Tuesday, 7 June 2011

Cake baking was never this easy

For those of you who love eating soft and spongy cakes but are afraid of baking, I have a super easy, no-fail recipe to share which will not only help you get over your phobia but also tastes so delicious that youll be convinced of your baking abilities after the very first attempt.

The recipe is also an ideal substitute for sponge cake as you need not be extra careful about the baking time as in for the sponge. Also, the texture is so soft  that no additional moistening with syrups etc. is required. So here is the incredible recipe....

Abraaaaa Fantabraa....(yessssss...fanta, my friends, is the magical ingredient that will make the entire difference:)





Fanta Peach Cake
(Click here to see the inspirational source)

4 eggs
200 g icing sugar
A few drops of vanilla essence
80 ml oil
100 ml fanta
220 g plain flour (you may like to use 250 g but 350g was a bit too much for my taste)
2 tsp baking powder

400 ml fresh cream
2 tsp icing sugar (cake is already sweet enough)

4-6 peaches (canned)
few drops of lemon juice
2 tbs icing sugar
1/2 tsp gelatine powder (you may use agar agar or any other substitute of your choice)
grated coconut

Beat all four eggs with the sugars until white and fluffy.



In a seperate bowl, sift together flour and baking powder. 




Pour fanta and oil into the egg mixture and fold carefully. After this, start adding the flour mixture into this and fold gradually with a spatula or spoon.




It will have a light and foamy texture. Grease and line a 26 cm pan (foil-pack will be a plus for an even top) and transfer the bater into it. Bake for about an hour on 165C). Take out the cake from the oven, remove the parchment and place on a wire rack until completely cooled.




Whip the fresh cream with 2 tbs sugar.

Tips: Cream as well as the beaters and utensils should be properly chilled before beating. In summer, try to place the bowl with cream over another bowl full of ice cubes. Itll help against the hot temperature and the cream wont turn into butter. You may also add a few drops of lemon juice once the cream has stiffened in order to make it hold longer. Cream stiffener (powder) or quick gelatine can also be used for additional support.

Slice the cake and spread a layer of whipped cream on one slice. Top it with thin slices of canned peaches.





Place the other half on top and cover the entire cake with whipped cream. No need to be extra careful about frosting this cake as itll be covered with coconut on the sides and peach mousse on the top.




Blend 3 peaches (halves) with 2 tbs icing sugar, a few drops of lemon juice and gelatine (dissolved in 2 tbs hot water) and place in the refrigerator for 20 min. Carefully pour this purée on the top of the iced cake.  Cover the sides with grated coconut.




Place in the refrigerator and decorate with M & M bugs right before serving. (I used red M & Ms  to make the body and melted chocolate for the wings and legs etc.)
Tip: If you want to make the bugs, do it immediately before serving as the sugar coating on the chocolate candies starts to melt after a while leaving behind its red colour on the peach purée. But the mini bugs were a great attraction to my son and other guests. Hence, highly recommended!!!




And here is a look from inside.




Enjoy!!


10 comments:

  1. aap ka yeh cake aik hit item raha aur door door try hui iss ki recipe :) england se aap k liey aik query hai ;) with 2 tsp of baking powder, the cake had a very strong taste of baking powder. should it really be 2 tsp? can self-raising flour and half tsp of baking powder serve the purpose?

    ReplyDelete
  2. @Zille glad to receive a positive feedback:) What really surprises me is that I always use 2 tsp BP and it always works perfect for me, never tastes strong...hmm...was she using a new pack of bp, that could be a reason perhaps...and i seriously cant suggest anything on substituting it with self raising flour Zille as Ive never used self raising flour for any of my recipes:) but as I always say, one shouldnt be afraid and shy of experimentation in the kitchen....ask her to give it a try, kia ho ga..kharab ho jayay ga, but shell learn something out of it..:)

    ReplyDelete
  3. hmmm :) i also suggested her to try it with self-raising flour next time coz i guess she is used to it and can handle that better

    ReplyDelete
  4. So, as discussed on the phone, I think the problem has been tracked:) She used baking soda instead of baking powder?? These are two different leavening agents.
    One may substitute baking powder in place of baking soda (the amount has to be increased though), but you can't use baking soda when a recipe calls for baking powder as baking soda by itself lacks the acidity to make things rise and has to be first combined with another acidic agent like yoghurt or buttermilk etc. Hope the answer helps other readers as well:)

    ReplyDelete
  5. Hi fatima,can we use mirinda instead of fanta?
    nd i didn´t understand decorating tip,did u use candies to make bugs?
    i m gonna make it on my Nikkah anniversary.
    thanku

    ReplyDelete
  6. hi there! I am probably way too excited to see a recipe that uses fanta (although that ad jingle will be stuck in my head forever now). Lovely site & I'll definitely be back!

    ReplyDelete
  7. superbb ,I will try ths out.Insha Allah..

    ReplyDelete
  8. How do u get Halal gelatine abroad?

    ReplyDelete
    Replies
    1. Import from Gulf;) or use agar agar, its plant-based.

      Delete