Tresleches cake(with egg,must try for milk lovers)

If you are a milk lover you should try this recipe/you are not a milk lover you should try this recipe too you might change your opinion. :) You should try this recipe once in your life its worth the effort.
  (wish i would have taken pic of first piece and not the leftover piece ;) )

Dry ingredients:
All purpose flour-1-¾ cup
Granulated Sugar-¾ cup
Baking Powder-1 tsp
Salt-½ tsp
Wet ingredients:
Unsalted Butter -½ cup (at room temp)
Eggs - 5 separated
Whole Milk-¾ cup
Vanilla Extract-1 tsp

For the 3 Milk Mixture:
Whole Milk-1/4 cup
14 oz can of Sweetened Condensed Milk-1
12 oz can of Evaporated Milk-1
For the Frosting(optional)
1 ½ cup of Heavy Whipping Cream+4 Tbsp of Powdered Sugar/
you can get ready to use whipping cream.

Process:
1) In a large bowl first beat butter and sugar then add egg yolks one after another.
2) Beat egg whites separately in another bowl until stiff peaks are formed.
3) Add all the sifted dry ingredients into the wet mixture slowly. Add milk in between in smaller portions.
4) Now fold the egg whites into this mixture very gently.Don't over mix. Now pour the patter into prepared cake pan and bake it.
5) Meanwhile in another bowl add whole milk,condensed milk,evaporated milk and whisk them until well combined.
5)Once the cake is cooled completely pierce some holes all over the cake using fork and pour the milk mixture on top of the cake.Holes them to absorb the milk fast.Cover the cake with some plastic wrap and store it in refrigerator for min of 2 hrs/overnight would be great if you have time.
6) Put some whipping cream on top of the cake and enjoy it/eat as is.

Cake size: above measurements are for 13*9 inch cake pan(you can change the quantities half/double as per your requirement).
Oven Temp: 350 deg F
Time: 30-35 min or until a toothpick inserted comes out clean
Makes: 20-25 pieces
Storage: Store them only in refrigerator covering it with plastic wrap.

Cake pops(without egg & with egg)

    If you have kids you should try this recipe they will enjoy/for their birthday party :)
Make it egg less-Use egg less sponge cake
Make it with egg-use sponge cake with egg
 

Ingredients:

• sponge Cake- you can do eggless/with egg(i used 6 inch cake)
• Vanilla  Frosting(recipe under Icing tab) - you will need less than 1/2 cup (so change your       measurements accordingly)
• Shortening/Flavorless-1 tbsp
• Lollipop Sticks
• Candy Melts 
• Styrofoam/thermocol sheet (for drying cake pops)

Process:
1)In a large bowl, crumble the cake into small crumbs using hand/food processor and mix the crumbled cake with the prepared vanilla frosting.

2) Using a spoon/with your hand, stir in just enough frosting to hold the mixture together. If you add too much frosting the cake balls will be soggy. Too little frosting and the cake balls will fall apart, especially when dipped. So add the frosting gradually and really work into into the cake crumbs, as the amount you need totally depends on the type and texture of your cake.

3)Prepare all the cake balls and refrigerate them for 15-20 min(cover it with a plastic wrap).

4)Now melt the candy melts in the microwave or in a heatproof bowl placed over a saucepan of simmering water. If the melted candy is too thick, gradually stir in about 1/2 - 1 tbsp flavorless oil(olive/vegetable/canola) into the melted candy coating until smooth and fluid. You want it to flow easily from your spoon.

5) Take the cake balls from refrigerator dip the lollipop sticks about into the melted candy and then insert about halfway into the cold cake balls- the melted candy acts like a glue to stick to cake ball.

6) Now dip this into prepared candy melts and stick them on thermocol sheet until they get dry.You can sprinkle it with colored sugar/any colored candy melts to make it look more colorful. :)

Cake Pops : Usually I do this with the leftover sponge cake at my home, if you use one full 9 inch cake it gives around 50 cake pops.
Vanilla Frosting: It depends on how many you want to do and also on the texture of the cake, i usually use < 1/2 cup of frosting for 6 inch cake.
Makes: 20-22 cake pops(for 6 inch cake)
Storage: You can store it at room temperature for 3-4days. If you want to keep it for a week or so you can store them in refrigerator and keep them aside for few hours before enjoying it.

