Jolly Homemade Recipes: cooker cake

Showing posts with label cooker cake. Show all posts

An Orange Chiffon Cake has wonderful light and spongy texture cake. Delicious orange zest with a hint of lemon in every bite. Moist, spongy orange cake is perfect for any celebration. However, this chiffon cakes contain both egg yolks and egg whites, along with baking powder, orange juice, tanginess of lemon juice and a liquid fat (in the form of oil). It is the oil that gives this cake its wonderful moist and tender crumb and keeps the cake soft even when refrigerated.

You can even frost the cake with some orange whipped cream or butter icing. I like to dust the top of the cake with powdered sugar and it is lovely when served with fresh fruit (or chocolate sauces) and softly whipped cream.

The appearance is satisfying and flavors too are rich, moist and yummy. There's just something so appealing when you cut off a slice. It was really-really yum can't express in words :D just out of the world :)

Orange chiffon cake has the flavors of oranges and lemon. This is very moist cake...melting in a mouth yummy...delicious this one word is coming after having a bite of this cake.

I have adapted an idea from here ndtvfood, but done little bit changes done from my side.

I have made the orange cake with fresh orange juice but you can use ready-made juice. The cake has the orange and lime flavor with a light yellowish-orange color.

You can make end number of cake which I have tried and tested like biscuit cake, chocolate cake and vanilla-chocolate swirled marble cake

A soft and light cake. Here’s an easy, simple recipe of orange cake with step by step photos –

Ingredients :

All - Purpose flour / Maida - 1 cup
Caster Sugar - 1/2 cup
Butter, room temperature - 50 gm (or you can take vegetable oil with same quantity) Eggs - 2 no
Baking powder - 1 tsp
Orange juice - 1/2 cup
Lemon juice - 1 tsp
Milk - 1/2 cup
Orange zest - 1/2 tsp (optional)
Oil - 3 tsp
Vanilla extract - 2-3 drops
1 heaped cup of salt (If you are baking a cake in cooker)

Preparation Method :

1. Take a bowl, beat the butter and sugar until light lemon-colored and fluffy, and add a tbsp of oil in it in between and whisk it about 5 minutes.

2. Break the eggs, separate the yolks and the whites. Mix the yolks into the mixture with a rubber spatula or wooden spoon till it becomes light.

3. I made fresh orange juice. you can use ready-made juice too. For making fresh juice, use an mixer grinder, you can also blend the orange segments (seeds removed) and strain the juice like I have done in below pic. I used two medium oranges to get 1/2 cup juice.

4. Add the flour, baking powder, orange juice, lemon juice, orange zest and the milk.

Mix it all together into a smooth batter.

5. Now beat the egg whites and add vanilla essence till they are stiff and fold them to the batter with a metal spoon. When you are folding, you will fell the lightness in batter. Sprinkle tutti-fruti from top.

For Cooker Process :

* Take a cake tin, brush with the melted butter evenly on the base and edges of the tin and also dust the inside of the tin with a little flour to help the cake can come outside smoothly from cake tin and not burn also.

Preheat cooker for cake, Take pressure cooker and put 1 cup salt all over. Heat the pressure cooker(empty) covered but without the pressure 5 minutes on a high flame, then place your cake tin. Remove the gasket and whistle of pressure cooker.

Place you cake tin on top of the salt. Close the lid and turn the flame on low and let it cook for 40 minutes-1 hour. After 45 minutes, insert toothpick in a cake, if it comes clean it means your cake is ready or if not you can cook for more 10 minutes.

For Oven Process:

* Stand this bowl in a pan of water and bake in a pre-heated oven for 30-40 minutes at 160 degrees Celsius.

7. Remove from cooker/oven and let it cool down. Turn it upside down to De-mold (use knife all around the edges before turning).

8. Dust the top of the cake with powdered sugar. Garnish with fresh fruit (or chocolate sauces) and softly whipped cream. Serve.

Enjoy and Happy Cooking :)

Chocolate Cake

Moist, delicious chocolate cake is perfect for any celebration. This is basic chocolate cake recipe with step by step photos. A simple and easy recipe of chocolate cake. I love baking, started baking cake, cookies.....in cooker. Yes you read right this spongy chocolate cake made in cooker only. Earlier I posted my "Vanilla-Chocolate Swirled Marble Cake" recipe, which is liked by all my family and friends even neighbor too. I usually bake cake once in a week.

This chocolate cake recipe is really good. One of the best cake, I have made at home. It was better than chocolate cakes, we get in markets.

The appearance is satisfying and flavors too are rich, moist and yummy. There's just something so appealing when you cut off a slice. It was really really yum can't express in words :D just out of the world :) :) My husband really liked it and he loves homemade cake too.

Homemade cake was my favorite, since from my childhood days, my Mom used to bake so many cakes using pressure cooker method as she did not have an electric oven at that time. In this cake, i didn't use any electric beater or taking help of any electronic device, just made this with purely with hand whisker.

This method has been tried and tested so many times in my house, I can assure you that your cake will turn out well.. Don't worry to those who don't have an oven..u can also bake a cake without an oven now..which gives same texture and taste..I adapted this cake recipe from Rachel Allen. Let's start baking our cake in pressure cooker with step by step process with following pictures...

Ingredients :

All - Purpose flour / Maida - 1 cup
Caster Sugar - 3/4 cup
Butter, room temperature - 1/2 cup (or you can take vegetable oil with same quantity)
Harshly Chocolate Sauce - 4 big table spoon or you can take dark chocolate also
Eggs - 2 no
Cocoa powder - 1 tbsp
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Milk - 3 tbsp
A pinch of Salt
1 heaped cup of salt while make baking

Making of Caster sugar at home ?
It's a very simple process - Add the sugar into the blender and pulse 15 times, or until the sugar becomes finely granulated.

