Egg free Wheat flour Orange-ginger Cake with Butter Cream Dollops

EGGLESS  WHEAT FLOUR ORANGE –GINGER  CAKE  WITH BUTTERCREAM DOLLOPS RECIPE:

I HAVE USED 200ML MEASURING CUPS

INGREDIENTS:

For the cake:

Wheat flour = 1.5 cups

Corn flour = 1tbsp

Baking powder = 1tsp

Baking soda = ½ tsp

Pinch of salt

Ginger powder= ¼ tsp

Sugar = ¾ cup

Orange  juice = ½ cup

Odour less cooking oil = ½ cup

Curd = 3tbsp

Vanilla essence = ½ tsp

Orange essence= ¼ tsp

Ginger essence = few drops (optional)

For butter cream dollops:

Unsalted butter = 75gms

Icing sugar = 1.5 cups

Amul fresh cream= 1tsp

Vanilla essence= ½ tsp

Orange essence few drops

Few drops of orange colour

 

INSTRUCTIONS:

For the cake:

  • Preheat the oven @ 160 degrees. Kindly adjust the temperature and timer settings as per your oven. Grease 8”x 8” square pan and dust it with flour.
  • Sieve wheat flour + corn flour + baking powder + baking soda + ginger powder + salt 3 to 4 times  from  a little height.
  • Mix sugar + orange juice with balloon whisk or hand mixer for 2 minutes, now add curd + oil +  vanilla essence +orange essence  and  mix to form a homogeneous mixture.
  • Stir in the flour mixture in 3 to 4 batches  do not over mix.
  • Pour the batter into the prepared cake pan and bake it for 25 to28 minutes / until golden brown/ skewer stick inserted in the centre comes out clean.
  • Cool completely before slicing.

For  the butter cream:

  • Put the butter and icing sugar in a bowl and beat well with hand held electric whisk until smooth and creamy, add the vanilla essence ,orange essence,colour , amul cream and beat again until smooth. Taste a lil yummy butter cream. Put in a piping bag fitted with a star nozzle and fill in the butter cream , pipe dollops /swirls over the top of the cake and decorate with sprinkles of your choice.

HEALTHY EATING, HEALTHY LIVING, HAPPY BAKING

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