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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Wednesday, August 17, 2011

Yellow cake with creamy chocolate frosting topped with strawberries ♥


For Cake

Sugar - 1 cup
Maida (all purpose flour) - 1 1/2 cup
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Soft butter - 1/3 cup
Butter milk (thick, unsalted) - 2/3 cup
Egg yolk - 2-3
Vanilla essence - 1 tsp

For Frosting

Sugar - 1 1/2cup
Maida - 1/4 cup
Milk - 2/3 cup
Unsweetened Coco powder - 1 1/2 tbs
Soft Butter  1/3 cup
Vanilla essence - 1/2 tsp

Method (Cake):
Preheat oven to 350 F. Lightly grease a round 8" cake pan and set aside. Mix sugar, flour, baking powder and soda together in a mixing bowl and blend well. Cut butter into chunks and add to flour and mix till flour becomes crumbly. Pour buttermilk into the mixture and whisk until blended. Add the egg yolks and vanilla essence and whisk again till the mixture is consistent and lump free. Spoon batter evenly into prepared pan. Bake for 30 mins or until toothpick inserted comes out clean. Cool for 15 minutes before removing from pan.

Method (Frosting):
Combine sugar flour and milk in a medium saucepan that does not have a handle. whisk away constantly until smooth. Cook over medium high flame (keep whisking continuously) until mixture comes to boil. Reduce heat to low and cook, stirring constantly till mixture thickens like a pudding. Then remove from heat, add coco and butter  stirring till they blend. Place saucepan in a bowl of ice water stirring occasionally until it cools and thickens to spread able consistency. Add the vanilla essence and stir.

Take a buttering knife and apply the frosting in a circular motion all over the cake and decorate with fresh strawberries or season fruits. And serve with a scoop of Vanilla ice-cream.

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