Eggless White Forest cake

Ingredients:
Cake Whipped white chocolate
1 cup (240 mL) vegetable 0il ganache
2 tsp (10 mL) vanilla extract 2 cup white chocolate
3 cups (360 g) maida 2 cup whipping cream
2 tsp (8 g) baking powder
2 cups (570 g) yogurt Cherry syrup and canned
1 tsp (6 g) baking soda cherries
1 + ½ cups (300g) castor A can of canned cherries
sugar

Instructions:
> Pre-heat the oven to 180.C.Line two 6" baking pans with parchment.
> In a bowl whisk together flour and baking powder and set aside.
> In a another bowl add the yogurt and sprinkle baking soda over it and set it aside
> Once foamy, add vegetable oil, caster sugar and vanilla extract. Mix well.
> Sift in flour and gently fold until everything is combined without lumps .Do not
over mix.
> Divide batter into two equal portions and bake at 180*C for 30-35 minutes or
until a toothpick comes out clean. Let it cool.
> In a bowl, add white chocolate and pour slightly warmed whipping cream on top.
> Warm whipping cream for about a minute in the microwave.
> Let chocolate melt completely and use a spatula to make sure the ganache is one
smooth mixture.
> Let icool for two hours in freezer or four hours in the fridge. Once it’s set, use an
electric mixer to beat it at high speed so that it becomes fluffy.
> Divide the cooled cake layers into two we will have four cake layers in total.
> Assemble the cake. Place one cake sponge on the bottom, brush some cherry
syrup all over it.
> Pipe whipped ganache on the circumference, making a well. Inside the well add a
scoop of whipped ganache.
> Spread it and top it with some canned cherries. Continue by placing the second
cake on top. Repeat till all layers are completed.
> Once you reach the top layer, cover the cake with whipped ganache.
> Now cover the complete sides of the cake with white chocolate shavings.
> Transfer remaining whipped ganache in a piping bag and pipe swirls of whipped
ganache on the circumference of the top layer. In the empty space in the middle,
add some more white chocolate shavings and some canned cherries on top!
 Eggless Black Forest cake

Ingredients:
Cake For ganache
2 Cups (240g) maida ½ cup (115ml)fresh cream
1 cup (120g) cocoa powder ½ cup (88g)chopped
½ tsp (3g) baking soda chocolate
1 + ½ tsp (6g)baking For chocolate shavings
powder Melted chocolate
1 cup (240ml) oil Whipped cream
2 + ¼ cup (450g) sugar For cherry syrup
1 + ½ cup (427g) curd 1 cup (140g) cherries
1 tsp (5ml) vanilla ¼ cup (50g) sugar
½ cup (120ml) milk ¾ cup (180ml) water
For cherry compote
1 cup (140g)cooked
cherries
1 cup (140g) fresh cherries
¼ cup (50g) sugar
2 tbsp (30ml) water
1 tbsp (10gms) cornflour Instructions:
> Pre-heat the oven to 180*C. Line an 8" baking pan with parchment paper.
> Whisk cocoa, flour, salt, baking soda and baking powder into a bowl.
> In a large bowl, beat together oil and sugar until the mixture is pale and light.
> Add yogurt and mix well..Beat in vanilla using mixer at low.
> Add the flour mixture to the wet ingredients alternating with milk, starting and
ending with flour mixture. Mix only until well combined.
> Divide batter into three equal portions and pour one portion into the pan and bake
at 180*C for 30 minutes or until a toothpick inserted in the center comes out clean.
Repeat for all three sponges.
> While cakes are baking and cooling down, make the cherry syrup and cherry
compote.
> To make the syrup, add cherries, water, and sugar in a saucepan. Cook till the
sugar has dissolved and the syrup becomes thick.
> Sieve out the cooked cherries and the remaining liquid is your cherry syrup.
> To make cherry compote, in a saucepan add the already cooked cherries, along
with some fresh cherries, water and sugar.
> Let this cook on low medium heat till cherries have broken down a little and the
mixture becomes slightly thick.
 > To make the ganache, in a saucepan add fresh cream and bring it to a simmer.
Take it off the heat and add chopped chocolate.
> Let chocolate melt completely and use a whisk to make sure the ganache is one
smooth mixture. Let it cool down.
> To make chocolate shavings, spread melted chocolate on a sheet of parchment
and let it set firm in the fridge.
> Once set, use a scraper to scrape small chocolate shavings.
> Once all elements are ready, it is time to assemble the cake. Place one cake
sponge on the bottom, brush some cherry syrup all over it.
> Pipe whipped cream on the circumference, making a well. Inside the well spread
a layer of cherry compote.
> Spread another layer on whipped cream on top of the cherry compote and
continue by placing the second cake sponge on top. Repeat till all layers are
completed.
> Once you reach the top layer, cover the cake with whipped cream.
> Transfer remaining whipped cream in a piping bag and pipe swirls of whipped
cream on the circumference of the top layer.in the empty space in the middle spread
a layer of chocolate ganache and add some fresh cherries on top!
> Lastly, cover all the edges of the cake with chocolate shavings, giving it the
classic black forest cake look.
> Set it in the fridge for an hour before serving. Enjoy!

