Pink Velvet Cake


self raising flour 2 1/2 cup

butter 1 cup

sugar 1 1/4 cup

egg 3

baking soda 1/4 tsp

buttermilk 1 cup


beat butter nicely

add sugar &mix until you get nice creamy consistency

then add egg one by one mix throughly

then add vanilla essence, baking soda&food colour &mix well

now add flour & buttermilk alternately

mix very slowly(dont over mix in this stage)

pour in to the prepared pan & bake for 45-50 mts or until its done( tooth pick comes out clean when you check) in a 160 degree preheated oven.

after 10 mts take out from the pan &allow to cool in a wire rack

eat as it is or decorate as you like.


Carrot Raisins Cake

Carrot Raisins Cake.

its a very moist, healthy &delicious cake. easy to prepare.
try &enjoy the beautiful carrot cake.

¾ cup self-raising flour
¾ cup wholemeal or plain flour(i used plain flour)
½ tsp ground cinnamon
½ tsp ground ginger
1 tsp baking soda
1 cup fine Sugar
3 large eggs
1 cup sunflower or canola oil
1 tsp Vanilla essence
¾ cup chopped walnuts (optional)
2 cups grated carrot
½ cup sultanas or raisins
2 TBsp desiccated coconut (optional)

preheat the oven 180degree C (160 in fan forced oven)
sift flour,spices &soda together and keep it aside, beat egg &sugar nicely,then add oil &vanilla essence ,mix well ,
now add the dry ingredients flour mix ,carrot &raisins. gently mix with a spatula and pour into a prepared pan and bake for 50-60mts or until its done. take out from the oven &allow to cool in a wire rack &ENJOY

Pressure Cooker Vanilla Cake


Maida 11/2 cup +
Baking powder 11/2 tsp+ 1/2 tsp baking soda+ a pinch of salt(sieve twice & keep it aside)
Sugar 1 cup(grounded)
Egg 1 beaten
Butter 1/2 cup ( in room temp)
Vanilla essence 1 tsp
Milk 1 cup

Batter prepration

Mix butter & sugar well , add beaten egg & vanilla, mix well, then add milk & flour alternately , and mix. ( don’t over mix the batter once added the flour)

Cooking steps 

Take a cooker , remove the washer & weight , put steamer plate inside the cooker upside down , on top of that put the cake tin then preheat the pressure cooker for 2 mts in high flame, then carefully pour the cake batter into the cake tin and close the pressure cooker. ( please do remember to take off the waspressure_cooker_cake_fullher & weight before closing the pressure cooker)
Then cook for 40 mts in slow flame, after 40 mts switch off the flame and wait for 10 mts , then open the cooker and check the cake it’s done. Then enjoy your yummy vanilla pressure cooker cake.

Note : no need any water inside the pressure cooker.

Mocha Chiffon Cake

1 cup plus 2 tablespoons sifted self raising flour


6 tablespoons white sugar for egg yolks

¼ cup corn/canola oil
4 egg yolks, from large eggs, at room temperature
6 tablespoons water*
2 teaspoons coffee powder*
½ teaspoon vanilla extract
4 egg whites
¼ teaspoon cream of tartar
6 tablespoons white sugar for egg whites
*dissolve the coffee in a little boiling water, then top up to have a total of 6 tablespoons of water/coffee mixture.

1. Preheat oven to 175 degrees Celsius.
2. In a large bowl, combine {A} well. Add in {B}. Beat with electric mixer or by hand until smooth and well blended.
3. In a separate bowl, beat {C} on high speed until frothy. Gradually add in the sugar {D} and beat until stiff peaks are formed. Gradually and gently fold in egg whites into egg yolk mixture. Pour batter into an ungreased 8” round, 3” high pan.
4. Bake for about 55 minutes or until top springs back when lightly touched. Invert pan into wire rack immediately and cool completely.
5. To release cake from pan, carefully run a thin knife around sides of pan and invert cake onto a cake board.
6. Cut cake in half horizontally. Fill and frost with buttercream and decorate as desired.


Chocolate Marble Cake


This is very basic cake recipe, very easy to make& tasty.

In this recipe you have to make a basic batter for cake & then divide in to 2 parts

Self raising flour 180 gm( 11/2 cup)
Butter 180 gm( softened)
Sugar 180 gms
Egg 180 gms(~3 eggs)

( all the main ingredients same amount)

Vanilla essence 1 tsp
Milk 3 tbs

Beat the butter & sugar nicely , then add eggs one by one and mix well.then add vanilla essence & milk , finally add the flour , mix until just combine. ( don’t over mix once you add the flour)
Now your basic batter is ready.
Divide into 2, in one portion add 3-4 Tbs cocoa powder& mix.

Now take a greased pan , put this batter alternately. The final part take a skewer & swirl round few times.

Bake this in 180 degree c preheated oven for 40-45 mts or until it’s done. ( each oven is different, so check before you take it out from the oven). Allow to cool in a wire rack & enjoy.

Best Coffee Cake

Coffee cake
300 gm caster sugar
300gm butter or margarine
6 eggs
300gm self raising flour
2 tsp baking powder
2 tbsp hot water
2 tbsp instant coffee (add more if you like it strong)

Preheat the oven at 180c. Sieve the flour and baking powder twice together and keep it aside.
Add the sugar and the butter to a bowl and whisk until very fluffy and a pale cream.
Wisk the eggs in a mug and then add them gradually to the mixture with 1 tbsp of flour each time. don’t use all the flour.
Add the rest of the flour to the mixture and fold it in gently.
Dissolve the coffee in the boiling water and add to the mixture still folding.
Bake this in to 2 small pans or one big pan for 30-40 mts until it’s done in the pre heated oven. Enjoy…! Coffee cake recipe

Orange Cake



Self raising flour 2 1/4 cups
Egg large 6 (separate yellow & white)
1 1/2 cup superfine sugar( to make super fine sugar ground the castor sugar in a food processor for 30/60 sec)
Vanilla essence 1 tsp
Orange zest 1 tbs
Orange juice 3/4 cup (freshly squeezed ) Orange_Cake
Vegetable oil 1/2 cup ( canola or sunflower)

Separate the eggs while they are still cold. Place the egg yolks in one bowl and in another. Cover with plastic wrap and bring to room temperature (about 30 minutes).

Preheat the oven to 325 degrees F (170 degrees C) and have ready your pans.
In the bowl of your electric mixer, fitted with the paddle attachment, (or use a hand mixer) place the flour, sugar (minus 1/4 cup (50 grams)), and orange zest. Beat until combined. Make a well in the center of the flour mixture and add the egg yolks, oil, orange juice, and vanilla extract. Beat until smooth (about one minute). Scrape down the sides of the bowl as needed.

In a separate bowl, with the whisk attachment, beat until it’s reach soft peaks form. Gradually beat in the remaining 1/4 cup (50 grams) of sugar and beat until stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites (in three additions) into the batter just until blended (being careful not to deflate the batter).

Pour the batter into the the pan and bake for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed, the cake will spring back). Immediately upon removing the cake from the oven invert (turn upside down) the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan (about 1 – 1 1/2 hours).

To remove the cake from the pan, run a long metal spatula around the pan. Invert onto a greased wire rack. Dust the top with confectioners sugar.