Tag Archives: tamil baking recipes

Non-Alcoholic Christmas Cake

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Recently we did cake mixing with Dry fruits and Nuts, and so next its cake making right? Here comes the Non-Alcoholic Christmas cake with VIDEO from the SCRATCH (including the video of Caramel syrup).

As Christmas, Christmas cake is being the hero but imagines about the NON-ALCOHOLIC Christmas cake. It was divine and tastes heavenly, I am sure it with vanish in minutes in your home. Even now it’s not late, start soaking nuts and dry fruits now, and prepares the cake by tomorrow. I would say that the Christmas cake tastes best after 24 to 48 hrs. I would go for 48 hrs, but with kids I am sure it would not be possible. So I prepared three small cakes and a big one, small one can be consumed by them immediately and the bigger one after 48 hours.

If you dint soak the dry fruits and nuts – CLICK HERE for Non-Soak Version of Non-Alcoholic cake Christmas Cake

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Christmas Cake / Non-Alcoholic Chrsitmas Cake

Give a try, check out our VIDEO, as I have told earlier, it’s you who where I am today, so do LIKE, SHARE and SUBSCRIBE to our YOUTUBE Channel for more easy and simple videos.

“MERRY CHRISTMAS AND HAPPY NEW YEAR” from MADRAASI

Ingredients:

  • Maida / All-purpose flour – 2 cups (300 gms)
  • Eggs – 5 nos
  • Powdered Sugar – 1 ½ cups
  • Butter – 1 ½ cups
  • Baking powder – 1 ½ tsp
  • Sugar – ½ cup (for Caramel)
  • Soaked Dry fruits and nuts – 1 ¼ cups
  • All spice powder – 1 tsp (cloves, cinnamon, nutmeg, cardamom and ginger in equal proportion)
  • Salt –  ¼ tsp

Making of NON-ALCOHOLIC CHRISTMAS CAKE –

Preparation:

  • Sieve Maida/All-purpose flour, salt and baking powder all together and keep it aside.
  • Take a wide mouth bowl, beat butter and powdered sugar together, until the sugar dissolves and let it rest for few mins.
  • Meanwhile start preparing CARAMEL SYRUP – heat a dry kadai, add the sugar, keep on stirring until the sugar melts and starts turning black in color. Once it turned dark black in color, pour ¼ cup of water immediately and turn off the flame. Keep on stirring for few seconds (else the sugar could form crystals) CLICK HERE for video of texture and consistency.
  • Pour the caramel syrup to the butter, sugar mixture and beat well until the caramel syrup gets blended well.
  • Pour the eggs to the caramel syrup + butter mixture and beat until the eggs become fluffy.
  • Add the all spice powder and beat for few seconds.
  • Meanwhile take a small portion of the sieved flour, add the dry fruits and nuts to the flour and crumble it well.
  • Pour the leftover soaked fruit juice to the caramel + egg+ butter mixture and beat for 2 mins.
  • Now add the sieved flour little by little and start folding them (make sure no lumps are formed).
  • Finally add the crumbled nuts and dry fruits and fold them well.
  • Meanwhile preheat the microwave to 180 degree C and grease a tray.
  • Pour the cake batter to the tray and bake at 180 degree C for 15 mins or until the tooth pick inserted in the center of the cake comes out clean.
  • Let it rest in the baking tray until it reaches room temperature and then remove it to a plate.

Let it rest it room temperature for 24 to 48 hrs and then serve it.

 

 

Butter Sponge Cake / Vanilla Sponge Cake / Sponge Cake

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Already I have shared vanilla cake and this is similar to that but the techniques I used here are completely different which makes the cake more fluffy and spongy. Also this would be more easy for the beginners since there is no any difficulties and also refer to my you tube video for the texture, consistency and tricks. Let me share the recipe…

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Butter Sponge Cake / Vanilla Sponge Cake / Sponge Cake

Ingredients:

  • All-purpose flour / Maida – 2 cups
  • Butter – 1 cup
  • Eggs – 4 nos
  • Sugar (powdered sugar is preferable) – 1 cup
  • Salt – ¼ tsp
  • Milk – 1 cup
  • Baking powder – 2 tsp
  • Vanilla essence – 2 tsp

Making of Butter Sponge Cake / Vanilla Sponge Cake / Sponge Cake –

Preparation:

  • Break the eggs and separate the egg yolks and white. Melt the butter.
  • Sieve the flour, baking powder and salt together ad transfer it to a bowl.
  • In a wide mouth bowl, pour the melted butter, powdered sugar and milk, beat it well until the sugar is dissolved.
  • Add the egg yolk to the butter, milk mixture and beat it well.
  • Take the egg white in another bowl, and beat it well, until it becomes thick and fluffy (refer the above given video for consistency).
  • Add the sieved flour little by little to the butter-milk mixture and fold the flour in it.
  • Pour in the vanilla essence to the flour and fold it well,
  • Pour the beaten egg white to the flour mixture and fold it well.
  • Meanwhile pre-heat the microwave to 180 degree c. Grease the baking tray.
  • Pour the batter to the greased tray and bake it microwave for 5 to 6 mins at 180 degree C or until the tooth pick inserted in the middle of the cake comes out clean.
  • Rest the cake in the baking tray for 5 mins and then transfer it to another tray.

Serve hot or at room temperature.