 Eggless Ferrero Rocher Cake
 

Ingredients
Cake 1 tsp (3gms) baking soda
1 cup (285gms) yogurt 1 + ½ tsp (6gms) baking
½ cup (100gms) caster sugar powder
2 tbsp (30ml) milk ¼ cup (35gms) chopped
3 tbsp (45ml) vegetable oil roasted hazelnuts
2 tbsp (40gms) Nutella For ganache
1 + ½ cup (180gms) maida 1 cup + ½ cup (260gms)
milk chocolate
¾ cup (185gms) whipping
cream
Pinch of salt

Instructions
> In a bowl add caster sugar, and oil. Use a hand whisk to whisk till the mixture
becomes light and pale. Add in yogurt and mix that in as well.
> To the same bowl add in two tablespoons of nutella. If you want, you can add
more of less nutella, depending on your taste. Use the hand whisk to combine and
reach a smooth consistency.
> Place a sieve over the bowl add in your dry ingredients. This includes Maida,
baking powder, and baking soda. Also add in a pinch of salt and use a spatula to
combine the wet and dry ingredients till there are no large flour pockets.
> Lastly, lightly roast some hazelnuts on a pan over medium heat and chop them
roughly. Add ¼ cup of chopped hazelnuts to the cake batter and fold those in as
well.
> Transfer batter into prepared cake pans and bake at 180C for 20-25 minutes.
> For the ganache, pour hot cream over chopped chocolate. Let it sit for 20 seconds
and then use a spatula to combine the chocolate and cream till you reach a lump
free and smooth consistency.
> Put the ganache in the freezer for at least one hour. Once chilled, Use an electric
whisk to whip at high speed till it reaches semi soft peaks.
> To assemble the cake, place one layer on your serving base and pipe the whipped
chocolate ganache on the edge of the cake, making a well in the centre. Take an ice
cream scoop and add a scoop of the ganache in the middle.
> Use your offset spatula to spread the scooped ganache across the cake layer
evenly.
> Once your ganache is evenly spread, add as many or as less ferrero rocher
chunks. Use your hands to push the chunks down a little, making sure they are in
contact with the ganache layer.
> Place the second cake layer on top and cover the entire cake with the ganache.
> Garnish the cake as you wish and refrigerate for 1 hour before serving. Enjoy!
 Eggless Pineapple pastry

Ingredients
1 ½ cups (180g) all purpose flour 1 teaspoon (5g) Pineapple essence
(maida) ¼ cup (60g) pineapple juice
1 teaspoon (4g) baking powder 2-3 tbsp (30-45ml) pineapple syrup from
¾ cup (215g) yogurt the can
½ teaspoon (3g) baking soda 1 + ½ cup (345ml) whipping cream
¾ cup (150g) castor sugar 1 tsp (5g) pineapple essence
½ cup (120g) vegetable oil ½ cup (100g) chopped canned pineapple
chunks
6 fresh cherries

