Recipe of Cake in Urdu in Cooker without Egg in Hindi in Urdu without Oven in Microsave Oven Rusk in: Recipe For A Cake Recipe of Cake in Urdu in Cooker without Egg in Hindi in Urdu without Oven in Microsave Oven Rusk in Urdu

Recipe For A Cake Biography

Source:- Google.com.pk

I know there’s a lot of controversy over using cake mixes vs. baking from scratch, but I have to tell you – I am a cake mix girl!   The recipes are reliable and my clients absolutely love the flavor! This White Sour Cream Cake is delicious, sturdy, and it never fails me!

For the recipe below, I measure out the cake mix by the cup. Since cake mix brands are all different, I figure that’s an easier way to handle the recipe so that anyone can use it. Anyone who has access to a cake mix, that is.
The recipe is also versatile in that if you wanted, you could change up the flavors, using the same proportions, and get something completely different. Use chocolate cake mix instead of white and you have a Chocolate Sour Cream Cake.

Add almond instead of just vanilla and you have a traditional Southern “Wedding Cake” flavor.   Or use lemon or orange extract to get a citrus flavor that makes the cake taste like summer!

The possibilities are endless! For the cake I’m sharing here, I used vanilla buttercream, but it also pairs beautifully with cream cheese buttercream or lemon frosting.

Ingredients

    4 cups of white cake mix (approximately 20 ounces by weight)
    1 cup all-purpose flour
    1 cup granulated sugar
    8 ounces sour cream
    2 Tablespoons of vegetable oil
    1 1/3 cup water
    3 large whole eggs (use 4 egg whites if you prefer a super white cake, but I find the whole eggs still yield a very pretty white cake)
    2 teaspoons vanilla extract

Instructions

    Mix all dry ingredients by hand using a whisk in a very large mixing bowl.
    Add the liquid ingredients and beat on low speed for 2-3 minutes, until well combined. This recipe will not rise as much as other cake recipes, so fill your pans about 3/4 full.
    Bake at 325°F (time depends on the size pans used*).
    Bakes in 8" round pan for 38-43 minutes or cupcakes for 18-19 minutes.

This recipe yields enough batter for (2) 8″ round pans that are 2″ deep. I used less batter per pan and made a 3-layer cake.

Preheat the oven to 180°C/Gas 4. Lightly grease the loaf tin and line with greaseproof paper (*1). In a large bowl, whisk together the eggs, sugar, cream, lemon zest, rum, salt and melted butter. Sift the flour and baking powder together, then whisk into the egg mixture until smooth.

To bake the cake

Spoon the mixture into the loaf tin and gently level the surface. Bake for 50 minutes – 1 hour, turning the tin around halfway through cooking. To test the cake, insert a small knife into the middle – if it comes out clean, the cake is cooked. Turn out onto a wire rack (*2) and leave to cool for 10 minutes.

To glaze

Lightly brush the cake all over with the warm jam (*3). Leave for 5 minutes. Mix the lemon zest and juice with the icing sugar in a small pan and warm over a low heat to 35°C (*4), until smooth. Brush the lemon glaze evenly over the top and sides of the cake (*5) and leave for a few minutes to set. Place the cake on a baking tray in the oven, turn off the heat and leave for 3–5 minutes to dry the glaze – it will become translucent. Allow to cool before slicing.

Recipe For A Cake Recipe of Cake in Urdu in Cooker without Egg in Hindi in Urdu without Oven in Microsave Oven Rusk in Urdu