Note: If it is your first time, i suggest you to check the below link once before your start.I followed this recipe.

     http://www.joyofbaking.com/cupcakes/CakePopsRecipe.html

Brownie(with egg,ready to use mix available only in USA)

If you are a beginner/you don't have time to prepare a brownie from scratch you can buy this ready to use mix from any store like target/Walmart etc.
     I can definitely assure you would love this brownie.Instructions would be on the back page of the box you purchase.You can select from below links as per your taste.

 >
http://www.target.com/p/ghirardelli-chocolate-caramel-turtle-brownie-mix-18-5-oz/-/A-12927504#prodSlot=medium_1_8&term=brownie+mix

>
http://www.target.com/p/ghirardelli-dark-chocolate-brownie-mix-20-oz/-/A-12927493#prodSlot=medium_1_5&term=brownie+mix

>
http://www.target.com/p/ghirardelli-chocolate-supreme-brownie-mix-18-75-oz/-/A-12927503#prodSlot=medium_1_6&term=brownie+mix

>
http://www.target.com/p/ghirardelli-double-chocolate-brownie-mix-20-oz/-/A-12927499#prodSlot=medium_1_3&term=brownie+mix

Cashew nut cookies (eggless,simple & quick)

     These cookies are quick and simple.If you are a cashew nut fan like me you would love these cookies.

Dry Ingredients:
All purpose flour - 0.8 cup
powdered sugar- 0.4 cup
baking powder-1/2 tsp
Cashew nuts - 1/4 cup(few chopped + few for garnishing)
Wet Ingredients:
Melted butter-0.4 cup
Milk - 15 ml(at room temperature)
Vanilla essence - ¼ ts

Process:
1) In a bowl add melted butter,milk,vanilla essence,all purpose flour,powdered sugar,baking powder and mix this like a dough(how we usually do roti dough).
2) Now add the chopped cashew nuts and mix the dough again.
3) Roll the dough into thin sheet using rolling pin(the same roller we use to roll the roti) around 1.5 cm thick and cut them into square pieces using a knife.
4)You can garnish each cookie with a cashew nut and sprinkle some powdered sugar-as shown in pic.
5)Transfer these cookies into baking/cookie tray and bake them.
 ** Note:If your dough is wet and you can't roll it refrigerate it for few minutes(~15 min) and then roll.It makes your job easy to roll the cookie dough.

Cookie Temp: 350 deg F
Time: 14-16 min/ until cookies are golden brown in color, keep an eye on them when they are almost done.They can burn/turn black if they are baked even for a minute more.So,I suggest take them out when they are golden brown in color.
Makes: 16

Royal Icing with Egg whites

(I couldn't get a picture of what i have done will surely upload next time i do but it looks something like in above pic..:) )

     This icing can be used for decorating cookies/making flowers/decorating cake/personal messages.If you are doing flowers usually it takes overnight to use them on cake(they get very dried and you can just take them off from parchment paper and use it on cake).

Measurements:

egg whites-1 large (30 grams) 

fresh lemon juice- 1 tsp

powdered/icing sugar(sifted) -1.5 cup

Parchment paper

Process:

1)In a large bowl beat egg whites with lemon juice until combined.

2)Now add the sifted powdered sugar and beat on low speed until combined and smooth.

3)To test your consistency take a cookie and place a small amount of icing in the center of the cookie.Using a small knife, push the icing to the edge of the cookie. If the icing runs off the edge, thicken  the icing by adding a little more confectioners sugar. Conversely, if the icing is too thick, add a little water.

4)Put the icing in piping bag/ziploc and do your favorite designs on cookies/flowers.

Makes: 1.5 cup of icing

Handmade chocolate decorations

If you are a chocolate lover and would like as much chocolate as possible on your cake go for this. Also this is very simple and you can prepare them in advance and use it whenever you want.If you are doing this for the first time i suggest you to have a look in the below videolink to get more ideas and also you will understand the consistency of the icing.

Ingredients:
Semisweet chocolate chips
Parchment paper

Process:
1) Heat chocolate chips on a saucepan over simmering water and keep it stirring in between. You can also heat it in microwave.
2)Pour the chocolate icing in a piping bag/ziploc and create your own designs.You can customize it as per your requirement.
3)Freeze chocolate decorations for couple of minutes and they are ready to use.If you are planning to save it for later refrigerate them.

Videolink:
       https://www.youtube.com/watch?v=yxQ68EXGDLU

Caramel decorations/Sugar decorations

   This recipe is simple and you get cute sugar decorations which can be used on any desserts/cakes.If it is your first time I suggest you to see the below video link before starting.

Ingredients:
 Sugar

Process:
 Heat sugar in a non-stick pan on the stove. You can see how you can make different decorations in the below link.You can also make different shapes like hearts/letters/numbers/personal message etc.

