Cake

Few days back I told JJ about the wheat cake recipe I had found in one of the blogs. He was like “What? A wheat cake?? Oh come on! it would taste like an ada, so pls don’t try it”…. Fine! But I desperately wanted to try out the wheat cake for two reasons-first,it was rich in nutrients since the refined flour (empty calories) was substituted with wheat flour and we use jaggery instead of the normal sugar (which is of course another source of empty calories!!)…..and secondly, I haven't tasted a wheat cake before,so wanted to know how it would taste like!!*smiles*
Finally, yesterday when I had some “me time”, I decided to bake the cake and believe me it took hardly 30 minutes for preparing and baking the cake…..The cake was just delicious---a soft cake with a rich taste of jaggery (I like the taste of jaggery) *smiles*.....And guess what?? even JJ liked it!!!*winks* (according to him, the jaggery had balanced the wheat flour taste).

Recipe Source: Spicy Chilly

Wheat flour - 200gms
Jaggery - 1 cup (grated loosely filled)
Milk - 1 cup (plus 1-2 tbsp if the batter is thick)
Oil - 1/2 cup
Baking soda - 1/2 tsp
Baking powder - 1/2 tsp
Vanilla - 1/2 tsp

  • Sieve flour, baking soda and baking powder twice or thrice to combine in a bowl.
  • Add grated jaggery and combine gently.
  • Add milk, vanilla essence and oil. Use a spatula to combine the mixture gently.
  • Bake in a preheated oven for 25-30mins at 180 C or till a skewer inserted comes out clean.
Note: If using a microwave oven, then microwave on high (900W) for 8 minutes.


Milk Fudge/Doodh Peda

We both carve for something sweet after our lunch and dinner, anything sweet, even a small bar of chocolate would do! Normally, we buy them and stock. But now-a-days, we don't like the ones bought from the shops. So, I decided to make a 'home-made' sweet for a change....*smiles*....I searched the blogs I have bookmarked and found a relatively easy-to-make recipe on SpicyTasty.

Milk Fudge/Doodh Peda is so simple yet a tasty sweet!!Normally, these are made from paal kova but here we use condensed milk and milk powder. Believe me this is one of the easiest sweet which you can make at home as it takes less than half an hour to make it.

Recipe Source: Spicy & Tasty

Milk Powder - 2 cups
Condensed Milk - 1 tin
Butter (unsalted) - 1 stick
Nuts - 1/4 cup (I used almonds and raisins)
Cardamom - 6 (grind only the seeds)
Saffron - a pinch

  • Microwave the butter stick in a wide bowl for a minute.
  • Now add the milk powder and condensed milk and just fold everything.
  • Microwave on high (900W in my oven) the whole mixture for 3-4 mins and every other minute take it out and mix it gently and evenly.
  • Finally add the ground cardamom powder and saffron into it.
  • After that let it cool until you can handle the mixture in your hand.
  • Take a wide plate and grease it, so that the pedas don't stick on the bottom of the plate.
  • Now make round balls out of the mixture using your hand and flatten them to form pedas.
  • Decorate them with nuts of your choice.


Biscuit Pudding

I never knew you could make pudding out of biscuits, until I came across the recipe for a biscuit pudding on Divya's Easycooking blog.....*smiles*. The pudding was so easy to make and it was quite tasty too. I would tag this pudding as a 'kid-friendly recipe', because the kids would love it.

You would find most of the recipes I had tried out is from Divya's Easycooking blog. Thats because as her blog title suggests, her recipes are easy to follow and require less effort!! *smiles*

Recipe Source: Divya's EasyCooking

Marie biscuits - 1 packet
Milk - 1 packet (500ml)
Sugar - 5 tbsps
Cornflour - 3 tbsps
Cocoa powder - 3 tbsps
Coffee decotion* - 4-5 tbsps diluted with 2-3 tbsps of water
Nuts - to garnish (I used cashewnuts, almond and pista)

  • Dip the marie biscuits in the coffee decotion (both sides) and layer them in a serving bowl.
  • In a pan, boil milk and add sugar.
  • In a bowl, mix cocoa powder and cornflour. Make a paste using very little milk, taking care not to form any lumps.
  • When the milk boils, add the cocoa - cornflour paste and mix well. It will thicken immediately, so keep stirring.
  • Remove from the flame when it thickens, but still of pouring consistency (similar to custard).
  • While still hot, pour it over the biscuits and cover the biscuits completely with the sauce.
  • Garnish with nuts of your choice (this is optional too).
  • Refrigerate for 4-5hrs and serve chilled.
* You could use instant coffee powder too. Mix 1-2 tsps of instant coffee powder with 3-4 tbsps of warm water.


Black Forrest Cake

Finally, I did it. I baked a better Black Forrest cake. In Malayalam there is a saying "If you fail once, then it takes thrice to win" (onnil pezhachaal moonu). The saying has become true in this case. This was my third attempt and was quite determined to bake a better one.

As usual, I got the recipe from Divya's Easycooking. This time I was lucky enough to get the whipping cream at the store. When using the whipping cream for decoration, be generous. I would suggest using atleast 400ml of whipping cream to get a creamy black forrest cake. My whipped cream was not enough to decorate the whole cake, but somehow I managed.....*smiles*

Recipe Source: Divya's Easycooking

For the Cake
Condensed milk-Milkmaid - 400gms (1can)
Butter - 125 gms
Maida/Flour - 225 gms
Cocoa powder - 3-4 tbsps
Baking powder - 1 tsp
Baking soda - 1 tsp
Aerated cola - 200ml (I used Coco-Cola)

For the Sugar Syrup
Sugar - 1/2 cup
Water - 1/2 cup

For the Cream
Fresh cream - 300 ml (use 400ml)
Powdered sugar - 4-5 tbsps (I used icing sugar)
Vanilla essence - 1 tsp

For Filling and Garnish
Cherries - 1 packet
Milk Chocolate - 1 (I used Cadbury's Dairy Milk)
Edible silver beads - few
Chocolate strands - 100gms


Preparing the Cake
  • Grease and line a round baking tin. Preheat oven to 150 C.
  • Microwave butter for 1 min on high to melt it. Let it cool.
  • Add milkmaid to the butter and beat well.
  • Sift together maida, cocoa powder, baking powder and baking soda.
  • Add maida mix to the milkmaid-butter mixture alternating with cola till maida and cola are finished.
  • Pour into the greased baking tin and bake for 30-40 mins or till a toothpick inserted comes out clean.
  • Cool on a wire rack
Note: If baking in a microwave oven, then microwave on high for 8-10mins.

Preparing the sugar syrup
  • In a thick bottom pan, mix sugar and water and boil till the sugar melts. Keep aside to cool.
Preparing the cream
  • Keep the cream and beater blades in the freezer for about half an hour.
  • Add sugar and essence to the chilled cream.
  • Beat well till the cream is thick and forms soft peaks.
  • Keep refrigerated till use.
Assembling the Cake
  • Cut the cake into 3-4 layers horizontally.
  • Keep one layer of the cake on the serving plate.
  • Sprinkle 3-4 tbsps of sugar syrup on it.
  • Spread 2-3 tbsps of whipped cream on top of the cake.
  • Add chopped cherries on top.
  • Repeat with other layers.
  • Cover the cake completely with whipped cream on all sides and the top.
  • Level the top and sides with a broad spatula dipped in chilled water.
  • Decorate the top with chocolate shavings, cherries and silver beads.
  • I decorated the sides with chocolate strands.
  • Keep chilled in the fridge till use.

The 'scarcity' of the whipped cream can be seen in these photos but nevertheless, I can't resist sharing more photos of my success.