CAKE RECIPE: MARBLE BUNDT CAKE-100% WHOLEWHEAT RECIPE

Marble Cake

 100 % Whole wheat

I think everyone of us has childhood memories attached to a marble cake.

I too get very nostalgic, whenever I bite on a marble cake. As the bite brings back a whole wave of old memories. Years have passed but this cake has by far beaten all the luscious and rich bakes I have done. Not because they were any less in texture and flavor. But, owing to the memories I have of it.The delicately streaked or psychedelic patterns just look so gorgeous.

Today, I made this again on special demand by my son.

If you follow my blog, you know how particular I am of the health bit. So, this cake is again 100% Whole wheat.

Prep time:           10 min                                                                                   

Cook Time:        30 minutes

Difficulty Level:  Easy

Serves:                 8

Ingredients:

200 Gms/1 cup Whole wheat flour

200 Gms/ 1 cup Butter

200 Gms/ 1 cup sugar

2 tbsp. cocoa powder

1 tsp. vanilla essence

4 large eggs

1-2 tbsp. milk

Lemon zest of ½  lemon

3-4 drops Lemon Juice

2 ½ Tsp. Baking Power

How to make this ever so green cake:

1.     Preheat oven to 180 C.  Grease a 8’ Bundt cake pan with butter.

2.     Beat the butter the sugar together till pale in color and bit fluffy texture. Now, gradually add eggs one at a time and mixing with a hand lender or processor till nicely blended. Add vanilla essence and mix. Add lemon juice and zest and mix well.

3.     In another bowl, sieve together whole wheat flour( I use ashirwad select),baking powder.

4.     In a small bowl, keep aside 2 tbsp. cocoa powder.

5.     Now, slowly add the flour (2 serving spoons at a time) to the butter and egg mixture. Keep adding the flour till done and flour well blended. Add 1 tsp. milk and mix well. Take 2 tbsp. of this mixture and add to the cocoa powder and mix. Add 1-2 tsp. milk for consistency.

6.     Pour the white batter in the cake pan and spread evenly. Now on top sprinkle the cocoa mixture in droplets form and spread in the desired design through.

7.     Bake this @180 degree C for 30-35 minutes .Keep checking with a skewer till done.

8.     Let it cool completely before slicing on a wire rack.

Note: All the ingredients should be at room temperature.

Recipe: EVERYDAY BROWNIES

Everyday Brownies

Brownies brownies everywhere!

This is my 5^th recipe of brownie.

Does this show my love for brownies? I guess yeah. Not because of the chocolaty fudge, but also for the easy and quick preparation. Like this time again, I had sudden guests and no dessert. Now, brownies and vanilla ice cream with hot chocolate sauce always comes to rescue at these times. I have tried different techniques and variations for my different brownies earlier. And each was a treat. Brownies are truly mystic in some sense. Little change in the ingredients can simply make them richer and a true delish. You may find my other recipe links to the rest four recipes here under.

Banana Brownies: http://www.mydailysalver.com/2015/04/banana-brownies-recipe-100-whole-wheat.html

Royal Brownies: http://www.mydailysalver.com/2015/02/royal-brownie-death-by-chocolate.html

Oreo Brownie Cake: http://www.mydailysalver.com/2015/01/oreo-brownie-cakeegg-less-and-butter.html

One Pot Chocolate Brownies: http://www.mydailysalver.com/2015/01/one-pot-chocolate-brownies.html

Now, this recipe is quite similar to my “One Pot chocolate Brownie” in terms of the easy preparation.

This EVERYDAY BROWNIE   recipe has been adapted from the recipe of nigella Lawson’s everyday brownie recipe.

You may check out the link http://www.foodnetwork.com/recipes/nigella-lawson/everyday-brownies-recipe.html

Why this recipe is simple: It’s easy preparation and simple ingredients make it an everyday brownie. When you can’t go to the store and get the needed stuff for the richer option or you have less time to prepare. These brownies need stuff which you may just find at home.

Why is this Brownie a Healthy Treat!! : It’s made from 100% Whole wheat Flour, has eggs and milk. Most of my cakes and brownies you’ll find are made of whole wheat flour. It makes them easier to digest and healthy to indulge.