Storage;
You can prepare them in advance like 10-12 hrs before(only for thick designs,eg: in pic-2) and just use it on the cake before serving.
**If you are making thin strands/any design that is thin do only 4-5 hrs in advance.

Videolink:
                 https://www.youtube.com/watch?v=IaA5CKd8sHo

Simple decoration with powdered sugar

This way of decorating cake is simple and can be done in just few seconds.

Process:
1)Put some powdered sugar in tea strainer and just sprinkle all over cake just like that (pic-1).
2)You can use some colored sugar and sprinkle all over the cake(pic-2). Colored sugar are available in many stores.
3) You can cut paper into any shape you are interested in like hearts/stars/circle or just take a printout and cut it.Place it on cookie/cake and just sprinkle powdered sugar all over.Now take the paper and you get a beautiful design. (pic-3)

Chocolate Icing (simple & quick)

  In a hurry?
  Lazy to decorate the cake?
  Need simple and elegant icing?
           Then this recipe is for you.

Measurements:
cocoa powder-2 tbsp
melted butter-2 tbsp
milk-2 tbsp
powdered sugar-2 tbsp

Cake size:Above measurements are good for 9 inch cake.

Process:
 1) Melt butter and sugar in microwave/on sauce pan over the stove(preferably non-stick pan).
 2) Add cocoa powder and milk into it stirring occasionally. Let it sit for few minutes before decorating any cake.
3) Just pour the chocolate icing over the cake.
(In the above pic, I was out of cocoa powder so i had to prepare less icing. If you follow above measurements the icing would just drizzle all over the cake like chocolate syrup)

Chocolate Ganache(quick,tasty,elegant look)

   If you are a chocolate lover do try this for sure.

Measurements:
Semisweet Chocolate Chips-1/2 cup
Heavy Cream-1/3 cup
Butter(melted) - 1tsp
1/8 tsp of Salt

Cake size: Above measurements are good for 9-inch cake(top coating).

Process:
1) Heat the heavy cream in saucepan on stove over medium heat until just below boiling point.
2) Pour the hot cream over chocolate chips and let sit for 1 minute. Add softened butter and whisk the whole mixture together until the chocolate has fully melted.
3) Let it sit for few minutes before frosting or decorating any cookie/cake.Once done refrigerate the cake for one hour/until it sets.
 (In above pic,I used buttercream icing for roseswirls)

Whipping Cream

Whipping cream

  If you want to decorate your cake with whipping cream do try once/twice before you actually wanna decorate the cake you are planning to prepare for birthday/anniversary/any party. Follow  below tips when you prepare whipping cream.Sometimes after following the tips also you might not get it properly because of over beating.If you don't wanna take any risk/lazy to prepare still you want to use whipping cream for icing get store bought ready to use whipping cream.All you have to do is just spread it on the cake evenly. :)

Measurements:
heavy whipping cream - 1 cup
powdered/icing sugar(sifted) : 1/3 - 1/2 cup(as per your taste)

Cake size: Above measurements are good for 9 inch cake(only for top coating).

Tips:
 1) Refrigerate the bowl and the whisks of the hand/stand mixer for 15-20 min before you start.
 2) Bowl,whisk and whipping cream - everything should be very cold.

Process:

1) Beat whipping cream for few seconds using hand mixer/stand mixer.
2) Add the sifted powdered sugar and beat again.
3) Don't over beat it. If you over beat, cream turns into butter. 
4)When you think its almost done use a hand whisk and beat the cream because you can control the consistency with a hand whisk sometimes overbeating just for 10 sec using a hand mixer would result in butter. So, do use your hand whisk when you think its almost done.
5) Spread the icing using a spatula evenly on the cake.Refrigerate it once done.
(in last pic I have added 2 tbsp of cocoa powder for my chocolate cake)

 

Buttercream Icing (never fails)

Rose swirl cake

 If you are a beginner but you want your cake to look beautiful you can go with this icing.

Measurements:
Icing or powdered sugar(sifted)- 2 cups
unsalted butter- 1/2 cup/one stick (at room temp)
pure vanilla extract-1 tsp
milk/light cream- 2 tbsp
Assorted food colors (if desired)

Cake size: Above measurements are good for 9 inch cake(only for top coating).

