Simple Sponge cake is so simple to prepare that my elder daughter Nuha wanted to give it a try 🙂
Its just a great, simple, tasty sponge cake that even a baby can whip it with no fuss,my both the little chefs had so much fun.
It tastes great with or without icing, and you can serve it with almost anything. the ultimate simple pleasure.
Do watch my little chefs making this cake , I am sure you will love and enjoy it 🙂
Preparation time : 5 mins
Cooking time : 20-25 mins
Serves : 4
For Cake Mix
1 cup all-purpose flour
3/4 cup sugar
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon vanilla extract
1 cup Milk
1/2 cup vegetable oil
1 large eggs
2 tbsp melted butter
How to prepare || Simple Sponge Cake
Preheat oven to 350°.
Sift together dry ingredients(i.e a cake Mix) in a bowl.
Add oil and milk ,eggs and vanilla and beat 2 minutes longer. (Batter will be thin.)
Grease the loaf cake container (8 in by 4 in)
Pour the batter into greased loaf baking pan.
Bake 25-30 minutes.
Cool 10 minutes before removing it from pan.
Serve with tea or coffee 🙂
Rasmalai is a very rich and classic Bengali sweet made up of paneer dumplings which are dunked in a creamy and sweet milk sauce which is flavored with cardamom ,saffron with toppings of nuts.
This Republic day my daughter was very much excited about flag hoisting and I wanted to add more fun to her excitement by preparing “tri color rasmalai”.
She really enjoyed having these ras malai of tricolor and this way we simply enjoyed our freedom having these yummy tricolor Rasmalai.
Prep Time: 30 mins
Cooking Time: 35 mins
Milk – 2 litre
Condensed milk – 200 ml
Lemon Extract – 2 Tbsp
Sugar – 250 gm
Water – 9 Cups
Vanilla or Rose Essence – 1/4 tsp
Cardamom Powder – 1/4 tsp
Saffron strands – few
Green and orange food color – few drops
Almonds – 8 to 10 finely chopped
Pistachio – 8 to 10 finely chopped
Directions || How to prepare rasmalai syrup
Place 1 litre of milk in a saucepan and add sugar, cardamon powder, saffron strands into it.
Bring to a boil, then simmer on a low flame.
Stir occasionally and wait until it reduces to half of its original volume.
Now add condensed milk, half of the chopped nuts and simmer on low flame.
Stir occasionally and keep an eye on the pan.
In the meantime prepare Rasmalai discs.
Directions || How to prepare rasmalai discs.
First add 1itre of milk in a clean vessel and bring it to boil. Do stir in between to avoid burnt bottom.
Mix 2 Tbsp water to the lemon extract and keep it aside.
Once the milk starts to boil, turn off the flame. Start adding the lemon extract to the milk, little by little at regular intervals and keep stirring.
The milk will start curdling. Let the curdled milk rest for 5 minutes.
Now take a clean muslin/cotton cloth and place it in a strainer. Pour the curdled milk into the cloth.
The water (Whey) will get drained and the milk solids would remain in the cloth.
Now run the milk solids under cold water, to remove the sourness of the lemon.
Now gather the sides of the cloth and squeeze the milk solids to remove excess water.
Set this packet over the strainer or just hang this cloth for 30 mins, so that the excess water gets drained off.
The resulting product from this step is paneer / Indian cottage cheese and used in various Indian cuisines.
Now, remove the paneer from the cloth and start kneading it using your palms for 10 minutes.
Divde the dough into 3 parts , add green color to one part , orange to other part and leave one part of the dough white.
Then flatten them into thick discs and set aside.
In a heavy bottom pan heat sugar and water, once it starts boiling add the prepared discs
Cover the the pan and cook the discs for about 10-15 mins.
When the discs seem spongy remove from flame.
Take a discs and press with a spoon and if it springs back it means it is ready.
Then switch off the flame and remove the discs with a slotted spatula or spoon and well with another spoon to remove the sugar syrup from the discs.
Now drop these into the simmering milk and cook for 2 to 3 minutes on a low flame.
Remove from flame and garnish with nuts and serve warm or refrigerate and serve chilled.
– You can use vinegar / citric acid instead of lemon juice for curdling.
– If you are in a hurry,
1.you can save your time by directky using cottage cheese/ paneer.
2.Prepare the sugar syrup in the cooker pan, add the discs and cook for one whistle.
– Always use full fat milk when preparing desserts. 2% milk will not give best results.
