Eggless Cakes Shilpa Creations | Vegan & Whole Wheat Recipes

Authentic eggless Mawa cake recipe made with khoya. Soft Parsi Mawa cake without eggs or milk powder. Ready in 40 mins. Step by step recipe with tips. Eggless Mawa Cake | Parsi Mawa Cake With Khoya | No Egg, No Milk Powder Prep Time: 15 mins Bake Time: 25 mins Total Time: 40 mins Yield: 9-10 slices Tin Size: 8-inch square or 9-inch round tin Ingredients: Mawa/Khoya grated - 100 gms Plain flour/Maida - 130 gms - 1 cup Powdered sugar - 140 gms - 3/4 cup Pure ghee or butter - 35 gms - 2.5 tbsp melted Curd/Dahi - 80 gms - 1/3 cup, fresh not sour Vanilla essence - 1/2 tsp Baking soda - 3/4 tsp Cardamom powder - 3/4 tsp Milk - 2-3 tbsp optional if batter is thick Method: 1. Prep: Preheat oven to 180C for 10 mins. Grease 8-inch tin and line with parchment. 2. Dry mix: Sieve maida and baking soda together. Keep aside. 3. Wet mix: Beat sugar, grated Mawa/khoya and melted ghee/butter with electric mixer at medium speed till creamy. 4. Add curd: Add curd, vanilla essence and cardamom powder t...

There is no icing that is easier to smooth on a cake than Rolled Fondant. Its dough-like consistency makes it perfect for hand-shaping flowers, 3-dimensional figures and more. Also great for imprinting designs, cut-out accents on cakes and various borders. Ingredients 1 tablespoon + 2 teaspoons      unflavored gelatin/ Agar Agar powder 1/4 cup      cold water 1/2 cup      Glucose 2 tablespoons        solid vegetable shortening 1 tablespoon       Glycerin 8 cups      confectioners' sugar, sifted Icing color as desired flavoring as desired Instructions : Step 1 Combine gelatin and cold water; let stand until thick, about 3 minutes. Place gelatin mixture in top of double boiler and heat and stir until dissolved. Add glucose, mix well. Stir in shortening; just before completely melted remove from heat. Add glycerin, flavoring and color. Cool until lukewar...

Make creamy eggless chocolate mousse at home with agar, no eggs, no gelatine. Rich chocolate dessert ready in 50 mins + chill time. Step by step recipe. Eggless Chocolate Mousse | No Egg, No Gelatine, Agar Mousse | 50 Mins Prep Time: 30 mins Cook Time: 20 mins Chill Time: 2-3 hours Total Time: 3 hours 50 mins Serves: 6 Ingredients: Milk - 2 cups - 500 ml Cocoa powder - 1.5 tbsp - 12 gms Corn flour - 1.25 tbsp - 15 gms Sugar - 4 tbsp - 50 gms Dark chocolate optional - 3-4 tsp chopped - 25 gms Agar agar - 2 tsp - China grass powder or strands Cream - 3/4 cup - 180 ml, heavy/whipping cream Vanilla essence - 1/2 tsp Water - 3/4 cup - for agar agar Method: 1. Prep agar: Take 3/4 cup water in pan and sprinkle agar. Keep aside 20-30 mins. If using powder, it dissolves easily. 2. Mix cocoa: Meanwhile dissolve cocoa powder and corn flour in 1/4 cup lukewarm milk. Mix well, no lumps. 3. Boil milk: Boil remaining milk with sugar in another pan. 4. Cook base: Add cocoa-corn flour mixtur...

Royal Icing without Egg Whites or Meringue Powder 1 Cup Confectioners Sugar 2 teaspoons milk 2 teaspoons corn syrup 1/4 teaspoon almond extract Food coloring of your choice Add confectioners sugar to a mixing bowl or to your stand mixer and with a wire whisk start mixing on low. Add the milk, corn syrup and almond extract and whip until smooth. Add more corn syrup if the icing is too thick to use, but be sure to not make it too runny or it will run right off the cookies. It needs to be pretty thick to begin with if you are doing an outline around your cookies. Separate the icing into different bowls for coloring with food coloring. Add to a zip lock bag and cut a tiny hole in the corner of the bag and line your cookies. After lining your cookies with the thicker frosting, add a tiny bit of corn syrup to the frosting and mix well until you’ve made a thinner consistency. Fill the cookies with icing and using a toothpick, spread the frosting to fill in ...

To make Chocolate Cigar, spread 1/4 cup of tempered chocolate in a thin layer on a clean granite or marble surface using a palate knife. With a firm grip on the palate knife and employing a steady amount of pressure slowly draw the knife in a straight line down the layer of chocolate. You can use free hand to help form the chocolate into a nice curl. Make 3-4 such surls and keep aside, or as much you want you can.

Measure the Flour Properly Spoon flour into a dry measuring cup, then sweep off the excess with a knife. Don’t scoop it directly from the bag with a measuring cup. The flour will become compacted, and you’ll get more than you need for the recipe. Use a Pastry Brush to Butter the Pans You’ll get better coverage than with a piece of butter in paper—plus, it makes buttering parchment a breeze. Simply swipe the brush over a tablespoon of very soft butter, then onto the pan or paper.   Position the Pans as Close to the Center of the Oven as Possible They shouldn’t touch each other or the oven walls. If your oven isn’t wide enough to put pans side by side, place them on different racks and slightly offset, to allow for air circulation. Cool Cakes Upside Down This will flatten out the tops, creating easy-to-stack disks for layer cakes. If the top of a cake is still too rounded, slice it off with a serrated knife. Rotate the Pans Dur...

These two cupcakes were baked with the same amount of batter. Not all batters are alike and sometimes I have had a hard time with lighter batters that want to sink or overflow without doming up. All it takes is heating the oven up to 204 degree and putting the cupcakes in the center. They will cook for less time but the higher temp causes them to rise up faster. I have also lowered the temperature (after about 8 minutes of baking) back down to 170 degree and that works well too. Watch them well the first time you try this to determine how your oven bakes them. Why does this happen?? Over-beating the batter:  By doing so, it can cause too much air to get into the batter. The air then collapses, along with your cupcakes. Oven temperature:  If your oven temp is too high, this can cause the cake to rise too rapidly. A good idea is to buy an oven thermometer and keep an eye on it. Opening the door:  In the early stages of baking, opening the door to check on...