Thursday 24 July 2014

Eggless Chocolate 7 up Cake



We have a big Indian Girls group here in Austin & I am happy to be part of this group. Whatsup keeps us connected for planning events, chitchat etc....  Most of the girls in this group are vegetarians & don't even eat eggs. I am now kind of an official baker for all celebrations. I made this eggless Chocolate cake for one of the friends B day celebration. This recipe is slightly different from the regular eggless recipe I follow.  The cake turned out very good & had a good spongy texture. This is how I made it.



Baking time: 40 mins
Making time: 60 mins
Makes: 2, 9 inch round cakes. Or 1 tall 9 inch cake.

Ingredients:

  • Cake flour - 2 cup
  • 1 can/tin Milkmaid (Condensed milk) 
  • Sugar -1/4 cup (1 cup if you want it very sweet)
  • 1/2 cup coco powder
  • Baking Powder - 1 tsp
  • Baking soda - 1/2 tsp
  • Butter- 120 gms
  • Vanilla essence -1tsp
  • Pinch of salt
  • 1 cup 7 up or sprite
Method:
  1. Pre heat the oven for 10 minutes. Grease and flour 2, 9 inch cake pan 
  2. Sieve Flour, cocoa powder, salt, baking powder, soda and keep it aside.
  3. Cream the Butter, sugar &  condensed milk with a electric beater for 3 minutes.
  4. Now add the dry ingredients to the above wet mixture & beat for another 1 minutes until well mixed. 
  5. Now pour 1 cup of 7 up & beat the batter on high speed for about a minute.  
  6. Pour the cake batter equally in 2, 9 inch cake pans & bake it for about 25- 30 mins at 350 Degree F.
  7. Once the cakes are done, allow them to cool down for about 10 mins & then remove them from the Pan. All the cake to cool completely on a rack/plate before cutting or decorating.
Note:

  • I decorated the cake with Dairy whipping cream & filled it with chocolate whipping cream.
  • I used the big star tip to get this Rosette pattern.
  • I have used around 4 cups of whipping cream for this cake.
  • This cake is a 3 layered cake. The above recipe will make 2, 9 inch cake. If you want another layer, Just half the recipe & bake another 9 inch cake.
  • Whipping cream is very light & can get smutched off easily. The high heat also melt off the cake. Generally I add gelatin in my whipping cream recipe to stabilize the cream. Since this cake was a vegetarian cake, I dint use whipping cream.
 






 

6 comments:

  1. Am quite new to the thought of adding 7up to the cake batter.wont the liason of 7up and baking soda react in any way effect the cake texture?

    I really liked the rose patterns and adding gelatin to keep uo the cream texture sounds like a good idea. But can we substitute gelatine with agar agar for those who are veg?

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    Replies
    1. Thanks Sireesha:) I always felt that eggless cakes are a little dencier compared to egg cakes. Adding 7 up made the cake lighter & spongy. The fizziness from the 7 up will make the cake spongy. In fact the light lime flavor from it made the cake taste even better. Yes, you can substitute gelatin to agar agar & I have done it in the past.

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  2. Delicious spongy cake.frosting looks great

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  3. Wow, wat a gorgeous cake i have seen rarely in blogsphere, 7up cake sounds very interesting.

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  4. very nice recipe. the milkmade cans are available in 2 sizes - 400 ml and 200 ml. how much this recipe call for? and by cake flour, do u mean maida/all purpose flour?
    thanks in advance.

    ReplyDelete

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Sheela:)