Friday, February 25, 2011

Vanilla Cake

Got the orginal recipe sometime back from the net. I do not remember the url now to link :(..Anyway,thanks to the orginal author :)  

All-purpose flour-2 nd 1/2cup      
Sugar-2 cup
Eggs-4 no
Milk-1 cup
Vegetable oil-3/4 cup
Baking powder-2 nd1/4 tsp
Vanilla-1 tsp


Method Of Preparation:

1. Preheat oven to 350 degrees F. Grease cake pan(I used 9-inch square pan) with butter and dust it with little flour.
2. In a large mixing bowl, beat sugar and eggs together until slightly thickened,approx. 1nd 1/2 minute. Then sift the flour along with Baking powder together in a bowl.
Add milk, oil and vanilla and beat for another minute, just until the batter is smooth and creamy.
3. Pour batter into the greased baking pan.
4. Bake in preheated oven for 35 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
5. Cool for 10 mins in the pan and then remove it and cool on cooling rack.Apply frosting after that.

My hubby dosent like frosting so I applied it on single piece for me...


For Frosting:
Icing sugar-1/2 cup
cocoa-1/2 tbsp
Butter-3/4 tbsp
Milk-1/2 tbsp
Vanilla-1/8 tsp

Method Of Preparation:
1. Cream the butter,cocoa,milk and vanilla.Then add sugar and mix well till you get a spreading consistency.(use a mixer).Then I placed some dry cherries over that.






15 comments:

  1. Looks yum.... it has come out nicely..
    Reva

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  2. Cake looks super soft and spongy..

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  3. Vanilla cake looks soft and moist.

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  4. Cake looks super soft and spongy..

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  5. The cake looks soooo fluffy n light..yum yum!!


    US Masala

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  6. Thanks dear friends for your lovely comments...

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  7. soft n fluffy,can feel the vanilla flavour..

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  8. Ah yes! this is from kaboose!
    So did ur cake bake in the 30-40 min frame? As I have mentioned in my post , took me an hour.

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  9. @Manasi:yes dear...it did bake at around 35 mins...and was fluffy too...

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Thank you for your time to vist my small world of cooking. Your comments are my inspiration. Criticism and suggestions are always welcome. Happy cooking!

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