MINI OREO CAKE

Hi all🙋🏻,

  
Next surprise for my son after cronuts 😄.

He is so immensely happy.. Can’t xpress😍. Nd so it’s my immense pleasure too☺️☺️.

This is simple eggless sponge cake of 2 flavours.

Base is of chocolate sponge and the top one is vanilla sponge. Recipe is same for both. Only you have to add some cocoa powder at the end in another batter.

So what are you waiting for??? Read it and do it😄

Believe me this is one of the best recipe for eggless sponge cake. Fully moist and soft. While cutting the cake you can feel that your knife just sinks into the cake. Now no more words.. RECIPE TIME😄!!!

One important thing is left to say..☝🏻️😋

This batter can give you simple sponge cake on which no icing is required if you don’t feel so. But if you are going to do icing, then just wrap the double layers of foil around your cake tin. Otherwise the sides will b crusty .. Very slight which you have to scrape before icing. Just to skip this add-on.. Better wrap the foil.

RECIPE:

CHOCOLATE AND VANILLA SPONGE CAKE:

INGREDIENTS:

1cup APF (Maida)

1/2 cup vanilla custard powder or cornflour

 1 cup curd

¾ cup granulated sugar

 ½ tsp baking soda

 1+1/4 tsp baking powder

 1/4 cup cooking oil

1/4 cup milk

1+1/2 tsp vanilla essence

3 tbsp cocoa powder +3 tsp milk
Method:

Preheat oven at 180° c for 10 minutes.

Grease two 8″ round cake tins.

Sieve maida and cocoa powder 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, milk and mix well.

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

  
Now divide the batter in 2 equal portions. In one portion add milk and cocoa powder as mentioned above in the ingredient list. This batter will give you chocolate sponge cake.

Pour the batter into the 2 greased tins. Bake in preheated oven at 200 degree C for 10 mins, then reduce temperature to 180 deg C and bake it for 20mins or till a fork inserted into the center of the cake comes out clean. 

Allow the cake to cool down on wire rack completely.

By the time prepare your 3 icings. It all depends upon you for icing of the cake. How much creative you are or options you are using. You can cover the whole cake with whipping cream or with only ganache or go with full buttercream icing. I was relaxed.. So did 3😍😍.

ICINGS:

GANACHE:

INGREDIENTS:

250 gms dark chocolate compound 

250 ml fresh cream

1 tbsp butter.

METHOD:

Heat cream in MW for 1 min. Mix chopped dark chocolate and butter. Mix all well. Keep it to cool at room temperature. If using a day after.. Refrigerate it and take the bowl out 4-5 hrs before you start your icing. While doing icing, your ganache should be at room temperature.

You can make any flavoured ganache from the above recipe. Just replace the dark chocolate with the desired flavour.

 VANILLA ICING:

From this recipe you can make any flavoured icing.

INGREDIENTS:

1 cup whipping cream (I have used Rich’s), If using unsweetened whipping cream then add ¼ cup icing sugar

½ tsp Vanilla essence.

METHOD:

Take the cream in a chilled bowl and whip till you get peaks as you wish. If using icing sugar, mix it to the cream before you whip. 

Stiffness of the cream depends upon the recipe. As for cake, hard peak is appropriate.

Keep the bowl in refrigerator.

BUTTERCREAM ICING:

From this recipe you can make any flavoured icing.

INGREDIENTS:

2 cups powdered and well sieved icing sugar

50 gms cold but softened butter

1/2 tsp vanilla essence or any of your choice

1 tsp chilled milk

METHOD:

Add butter in a bowl. Mix it and add 1 cup sugar in 2 portions. Whip for 3 minutes. Now add chilled milk and sugar again in 2 portions. Whip till you get the stiff peak. Refrigerate till further usage.

FOR SUGAR SYRUP:

Take 2 tsp of powdered sugar and 2 tbsp water in a bowl. Mix well and keep aside.

ICING TIME.. YAYYY!!!

First of all apply some whipping cream on the centre of your turn table. Now brush both the sides of your chocolate cake with sugar syrup. Place the cake on turn table with upside down. Cover it fully with ganache.

Now on another turn table or use any inverted side of your dinner plate, place your vanilla cake. Brush both the sides and upside down. Cover fully with vanilla icing. Now very very carefully place the vanilla cake on chocolate cake. If there is any uneven line in between the flavours.. No worries. Just make ganache stars with star nozzle on it. Fill buttercream in a piping bag. With star nozzle, make rosettes on top and decorate with mini oreos.

With the same icing and nozzle make frilly design at the base of the cake. It’s done now. Refrigerate for 3-4 hours to set.

My son celebrated his artificial birthday 😆.. And my friend and me.. Sang the birthday song too. It’s lovely seeing him so happy.

SLICE AND SINK INTO THE SEA OF SWEETNESS🍰🍰🍰🍰🍰

KEEP COOKING!!!

4 Comments Add yours

  1. Fiona says:

    Lovely recipe.. and yummy cake.. thanks for posting and sharing your delicious recipes here,for fresher’s like me in baking. Following your tips and tricks I’m getting confident now.. thanks a ton

    Liked by 1 person

    1. Tx a lot fio..😘😘.. U urself is a wonderful cook😍😍

      Like

  2. Fiona says:

    Tried it and turned out awesome. Thanks for sharing your recipe. I’m getting confident with baking because of ur recipes

    Liked by 1 person

    1. Grt fio.. Lovely dear.. Tx so much😘😘

      Like

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