Wednesday, February 25, 2009

Choco Chip cake

Butter - 250 gm
Sugar - 250 gm
maida - 250 gm
baking powder - 3/4 tsp
baking soda - 1 pinch
vanilla essence - 2 tsp
eggs - 3
choco chips - 1/2 cup

For baking:
butter paper - 1 sheet
Butter for greasing - 1 tsp

Preparation before making the batter:

- grind the sugar in a mixer grinder to a fine powder
- seive maida, baking powder and baking soda atleast thrice
- leave the butter in the room tempertaure for more than 3 - 4hrs
- the butter has to be soft
- beat the eggs until they form a froth

To make the batter:

- in a big bowl mix sugar powder and butter until they form a fine and a smooth paste
- this mixing will take upto 15 - 20 mins by hand
- when you use a food prcessor, might take 3 - 4 minutes
- now add the maida powder spoon by spoon and mix in one direction
- this is the most important step while making the batter as you wil have to decide which direction is most comfortable for you.. it could be clock wise or anticlock wise
- stick to the same direction
- so mix the maida to the batter and add the beaten eggs as well in between
- continue the same process until you end with all the beaten eggs and the mixed maida
- this will make a batter which will look like a idli batter
- add the choco chips and mix well
- add the vanilla essence and mix well for 3 - 4 minutes

To grease:

- if you are using a non stick baking bowl then grease them only with butter and then dust them with some maida
- but if you are using an aluminium bowl for baking then spread the butter paper and then grease them with butter. Then dust them with maida
- Pour the batter in the greased bowl and tap them on a surface to make a equal level of the batter on all the sides of the bowl

To bake:

- preheat the oven in 170 degrees for 10 minutes
- then place the baking bowl in the oven and now bake them at 170 degrees for 25 minutes
- the cake will be fully done and will be golden brown

To serve:

- do not remove the cake from the bowl immediately when you take the baking bowl from the oven
- leave them to set to room tempertaure for 1/2 an hour to 45 mins
- then close the bowl with a plate and turn the bowl upside down for the cake to sit on the plate
- if you have used the butter paper, now slowly remove them from the cake and they will be easy to remove after they set to room temperature.

This recipe is dedicated for the EVENT

EFM (Event for the Month) January - Microwave Oven Series!

This is for the EVENT : TASTE OF MYSORE


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