Instructions
> Pre -heat the oven to 180 degree C and line a baking tray with parchment
paper.
> In a bowl add the yogurt and sprinkle baking soda over it and set it aside to
foam up.
> Whisk together castor sugar and oil in a separate bowl until pale and well
combined.
> Now pour the yogurt mixture into the oil and sugar mixture and mix well. Add
the pineapple essence and mix.
> Sift through the flour and baking powder. Gently fold in the dry ingredients
and mix until everything is well > combined and there are no large flour pockets
in the batter. Do not over mix at this stage.
> Transfer the batter into the baking tray and spread out evenly.
> Bake at 180C for 20 minutes or only until a skewer inserted in the center
comes out clean.
> Meanwhile: add the whipping cream into a large bowl along with pineapple
essence and whip using an electric mixer until stiff peaks are achieved.
> Allow the cake to cool and then transfer over to a chopping board. Brush the
cake generously with the pineapple syrup reserved from the pineapple can.
> Cut the cake base into 3 inch sections length wise. Evenly spread the whipped
cream on all three layers.
> Add the chopped pineapple onto 2 out of the 3 layers and then stack then on
top of each other leaving the one without pineapple for the final top layer.
> Spread more whipping cream on the back and use a cake scraper to make
designs on top of the pastry. Then cut into individual 2 inch pastry slices.
> Top with pineapple slices and fresh cherries.
 Eggless Vanilla Sponge Cake

Ingredients
1 + ½ cups (180g) all ½ cup (120mL) vegetable
purpose flour (maida) 0il
1 teaspoon (4g) baking teaspoon (5mL) Vanilla
powder Extract or Vanilla beans
1 cup (285g) yogurt ½ cup (63g) crushed
½ teaspoon (3g) baking walnuts
soda
¾ cup (150g) castor
sugar
Instructions
> Pre -heat the oven to 180 degree C and line an 8 inch round cake pan with
parchment paper.
> In a bowl whisk together flour and baking powder and set aside.
> In a separate bowl add the yogurt and sprinkle baking soda over it and set it
aside to foam up.
> Whisk together castor sugar and oil in a separate bowl until pale and well
combined.
> Now pour the yogurt mixture to the oil and sugar mixture and mix well.
> Add the vanilla extract.
> Gently fold in the flour and mix until everything is well combined there are no
large flour pockets in the batter. Do not over mix at this stage.
> Fold the walnuts in the batter and transfer the batter to the prepared cake pan.
> Bake at 180C for 30-35 minutes or only until a skewer inserted in the centre
comes out clean.
 Creamy Kulfi Gulab Jamun Cake

Ingredients
For the base 4 cups (600gms) Creamy
1+1/2 cups (125gms) kulfi ice cream, softened
crushed biscuits 9-10 gulab jamuns, cut in
¼ cup (25gms) pistachios half
½ cup (95gms) ghee Gulab Jamun and edible
flowers for garnish

Instructions
> In a bowl add in crushed biscuits, powdered pistachios, and melted ghee.
> Mix all of these till everything is coated in ghee evenly.
> Transfer the biscuit mixture to your spring form pan.
> Use the back of a glass to push down and cover the base of the pan with the
biscuit mixture.
> Set it aside in the refrigerator.
> Cut gulab jamuns in half and arrange them around the edges of the pan.
> In a separate bowl, take creamy kulfi ice cream and soften it using a spatula.
> Using an offset spatula spread the softened ice cream in an even layer on top
of the base.
Freeze the gulab jamun ice cream cake overnight.
> Demould the cake and garnish with more gulab jamuns and edible flowers.
 Eggless Malai Cake

