KHUSHBOO COOKING CLASS
BEST EVER EGGLESS CAKE BASES MASTERCLASS
1. PERFECT VANILLA CAKE BASE USING MILKMAID:
INGREDIENTS: DIRECTIONS:
FINAL YIELD: 600 gm 1. In a bowl, beat Butter, Condensed Milk, Castor
Butter – 85 gm softened sugar and essence for few min till pale and light.
Condensed milk – 170 gm 2. Sieve in the Flour, Baking Powder, Baking Soda
Castor sugar – 50 gm alternatively with the milk to create a smooth and
Vanilla essence – ½ tsp lump free batter. Divide the batter into greased and
Maida – 180 gm lined pans and bake in a preheated oven at 170°c
Baking pd – 1 tsp for 20-25 minutes.
Baking soda – ½ tsp BAKING PAN SIZE:
Milk – 120 ml warm 6 inch – 2 tins or 8 inch – 1 tin
VARIATIONS: Use 25 gm of brown sugar and 25 gm of castor
BUTTERSCOTCH CAKE BASE sugar in batter and add ½ tsp of Molasses/ Dark
Caramel.
Add pinch of saffron in milk, 2 drops of kesar
RASMALAI CAKE BASE
essence and a drop of yellow colour to the batter.
Add ¾ tsp Pineapple Essence in place of Vanilla
PINEAPPLE CAKE Essence and add little Yellow Colour in the batter
and bake.
Add 4 coarsely crushed Oreo biscuits and add in the
COOKIES & CREAM CAKE
batter along with cookies n cream essence.
Take 40 ml of batter in two bowls, add pink colour
RIBBON CAKE to one bowl, blue colour to another bowl and take
them in piping bag. Pour half of the vanilla batter
into the pan and pipe both the coloured batters into
the vanilla batter. Pour the remaining vanilla batter
and pipe both the coloured batters again and bake.
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2. ULTIMATE LIGHT CHOCOLATE CAKE BASE USING MILKMAID:
INGREDIENTS: DIRECTIONS:
FINAL YIELD: 600 gm 1. In a bowl, beat Butter, Condensed Milk, Castor sugar
Butter – 85 gm softened and essence for few min till pale and light.
Condensed milk – 170 gm 2. Sieve in the Flour, cocoa pd, Baking Powder, Baking
Castor sugar – 50 gm Soda alternatively with the milk to create a smooth
Vanilla essence – ½ tsp and lump free batter.
Maida – 155 gm 3. Divide the batter into greased and lined pans and
Cocoa pd – 20 gm bake in a preheated oven at 170°c for 20-25
Baking pd – 1 tsp minutes.
Baking soda – ½ tsp BAKING PAN SIZE:
6 inch – 2 tins of 300 gm each or 8 inch – 1 tin
Milk – 120 ml warm
3. FINEST RED VELVET CAKE BASE:
INGREDIENTS:
DIRECTIONS:
FINAL YIELD: 720 gm 1. In a bowl, beat Butter and condensed milk
Maida – 150 gm until smooth. Add in essence & colour and
Icing sugar – 35 gm mix well.
Cocoa pd – 10 gm 2. In another bowl sieve Flour, icing sugar
Baking powder – 1 tsp cocoa pd, Baking Powder, Baking Soda and
Baking soda – ½ tsp Salt.
Butter – 110 gm 3. Fold dry and wet ingredients along with the
Condensed milk – 240 gm milk and vinegar and beat for few seconds to
Essence – ¼ tsp form a smooth batter.
Red gel colour – ½ tsp 4. Pour in the prepared baking tin and bake in
a preheated oven at 170°c for 15-18
Milk – 180 ml
minutes.
Vinegar – 1 tsp
BAKING PAN SIZE:
7 inch – 2 tins OR 8 inch – 1 tin
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4. VANILLA CAKE BASE USING CURD:
INGREDIENTS: DIRECTIONS:
1. Take a bowl, beat together curd, sugar till dissolves
FINAL YIELD: 650 gm
completely. Add in oil and essence and whisk again.