Process:
1)First beat butter for few seconds and add sugar one cup at a time.Add vanilla extract and milk too.
2)Beat all the ingredients until the mixture gets thick.
3) Add any color(if using) and combine the mixture throughly. You can add a tbsp of extra milk if the icing is too thick and more sugar if its very thin.
4) Now keep the icing in a piping bag/ziplock cover(as in below pic) and use any of the icing tip as per the design you planned. In the above pic i have used 'Wilton icing tip#104'.

 

Pineapple upside down cake (Eggless)

    Whenever I listen/see "Pineapple upside down cake" my mouth starts watering.If you are a caramel and pineapple lover you are gonna love this cake.If you are trying this cake for the first time I strongly suggest you to have a look on the video link mentioned in this post because this cake is prepared little differently unlike others.

Caramel sauce:
 Brown sugar- 3/4 cup
 butter- 1/4 cup
Dry ingredients:
Maida/all purpose flour - 1.5 cup
sugar-1 cup
baking powder- 1 tsp
baking soda-¼ tsp
Pinch of salt
Wet ingredients:
 butter-½ cup(at room temp)
 yogurt-2 tbsp(at room temp)
 milk-½ cup(at room temp)
 vanilla extract- 1 tsp
 1 canned pineapple/fresh pineapple 5-6 slices
 few glazed cherries(optional)
 pine apple juice(optional)-1 tbsp

Process:
1) Prepare caramel sauce by heating brown sugar and butter in a saucepan. Heat this on a medium flame until bubbles just start to appear around the outside edges of the mixture. Now pour this into your prepared cake pan evenly arranging the fresh pineapple slices on top of the sugar mixture and can garnish with cherries(if using).
2) Mix all the wet ingredients in a large bowl thoroughly until all of them are well combined.
3)Now add all the sifted dry ingredients in wet mixture in small proportions.Mix them until well combined.
4) Now pour this mixture into prepared cake pan on the caramel sauce smoothing the top.Bake the cake and enjoy when its hot/warm.
**If you want the cake to eat like pudding add 1.5 tbsp of pineapple chunks otherwise you can omit it to eat it cakey(but do try at least once adding chunks if you are a pudding fan).

Cake size: Above measurements are for a 9 inch cake.
Oven Temp: 350 deg F
Time: 30 min or until a toothpick inserted in center comes out clean/until cake is golden brown on the top
Makes: 10 pieces(these are light so one can have easily two slices)
Storage: Store the left over cake in airtight container and keep it in refrigerator(not on the kitchen counter).Usually it will be good for 2 days in refrigerator but trust me you will finish it on the same day/next day you prepared.
 Note: Microwave it for few sec before enjoying it. This cake tastes best when its hot/warm.

Videolink of the recipe i followed.

     https://www.youtube.com/watch?v=URCs08wuhFk

Vanilla Cupcakes (with egg)

  These cupcakes are simple and tasty.If you have kids/you love cupcakes you should try this recipe.

Dry ingredients:
All purpose flour/maida - 1 1/2 cups
sugar - 2/3 cup
Zest of 1 lemon (outer yellow skin)-sometimes I did without this they taste great without this also.
baking powder - 1.5 tsp
salt- a pinch
Wet ingredients:
unsalted butter- 1/2 cup (at room temp)
milk- 1/4 cup
eggs- 3 large(at room temp)
pure vanilla extract- 1 tsp

Process:
1)Sift all the dry ingredients.
2) In a bowl first beat butter(or oil) and sugar then add eggs one after another.
3) Add all the sifted dry ingredients into the wet mixture slowly. Add milk in between in smaller portions. Now pour the prepared batter into cupcake liners and bake them in cupcake pan.
4)You can decorate it with buttercream icing/they taste great as is.

Cake size: 12-cup cupcake pan
Oven Temp: 350 deg F
Time: 12-14 min or until a toothpick inserted comes out clean
Makes: 12 cupcakes
Storage: You can store it at room temperature in an air tight container for 3-4 days. If you want to keep it for a week or so you can store them in refrigerator and microwave it for few sec before enjoying it.

Rava/Sooji cake (eggless,butter less,quick & healthy )

 
     This is one of the best cakes I ever had.Simple,quick,healthy and awesome taste.It is eggless,butter less,quick & healthy recipe which can be done in no time.