Ingredients
For the cake For Malai topping:
2 + ¼ cup (270gms) all-purpose 2 cups (480ml) milk
flour 7-8 strands saffron
1 + ½ teaspoon (6gms) baking 1 cup (324g) condensed milk
powder ¾ cup (38g) mixed roasted nuts
1 cup + ½ (428gms) yogurt
¾ teaspoon (2gms) baking soda
1 cup + 2 tbsp (224gms) castor sugar
¾ cup (180ml) vegetable oil
1 teaspoon (5ml) vanilla
⅛ tsp cardamom
7-8 strands saffron
Instructions
> Pre-heat the oven to 180 degree C and grease a 11x6 inch glass dish with oil.
> In a bowl whisk together flour and baking powder and set aside.
> In a separate bowl add the yogurt and sprinkle baking soda over it and set it
aside to foam up.
> Once it becomes foamy, add cardamom powder, saffron and vanilla extract.
Combine everything together.
> In this yogurt mixture, add castor sugar and oil and mix well.
> Sift in the dry ingredients into the wet ingredients.
> Gently fold in the dry ingredients and mix until everything is well combined
and there are no large flour pockets in the batter. Do not over mix at this stage.
> Transfer the batter to the prepared glass dish. Bake at 180C for 30-35 minutes
or only until a skewer inserted in the center comes out clean.
> While the cake is baking, make the malai topping by cooking your milk in a
saucepan over medium heat till it reduces to half the quantity. It should take 8-10
minutes.
> After 5 minutes, add in the saffron and keep cooking the milk.
Once the milk has reduced to half, add condensed milk to this milk mixture and
whisk well. Cook this for another 2-3 minutes.
> Add in the chopped nuts and combine everything well. Take it off the heat.
After the cake is baked, prick it with a fork while it's still warm.
> Pour the malai topping on the cake and tilt the pan so that the milk covers the
entire cake.
> Let it set in the fridge for one hour. After one hour, demould the cake from the
pan and serve!
 Chocolate Coffee Layered Cake (Eggless)
 
Ingredients
For cake For dark chocolate ganache
¾ cup (90gms) cocoa powder 2 cups (350gms) dark chocolate
¾ cup (180ml) hot water (chopped)
1 tbsp (12gms) coffee powder 2 cups (460gms) whipping cream
1 + ½ cups (300gms) castor sugar 2 tbsp (24gms) coffee powder
¾ cup (180ml) vegetable oil For milk chocolate ganache
1 tsp (5ml) vanilla extract 1 cup (175gms) dark chocolate
1 cup (285gms) yogurt (chopped)
1 + ½ cup (180gms) maida 1 cup (230ml) whipping cream
1 tsp (4gms) baking powder Sugar syrup
½ tsp (3gms) baking soda ¼ cup (50gms) granulated sugar
Pinch of salt ¼ cup (60ml) water

Instructions
> Line two 6 inch cake pans with oil and parchment paper and preheat the oven
to 180C.
> In a small bowl add hot water and coffee and give it a good mix.
> Take another bowl add coco powder and pour the coffee mix over it and mix it
in with the cocoa powder.
> In the same bowl add in caster sugar, vegetable oil, vanilla, and yogurt and
give it a good mix with your hand whisk.
> Next, place a sieve over the bowl and add in all the dry ingredients. This
includes maida, baking powder, baking soda, and a pinch of salt. Use a spatula to
combine the batter.
> Pour it in the prepared baking pans and bake at 180C for 25-30 minutes.
> To make the dark chocolate ganache, in a saucepan over medium heat pour in
whipping cream and add instant coffee powder.
> Let this come to a simmer and pour it over the chopped chocolate. Use a hand
whisk to combine the ganache and store it in the fridge for at least 1 hour.
> For the milk chocolate ganache, pour whipping cream in a saucepan and bring
it to a simmer.
> Pour it over the chopped chocolate and combine the ganache with a hand
whisk.
> Refrigerate this also for at least 1 hour.
> Once both the ganache have been refrigerated, use an electric whisk at high
speed to whip them till stiff peaks.
> To make the sugar glaze, in a saucepan over low heat add in granulated sugar
and water. Cook this mixture till the sugar has dissolved completely and then
take it off the heat.
> Once all the elements are ready and have cooled down, it is time to assemble
the cake!
> Place one cake sponge on your serving dish and brush it with the sugar glaze.
> Add dollops of whipped dark chocolate ganache and spread it around using an
offset spatula.
> Take the second sponge and place it on top of this and repeat the same process
till the cake is fully covered in chocolate ganache.
> For the final touch, transfer the whipped milk chocolate ganache into a piping
bag with an open star tip and pipe in circular motions only on the edge of the
cake, so as to create a circular boundary.
> Refrigerate the cake for 1 hour before you slice into it. Enjoy!
 Easy Eggless Carrot Cake Recipe