Prep Time:                           10 min

Cook Time:                           30 min

Difficulty

Level:                                   Easy

My cup size:                         200ml

Serves:                                  16 pieces

Cuisine:                                 World

This is what you will need to make these Everyday Brownies:

½ cup Dark Chocolate Chips

½ cup white chocolate Chips

1 tsp. Vanilla Extract

4 Large Eggs

1/4^th tsp. Salt

1 tsp. Baking Soda

1 cup Flour

½ tsp. Lemon Juice

3/4^th Cup Cocoa powder

1 ¾ cup Dark Brown Sugar

150 Gms Butter, melted

Equipment’s/ Material Needed:

24 cm * 20 cm / 9.5 inch * 8inch aluminum tray

Butter Paper

Wired Wisk

Spatula

Method:

1.       Pre heat the oven: Pre-heat the oven @180 degrees Celsius.

2.       Prepare the Batter: In a bowl, mix together Flour, baking soda, cocoa powder, dark and white chocolate chips, Salt and dark brown sugar. In another bowl, beat the eggs well with a fork or wire Wisk. Add vanilla essence, lemon juice, and melted butter and beat till well blended. Pour the egg mixture into the flour mixture and mix with a spatula. Mix with a light hand till well incorporated.

3.       Pour into Baking Tray: pour the batter into a pre-lined tray with butter paper and spread the batter with a spatula evenly.

4.       Baking the brownies: bake the brownies @180 degree Celsius for about 30 minutes or till a skewer inserted comes out clean.

5.       Cooling the Brownies: Let the brownies cool down completely on a wire rack. Once they are completely at room temperature, cut them with a sharp knife and serve.

6.       How to serve: Heat the brownies square in a microwave or pan, take out on a serving dish and pour hot chocolate sauce. Place one or two scoops of chilled vanilla ice cream and serve.

7.       Note: The brownies can be made up to 5 days ahead and kept in the refrigerator or frozen upto a month in an air tight container.

Vanilla Sponge Cake Recipe

Vanilla Sponge Cake Recipe

A perfect vanilla sponge cake is the simplest and sometimes the most tricky to prepare. A nicely baked vanilla cake should be soft and have a perfect sponge and texture. It may be the most baked of all cakes. Be it puddings, party cakes and various other desserts, a vanilla sponge cake is the secret to most yummy puds. This is my best recipe and I have been making this for many years now. This recipe fetches perfect results every time I cook. I made this for my trifle pudding. It is the most basic trifles I make, but it always, without fail, leaves the guests desiring for more. I shall soon post the trifle recipe too. Meanwhile, you enjoy baking this cake. It’s a staple tea time snack too in my house .

The secret of baking a perfect sponge lies within a perfectly beaten eggs mixture. The fluffy the batter is ,the softer the sponge. But over beating may kill it too. So do follow the instructions carefully and happy baking to all who try this. I always look forward to your comments post you try my recipes. So do drop in a word or write if you have any questions.

My cup size=200 ml

Preparation time: 20 minutes

Bake time: 40 minutes

Total time: 60minutes Difficulty : Medium

Ingredients

2 cups Flour

2 cups Sugar

2 tsp. Baking Powder

4 large eggs

3/4 cup whole milk

115 gms Butter

2 tsp. Vanilla Essence

1/4^th tsp. Salt

1/4^th tsp. lemon zest

Preparation Method:

Preheat the oven @180 degree Celsius. Line a 9 inch round tin with butter paper. Cover the sides well.

·         In a bowl, beat the eggs nicely for 5-6 minutes. Till the mixture becomes a bit fluffy. The secret of making that perfect sponge lie with the perfectly fluffy eggs. So beat the eggs for a good 5-6 minutes.

·         Once the eggs are beaten nice and fluffy, then gradually add the sugar while still beating. Now, beat this sugar egg mixture till a soft ribbon stage. That means, when you beat and move the spatula in the batter it should fall life soft ribbons and the color of the mixture becomes pale. Quickly add the vanilla essence and beat once to blend it well.

·         Now, in another bowl heat the milk and butter together till the butter mealts. You may do this in a microwave too. Let the mixture then come at room temperature/ luke warm before adding it to the batter.

·         Now, sieve together the flour, baking powder, salt and keep aside.

·         Once the milk is at room temperature, add this to the eggs mixture slowly and mix softly with a spatula. Add lemon zest at this stage just before adding the flour.

·         Now lastly, fold in the flour slowly and gradually to the egg mixture. Do it in small batches of 3-4 tbsp. of flour at once and then mix it well to incorporate. Once the first batch of flour is mixed well only then add the next one. Keep doing this till the whole flour mix is done.

·         Now, pour this batter in a pre-lined baking pan. The batter may be a bit runny, don’t worry, once baked it brings out a very soft sponge.

·         Bake this in a pre-heated oven @ 180 degree Celsius for about 30 minutes. Then change the temperature to 170 degrees and bake further till done. Before changing the temperature to 170 degrees, check your cake once. The center should be still undone but the sides should be almost baked. You need to keep checking as every oven has a different setting. The cake that came out was WOW.

Enjoy your perfect vanilla sponge cake.

PS: I was baking this for my trifle pudding so my butter content was a bit less. If you are baking the cake to have it plain then you may put 120gm of Butter in the cake.