A Camouflage Cake
I love reading Rhea's blog. Its a simple food lovers blog and her recipes are no fuss, delicious, DIY even for kitchen novices kind of recipes.
Its been a while since I read her post on sponge cakes and remembered the cakes my mom used to bake for us kids. Those days a home baked cake was a HUGE treat and especially so for me since I never did like the cream soaked versions that bakeries sold. The whole delight of waking up in a house smelling of baked goodies was just too good. Mom mostly baked when we kids were sleeping as we used to otherwise bother her too much. :) Now my daughter is the same - though guess I am smarter as I put her to work whisking which keeps her involved.
So since reading her posts I had been meaning to bake a sponge cake but since its considered too basic a cake I didnt dare to bake it for the Cook-off at the Anandomela so it had to wait.
Then some dearly loved friends announced that they are in town and the perfect opportunity for the Sponge cakes presented itself.
I baked two sponge cakes - one Orange flavored and the other coffee flavored. I put one on top of another and topped the whole thing with Dulce De Leche or put simply milk candy. Sounds like a lot? Its actually very simple.
Ingredients for the cake
6 eggs
250 gms Butter
2 heaped cup flour (maida)
2 tsp baking powder
2 cup powdered sugar
1.5 tsp Orange essence
2 tsp instant coffee powder
Sift flour and baking powder together. Set aside.
In a clean bowl beat the butter and sugar. They should be well combined. Add the eggs one at a time and beat again. Pour in the sifted flour and baking powder and combine well.
Once done divide half the batter into another clean bowl - now add orange essence to one bowl and coffee powder to the other. Beat both with separate spoons to mix well.
Apply a little butter to the baking tins and then dust them with flour. Pour in the batter.
Preheat the oven at 185 degree C for 5 minutes.
Bake the cakes one by one at 185 degree C for about 35 minutes. Insert a tooth pick into centre of cake to test if done. It should come out absolutely clean.
Once done let the cake sit in the oven for ten minutes so that it can absorb the ambient heat. Take it out and let it cool on a wire rack.
The cakes are very good as is or with a bit of melted jam /marmalade on top. You can always top it with the DDL.
For Dulce De Leche (milk candy)
1 tin of condensed milk - place the tin in a pressure cooker, fill it with enough water to submerge the tin. Close the lid and heat on high flame till the first whistle. After that lower the flame and let it cook for 25 minutes. Shut the gas and wait for the pressure cooker to come down to room temperature.
Open the lid, take out the can and you have your milk candy ready. Spread it as you like on the cakes either just on top as I did or cut the cakes horizontally and spread the milk candy in between and layer the cake.
Go enjoy!!
Its been a while since I read her post on sponge cakes and remembered the cakes my mom used to bake for us kids. Those days a home baked cake was a HUGE treat and especially so for me since I never did like the cream soaked versions that bakeries sold. The whole delight of waking up in a house smelling of baked goodies was just too good. Mom mostly baked when we kids were sleeping as we used to otherwise bother her too much. :) Now my daughter is the same - though guess I am smarter as I put her to work whisking which keeps her involved.
So since reading her posts I had been meaning to bake a sponge cake but since its considered too basic a cake I didnt dare to bake it for the Cook-off at the Anandomela so it had to wait.
Then some dearly loved friends announced that they are in town and the perfect opportunity for the Sponge cakes presented itself.
I baked two sponge cakes - one Orange flavored and the other coffee flavored. I put one on top of another and topped the whole thing with Dulce De Leche or put simply milk candy. Sounds like a lot? Its actually very simple.
Ingredients for the cake
6 eggs
250 gms Butter
2 heaped cup flour (maida)
2 tsp baking powder
2 cup powdered sugar
1.5 tsp Orange essence
2 tsp instant coffee powder
Sift flour and baking powder together. Set aside.
In a clean bowl beat the butter and sugar. They should be well combined. Add the eggs one at a time and beat again. Pour in the sifted flour and baking powder and combine well.
Once done divide half the batter into another clean bowl - now add orange essence to one bowl and coffee powder to the other. Beat both with separate spoons to mix well.
Apply a little butter to the baking tins and then dust them with flour. Pour in the batter.
Preheat the oven at 185 degree C for 5 minutes.
Bake the cakes one by one at 185 degree C for about 35 minutes. Insert a tooth pick into centre of cake to test if done. It should come out absolutely clean.
Once done let the cake sit in the oven for ten minutes so that it can absorb the ambient heat. Take it out and let it cool on a wire rack.
The cakes are very good as is or with a bit of melted jam /marmalade on top. You can always top it with the DDL.
For Dulce De Leche (milk candy)
1 tin of condensed milk - place the tin in a pressure cooker, fill it with enough water to submerge the tin. Close the lid and heat on high flame till the first whistle. After that lower the flame and let it cook for 25 minutes. Shut the gas and wait for the pressure cooker to come down to room temperature.
Open the lid, take out the can and you have your milk candy ready. Spread it as you like on the cakes either just on top as I did or cut the cakes horizontally and spread the milk candy in between and layer the cake.
Go enjoy!!
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