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Eggless chocolate cakes
Method
- Line the base of the tins with butter paper or grease the bases and dust either with maida or sugar till well coated.
- Sift the flour, cocoa, baking soda and powder and transfer into a mixing bowl.
- Add the salt, sugar, fat, water and vanilla.
- Beat the mixture using a wooden spoon or a beater till well blended.
- Add the milk and vinegar to the cake batter and beat till smooth. The batter looks almost glossy when done.
- Divide the batter into the dishes.
- Bake one cake at a time, at 100 per cent for two minutes. Rotate container half way and bake for another two minutes.
- Rotate again and bake 1 minute.
- Let stand for five minutes then turn cake out of the tin.
Ingredients:
2 cups maida/all purpose flour
1 3/4 cup powdered sugar
2/3 cup oil, butter or margarine
2/3 cocoa powder
1 cup water
1 tsp vanilla essence
1.5 tsp baking soda
1/2 tsp baking powder
1 tsp salt
3/4 cup milk
3 tsp vinegar
2 x 9 inch round or square micorwavable cake dishes
2 cups maida/all purpose flour
1 3/4 cup powdered sugar
2/3 cup oil, butter or margarine
2/3 cocoa powder
1 cup water
1 tsp vanilla essence
1.5 tsp baking soda
1/2 tsp baking powder
1 tsp salt
3/4 cup milk
3 tsp vinegar
2 x 9 inch round or square micorwavable cake dishes
RECIPES BY REHANA KHAMBATY
