Birthday Cake on Stovetop! #food #recipe #vanillacake

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wulkan
Издатель
NO OVEN Fruit Cocktail Cake
For Cake
• Eggs 3 big size (at room temperature)
• Granulated sugar 170 gm
• Vanilla essence 1 tsp
• Plain flour 150 grams
• Corn starch 30 grams
• Baking powder 1 tsp
• Oil 3 tbsp
• Boiling Water 4 tbsp
For Icing
• Whipping cream 700 ml
• Icing Sugar 4 tbsp
• Vanilla essence 1 tsp
For filling and topping
• Pineapple can 1
• Cherries
Instructions
Cake:
1. In a big bowl, Beat eggs, sugar and vanilla essence until light yellow in colour, frothy and doubled in volume (4-5 minutes using electric mixer).
2. In another bowl, sift all-purpose flour, corn flour and baking powder and fold it in using spatula (do not use electric mixer).
3. Add spoon by spoon to the egg mixture and mix until well combined.
4. Add oil and fold it in using spatula.
5. Add boiling water and fold it in using spatula.
6. Batter is ready.
7. Take a big pot and place a stand in it. Cover with a lid and heat it on a stove top at medium low heat for 5-8 minutes or until the lid is hot to touch.
8. Line an 8-inch pan with parchment paper.
9. NOTE: If you do not have a parchment paper, grease the pan and then coat it with plain flour. Dust off the excess flour.
10. Pour the batter in the pan and place in the heated pot. Cover and turn the flame to low (but not too low).
11. Bake for 30-35 minutes until the toothpick inserted comes out clean.
12. Take out and allow to cool to room temperature in the same pan and then cut the cake into 2 slices.
13. Open the fruit cocktail can and drain out the syrup.
14. Apply half of the syrup with brush on one slice, cover with whipped cream, layer the fruit and cover with whipped cream.
15. Place the 2nd slice and brush with remaining cocktail syrup.
16. Cover the cake with whipped cream and top with glazed cherries.
17. Refrigerate and enjoy!
Baking Instructions:
STOVE TOP:
• Take a big pot and place a wire rack in it. Cover with the lid and heat on a low flame until extremely hot (10-15 minutes)
• Place the cake pan on the wire rack, cover and bake at low flame (but not very low) for 30-35 minutes or until the toothpick inserted comes out clean.
OVEN:
• Preheat the oven at 180˚C using upper and lower rod.
• When the cake is ready, lower the oven temperature to 160˚C and bake the cake at 160˚C (using both rods) for 30-35 minutes or until the toothpick inserted comes out clean.
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