Ingredients
1 cup (120g) all-purpose flour
½ teaspoon (2g) baking powder
½ teaspoon (3g) baking soda
1 teaspoon (4g) cinnamon powder
½ teaspoon (2g) ginger powder
½ tin condensed milk (200gm)
¼ cup (55g) butter, softened
¼ cup (60mL) milk
¼ cup (32g) crushed pecans/ walnuts
1 + ½ cup (150g) grated carrots

Instructions

> Pre-heat the oven to 180*C. Line a 6" round cake pan with parchment paper.
> In a bowl, whisk together flour, baking powder, baking soda, cinnamon
powder and ginger powder
> In a separate bowl, whisk together butter and condensed milk. Whisk in the
milk.
> Using a spatula, fold the dry ingredients into the wet ingredients. Do not over-
mix.
> Fold in the carrots and pecans.
> Transfer the batter into the cake pan and bake at 180*C for 30 minutes or until
a toothpick inserted into the center comes out clean.
 Eggless No-Oven Mawa Cake

Ingredients
1 cup (200gms) sugar
½ cup (144gms) yogurt
½ cup (120gms) oil
¼ tsp (1gms) cardamom powder
1 tbsp (5ml) rose water
½ cup (120ml) milk
1+1/2 cup (180gms) maida
1 tsp (4gms) baking powder
½ tsp (1.5gms) baking soda
½ cup mawa / khoya (100gms)
¼ cup (35gms) cashews
Dried rose petals for garnish

Instructions
> Grease an 8" pan and line it with parchment paper.
> In a bowl, whisk together sugar, yogurt, oil, cardamom powder, rose water and
milk until well combined.
> Add in maida, baking powder and baking soda.
> Using a grater, grate in the Mawa.
> Gently fold in the dry ingredients and mix until everything is well combined
and there are no large flour pockets in the batter. Do not over mix at this stage.
> Transfer the batter to the prepared cake pan. Arrange cashews on top of the
cake batter.
> Take the pressure cooker and remove the whistle.
> Pour in 2 cups of salt and place an inverted stand inside the cooker.
> Secure the lid firmly on the cooker and preheat the cooker over medium heat
for 10-15 minutes.
> Once preheated, place your baking tin inside and allow to bake at medium
flame for 30-40 minutes.
> Alternatively, you can bake in preheated oven at 180 degrees for 30-35
minutes.
> Once baked and cooled completely, garnish with dried rose petals.
 Eggless Atta Jaggery Cake

Ingredients
2 cups (570gms) yogurt
1 tsp (3gms) baking soda
3 cup (360gms) whole wheat flour
2 tsp (8gms) baking powder
1 + ½ cup (300gms) jaggery
1 cup (240ml) vegetable oil
1 tsp (5ml) vanilla
½ cup (120ml) milk
½ cup (50gms) chopped almonds
Instructions
> Grease an 8inch circular pan with oil and line it with parchment paper.
> In a large bowl add in yogurt and baking soda. Give this a good mix and set it
aside for 5 minutes. The mixture will foam up and almost double up in size.
> Sieve whole wheat flour and baking powder in another bowl and set it aside.
> For the wet ingredients, combine jaggery and vegetable oil and whisk the two till
everything is well combined. > > Now add the yogurt and baking soda mixture and
combine.
> Add in vanilla and milk and mix that in too.
> Combine the dry ingredients with the wet ingredients and bring the batter
together.
> Transfer batter in the prepared baking pan and sprinkle chopped almonds all over
the top.
> Bake at 180C for 30-35 minutes or until a skewer inserted comes out clean.
 Caramelized Almond Vanilla Cake

