I made this two days ago but saved this recipe for today because I finally bought my domain today and now it’s – www.harshitakitchen.com
I just got a new camera few weeks ago and when I thought it couldn’t get better, I got a custom domain! 🙂 So, to celebrate I thought of posting this recipe today even though I bought the domain yesterday, late at night. But, I’ll consider it today!
Also see these microwave recipes-
Chewy Fudgy Microwave Chocolate Brownie Recipe
5 Ingredients Mini Chocolate Cakes in 1 Minute Recipe
I was having sweet cravings for the longest time ever but I wasn’t having some ingredients at home so I couldn’t make anything. I so much wanted to eat a cake, but procrastinated anyways. But, then I went grocery shopping, no, I mean just went out to buy a few ingredients for making a cake and a few other treats. This is just another soft, spongy vanilla cake filled with loads of cream and blueberry sauce. It’s like the birthday cake you wish to have at midnight!
I had some frozen blueberries left in the freezer and my mom was behind me to finish them because she wanted some room in the freezer to put other stuff. And, I knew it was the perfect time to bake a cake and then fill it with some yummy blueberry filling. So, first I made some blueberry filling. Then, I started making the cakes. Just when I started my camera died and then I had to borrow my dad’s phone to click pictures because his phone has a better picture quality as compared to my phone. Some pictures here are clicked from an iPhone 6 Plus while others are clicked from the camera. I bet you cannot make out the difference.
If you noticed the title of this post carefully, you know that I have started this “Baked and Iced Series” and this is the first recipe for that series. In this series I’ll be posting cream/ fondant cake recipes. I will try a fondant cake for sure. I’m really scared of trying a fondant cake because I tried it two years back and it was a horrible disaster! This series will go on forever…and I’ll be posting at least one recipe for this series each month.
That was a pretty long intro, let me start with the reicpe….
Eggless Vanilla Sponge Cake Recipe taken from: Yummy Tummy Aarthi
Ingredients:
For the Eggless Vanilla Sponge Cake-
- All purpose flour- 1+ 1/2 cup
- Powdered sugar- 3/4 cup
- Baking soda- 1/2 tsp
- Baking powder- 1 tsp
- Salt- a pinch
- Yoghurt- 1 cup
- Oil (vegetable/olive/ any cooking oil)- 1/2 cup
- Vanilla extract- 1 tsp
- Milk- 1/2 cup (or as needed to make the batter thin)
For the Icing-
- Whipping cream- 300g/ 1 cup + 1/4 cup
- Powdered sugar – 6 tbsp (you can modify this according to taste)
- Vanilla extract- 1/2 tsp
- Blue food colour- 1/2 tsp (I used natural blueberry extracts food colour so I added 1 + 1/2 tsp of it; but if you are using artificial then add 1/2 tsp only)
- Green food colour- 1/4 tsp
Blueberry Sauce Recipe – Click Here
Recipe for the blueberry cream cake:
For making the Vanilla Sponge Cake-
- Sift flour, baking powder, salt and baking soda in a bowl. Then mix them well with a spatula. Now, in a separate bowl, take the yoghurt, oil, vanilla extract and sugar. Whisk all the ingredients well. Then add the dry ingredient mixture to the wet mixture and whisk it gently until the batter is smooth (without any lumps). Preheat the microwave for 20 to 30 minutes.
- Take a microwave safe round dish and grease it with some oil. Then, for making sure that the cake comes out without breaking or sticking to the bottom of the dish, I lined the dish with baking paper at the bottom. This step really helps the whole process of taking the cake out.
- Pour the batter in the dish and bake it for 30 to 40 minutes at 200ºC. This amount of batter made two cakes and as we need two layers in this cake, I baked the two cakes separately instead of baking one big cake and cutting out two layers.
- After the cakes are baked. Let them cool for around 10 to 15 minutes. Then transfer them to a plate and remove the baking paper.
For the Icing-
- Take the whipping cream and whip it until soft peaks. I used a hand whisk, you can use a electric whisk too. Then, add vanilla extract and sugar and whisk until it reaches stiff peaks.
- Take a turn table if you have one or take a bowl and place a plate over it to create a temporary turn table. Then, take some whipping cream and put a bit on the center of the turn table just to make sure that the cake remains in place while icing.
- Place the first cake upside down (the flat side up). Add a generous amount of whipped cream. Then add the blueberry sauce on the top. Then add the second cake with the flat surface up again. Add some whipped cream on the top and ice it all the way to the sides. After you’re done with the crumb coat, let is cool in the fridge for about an hour.
- After it cools, do the final icing and make sure the sides and top is flat and smooth.(Leave some whipped cream for the top) Chill it for half an hour. Then, take the left whipped cream and add the blue and green food colours. Fold the cream with a spatula so that colours are mixed. Then, ice the top of the cake with this lovely mint green coloured icing.
- Add blueberries on the edge of the cake and keep it in the fridge for an hour before slicing!