Baking is an Ultimate stress reliever.

When you can see ‘the cake, you bake’ turns out to be perfectly soft and fluffy made with your own hands.

Moreover, who wouldn’t love to have freshly baked cake with a cup of Tea watching the rains outside. that’s what i did today. Let me pen it down quickly for you, very easy recipe, very simple and extremely indulging.

I prefer baking cakes with egg. Though i do make egg less cakes also at times only when there is a situation where i have to bake it for vegan people. Cakes baked with egg has a very unique flavour than ones baked without egg.

PROCEDURE FOR CAKE

Firstly, we have to bring the butter to room temperature. do not melt it using heat just let it soften on its own. Next use extremely fine powdered sugar for baking cake. When the sugar is fine it becomes very pale and fluffy while beating. that in turn helps you achieve a softer and tastier cake. mix in the egg one at a time. Now for butter & sugar beat it in high mode. once you start adding egg, slow it down and then increase gradually. This ensures that the yolk and whites blend well. Let us also add some vanilla extract.

Then in a separate big bowl sift together all dry ingredients like All-purpose flour (Maida) and baking soda together. If you are using unsalted butter then add a pinch or two of salt. Add a little milk so that the batter is not thick. the looser the batter the softer the cake will be. Finally, add chopped chocolate chunks of your choice. Make sure you mix it well with the batter. Else if sprinkled on top it may burn.

Grease a baking tray or line with parchment paper. I used a 7-inch baking tray over here. Preheat the oven to 10 mins at 200 degrees. Then the cake should be baked somewhere between 15 – 20 mins at 200 degrees in the middle section of oven. Let it cool completely before frosting with butter cream. even if the top of cake feels cool it should still not be warm from inside. Else your frosting will drip out.

PROCEDURE FOR BUTTERCREAM FROSTING

Again, it is extremely crucial that you soften the butter at room temperature. If you melt it by heating, trust me, it will surely disappoint you in some or another way sooner. Then in a big bowl add 1 part of softened butter to 2 parts of finely powdered and sifted sugar. add some vanilla extract and beat in high speed till it looks pale and fluffy. You can add 2 tbsp of milk very gradually one spoon at a time. let it not be runny or loose at all. it has to be stiff. Add any food colour of your choice if you want to.

NOTE:

If you want to add heavy cream to buttercream just add one tbsp to above mentioned proportion. Heavy cream is thicker and should not weigh down your butter cream. Confectioners use this trick to increase the volume of cake, however note that the taste may definitely be different.

Depending upon your convection oven the outcome of a baked cake or cupcake may differ.

This is my version of cake. A slight touch of chewy should be felt while eating. The spongeness is 100% guaranteed.