– Kneading is very important to get soft and fluffy discs.Minimum 10 mins kneading is mandatory.
Tipsy Pudding , the name itself is catchy and tempting.It is a cake well soaked in fresh cream and served with fresh fruits.A must dessert to try this ramadan , its not only filling but also very beautiful,delicious mindblowing dessert.
This recipe is shared by my bro in law Lt Col K Zaheer Abbas, he is a very good cook and he had tried this recipe many times at home and for parties.
Do try this yummy delicious mindblowing recipe and share your experience with us.
Prep time : 30 -35 mins
Cooking time : 0 mins
Serves : 8
Author : Lt Col K Zaheer Abbas
1 600 gm plain sponge cake
1 litre Amul fresh cream
120 gm Hide and seek biscuits
Cholocate Syrup (Hershey)
finely chopped fresh fruits (oranges,cherries,muskmelon,pineapple)
50 gm finely chopped Almonds and Cashews
600 ml Miranda/Fanta
300 gm Casor sugar
Direction || Step by step method to prepare Tipsy Pudding
Finely chop 50 gm Almonds and Cashews.
Pour 1 litre of cream in a big bowl.
Add few drops of vanilla essence and 3 tb of Castor Sugar to the cream.
Beat the whipping cream until stiff pick forms ,keep it aside.
While beating the Whipping cream be careful about not to over beat it,because if you over beat the butter starts to separate which spoils the purpose of whipping cream in the dish.
Divide the whipping cream in two parts,Pour the cream into a flat container.
Cut the sponge cake evenly and soak the cake well in the cream..Now the base of the desert is ready.
Top the cake with biscuits,chopped almonds and cashews as well as fresh fruits.
Next top it with the Hershey cholocate syrup and again top cream evenly over the pudding.
Repeat the process again , add cake, biscuits,nuts,fanta and chocolate syrup for the second layer.
For top layer orange zest to the whipping cream and just fold in,then spread the whipping cream evenly and keep in refrigerator for at least 1 hour.
Once chilled to your preference you can directly serve or decorate with some chopped dry fruits or fresh seasonal fruits.
Enjoy this beautiful looking delicious tipsy Pudding
Shahi Tukda as the name suggests means royal dessert which is nothing but a crisp bread pudding flavored with milk rabri and nuts.
Shahi Tukda is said to be origin of Pakistan , its mostly prepared on Eid Al Adha or Bakrid menu.
Shahi Tukda along with biryani is prepared and distributed to the neighbors and friends.But why wait for Eid,lets try this exotic dessert at home and treat yourself royally 🙂
Prep Time: 15 mins
Cooking Time: 35 mins
6 White Bread slices
Ghee (clarified butter), for shallow frying
1/4 cup Sugar
1/2 cup Water
2 cups Full Fat Milk (500 litre)
1/4 teaspoon Cardamom Powder (Elaichi)
1/4 cup Sugar
1 teaspoon of rose water
1 tablespoon sliced pistachio
4-5 Saffron Strands(kesar) for garnishing (optional)
Directions || How to prepare Rabri
Heat milk on medium flame in another small size non-stick or heavy based pan.
When it starts to boil, reduce flame to low and cook until milk quantity is reduced to half around 1 cup and turns thick.
Stir in between occasionally to prevent sticking. Add saffron strands and cardamom powder, rose water and mix well.
Remove it from flame and keep aside. Transfer it to bowl and cool it at room temperature.
Place it in refrigerator until required.
Direction ||How to prepare crisp bread
Take water and sugar in a pan to prepare sugar syrup.
Boil it over low flame until slightly thick and sticky or slightly 1-string consistency syrup for approx. 5-6 minutes. Stir in between occasionally.
Turn off flame and set it aside.
Remove edges of bread slices and cut each slice into 2 triangles.
Now make the breads crispy. Brush bread pieces with ghee and toast on medium heat in non-stick pan or tava until crispy and golden brown on both sides
Dip each crispy bread pieces into prepared sugar syrup.
Direction || For Plating
Arrange them in a deep serving plate.
Pour Rabri over it. Garnish shahi tukda with pistachio.
Serve it at room temperature or place it in refrigerator for 30 minutes to chill before serving.
Tips and Variations:
Shallow fried bread helps to reduce the calorie of the dish.
Roast dry fruits in ghee for a minute before garnishing for crispy taste.
You can also use sliced almonds for garnishing.