Take a deep bowl. Put the cake mix in the bowl.
Add the Margarine and beat well for 2-3 min.
Add the water and beat well for 10-15 min. Take
care that the dry mix does not fly above the bowl. This batter is
now ready to be used. Mix to the batter the choice of your fruits,
flavours, spices, etc. and make exclusive eggless cakes with Sonjuhi
cake mix. Prepare exclusive eggless cakes to Sonjuhi recipes recommended
below :
3. DATE & WALNUT (7" tin) [180ºC
- 35 min.]
Cake mix batter 350 gms. approx., Dates 150 gms., Baking Soda ¼
tsp., Vanilla essence 1 tsp., Water 90 ml., Walnuts 40 gms., Brown Sugar
15gms. for sprinkling.
Method : 1) Chop the washed dates. In a bowl cook the dates with ¼
tsp. of soda and water till they are soft and dry. 2) Cool it and mix
the dates with the cake mix batter, vanilla essence, walnuts.
6. PINA COLADA (7" tin) [180ºC - 40
min.]
Cake mix batter 350 gms., Pineapple essence ¼ tsp., Lemon juice
1 tsp., Powdered Sugar 1 tbsp. heaped, Desiccated coconut 40 gms., Tinned
Pineapple 3 large rings, Cherries glazes 3 Nos. halved., Tuti fruity
for decoration, Brown Sugar 30 gms., for decoration, Margarine/White
Butter 30 gms. for decoration.
Method : 1) In a small bow mix the brown sugar and margerine. 2) Grease
a 7" tin and with the back of the spoon spread the brown sugar
and margerine mixture on the tin base. 3) Place the pineapple rings
decoratively on the base and garnish with cherries and tuti fruiti.
Variations : Use fresh pears and peaches instead of pineapple. Use Vanilla
essence instead of pineapple essence.
7. MARBLE CAKE (7" tin) [180ºC - 25
min.]
Cake mix batter 350 gms. approx. Cocoa Powder 2 tsp., Vanilla essence
1 tsp., Tuti Fruit for decoration. Mix cocoa in 1/4th batter and keep
aside. Now mix white batter 3/4th + cocoa batter 1/4th very lightly
with only few strokes. Pour in the tin & bake.
8. RIBBON CAKE (8" tin) [180ºC - 35
min.]
Cake mix batter 500 gms. approx., Orange colour 1/8th tsp., Strawberry
Colour 1/8th tsp., Vanilla essence 2 tsp.
Method : Remove 500 gms. of white cake mix batter in a bowl. 2) Mix
in the vanilla essence and divide the batter into 3 parts. 3) In one
part add ¼ tsp. orange colour. 4) In the other part add 1/4th
tsp. strawberry colour. 5) Grease line and dust an 8" tin. First
pour the strawberry batter and flatten it. Then pour the white batter
and flatten it. Finally, pour the orange coloured batter and flatten
it. 6) Bake as specified.
NOTE POINTS
1. White Butter/Vanaspati/Vegetable Oils/Amul Butter/Ghee can be used
instead of Margarine as per your desired taste.
2. For an 6" round (5" square) tin, bake 300 gms. of batter
for sponge or dry cake, use 7" round (6" square) tin, bake
380-400 gms.
3. For an 8" round tin, bake 470-500 gms. of batter at 180ºC
for 40 min.
4. For an 9" round tin, bake 550 gms. of batter at 180ºC for
40-45 min.
5. For an 10" round tin, bake 750-800 gms. of batter at 180ºC
for 45-50 min.
6. For an 12" round tin, bake 1300-1400 gms. of batter at 180ºC
for 50-60 min.
7. For rich sponge/dry cake use 2/3 part Margarine and 1/3 part.
Note : Complete packet of dry mix is to be used at once.
Do not use dry mix in parts. Prepare batter, the batter can be stored
in the refrigerator for future use.
Method : 1) Keep the mixed batter in a clean vessel and
cover tightly and refrigerate it till required. This batter will remain
in the refrigerator for 2½ weeks. 2) To use the batter, remove
the required amount and thaw it for 10 min. This batter is now ready
to be used. Prepare exclusive eggless cakes to Sonjuhi recipes recommended.