Ingredients
For sponge For caramel
1 + ½ cup (180gms) maida ½ cup (100gms) granulated sugar
¼tsp (1gm) cinnamon powder 3 tbsp (45ml) water
1 + ½ tbsp (27gms) baking powder 6 tbsp (75ml) fresh cream (warm)
¾ cup (150gms) sugar 1 tbsp (14gms) butter
½ cup (120ml) vegetable oil 6 tbsp (30gms) flaked almonds
1tsp (5ml) vanilla For custard filling
3 eggs 2 cups (400gms) whipped cream
½ cup (120ml) milk ½ cup (120gms) custard

Instructions
> Preheat the oven at 180 degree c and line your 9 inch cake pan with parchment
paper and grease it well with oil.
> In a bowl combine maida, cinnamon, baking powder and mix them together and
set aside.
> Take another bowl and add in oil and sugar and whisk till it becomes pale and
fluffy. Mix in vanilla too.
> Next, add eggs one at a time, whisking really well after each addition.
> Into the same bowl add in milk and bring all wet ingredients together.
> Once combined, add in the dry ingredients into the wet and using a spatula, bring
the cake batter together.
> Transfer to the prepared baking dish and bake at 180 degree C for 30-35
minutes.

For caramel

> In a heavy bottom saucepan set on low medium heat, add in granulated sugar and
water.
> For even cooking, if need be, you can tilt your pan from side to side rather than
stir the mixture. Cook this slowly till it reaches the perfect amber colour.
> Once it reaches amber colour, turn off the heat and add in warm cream. The
mixture will sizzle and bubble up as you add cream. Use a wooden spoon to mix it
in and be careful.
> Put the pan back on low medium heat and add in butter.
> Cook this for a minute or so while mixing the caramel with a spoon. Make sure
the butter is well incorporated and turn off the heat.
> Add in flaked almonds and make sure all are coated in the caramel sauce.
> Add the caramel layer on top of the cake and spread it evenly.
> Put the cake back into the oven for another 10 minutes at 180 degree C.
> For the filling, fold custard into the whipping cream and combine nicely.
> Let the cake cool down completely.
> Cut the cake half into two layers and layer it with custard filling or filling of your
choice.
> Slice and enjoy!
 Eggless Oreo Cake with Chocolate Ganache

Ingredients
For cake: Ganache:
2 cup (570gms) yogurt 1 cup (175gms) chocolate
1 teaspoon (3gms) baking soda ½ cup(120ml) cream
1 + ½ cup (300gms) castor sugar Crushed Oreo biscuits (to top)
1 cup (240ml) vegetable oil
1 teaspoon (5ml) vanilla extract
3 cups (360gms) all purpose flour
2 teaspoon (8gms) baking powder
12 Oreo biscuits, chunks

Instructions
> Pre -heat the oven to 180 degree C and line an 8 inch round cake pan with
parchment paper.
> In a bowl add the yogurt and sprinkle baking soda over it and set it aside to
foam up.
> Whisk together castor sugar and oil in a separate bowl until pale and well
combined.
> Now pour the yogurt mixture to the oil and sugar mixture and mix well.
> Add the vanilla extract.
> Place a sieve over the bowl and sift in flour, and baking powder
> Gently fold in the flour and mix until everything is well combined there are no
large flour pockets in the batter.
> Also add in the oreo biscuit chunks and fold those in too. Do not over mix at
this stage.
> Transfer the batter to the prepared cake pan.
> Bake at 180C for 40-50 minutes or only until a skewer inserted in the center
comes out clean.
> To make the ganache, pour hot cream over chopped milk chocolate and
combine.
> Let the cream melt the chocolate and form a smooth ganache.
> Set the ganache in the fridge and let it firm up a bit.
> Once the cake is baked and cooled down, spread the ganache on top. Add more
crushed oreo biscuits on top and enjoy!
 Pista Suji Cake

