Love & Life

4 Homemade Cake Recipes with a Fancy Cafe Twist!

Adding your favourite fruit or whipped cream can convert a simple cake into an exotic cafe-style treat.

By Kaveri Jain

With just a little twist, even a simple bake becomes a connoisseur’s delight. Try these easy and delectable cake recipes this month.

STRAWBERRY & CREAM CAKE

Ingredients:
2 cups all-purpose flour
2 tsp baking powder
¼ tsp salt
¾ cup vegetable oil
1 cup caster sugar
1 tsp vanilla extract
2 eggs
¼ cup milk
Fresh strawberries

For the cream:
1 cup whipping cream
1 tsp vanilla extract
¼ cup icing sugar

Instructions:
1. Pre-heat oven to 180°C. Line an 8” round cake pan with parchment paper
2. In a bowl, whisk together flour, baking powder and salt.
3. In a separate bowl, beat vegetable oil and caster sugar with an electric whisk, add the vanilla and whisk again.
4. Add eggs one by one, mixing well each time. Now add milk, mix well.
5. Gently fold in the dry ingredients into the wet ingredients. Mix well. Pour batter into the cake pan. Bake at 180°C for 40–50 minutes.
6. Beat the whipping cream with vanilla on high speed. Add the sugar, slowly. Beat till the cream forms stiff peaks.
7. Once the cake cools, top with cream and fresh strawberries.

Food-4

ORANGE, ALMOND AND YOGURT LOAF

Ingredients:
190 gm plain flour
190 gm butter
190 gm caster sugar
1 tbsp orange zest
3 tbsp orange juice
2 large eggs
70 gm yogurt
60 gm ground almonds
1 tsp baking powder
1 tsp vanilla essence
10–15 gm flaked almonds

Instructions:
1. Preheat the oven to 170°C degrees.
2. Line an 8×3” tin with baking paper. Using an electric whisk cream together butter, sugar and orange zest until it becomes soft and fluffy.
3. Add the eggs one at a time whisking after each addition. In a separate bowl mix together the flour, ground almonds, and baking powder.
4. Tip the dry ingredients into the egg mixture and whisk on low speed, slowly till everything is combined. Now add the vanilla essence and the yogurt and mix.
5. Pour batter into the prepared tin, sprinkle flake almonds on top. Bake for 50–60 minutes.

Food-1

CHOCOLATE POUND CAKE

Ingredients:
180 gm brown sugar
180 gm butter
1/2 tsp soda bicarbonate
1 tsp baking powder
3 tbsp dark cocoa powder
180 gm flour
2 eggs
1 tsp vanilla essence
50 gm dark chocolate chips (optional)

Instructions:
1. Preheat the oven to 180°C. Line an 8×3” tin with baking paper.
2. In a saucepan mix the brown sugar, butter, cocoa and 250 ml water.
3. Heat on low until the butter is melted.
4. Increase the heat and bring the mixture to the boil, then simmer for two minutes.
5. Take off the heat. Once cool, add the vanilla and mix.
6. Beat the eggs and keep aside. To the flour, add the baking soda and soda bicarb. Add the flour and eggs to the cooled mixture and beat until smooth.
7. Add the chocolate chips, save some for topping later, mix softly.
8. Pour into prepared tin and top with more chocolate chips. Bake for 30–40 minutes.

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BLUEBERRY & ORANGE CREAM CAKE

Ingredients:
2 cups all-purpose flour
2 tsp baking powder
1 tbsp orange zest
1 ½ cup caster sugar
1 cup of vegetable oil
3 eggs
2 tbsp fresh orange juice
¼ cup milk
Fresh blueberries for topping

For the cream:
1 cup whipping cream
1 tsp vanilla extract
¼ cup icing sugar

Instructions:
1. Lightly brush a 9” cake pan with oil. Line with parchment paper.
2. Pre-heat oven to 180°C. Mix flour and baking powder in a bowl. In another bowl, beat sugar, orange zest and oil until the mixture is light and pale. Leave for about 5–7 minutes. Add orange juice.
3. Add eggs, one by one, mixing well after each addition. Now add the dry ingredients to the wet ingredients in three batches, alternating with milk. Do not over mix.
4. Pour the batter into the prepared cake pan.
Bake at 180°C for about 30–40 minutes until a toothpick inserted into the centre of the cake comes out clean.
6. For the topping, beat the whipping cream with vanilla on high speed.
7. Add the sugar, slowly, with the mixer running. Keep beating until the cream forms stiff peaks.
8. Once the cake has completely cooled, top with cream and fresh blueberries.

Photography by Aadi Jain. First published in eShe’s May 2019 issue

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