 Dry ingredients:
sooji Fine -  2.5 cup (2.5 cup for a 9 inch pan and 2 cup for a 8 inch pan)
sugar- 1 cup
salt- a pinch
Baking powder-1.5 tsp
Baking soda-  0.5 tsp
Tutty fruity/any nuts/shredded coconut(optional)- I suggest add any one of this to get best taste.
Wet ingredients:
milk- 1 cup(at room temp)
curd- 1 cup(at room temp)
flavorless Oil (like olive,canola,sunflower,vegetable oil)- 1/2 cup
Sugar syrup: sugar and water(1/2 cup of sugar and 1/2 cup of water)

Process: 
1) Add all the wet ingredients and mix them until well combined.
2) Add all the dry ingredients(except baking powder and baking soda) to the wet mixture and mix them throughly. Keep the prepared batter aside for 10-15 min(if you don't have time you can skip waiting).
3) Now add baking powder and baking soda and combine the mixture well.
4) Pour the batter into prepared cake pan and bake it.While its baking prepare sugar syrup parallely.
5) Once the cake is out of oven pour the sugar syrup on the cake.Enjoy the cake once it absorbs all the syrup(usually ~30 min). This make the cake moist and smooth.
6)You can decorate it with some powdered sugar as shown in pic/enjoy as is.

Cake size: Above measurements are for a 8 inch cake.(you can double/half the quantities as per the pan size)
Oven Temp: 350 deg F
Time: 30- 35 min until a toothpick inserted in center comes out clean
Makes: 12-14 pieces
Storage: You can store it at room temperature in an air tight container for 3-4 days. If you want to keep it for a week or so you can store them in refrigerator and microwave it for few sec before enjoying it.

Basbousa (with egg)

If you are a sooji/semolina fan you should definitely try this. If you are not sooji/semolina fan you should try this too you might change your opinion after tasting this cake.

Dry Ingredients:
Semolina/Sooji rava-  1 ¼ cup
Shredded coconut - 1 cup
All purpose flour- ½ cup
Sugar - ¾ cup
Baking powder -1.5 ts
Wet Ingredients:
Butter (melted)- 0.4 cup(at room temp)
Egg -1(at room temp)
Milk -1 cup(at room temp)
Saffron - ½ g
Almond essence 3 drops(add vanilla essence if you don't have)
Syrup:
Sugar for syrup 1 ½ cup
Water for syrup 1 ½ cup
Lemon juice for syrup ½ ts
Rose water 1 ts(can omit if you don't have)

Process: 
1) Add all the ingredients(wet and dry) in a big bowl and mix them until well combined, then pour the batter in prepared cake pan smoothing the top.
2) Meanwhile when cake is baking prepare sugar syrup.
3) Pour the syrup on top of basbousa once it is out of oven.It will take ~30 min to absorb the syrup.
3) You can cut the cake in diamond shape slices and decorate each piece with almonds/pistachios/enjoy as is.

Cake size: Above measurements are for a 13*9 inch cake.(you can double/half the quantities as per the pan size)
Oven Temp: 350 deg F
Time: 30- 35 min until a toothpick inserted comes out clean
Makes:14-16 pieces
Storage: You can store it at room temperature in a air tight container for 3-4 days. If you want to keep it for a week or so you can store them in refrigerator and microwave it for few sec before enjoying it.

Chocolate cake (eggless)

      If you don't like too much of chocolate flavor in the cake but would like to eat a chocolate cake like me you got to try this recipe for sure.This recipe calls for less cocoa powder than others so it wouldn't have so much of chocolate flavor.But if you are a chocolate lover add more cocoa powder and less flour(for eg: you add 3 more tbsp of cocoa powder reduce 3-tbsp of plain flour balancing the quantity)

Dry Ingredients:
 All purpose flour-1 cup
 cocoa powder-3 tbsp
 sugar-¼ cup
 baking powder-2 tsp
 baking soda-1 tsp
Wet Ingredients:
  Sweetened condensed milk - 1 can
  Butter -  < ½ cup(7 tbsp at room temp)
  warm milk- ¾ cup
  vanilla essence- 1 tsp

Process:
1) Add sweetened condensed milk + butter into a bowl– beat for few sec until its well combined.
2) Mix all the sifted dry ingredients and add to the wet mixture and beat slowly (add milk in between in small portions to the mixture)
3)Now pour the batter into prepared cake pan and bake it.
4)You can enjoy the cake as is/can decorate with chocolate icing(check Icing section).

Cake size: The above measurements are for a 9 inch cake.
Oven Temp: 350 deg F
Time: 30- 35 min/until a toothpick inserted in the center comes out clean
Makes: 12 pieces
Storage: You can store it at room temperature in a air tight container for 3-4 days. If you want to keep it for a week or so you can store them in refrigerator and microwave it for few sec before enjoying it.