Ingredients
For cake For chashni
1 cup (175gms) sooji ¼ cup (50gms) granulated sugar
¼ cup (25gms) pistachios ¼ cup (60ml) water
½ cup (100gms) granulated sugar 5-6 strands of saffron
½ cup (142gms) yogurt To top:
¼ cup (60gms) ghee More crushed pistas (before putting
½ cup (120ml) milk into baking)
6-8 strands saffron Dried rose petals
1 tsp (4gms) baking powder

Instructions
> In a blender, add semolina, granulated sugar and pistachios. Blend the three
together till you get a fine powder and set this aside.
> In a separate bowl, add yogurt and ghee and using a whisk, combine well.
> Add in the dry ingredients to the yogurt ghee mixture and using a spatula, fold
in gently till well combined.
> To a jar of warm milk, add a few strands of saffron and mix well.
> Add this milk to your batter and fold it in. Let the batter rest for 30 minutes.
> In a kadhai, add salt and place an aluminum idli tray or a small aluminum bowl
on top of the salt.
> Let the kadhai pre-heat on the stove for 10 minutes on low-medium heat.
> After your batter has rested for 30 minutes, add in the baking powder and mix
well.
> Transfer the batter to an 8 inch baking pan line with parchment paper.
> Top with some crushed pistachios and bake in the pre-heated kadhai on low-
medium heat for 40-50 minutes / until a skewer inserted comes out clean.
> To make the chashni, take sugar, water and saffron in a pan. On a stove over
low heat, cook the syrup till all the sugar has melted and the syrup is slightly
thickened.
> Once baked, take the cake out of the kadhai and let it cool completely.
> Top the cake with some chashni and garnish with some more crushed
pistachios and dried rose petals.
 Rose Milk Cake

Ingredients
For cake For Soak
1 + ½ cups (180g) all purpose flour ½ cup (153 gm) condensed milk
(maida) ½ (115 gm) fresh cream
1 teaspoon (4g) baking powder 1 + ½ (360gm ) cup milk
1 cup (285g) yogurt 4 tbsp rooh afza
½ teaspoon (3g) baking soda Whipping cream
¾ cup (150g) castor sugar Chopped pista
½ cup (120mL) vegetable 0il Dried rose petals
¼ tsp kewra extract Gold leaf
1 tbsp (15 gm) rooh Afza
Red food colour

Instructions
> Pre -heat the oven to 180 degree C and line a 9 x 13 inch rectangular pan with
parchment paper.
> In a bowl add the yogurt and sprinkle baking soda over it and set it aside to
foam up.
> Add the castor sugar, oil and rooh afza into the same bowl and mix until well
combined.
> Gently sift in the flour and baking powder and mix until everything is well
combined there are no large flour pockets in the batter.
> Add in the food colour and mix. Do not over mix at this stage.
> Transfer the batter to the prepared cake pan. Bake at 180C for 30-35 minutes
or only until a skewer inserted in the center comes out clean.
> While the cake is baking, make the milk mixture by combing milk, fresh
cream, condensed milk and rooh afza.
> After the cake is baked, trim the top and pour the milk liquid on the cake and
tilt the pan so that the milk covers the entire cake.
> Let it set in the fridge for one hour. After one hour, demould the cake from the
pan.
> Top with whipped cream, pistachios and rose petals some more liquid and
serve!
 Lemon loaf cake

Ingredients
For loaf:
2 + ¼ cup (270gms) maida
2 tsp (8gms) baking powder
½ cup (113gms) butter
1 cup (200gms) caster sugar
Zest of 2 lemons
3 eggs
¾ cup (180ml) warm milk
2 tbsp (30ml) lemon juice
2-3 drops yellow gel food color
For glaze:
1 cup (!30gms) icing sugar
1 tbsp (15ml) milk
1 tbsp (15ml) lemon juice

