Cake Recipes in Urdu From Scratch for Kids In Hindi in Urdu without Ovan easy Photos : Easy Cake Recipes Cake Recipes in Urdu From Scratch for Kids In Hindi in Urdu without Ovan easy Photos

Easy Cake Recipes Biography

source(google.com.pk)

Ingredients

For the cake

100g/3½oz unsalted butter

250g/9oz caster or brown sugar

50ml/2fl oz sunflower oil

25g/1oz cocoa powder

2 tsp vanilla extract

4 medium free-range eggs

80ml/2½fl oz milk

100ml/3½fl oz double cream

300g/10½oz plain flour

3 tsp baking powder

For the cocoa frosting

25g/1oz cocoa powder

300g/10½oz icing sugar

50g/1¾oz butter

50ml/2fl oz double cream

For the filling

250ml/9fl oz double cream, whipped until stiff peaks form when the whisk is removed

150g/5½oz jam

Preparation method

For the cake, line the base of a deep 20cm/9in cake tin with non-stick paper and preheat the oven to180C/350F/Gas 4.

Technique: Greasing and lining cake tins

Greasing and lining cake tins

Watch technique

0:33 mins

Melt the butter over a low heat in a small pan, pour it into a bowl with the sugar, oil, cocoa powder and vanilla. Beat well until smooth, then whisk in the eggs followed by the milk and cream.

Sift the flour and baking powder into the butter mixture and beat until smooth, then spoon into the prepared tin and cover the top of the tin with aluminium foil.

Bake for 30 minutes, then remove the foil and bake for a further 20 minutes, or the top is springy and a skewer inserted into the middle comes out clean.

Technique: Testing to see if a cake is cooked

Testing to see if a cake is cooked

Watch technique

0:29 mins

Remove the cake from the oven and set aside to cool completely.

Meanwhile make the cocoa frosting, mix the cocoa powder and icing sugar in a bowl. Melt the butter for a few seconds in the microwave, or in a small pan over a low heat. Mix the melted butter and the cream into the sugar and cocoa, and stir until smooth.

To assemble the cake, remove the cake from the tin, trim the top of the cake to make it flat, then cut the cake in half horizontally. Put the bottom half of the cake onto a serving plate and spread with the whipped cream. Top with the jam.

Technique: Removing cakes from a cake tin

Removing cakes from a cake tin

Watch technique

0:32 mins

Spread the cocoa frosting onto the top of the cake and swirl it with a spoon, then carefully place it onto the bottom half of the cake.

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INGREDIENTS

3 cups all-purpose flour, spooned and leveled

2 teaspoons baking soda

1 teaspoon salt

1 1/2 teaspoons ground cinnamon

1 1/4 teaspoons ground cardamom

1 cup (2 sticks) unsalted butter, room temperature

2 cups packed light-brown sugar

1/4 cup honey

2 large eggs

2 cups Basic Applesauce, or store-bought chunky applesauce

Nonstick cooking spray

Confectioners' sugar, optional

DIRECTIONS

STEP 1

Preheat oven to 350 degrees. In a large bowl, whisk together flour, baking soda, salt, cinnamon, and cardamom. Set aside.

STEP 2

In another bowl, with an electric mixer, beat butter, brown sugar, and honey until light and fluffy. Add eggs, one at a time, beating until combined. With mixer on low speed, gradually add flour mixture; beat just until combined. Beat in applesauce.

STEP 3

Generously coat a nonstick 9-inch tube pan with cooking spray. Spoon batter into pan; smooth top. Bake until a toothpick inserted in the middle comes out clean (but slightly wet), 50 to 60 minutes.

STEP 4

Cool on a wire rack 10 minutes. Turn out of pan onto a cutting board or baking sheet; invert cake onto rack, top side up. Cool completely. Dust with confectioners' sugar before serving, if desired.