CHRISTMAS CAP CAKE

Hi all🙋🏻‍♀️,

It’s Christmas and Winter!!!! Both combined to get this winter cap cake😁.

It’s simple eggless vanilla cake … baked in a mixing bowl made of glass. Later on, completely frosted with whipped cream.

This recipe yields 850 gms of iced cake.

RECIPE:

INGREDIENTS:

1+1/2 cup APF or refined flour

1 cup thick curd

¾ cup granulated sugar, grinded into¾ cup granulated sugar, grinded into powder

½ tsp baking soda

1+1/4 tsp baking powder

1/4 cup cooking oil

1/4 cup milk at room temperature

1+1/2 tsp butterscotch essence

METHOD:

Preheat oven at 200° c for 10 minutes.

Grease a mixing bowl with oil and then dust flour all around the surface.

Sieve maida twice and keep aside.

Mix sugar and curd completely. Add baking powder, baking soda to the creamed mixture and mix well.

Leave aside for 5 mins and you can see the bubbles appearing.

Now add vanilla essence, cooking oil and mix well.

Next slowly add maida in portions at a time and blend with wet ingredients. Beat well with a whisk until creamy.

Pour the batter into the greased bowl.

Bake in preheated oven at 200 degree C for 10 20-25, then reduce temperature to 180 deg C and bake it for 10 more minutes or till a fork inserted into the center of the cake comes out clean. Bake only until done. As we goona iced the cake.. So no need to overbake. As done, take the cake out. Allow the cake to cool down completely on wire rack.

After has cooled down, slice in equal portions with a help of thread and arrange from bottom to top at descending to ascending sizes. Just place the large piece of slice at the bottom.. apply your icing and repeat till you end up with smallest slice on the top. Apply the icing and cover the whole cake roughly as shown above.

Now decorate as I have done… let it set for 4-5 hours.. slice and enjoy!!!!

KEEP COOKING🤝