Eggless Rose Flavour Pink Cake

Baking is my passion.I always try new recipes with variation. I always wanted to make cake using curd, and this time I searched and I found out a nice recipe .. I tried it and was happy with outcome ..

Recipe adapted..
This is my facebook group member Vibha bhutadas recipe ..
I tried many times, really its a no fail recipe .

INGREDIENTS:

Maida – 2½ cups
Baking Soda – 1 tsp
Baking Powder – 1 tsp
Powdered Sugar – 2 cups
Butter – ¾ cup (170 gm), softened
Yogurt – 1 cup, room temp
Hot Milk – ½ cup
rose Essence – ½ tsp
Chopped almonds cashews and tutee fruity 2 tbsp.
Red gel colour 1/4 tsp or 7 to 8 drops .

INSTRUCTION:

1. Preheat the oven @ 180 C, 10 minutes before baking.
2. Sift together maida, baking powder & soda bicarbonate.
3. Beat softened butter, powdered sugar, hot milk, yogurt, and vanilla essence till light & fluffy.
4. Fold in the sifted flour.

For cake:

1. Grease and Dust the cake tin….process of applying a thin layer of butter to the tin and then coat it with Maida is called grease and dust. This process ensure easy removal of cake.
2. Take an round pan or heart shape pan , apply butter all over the inside part of it, sprinkle Maida (I used the maida n coco mix) and rotate the pan as you rotate a steering wheel when you drive a car. Tap the pan on the back and dust off the excess flour
3. Cake Bake in the preheated oven for 40-45 mins or until the toothpick inserted comes out clean.

Notes:

• You can bake it as a cupcakes also. Cupcakes bake at 180 degree for 15-20 minutes or until the toothpick inserted comes out clean.
• Always use fresh yogurt otherwise your cake is hard and not rise properly .
• Dust the dry fruit and tutti fruity with a little flour before adding to the cake. It will act like a glue and prevent the fruit from sinking.

Happy Baking!