If you are a beginner have a look on the below basics before you start.
1)Always sift your dry ingredients, we don't want any lumps in the batter(all purpose flour,cocoa powder, baking powder,baking soda,salt)
2)Always keep your wet ingredients at room temperature like butter,milk,curd and eggs.
(if you suddenly plan to do a cake microwave butter/milk for few seconds, for curd and eggs keep them in warm water for 1-2 min until they are at room temp - be careful with eggs we don't want any boiled egg ;) )
3)Don't over beat the batter. Beat until all the ingredients are well combined.
4)All the measurements in my blog are US measuring cup/US tablespoon/US teaspoon.Use below conversion chart.
(you can use rice cooker cup which has readings marked in ml/any cup which has readings in ml)
5)Grease your cake pan with butter/oil/cooking oil spray and dust it with some flour. This helps in getting the cake easily out of the pan.
5)Always test at the center of the cake using toothpick/fork to check doneness of the cake.If you realize later that the cake is not cooked just microwave it for few min as required.
6)Run a knife around the cake once its cooled and tap it upside down. Now, enjoy the cake.
7)If you don't have oven at home you can use the same recipe and bake the cake in pressure cooker.Just the texture of the cake won't be same as that in oven.
Click here for pressure cooker baking
US measuring cup In ml
1)Always sift your dry ingredients, we don't want any lumps in the batter(all purpose flour,cocoa powder, baking powder,baking soda,salt)
2)Always keep your wet ingredients at room temperature like butter,milk,curd and eggs.
(if you suddenly plan to do a cake microwave butter/milk for few seconds, for curd and eggs keep them in warm water for 1-2 min until they are at room temp - be careful with eggs we don't want any boiled egg ;) )
3)Don't over beat the batter. Beat until all the ingredients are well combined.
4)All the measurements in my blog are US measuring cup/US tablespoon/US teaspoon.Use below conversion chart.
(you can use rice cooker cup which has readings marked in ml/any cup which has readings in ml)
5)Grease your cake pan with butter/oil/cooking oil spray and dust it with some flour. This helps in getting the cake easily out of the pan.
5)Always test at the center of the cake using toothpick/fork to check doneness of the cake.If you realize later that the cake is not cooked just microwave it for few min as required.
6)Run a knife around the cake once its cooled and tap it upside down. Now, enjoy the cake.
7)If you don't have oven at home you can use the same recipe and bake the cake in pressure cooker.Just the texture of the cake won't be same as that in oven.
Click here for pressure cooker baking
US measuring cup In ml
- 1 Cup 240 ml
- 1/2 Cup 120 ml
- 1/3 Cup 80 ml
- 1/4 Cup 60 ml
- 1 Tablespoon 15 ml
- 1 teaspoon 5 ml
- 1/2 teaspoon 2.5 ml
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