Brownies (with egg)

       Brownies are all time favorite for most of us. If it is for you too then you should try this recipe.You can prepare them cakey/fudgy as per your taste.

Dry ingredients:
semisweet/bittersweet chocolate chopped - 3/4 cup
all purpose flour- 3/4 cup
cocoa powder- 2 tbsp
granulated white sugar- 1cup
salt- 1/4 tsp
semi-sweet chocolate chips/walnuts (optional)- 3/4 cup
Wet ingredients:
vanilla extract- 1 teaspoon
eggs-3 large (at room temp)
unsalted butter - 1/2 cup(at room temp)

Process:
1) Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar.
2)  Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt and chocolate chips/nuts (if using).
3) Pour into the prepared cake pan and bake.

Cake size: Above measurements are for a 8-inch cake.
Oven Temp: 350 deg
Makes: 16 brownies(small pieces)
Time: 25-30 minutes/until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it but don't over bake.
Storage: You can store it at room temperature in an air tight container for 3-4 days. If you want to keep it for a week or so you can store them in refrigerator and microwave it for few sec before enjoying it with a scoop of ice cream.
Note: Taste of your brownies depend on the chocolate and cocoa powder you use, so use a good quality of cocoa and chocolate/your favourite ones.
If you are doing brownie for the first time i would suggest you to have a look on the below video before starting.I followed her recipe.

            http://www.joyofbaking.com/brownies.html

Sponge/Vanilla cake(with egg,basic recipe for beginners)

If you are a beginner I would suggest you to start with this cake.This is simple and tastes so yummy.After trying several cakes still this is one of my favorites. Simple and tasty.

Dry ingredients:

Maida/all purpose flour flour - 1 1/4 cup

sugar- 1 cup

Baking powder - 1.5 tsp

Baking soda- 1 tsp

Cashews/Almonds/Tutty fruits-as per your taste

Wet ingredients:

Unsalted butter/oil - 1/2 cup (at room temp)

milk  - 1/2 cup(at room temp)

eggs - 2 (at room temp)

vanilla essence -1/2 tsp

Process:

1)In a bowl sift all the dry ingredients.

2) In another bowl beat butter(or oil) and sugar.Now add eggs one after another and beat the mixture until well combined.

3) Add all the sifted dry ingredients(in step-1) into wet mixture slowly. Add milk in between in smaller portions.

4) Add nuts to this mixture and pour it into prepared cake pan.
5) You can decorate it with whipping cream/butter cream icing/enjoy the cake as is.

Cake size: Above measurements are for a 9-inch cake

Oven Temp: 350 deg F

Time: 30- 35 min/until a toothpick inserted in center comes out clean

Makes: 12-14 pieces

Storage: You can store it at room temperature in a air tight container for 3-4 days. If you want to keep it for a week or so you can store them in refrigerator and microwave it for few sec before enjoying it.

Wheat dates cake (eggless,butterless and healthy)

   If you are looking for a healthy and delicious cake, here you go..!!
   Your kids love cakes? Try this healthy cake..!!

Dry ingredients:
wheat flour- 1 1/4 cup
maida/all purpose flour-1/4 cup
baking powder- 2 tsp
baking soda- 1/4 tsp
cinnamon powder(optional, omit if you are don't like cinnamon) -1/2 tsp
salt-1/3 tsp
Dates – 20 chopped
Wet ingredients:
milk-1 cup(you can add little less or more as per the consistency)
olive oil-1/2 cup
brown sugar- 1/2 cup
vanilla essence-1/2 tsp

Process: 
1) In a large bowl add all the wet ingredients and mix them until well combined.
2) Add all the sifted dry ingredients to the wet mixture and mix them throughly.
3) Pour the batter into prepared cake pan and bake it.
4)You can decorate it with some powdered sugar/cocoa powder/enjoy as is.

Cake size: Above measurements are for a 9 inch cake
Oven Temp: 350 deg F
Time: 30- 35 min until a toothpick inserted in center comes out clean
Makes: 12-14 pieces
Storage: You can store it at room temperature in an air tight container for 3-4 days. If you want to keep it for a week or so you can store them in refrigerator and microwave it for few sec before enjoying it.

Sponge cake

Sponge cake:

1 1/4 maida flour

1 cup sugar

0.5 Unsalted butter or oil

0.5 cup milk

2 eggs

Baking powder 1 tbsp spoon

1/2 tea spoon vanilla essence 

Pre heat the oven to 375 degrees.. bake it for about 25-28 minutes.. but you should check it once after 25 min and if needed bake it again for 3-4 minutes