![]() Ingredients like eggs, milk and butter which were in shortage were not used. This cake was baked during those times as it needed only the basic ingredients like flour, oil, baking soda and sugar. Popularly known as a war cake, wacky cake or a depression cake, this recipe was first invented during the World War 2 as a result of introducing the rationing system by the British government to overcome the food shortages. I have shared a picture of the cake below which I baked recently for my kids’ birthday. So this gave me the chance to experiment with different frostings.įinally I arrived at a vegan frosting too that tastes not only delicious and healthy but is also low fat and refined sugar free. This eggless cake is baked time and again at home and I have lost count of the number of times I have baked it in my life. If you are making a buttercream frosting you will need a mixer but the chocolate sauce is just made in a pot. That being said you need to be more careful while using these equipment as it can very easily overmix the batter and make a flat cake. However if you double or triple the recipe, I highly recommend using a mixer (either hand or stand) as it gets the batter to a uniform consistency more easily. So if you don’t have an oven, you can still bake this in a heavy bottom pan by following my cooker cake recipe. This eggless cake recipe requires no electric equipment of any kind like a stand or hand mixer or a beater since the batter is made with the help of a whisk and spatula. This recipe also comes with bonus tips and tricks of basic decoration. Don't whip! Spread immediately on the cooled cake.I have also shared 2 easy frostings – a chocolate buttercream frosting and a chocolate sauce frosting. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. ![]() Add the egg yolk and vanilla and continue beating for 3 minutes. ![]() In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Stir until just melted and set aside until cooled to room temperature. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.Ĭhop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. With a knife or offset spatula, spread the top with frosting. Place 1 layer, flat side up, on a flat plate or cake pedestal. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. With the mixer on low speed, slowly add the wet ingredients to the dry. In another bowl, combine the buttermilk, oil, eggs, and vanilla. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. Line with parchment paper, then butter and flour the pans. Butter two 8-inch x 2-inch round cake pans.
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