I had to make a smaller cake, I decided to use the recipe of ‘Classic Yellow Cake’, which I have borrowed from my mentor Nadia’s blog and which, I normally use for making cupcakes. The only change I did to the recipe was adding yellow food color to the prepared batter and mixing it. This step I did only to make my cake look as close as the ‘bakery wala’ cake, and to my utter delight, it looked almost exactly like that!
As for the taste, it even tasted exactly like my childhood cake. The cake was light, soft, and very delicious and in the words of Papa, and I quote, “If you hadn’t mentioned that you have baked it at home, I would have certainly thought it was from some bakery.’ His compliment made me all the more excited and jubilant.
This cake serves as a perfect compliment with tea, to be used in trifles, or even to be served with chocolate ice cream and whipped cream (something which I tried, and was a hit with everyone). It stores well up to a week in a cooler kitchen, but if its hot, you can always store it in fridge and take out from the fridge 15-20 minutes before serving to bring it to room temperature.
- Flour 1 cup
- Baking Powder Â¾ tsp
- Salt 1/8 tsp
- Milk Â½ cup
- Butter 1/3 cup
- Castor Sugar Â½ cup + 1 tbsp
- Vanilla Essence Â½ tsp
- Egg 1
- Preheat oven at 190C (no. 5) and prepare a foil/ pan by greasing it.
- Beat butter till fluffy.
- Add sugar until well combined and creamy.
- Add in essence and beat; add in egg and beat well.
- Sieve flour, salt and baking powder.
- Add in sifted flour alternately with milk while beating.
- Also add food color and beat.
- Pour the batter in the prepared pan.
- Bake for 25-30 minutes until golden brown.
|Amount Per Serving||%DV|
|Serving Size 74g|
|Recipe makes 6 servings|
|Calories from Fat 104||44%|
|Total Fat 11.84g||15%|
|Saturated Fat 7.12g||28%|
|Trans Fat 0.0g|
|Total Carbs 29.38g||8%|
|Dietary Fiber 0.6g||2%|