Cakes for all
occasions
By Harkiran
Sodhi
CAKES are very popular all over
the world, be it as a snack or the perfect end to a meal.
A western tradition that has now become a part and parcel
of many Indian homes, cakes are not only popular as the
main feature in a birthday party, but indispensable at
coffee parties, tea parties, a great idea for
childrens school lunch boxes, and a must at wedding
receptions and anniversaries.
Most cakes can be roughly categorised into
four main divisions butter cakes, sponge cakes,
quick mix cakes and rich continental cakes. These
categories are based on the amount of sugar, fat and egg
content of the cakes with the rich continental cakes
being mostly used as after dinner dessert cakes to be
served with coffee.
Butter cakes are perhaps
the most popular cake variety, possibly due to the
flavour that the butter gives it. These cakes taste great
as a basic vanilla, lemon, chocolate or a host of other
flavours and can be eaten plain or with icing or frosting
on them as well. Often the butter is replaced by
margarine or oil by people who feel the butter is a
fattening addition. Though a butter cake is best made
with butter not only for the special flavour but the
lighter texture as well as the extra volume it gets.
Butter cakes are also popular, as they are easy to keep
for a few days; they store well due to their high
proportion of butter to the flour.
Basic
butter cake
Ingredients
125 gms or 1/2 cup of
butter
180 gms or 3/4 cup
caster sugar (finely ground sugar).
1 teaspoon vanilla
essence
2 eggs beaten well
250 gms or 2 cups of
flour
1 teaspoon baking powder
A pinch of salt
120 ml or 1/2 cup of
milk
Method
Mix the butter, sugar
and vanilla essence together till the mixture is light
and fluffy. Add in the eggs one at a time and beat them
well after adding in each one. Sift the flour, baking
powder and salt together and keep it separately. Fold
this into the egg and sugar mixture adding a spoonful at
a time and alternating it with a spoonful of milk. The
first and the last spoonful should be of the flour.
When you are folding a
cake make sure that your movement is correct. Ideally,
the entire movement is from the wrist where you hold the
spoon and turn it inwards with a clean twist of the
wrist. This folding action is essential in the cake
baking process as this traps air into the mixture which
is what gives the cake the light and fluffy texture once
it is baked. But be warned, over-folding a cake mixture
can be as bad as under folding it.
Grease
two-8-inch-in-diameter cake tins with butter and pour the
mixture into them. Lightly smooth the tops if needed with
a flat knife. Bake in a preheated oven at 180 degree C or
350 degree F for 25 to 30 minutes or until a toothpick
inserted into the centre of the cake comes out clean. In
case you are using a deep baking dish and only one
instead of two, then the cake baking times will change to
between 45-50 minutes. Upturn the cakes onto a wire rack
and let them cool. Once they are cool you can ice them or
sandwich a filling into them if you like.
Variations
on the basic butter cake
Lemon cake - To
make a lemon cake you will use the recipe for the basic
butter cake given above making a few changes. Add in 2
teaspoons of freshly squeezed lemon juice and the grated
rind of one lemon to the mixture instead of the vanilla
essence.
Almond cake - Add
a handful of roughly chopped almonds to the basic butter
cake recipe, keeping a few to sprinkle on the top of the
cake.
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