Thick Yogurt/Curd – 180 gm
2. Now sieve in the dry ingredients: Maida, corn flour,
Castor sugar – 150 gm
baking pd & baking soda alternatively with the milk
Oil – 100 ml
to create a smooth and lump free batter.
Vanilla essence – ½ tsp 3. Divide the batter into greased and lined pans and
Maida – 175 gm bake in a preheated oven at 170°c for 30-35
Corn flour – 20 gm minutes.
Baking pd – 1 ¼ tsp BAKING PAN SIZE:
Baking soda – ½ tsp 6 inch – 2 tins of 300 gm each or 8 inch – 1 tin
Milk – ¼ cup
VARIATIONS: Replace 15 gm maida with 20 gm pistachio powder and
PISTACHIO CAKE BASE intead of vanilla essence use rose essence add 2 drops
of green food colour in the batter.
5. CHOCOLATE SPONGE USING CURD:
INGREDIENTS: DIRECTIONS:
FINAL YIELD: 650 gm 1. Take a bowl, beat together curd, sugar till
Thick Yogurt/Curd – 180 gm dissolves completely. Add in oil and essence and
Castor sugar – 150 gm whisk again.
Oil – 100 ml 2. Now sieve in the dry ingredients: Maida, corn
Chocolate essence – ½ tsp flour, cocoa pd, baking pd & baking soda
Maida – 155 gm alternatively with the milk to create a smooth and
Corn flour – 20 gm lump free batter.
Cocoa pd – 20 gm 3. Divide the batter into greased and lined pans and
Baking pd – 1 tsp bake in a preheated oven at 170°c for 30-35
minutes.
Baking soda – ½ tsp
BAKING PAN SIZE:
Milk – ¼ cup
6 inch – 2 tins of 300 gm each or 8 inch – 1 tin
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6. COFFEE SPONGE USING CURD:
INGREDIENTS: DIRECTIONS:
FINAL YIELD: 560 gm 1. Take a bowl, beat together curd, sugar till
Yogurt/Curd – 90 gm dissolves completely. Add in oil and essence and
Castor sugar – 130 gm whisk again.
Oil – 85 ml 2. Now sieve in the dry ingredients: Maida, cocoa
Coffee essence – ½ tsp powder, baking pd & baking soda alternatively
Maida – 140 gm with the coffee decoction milk to create a smooth
Cocoa flour – 20 gm and lump free batter. Add water to adjust the
Baking pd – 3/4 tsp consistency.
Baking soda – ¼ tsp 3. Divide the batter into greased and lined pans and
Warm milk – 60 ml + Coffee pd - 1 tbsp bake in a preheated oven at 170°c for 25-30
minutes.
Water – 30 ml
BAKING PAN SIZE:
6 inch – 2 tins of 280 gm each or 8 inch – 1 tin
7. BAKERY STYLE SPONGE BAKING USING PREMIX:
INGREDIENTS:
VANILLA PREMIX – 350 GM
WATER – 180 GM
OIL - 30 GM
VANILLA ESSENCE – 1 TSP
NOTE:
VANILLA SPONGE: 1 tsp vanilla essence
PINEAPPLE SPONGE: 1 tsp pineapple essence, few drops of yellow color.
CHOCOLATE SPONGE: Replace vanilla premix with chocolate premix. Rest is same.
DIRECTIONS:
1. MIX WATER AND PREMIX AND BEAT TILL LIGHT AND FLUFFY.
2. THEN ADD OIL AND ESSENCE AND BEAT AGAIN.
3. ADD COLOUR IF REQUIRED AND MIX WELL. POUR THE BATTER IN TIN LINED WITH BUTTER PAPER.
4. BAKE IT IN A PREHEATED OVEN AT 180 DEGREE FOR 30-35 MIN.
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