Orange cake

Ingredients

All purpose flour/ Maida – 2 cups

Baking powder – 2 tsp

Salt – 1/4 tsp

Sugar – 1 1/4 cup

Butter – 1/2 cup

Eggs – 2

Milk – 1/3 cup

Orange juice – 1/4 cup

Orange rind – 1/2 tsp

Orange essence – 1 tsp

Orange red colour – a pinch

Method

Mix maida with baking powder and salt.  Keep aside.  Cream butter and sugar in a bowl.  Add eggs one at a time and blend well.  Add orange juice, orange rind and the essence.  Dissolve orange red colour in milk and add it to the mixture, alternating with the flour and fold in.  Pour into a prepared cake mould.  Bake in a preheated oven on 350 degree F or 175 degree C for 30 minutes or until a skewer inserted in the middle comes out clean.  Leave it in the oven for 10 minutes.  Take out and allow it to cool completely before serving.  

Egg less chocolate cake in microwave

Ingredients:

• 1 1/2 cup All Purpose flour / Maida
• 1 cup Whole Milk
• 1 cup Sugar
• 3 tbsp Cocoa powder
• 1/2 tsp Baking powder
• 1/4 tsp Baking Soda
• 1 tbsp Lemon juice
• 1/2 tsp Vanilla extract
• 3 tbsp Oil

Method: Prepare microwave safe dish by greasing it using some oil and line up at bottom using some wax paper or aluminium foil. Mix milk and sugar until sugar is completely dissolved. Sieve maida, cocoa powder, baking powder, baking soda in milk mixture. Combine everything to make sure there are no lumps of any dry ingredient. Add vanilla extract and oil and again mix well. Finally add 1 tbsp lemon juice and mix everything well. Pour batter in microwave safe dish and microwave over high power for 5 mts. Insert toothpick if it comes out clear cake is ready. Give it a standing time of 5 mts. Then gently transfer cake on a cooling rack. Enjoy with a scoop of cool whip, vanilla ice cream topped up with some chocolate syrup!

Eggless lemon cake

Glazed Lemon Cake

• FOR THE CAKE:
• 1 1/2 cups white self-raising flour
• 1 teaspoon salt
• 6 tablespoons caster sugar
• 6 tablespoons soft butter
• 4 tablespoons sour cream
• 1/2 cup milk
• 1 cup walnuts, chopped
• finely grated rind of 2 lemons
• GLAZE:
• 3/4 cup sugar
• 3 tablespoons fresh lemon juice

Preheat the oven to 180C/350F/gas mark 4

Use a 450g/1 lb loaf tin.

Beat together butter, sour cream and sugar until fluffy. Stir in rind. Sift together flour and salt and add to the butter mixture. Add the milk, a little at a time. Stir in nuts and pour into the greased loaf tin. Bake for about an hour, until the cake rises and the top is firm and browned. Remove from the tin to a cooling rack.

Glaze: Stir the ingredients together over a medium heat until the sugar has melted, then pour over cake, decorating top with walnut halves. Cool completely before storing.

cake mold