Pineapple Cake(eggless)

Ingredients 1/2 tsp pineapple instead of vanilla essence 3-4 slices canned pineapple 8-10 canned or glanced cherries 3-4 tbsp. butter icing white 4 tbsp. butter icing yellow 2 tbsp. whipped cream 1 tbsp. powdered sugar

Method

Slice the cake horizontally into 2 halves. Keep on a mesh, soft part up. Sprinkle both the parts with the syrup from canned pineapple.

If you are using fresh pineapple, place the pineapple slices in 2 tbsp. water and 1 tbsp. sugar. Boil it covered for 5 mins. Cool. Use as for canned.

Chop pineapple into tiny pieces. Drain syrup. Whip the sugar and cream over a tray of ice cubes, till it forms soft peaks. Do not over beat. Fold in pineapple. Save a tablespoon for decoration. Layer it over the lower half cake. Place other half on top spread the yellow icing all over top and sides. Smoother out with a knife dipped in hot water.

Decorate with white icing, cherries and saved pineapple bits. Chill for 1/2 hour before serving.

No-Cook Biscuit Coco-Cake(eggless)

Ingredients 350 gm glucose biscuits 1/2 cup drinking chocolate 1/4 cup icing sugar 1/8 cup Cocoa powder 1/2 tsp. vanilla essence 1/2 cup butter (unsalted 1 cup milk 6" x 5" (approx.) tray to make the cake 7" x 6" sheet of butter paper

Method

Make fine crumbs of 2-3 biscuits in a mixer keep aside. Sieve together the dry powder ingredients twice.

Beat butter till soft in a bowl. Add sieved mix spoon by spoon to butter and mix well.

Beat again till shiny and light. Add essence and mix well. Keep aside. Take milk in a shallow plate. Spread the butter paper sheet in the tray. Sprinkle a little of the crumbs all over it.

Take six biscuits. Dip one by one in the milk for a few second and place on sheet side by side. They should form a rectangle.

Spread a layer of chocolate mixture carefully over the biscuits with a knife. Sprinkle some curbs over it. Repeat the biscuit, coco, crumbs layers till all the biscuits are used up.

Cover the cake on top and sides with remaining.

Decorate with either white or chocolate icing as for sponge cakes and glace cherries or strawberries; you may even use chocolate nuggets, etc. Chill for 2 hour before serving in the fridge.

Eggless Sponge Cake

Ingredients 1/2 tin condensed milk (200gms) 2 3/4 cups plain flour (280gms) 1 tsp baking powder 1/2 tsp baking soda (soda bicarb) 2 tsp icing sugar 1/2 cup butter melted (60gms) 1/2 tsp vanilla essence 100 ml milk 100 ml soda water

Method

Sieve flour, baking powder, baking soda, sugar, all together 2 to 3 times. Keep aside.

Pour condensed milk in a bowl. Add the butter, and beat well till smooth. Add the flour spoon by spoon, mixing into the condensed milk mixture. In between, add milk as required if the butter begins to get too stiff.

Once all the flour is used up, beat the batter as above till light (5-7 minutes). Add the soda and mix gently till smooth.

Pour into a greased cake tin. Do not smooth with a spoon etc. If the consistency is right this will not be needed.

Pre-heat over to 300^o c. Place tin inside. Bake at 200^o c for 5-7 minutes and 150^o c till done. (35 to 40 minutes).

Poke with a skewer and check. Cool a little. Invert on wire rack. Cool completely before doing icing if any. Or serve warm with tea.

Chocolate Mousse (eggless cake)

Ingredients 3 tbsp. cocoa powder 2 tbsp. corn flour 8 tbsp. sugar 4 cups milk 1 1/2 cups cream 2 tbsp. sweetened whipped cream (chilled) 3 tsp. gelatine 6 cherries (glanced, blanched, canned, fresh, any)

Method

1. Put 3 tbsp. water in a small saucepan. Sprinkle gelatine over it.
2. Do not stir. Keep aside.
3. Mix coco and corn flour in 1/2 cup milk.
4. Boil remaining milk with sugar, for 5 minutes.
5. Add cocoa paste gradually, stirring continuously.
6. Cool for 3-4 minutes. Cool a little.
7. Warm the soaked gelatine over very low flame, stirring. Do not boil.
8. Mix into the milk and stir. Chill till thick but not set.
9. Beat with hand beater till smooth. Gently mix in cream.
10. Pour in individual mousse cups. Set in freezer.
11. Once set transfer to fridge compartment.
12. 15 minutes prior to serving, ice a swirl of whipped cream on each with an icing gun.
13. Sprinkle a pinch of cocoa powder. Top with a cherry.
14. Transfer to freezer.

Black Forest Cake(eggless)

Ingredients

1 Recipe Eggless chocolate sponge cake
1/2 tin canned cherries and syrup
1 cup fresh whipped cream
3 tbsp. powdered sugar
4 tbsp. grated dark or plain chocolate (and chilled)
1/2 tsp. vanilla essence

To make Cream icing

Beat the cream over a tray of ice cubes with a hand beater. Do not overbeat. It should form soft peaks. Fold in the sugar and essence. Mix gently. Put some icing in an icing gun leave the rest in the bowl. Keep both in the refrigerator.

Slice the cake into 2 horizontal halves. Place on a tray on a mesh. Sprinkle 2-3 tbsp. syrup of cherries on each half. Allow to soak for 10 minutes.

Spread the cream icing on lower half. Transfer to a cake plate. Place the cherries on the cream. Save a few for topping.
Place the other half on top. With icing gun decorate top edging. Spread the chocolate flakes all over and decorate with cherries.