Feline Musings

A lazy Sunday afternoon provoked the cook (rather, baker) in me to try something. I was soon in the kitchen fixing up the ingredients and getting started. I ensured that the eggs and milk were at room temperature. Instead of a hand-blender, I used the juicer can of my mixer to whisk together the ingredients. It was less messy and a time-saver, while also giving the required creamy texture to the cake batter. Another oft repeated baking tip that I kept in mind, was to first whisk the wet ingredients, and add the flour after the creamy mixture was ready. Pre-heating the oven is another important tip to remember.

Ingredients:

•  
  • 1 cup white sugar
  • 2 ½ table spoon butter or ghee
  • 2 egg
  • 2 teaspoons vanilla extract
  • 1 ½ cups refined flour
  • 1 ¾ teaspoons baking powder
  • 1 teaspoon cinnamon powder
  • 1 teaspoon coffee powder
  • 1/2 cup milk

Method:

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  • Preheat oven to 175 degrees centigrade. Grease and flour a 9×9 inch pan
  • Sieve flour, baking powder, cinnamon powder and coffee powder, mix well and keep aside as the dry mixture
  • In a bowl (or in the juicer jar of the mixer) cream together the sugar and butter/ghee
  • Beat in the eggs, one at a time, then whisk in the vanilla
  • Add the dry flour mixture to the creamed mixture and whisk again
  • Stir in the milk until batter is smooth
  • Pour batter into the prepared pan
  • Bake for 10 minutes in the preheated oven (at 175 degrees centigrade).
  • Check with a fork to see that the cake is cooked inside.
  • Lower the heat to 160 degrees centigrade and bake for another 6 minutes.

To decorate the cake, try chocolate glaze.

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