Tag Archives: cake

Basic Eggless Sponge Cake(stove)

I love baking cake so tried many recipes and this one came out very well, whenever I tried. Every baker has basic cake recipe which he uses as a base of all cake . Mine is this one.


  • 2 cups (280 gm) all purpose or plain flour ( Maida )-cake flour can be used. Note: If you want to make chocolate cake replace 3 Tbsp of all purpose flour with 3 Tbsp of cocoa powder.
  • 1 cup (400 gms) sweetened condensed milk (I used amul mithai mate small tin)
  • 1/2 cup (60 ml) softened butter (I used Amul butter salted small)
  • 2 tsp baking powder
  • 1 tsp baking soda (soda bi-carb)
  • 1 tsp Vinegar(optional but will bring great texture in your cake)
  • 2 tsp vanilla essence
  • 1 cup ( about 125 ml) Milk or water(for vegan, add water)-can be added more or less to adjust consistency of batter
  • Sugar can be added if needed but condensed milk is sweet enough to make cake perfect NOTE: Everything has to be room temperature.


Sift the flour along with Baking powder and Soda together in a bowl. In another bowl, mix the condensed milk, butter, vanilla essence along with milk(or water).Stir well until combined and it’s smooth. Now add all mixed dry ingredients to wet one and mix gently.The batter should be of a dropping consistency. Pour this into a greased cake pan.

Note : If you are adding cocoa powder sieve it along with all purpose flour.


Preheat Oven at 350F (about 180C). Place the tray on middle rack in preheated oven.Bake for 10 minutes and then reduce the heat to 300F (150C) and bake for another 15 is ready when the cake starts leaving the sides of the pan, get a brown tinge. to check insert a toothpick in the center of the cake and it should come dry and clean.Remove from the Oven. Let it sit for few minutes (about 5 minutes). Invert it upside down (so that the bottom is now on top) on a plate. The cake is ready.


Preheat the kadai or pan along with 1/2 cup salt for 1-2 minutes on full high flame (I am using Kadai).  Check if the kadai is ready by touching the lid if its hot enough for your palm then its ready for cake pan to go in. Reduce the flame to sim (high sim).Check after 40 minutes by inserting toothpick in the center of the cake and it should come dry and clean. Remove from stove.Let it sit for few minutes (about 5-10 minutes). Turn it upside down (so that the bottom is now on top) on a plate. The cake is ready. This cake topping was done by my kids. They love cake and always ask me for that. They added hershey chocolate syrup , gems, chocolate sprinkles and store bought sugar flowers. You can do your own icing .


Eggless yogurt Chocolate cake


1 cup Curd

2 cups Maida

3/4 cup Milk ( 11.5 Tbsp approx) luke warm

3/4 cup (96 gram) castor sugar

1 Tsp Baking powder

3/4 Tbsp (2.25 Tsp ) Baking Soda

1 Tsp Vanilla essence

1/2 cup butter room temperature

6 Tbsp Cocoa


step 1 :Sieve maida, baking soda ,baking powder and cocoa powder in a bowl then to add the milk and mix well.

Step 2 : In another bowl  mix butter curd and sugar until it becomes frothy.

step 3:  Now mix step 1 and step 2 mixture together and also add vanilla essence to it. ( if you find it hard to mix you can also use mixie or blender to mix it properly but make sure there are no lumps)

step 4: Preheat the oven for 15 to 20 mins. Alternatively grease the cake mold and pour the cake batter inside the mould.

Step 5:  Place the cake mold inside the oven for 15 to 20 mins at 170 degree Celsius. Just check if the cake is ready by inserting the toothpick in the center of the cake. if it comes out clean then the cake is ready. 🙂

If you have any doubt please feel free to contact us and do post your reviews and please don’t forget to SHARE with your loved ones.

No Bake Blueberry Cheese Cake


For Cheese cake

236 ml of Philadelphia Cream  Cheese at room temperature (you  can also use Britannia’s or any plain cheese spread without  any flavour)

1 Tsp Honey

2 Tbsp Granulated Sugar

1 Tbsp Unsalted Butter

236 ml of Condensed Milk (unsweetened)

1 Tsp Vanilla Essence

3 drops of Lemon

For Crust

2 1/2 cup Graham crackers or Marie gold biscuit Crumbs

1 Tbsp Honey

For Top Layer:

For the Blueberry  Topping:

Blueberry of about 2  cup approximately

½ cup granulated sugar

Pinch of salt

1/4 cup of water

1 tbsp of  lemon juice


Well the Pic above is my variation I tried..  I just changed the order of layer by placing the crumbs then cream cheese and then blueberry filling. Below is how actually it’s made..

Mix  the Cream Cheese,Vanilla Essence,sugar, 1 Tsp honey, lemon and condensed Milk in a bowl until fluffy and Keep it aside.

In another bowl add Honey and  Graham Cracker Crumbs and mix it well.

Take a shot Glass and pour the cheesecake filling with the help of Icing  bag and then add the mix of Graham crackers and honey with the spoon  and once again the  last layer of cheesecake filling and store it in the Refrigerator for at least 2 hour.

In a pan  take the sugar  and water and cook until it starts to thicken then add the lemon juice and blueberries to it  Let sit for 30 minutes, stirring occasionally to combine.

Allow to cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 1 hours or up to 12 hours..

and when it’s time to serve you can just add the blueberry topping on the top of the already set cheesecake with graham cracker.


cheesecake crust can also be of  chocolate or vanilla wafers, crumbled-up, crushed, or beaten cookie, sugary cereal etc.,  It’s all about what you like anprefer 😉 

you can also replace the topping just by your choice of flavoured jam.. it’s not the traditional way.. but if you’re running late 🙂



If you have any doubt please feel free to contact us and do post your reviews and please don’t forget to SHARE with your loved ones.

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