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by Sadika Inamdar
• VANILLA CLOUD CAKE
• BUTTER 160GRM (MOLDABLE)
• POWDER SUGAR 70GRM
• MILK MAID 180GRM
• CURD 60GRM
• MAIDA 180GRM
• CORN STARCH 3 + 1/2 TSP
• BAKING POWDER 2 TSP
• BAKING SODA 1/4 TSP
• SALT 3/4 TSP
• MILK POWDER 3 TSP
• VANILLA ESSENCE 3/4 TSP
• CHOCOLATE CLOUD CAKE
• BUTTER 160GRM (MOLDABLE)
• POWDER SUGAR 80GRM
• MILK MAID 180GRM
• CURD 60GRM
• MAIDA 170GRM
• COCO POWDER 10 TO 15 GRM
• CORN STARCH 3 TSP
• BAKING POWDER 2 TSP
• BAKING SODA 1/4 TSP
• SALT 3/4 TSP
• MILK POWDER 3 TSP
• VANILLA ESSENCE 1 TSP
• RED VELVET CLOUD CAKE
• BUTTER 160GRM (MOLDABLE)
• POWDER SUGAR 75GRM
• MILK MAID 180GRM
• CURD 60GRM
• MAIDA 180GRM
• CORN STARCH 3 TSP
• BAKING POWDER 2 TSP
• BAKING SODA 1/4 TSP
• SALT 3/4 TSP
• MILK 100ML
• MILK POWDER 3 TSP
• RED VELVET COLOUR 2 TSP
• VANILLA ESSENCE 3/4 TSP
1. BLEND AND SIFT THE DRY INGREDIENTS, THEN SET ASIDE.
2. IN MIXING BOWL, BEAT BUTTER + SUGAR UNTIL PALE AND FLUFFY. ADD VANILLA ESSENCE.
3. ADD CONDENSED MILK & CURD SLOWLY AND BEAT AGAIN UNTIL LIGHT AND SMOOTH.
4. FOLD IN DRY INGREDIENTS, WITH MILK, UNTIL THE BATTER IS SMOOTH AND CREAMY.
5. POUR INTO LINED TIN, TAP TO REMOVE BUBBLES.
6. PREHEAT OVEN TO 170°C FOR 10 MINUTES.
7. BAKE AT 170°C FOR 25 MINUTES, THEN 160°C FOR 18–20 MINUTES.
8. LET THE CAKE COOL FOR 10 MINUTES IN THE TIN, THEN FLIP ONTO THE WIRE RACK, CLING WRAP IT, AND LET IT COOL FULLY.
9. REFRIGERATE 12–24 HOURS, AND THAW BEFORE SERVING.
TIPS
1. LEAVE A 1-INCH MARGIN AT THE TOP OF THE CAKE TIN; DON'T OVERFILL IT
2. ADJUST THE BATTER QUANTITY TO 720-750GRM, DEPENDING ON THE HEIGHT OF YOUR CAKE TIN
3. DO NOT OPEN THE OVEN IN THE MIDDLE OF BAKING AT LEAST FOR THE FIRST 35 MINUTES
4. ENSURE ALL INGREDIENTS ARE AT ROOM TEMPERATURE
5. ENSURE TO EVEN OUT THE SURFACE THOROUGHLY USING AN OFFSET SPATULA TO AVOID ANY HOT SPOTS
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