No Oven? No Problem
Use a big aluminium vessel or cooker with 2 cups of regular kitchen salt.
Preheat for 10 mins, then bake for 35–45 mins, or until the toothpick comes out clean.
Remove the rubber and whistle (you do not need them while baking).
Baking Tips
- Room temperature ingredients: Always use ingredients at Room Temperature. it ensures smoother batter and even baking.
- Do not overmix: Overmixing can make the cake dense. Fold ingredients gently.
- Don’t alter the recipes: Changing sugar and butter amounts may result in dry, flavorless cakes.
- Baking is science: Whipping some butter and sugar first, will give your cake one kind of texture. Whipping eggs with sugar will change the texture. Separating eggs, whipping it with some sugar and mixing egg yolks with other ingredients will have a different texture. Use different techniques, play along and learn.
- Use Custard Powder: Replace 2 tbsp flour with 2 tbsp flavored custard powder (Vanilla, Strawberry, Pista, Mango, etc.) for unique flavors.
- Line the baking tin: Coat the tin with butter and dust with flour, or use butter paper.
- Check for doneness: Insert a toothpick in the center; if it comes out clean, the cake is ready.
- Do not open the oven too soon: Avoid opening the oven for at least 20 minutes to prevent deflation.
- Let the cake cool properly: Allow cakes to cool in the pan for 10 minutes before transferring to a wire rack.
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