Basic eggless sponge:

Refined flour :250 gms

Baking powder: 2 tsp (10 gm) or use 3 tsp of baking powder (if not using soda)
Baking soda: 1 tsp (5 gm)
Cocoa powder : 25 gms + 50 ml butter (melted)
Condensed milk : 1 tin (400 gm)
Melted butter : 120 gms
Essence : vanilla (1 tsp) + the cake flavor
Water: 150-200 ml (warm)

Sieve all dry ingredients.

Mix, condensed milk, butter, essence, blend for 2 mins.
Add the flour (2tbsp) , mix well with a wooden spoon or a beater.
Add 2tbsp water and mix well again.
Repeat the above two steps, alternatively, till ingredients are consumed.
Add coco+ butter, (if making a chocolate sponge), blend well.
Pour the mixture in a prepared cake tin.
Bake in a cold oven @ 180 degree for 10 min and then @ 150 degree for another 20 -25
mins.

Size: temp time

6” 180 25 min
8” 180n 150 40 min
10” 180n 150 50 min

preparing a tin:

grease the tin, cut butter paper of the size of the base of the tin and a rectangular strip,,
enough to cover the circumference. Snip ½” of the strip, diagonally, place at the side and the
base of the tin, grease again.

Also, prepare the tin by greasing with oil and dusting with flour.

For an eggless cake, you can also grease with melted butter and use no dusting.

Note:
Always work in one direction.
Measure all ingredients
Keep the temp of all ingredients almost the same
Bake in a cold oven for a flat top
Pour the mixture only till half the height of the mould.
Increase the mould height by using heighted butter paper.
Poke the cake to check with a toothpick and not a knife to prevent deflation of the cake.
Do not disturb the cake or the oven for the first 20 min of baking.
Let the cake cool for 15 -20 min before demoulding.
Let the cake cool for 2 hrs before slicing.
Chocolate Bavarian:

Chocolate sponge : I round (3 inches in height)

Custard cream : 300 gms

Cut one single top layer of chocolate sponge. Using a serrated knife
Scoop out the sponge from the middle, to make a well.
Soak inside of the well, fill in with custard cream.
Place the cut layer on top again, seal with chocolate truffle
Cover the cake with chocolate truffle, using a pallete knife or a plastic playing card.
Decorate with chocolate curls, cigars or wrap a paper with chocolate design on the side, peel
off later.

Custard cream:

Milk: 200 ml
Custard powder: 15 gms
Sugar: 25 gms
Whipping cream: 100 gms
Vanilla essence: 1 tsp

Heat milk , add sugar, stir till dissolved.

Mix, custard powder in cold milk (30 ml from the 200 ml)
Add to the milk and sugar, cook till coating consistency (that of amul cream)
Cool, add whipping cream and essence.
Ensure no lumps.

Banana blaze crème:

1. Prepare a vanilla sponge, in a dome shaped bowl.

Bake in a dome shaped bowl, or microwave (for 4-6 mins)
Cool and cut 3-4 layers

2. Prepare neutral mousse mix.

3. bake a batch of the sponge

Prepare crème caramel:-

Sugar 250 gms
Cream: 250 gms

Caramelize sugar, (100 gms), add cream, cook till the sugar melts, add the rest of the sugar
,cook again till the sugar melts.

Caramel cream:
Add 50 gms of crème caramel to 200 gms of whipped cream. Mix well

4. banana walnut caramel:

banana: 2 no
walnut: 100 gms
sugar: 100 gms
water: 60 ml
cinnamon powder : 2 pinch
coco powder : 20 gms

caramelize sugar and chopped banana, add walnut and water and cinnamon or coco powder
powder and water
Add coco powder by choice .
Cool the mixture

Place the top most layer of the dome, at the bottom of the same bowl, the cake was baked in.
Soak with sugar syrup,
Spread , banana walnut caramel and caramel cream
Keep placing layers in the reversed order of slicing the cake.
Freeze the bowl for 1 hr, till the cake sets.
Remove the sponge from the bowl.
Cover with caramel cream
Pipe designs with cream and chocolate.

Praline:
sugar 100 gms
Nuts 50 gms

Caramelize sugar.. add nuts, pour on a greased baking tray or slab, cool and crush.

Chocolate zebra cake:

1. Prepare sponge batter, divide in half and add coco+ butter to one batch.
2. Prepare a Swiss roll tin, grease, line with butter paper , grease and dust with flour.
3. Fill both the batters in 2 piping bags. With a round nozzle or no nozzle and cut a fine
round, ½ cm dia.
4. Alternate both the sponge batters, forming a zebra like design, but diagonally.
5. Bake @ 200 degree for 10 min, cool and peel off the butter paper.
6. Use a square cake tin to set the torte, so cut the sponge long and broad enough to
cover sides and bottom of the tin and one sponge to cover the top of the tin.
7. Set the sponge cut for the base and the sides of the tin.
8. soak with a little sugar syrup (enough to prevent it from drying into crumbs)
9. fill chocolate mousse mix
10. Cover again with the top layer.
11. Freeze for an hour at least.
12. Remove from the tin and glaze with a transparent glaze.

Chocolate mousse mix:

Whipped cream 250 gms
Chocolate truffle : 200 gms
Blend both the ingredients.

Chocolate mirror torte:

Prepare chocolate sponge, soak each layer with sugar syrup (100 ml water + 30 gms sugar)
Layer in 2-3 layers, with chocolate truffle, freeze for half hour, trim edges and top.
Cover the cake with truffle ( white, dark and semi dark), refrigerate the cake.
Pour , glaze truffle on top for mirror effect

Truffle: 100 gms

Glaze : 100 gms

Truffle:
Cream: 100 gms
Dark or white chocolate: 100 gms

Heat cream and melt the chocolate, blend together, refrigerate if not using instantly.

Add some whipping cream to white chocolate truffle before using to sandwich between the
cake layers.

Decorate with chocolate designs.

Glaze:-

Water 100 ml
Sugar 30 gms
Arrowroot powder 1 tsp

Boil water and sugar. Dissolve arrowroot powder in water and add to the boiling mixture
Cook till the mixture thickens.

Chocolate cake with curdled milk:-

Maida 1 ½ cup
Powdered sugar 1 cup
Baking soda 1 tsp
Chocolate 100 gms
Butter 100 gms
Milk 200 ml (1 cup)
Vinegar 2 tbsp

Boil milk and add vinegar to curdle the milk

Melt butter and chocolate together,
Add the butter and the milk to the maida, sugar and soda
Mix thoroughly
Pour in a greased container
Bake @ 180 degree for 30 min

Cake with curd:-

Maida
Curd
Powdered sugar
Baking soda