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1. Wheat flour (Atta) – 1 Cup
2. Baking powder – ½ Teaspoon
3. Salt – 1 Pinch
4. Milk – ½ Glass
5. Sugar -1/2 Cup (Make Powder
6. Ghee – 4 Tablespoons
7. Instant Coffee Powder – 2 Teaspoons
8. Vanilla Essence – 1 Teaspoon
9. Baking Soda – ½ Teaspoon
10. Vinegar – 1 Teaspoon
1. Milk – 1 Cup
2. Cocoa Powder – 1 Tablespoon
3. Corn flour – 2 Table spoons
4. Sugar – 5 Tablespoons
5. Butter – 1 Tablespoon
6. Vanilla Essence- ½ Teaspoon
7. Lemon – ¼ Teaspoon
8. Instant Coffee Powder – ½ Teaspoon
Put the Wheat flour in a strainer along with baking powder and salt. Strain it and throw whatever is remaining in the strainer. Repeat this at least 4 times until the wheat flour become nice and fine well mixed with baking powder and salt, keep it aside. Pick up another vessel and pour the milk and add powdered sugar, ghee and coffee powder, mix well. Add the wheat flour little by little and mix nicely without forming any lumps. Mix the baking soda and vinegar, add it to the batter. Grease a baking dish put either a butter paper or banana leaf at the bottom and pour the batter. Keep the dish in a preheated (preheat at least for 5 minutes) deep frying pan/idli maker/cooker after placing a dish at the bottom. Cook for 30 minutes and poke a knife or tooth pick and see if it is cooked; if not sticking to the knife its cooked. When done remove from fire and keep aside for cooling. I poked it with a knife and you can see the holes.
In the meantime pour the milk into a pan and add corn flour, keep on low flame and stir continuously till it becomes thick enough add sugar, coffee powder, cocoa powder and vanilla essence and switch off the fire. The icing should be a smooth paste, incase lumps are formed beat in the mixi when cooled.
Melt 2 tablespoons sugar in drinking water, add lemon juice and keep aside. When the cake reaches room temperature remove and keep in a plate. Cut into half then pour some sugar syrup at the bottom portion spread it and pour some of the icing mixture. Place the top portion and pour some sugar syrup. Spread the icing mixture and cover the full cake. Decorate it with some cherries and nuts.
Since sugar is not good I used the palm sugar which is slightly brown in colour.
Because of Covid 19 lock down I didn’t get any cherry or nuts, so adjusted with some fresh mulberries from my garden. I got some fresh jack fruit and mango too.
This is the Birthday cake which I made for my son’s Birthday during the lockdown time to surprise him.
I wish all my readers would try out this recipe and relish a really very soft and tasty cake. You will love the yummy taste.