Instructions
> Preheat your oven at a180C and line an 8inch loaf pan with parchment paper
and set it aside.
> In a large bowl add in butter, caster sugar and lemon zest.
> Neat the mixture till it becomes pale and fluffy.
> Add in eggs, one at a time and give it a good mix.
> Add in vanilla, warm milk, and 2-3 drops of gel food color and mix all the wet
ingredients together.
> To the same bowl add maida and baking powder. Use a spatula to bring the
batter together.
> Pour the batter in your prepared loaf tin and bake the cake at 180C for 45-50
minutes or until a skewer inserted comes out clean.
> To make the glaze in a bowl add icing sugar. Make a well in the center and
gradually pour in milk and lemon juice. Give this a good mix and pour it over
your loaf cake.
> Slice and enjoy!
 Eggless Butterscotch Layered Cake

Ingredients
For cake For Butterscotch sauce
2 +1/4 cup (270gms) maida ¼ cup (50gms) butter
¾ cup (180ml) oil ½ cup (115gms) fresh cream
1 cup (200gms) brown sugar ½ cup (100gms) brown sugar
1 + ½ cup (427gms)yogurt For buttercream
1tsp (5ml) vanilla 2 cups (450gms) butter
¾ tsp (4.5gms) baking soda 4 cups (520gms) icing sugar
1 + ½ tsp (6gms) baking powder 3 tbsp (45ml) butterscotch sauce
½ cup (70gms) butterscotch nuts For sugar syrup
¼ cup granulated sugar
¼ cup water

Instructions
> Preheat your oven at 180 degree Celsius and line two round 6 inch baking pans
with parchment paper.
> To make the cake, in a small bowl add yogurt and baking soda.
> Give it a good mix and let it sit for 5 minutes till it gets foamy.
> In a large bowl add oil and brown sugar and whisk till the sugar dissolves.
> Add in the foamy yogurt mixture in the same bowl, along with vanilla extract.
> Put a sieve over the bowl and sift in all-purpose flour and baking powder.
> Use a spatula to combine the batter. Add butterscotch nuts and fold them in as
well.
> Pour in your prepared baking pans. Bake at 180 degree Celsius for 25-30
minutes.
> While the cakes are baking, to make the butterscotch sauce, add brown sugar
and butter in pan set over low medium heat.
> Let the sugar and butter melt completely.
> Add in fresh cream and let it cook for 5-7 minutes till the sauce comes to a boil
and becomes thick.
> Take it off the heat and set aside to cool.
> To make the buttercream frosting, in a bowl add softened butter and beat it for
4-5 minutes at high speed until it becomes pale and fluffy.
> Add in half of your sifted icing sugar. Turn the mixer on at low speed first and
then beat it for a minute or so at high speed.
> Make sure all the sugar is nicely combined.
> Add in the remaining icing sugar, and repeat the same process.
> Scrape the sugar from the sides of the bowl and make sure everything is well
incorporated.
> Add in the butterscotch sauce and give it a final mix.
> To make simple sugar syrup, take sugar and water in a saucepan set over
medium heat.
> Let it cook until the sugar is completely melted.
> Once the cakes have baked and cooled completely, demould the sponges and
place one on the base of your cake base. Soak the sponge with some simple
sugar syrup.
> Spread some buttercream frosting on the top and the edges of the cake.
> Drizzle some butterscotch sauce on top and add in some
> Place the second layer of sponge and soak it in sugar syrup.
> Add the buttercream frosting and frost the cake completely.
> For final touches, add some butterscotch sauce on top of the cake and push it
to the sides to create a drip effect,
> Pipe some more of the buttercream frosting on top and garnish with
butterscotch nuts.
> Refrigerate the cake till you need to cut it. Enjoy!