Preparation Method :

1. Preheat cooker for cake, Take pressure cooker and put 1 cup salt all over. Heat the pressure cooker(empty) covered but without the pressure 5 minutes on a high flame, then place your cake tin.

2. Take a bowl, beat the butter and sugar until light lemon-colored and fluffy, and add a tbsp of oil in it in between and whisk it about 5 minutes.

3. Beat the butter until very soft then add the caster sugar and continue to beat until the mixture is pale and fluffy. Beat in the eggs, one at a time, fold into the melted chocolate sauce.

4. Measure out the flour, baking powder, baking soda and salt (sift all ingredients) into a small bowl and then add the milk and mix gently to combine with above batter.

5. Now we do, "Cut and Fold" method, I saw this tip in one of very fame English Food Channel "TLC"

In baking, "fold" is the term used for gently combining a delicate mixture into a heavier textured, thicker mixture in a way that will ensure that both mixtures are properly combined and ensuring that air bubbles in the lighter mixture are not burst by the heavier mixture.

Method : Take a rubber spatula or metallic spoon, Cut down through the center of the mixtures and bring the heavy mixture back up to the top, "down-across-up-and-over motion".

6. Take a cake tin, brush with the melted butter evenly on the base and edges of the tin and also dust the inside of the tin with a little flour to help the cake can come outside smoothly from cake tin and not burn also.

7. Place you cake tin on top of the salt. Close the lid and turn the flame on low and let it cook for 45 minutes-1 hour.

8. After 45 minutes, take toothpicks, insert it in a cake, if it comes clean it means your cake is ready or if not you can cook for more 10 minutes.

9. Remove from cooker and let it cool down. Turn it upside down to De-mold (use knife all around the edges before turning).

10. Let's Enjoy your Chocolate Cake with your family and friends !!

Enjoy and Happy Cooking :)

I love homemade cakes. How about you? Marble cake get its name for contrasting colors of light vanilla cake & swirled with rich chocolate ribbons.

The appearance is satisfying and flavors too are rich, moist and yummy. There's just something so appealing and festive about the beautifully marbled swirl that appears when you cut off a slice. Look below pic, swirls come out very well. .It was really yum can't express in words :D just out of the world :) :) My husband really liked it and he loves homemade cake too. I am so happy, my husband just like me, a typical foodie...lolzz ^_^ :D

Homemade cake was my favorite, when I was kid, my granny (grandmother) used to bake so many cakes using pressure cooker method as she did not have an electric oven at that time. I tried this cake today, but baked it in the pressure cooker to recall my childhood memories. In his cake, i didn't use any electric beater or taking help of any electronic device, just made this with purely with hand whisker.

This method has been tried and tested so many times in my house, I can assure you that your cake will turn out well.. Don't worry to those who don't have an oven..u can also bake a cake without an oven now..which gives same texture and taste..Let's start baking our marble cake in pressure cooker with step by step process with following pictures...

Ingredients :

All - Purpose flour / Maida - 1 cup
Caster Sugar - 3/4 cup
Butter, room temperature - 1/2 cup (or you can take vegetable oil with same quantity)
Eggs - 2 no
Cocoa powder - 3 tbsp
Vanilla essence - 1/2 tbsp
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Milk - 3 tbsp
A pinch of Salt
1 heaped cup of salt while make baking

How to make Caster sugar at home ?
It's a very simple process - Add the sugar into the blender and pulse 15 times, or until the sugar becomes finely granulated.

Preparation Method :

1. Take a bowl, beat the butter and sugar until light lemon-colored and fluffy, and add a tbsp of oil in it in between and whisk it about 5 minutes.

2. Crack the eggs into a bowl and add the vanilla essence in it, whisk it. While the butter and sugar are creaming, Gradually add the eggs to the butter mixture, beating all the time...

( in 1st & 2nd pic - add the eggs in sugar batter, whisk it for few seconds then add the eggs again and whisk it (shown in pic 3 &4 ) and lastly add rest of the eggs in batter and again whisk beating well in between each addition and scraping the bowl as needed )

3. Measure out the flour, baking powder, baking soda and salt (sift all ingredients) into a small bowl and then add the milk and mix gently to combine with above batter.

4. Now we do, "Cut and Fold" method, I saw this tip in one of very fame English Food Channel "TLC"

In baking, "fold" is the term used for gently combining a delicate mixture into a heavier textured, thicker mixture in a way that will ensure that both mixtures are properly combined and ensuring that air bubbles in the lighter mixture are not burst by the heavier mixture.

Method : Take a rubber spatula or metallic spoon, Cut down through the center of the mixtures and bring the heavy mixture back up to the top, "down-across-up-and-over motion".

5. Divide the 1/2 of the batter to a separate bowl, mix the cocoa powder in it. Fold it using with above "cut and fold method" with very light hands.

7. Beginning with the vanilla mixture, place four spoonfuls of batter into the pan, spacing them far enough apart so that you can create a checkerboard when you add the chocolate batter. Add the chocolate batter into the empty spaces to fill the bottom of the pan in a checkerboard pattern. Repeat with the second layer, alternating the vanilla and chocolate batter. (see pics below)

8. Using the handle of a toothpick, swirl the batter to create a marbled effect.

9. Preheat cooker for cake, Take pressure cooker and put 1 cup salt all over. Heat the pressure cooker(empty) covered but without the pressure 3-4 minutes on a high flame, then place your cake tin.