Tag Archives: cake recipes

Yellow Cake

DSC_0547Who doesn’t love moist and soft yellow cake.This cake is perfect for layering with icing, carving or just to devour as it is. Follow through the steps carefully to get a very moist cake.


  • Eggs – 4 (large)
  • Sugar – 1 3/4 cup
  • Milk – 1 cup
  • Butter – 1/2 cup
  • Vanilla Extract – 1 tbsp
  • All Purpose Flour – 1 cup
  • Cake Flour – 1 cup (For substitution: 1 cup all purpose flour – 2 tbsp all purpose flour + 2 tbsp cornstarch – sifted 3 times)
  • Baking Pw -2 tsp
  • Salt – 1/2 tsp (omit if using salted butter)


  • Preheat the oven to 350 degrees Farenheit.
  • Dissolve the eggs and sugar over a double boiler till its warm(around 115 degrees F)



  • Now whisk the above mixture at high speed for about 5 minutes till it triples in volume.




  • In the meantime melt the butter and milk in a saucepan or microwave till its hot. Add vanilla extract to the mixture.
  • Sift the dry ingredients( all purpose flour, cake flour, baking pw and salt) together.


  • Add the sifted ingredients to the eggs-sugar mixture and fold it in.



  • Take out some of the batter and mix vigorously with the hot milk-butter mixture.




  • Now fold it in with the rest of the mixture.



  • Pour into prepared pans or cupcake liners.


  • Bake till a toothpick inserted comes out clean (30-35 min).



Coconut Baath Cake


Born in Kerala, ‘the land of coconuts’, I love coconut but baath cake is not from Kerala. It is actually a Goan delicacy.

Try and enjoy!! Trust me, its yummy 🙂


Eggs – 3
Semolina/sooji/rava – 1 cup
Dessicated coconut(fresh if possible)- 2 cups
Sugar – 1 ½ cups
All purpose flour – 3 tbsp
Cornstarch – 1 tbsp
Salt – ½ tsp
Baking powder – 2 tsp
Butter (soft) – 3 tbsp
Vanilla essence – 1 tbsp
Warm water – ½ cup


I had tripled the recipe for an event. Therefore the pictures shown below are of the tripled quantity.

  • Beat the eggs till they turn fluffy and add the butter to it, beat again for few minutes.


  • Grind the grated coconut with warm water to make a thick coarse paste.


  • In another bowl, take the semolina, all purpose flour, baking powder, cornstarch, salt, sugar and mix well.


  • Now add the ground coarse coconut paste and beaten eggs gradually to the dry ingredients. Mix everything well with a spatula.



  • Cover it and keep the above mixture for 8 hours in room temperature (if the climate is chilled) or over night for best results.
  • If the climate is hot, cover this cake batter and keep in fridge for 8 hours or overnight, remove an hour earlier to bring it at room temperature before baking. 


  • Finally add the vanilla essence and give a stir.


  • Preheat the oven to 350 degrees F. Transfer the cake batter to a well greased round or square mold.


  • Top it with dry fruits(optional). Bake for 30-35 minutes until a skewer inserted comes out clean.


  • Cut into little squares and serve.

Custard Cake

20150601_215926This is a combination of deliciousness. Caramel custard and sponge cake merge so well together that it melts in your mouth. In my childhood, my grandpa used to buy me sponge cake from the bakery. I loved its texture. My grandma used to make caramel pudding at home which I absolutely loved.  This is even better as I get the best of both worlds. The sweetness of the custard is balanced off with the airy texture of the sponge cake. Its a must try!

Never thought that a cake and pudding could be combined. This is a classic Filipino recipe and I got the recipe from a youtube recipe video of Sweet Ambitions. Do check the video in case of doubt.

For the Caramel
Sugar – 1 cup

For the Caramel Custard (The Base)
Eggs – 6
Condensed milk – 1 can
Evaporated milk – 1 can
Vanilla essence – 1 tsp
Sugar – 1/4 cup

For the Cake (Sponge Cake)
Baking powder – 1 tsp
Water – 1/4 cup
Whole Milk – 1/4 cup
Egg yolk – 6
Sugar – 1/2 cup
Cake flour – 1.5 cups

Cake Flour – Take out 2 tbsp of flour from 1 cup of all purpose flour and add 2 tbsp of cornstarch to it to get 1 cup of cake flour. Sieve it 3 to 4 times

For the Meringue:
Egg whites – 6
Cream of tartar – 1 tsp
Sugar – 1/2 cup


  • Make the caramel: Heat sugar in a pan and stir it occasionally with a spoon. Let it dissolve and turn amber colored. This will take around 5 to 10 minutes. 20150601_18474020150601_185519
  • Pour into the baking pans. I used two 9 inch baking pans. It tends to harden quickly. So make sure that you spread it quickly around the pan with a spoon before it hardens. 20150601_185849
  • Make the Flan:   In a bowl, add the eggs and sugar and whisk it well. Add the vanilla extract, evaporated milk and condensed milk and whisk well. Add it into the two baking pans on top of the caramel.20150601_19060620150601_19100120150601_191457
  • Prepare the cake batter:
  1. Mix the water and milk together.Set aside.
  2. Mix the cake flour and baking powder together with a whisk or fork. Set aside.
  3. In a bowl, beat together the egg yolks and the sugar. 20150601_193006
  4. Add the milk-water mixture to it and beat well.20150601_193103
  5. Now add the above flour mixture little by little to it and beat well.20150601_193412
  6. Set this mixture aside as the meringue will be folded into this.
  • For the meringue: In the bowl of a stand mixer using the whisk or in a large bowl, using an electric mixer beat egg whites with cream of tartar. When it gets frothy, add sugar to it and continue whisking till it forms firm peaks. 20150601_19431820150601_19414120150601_194838
  • Add the meringue little by little to the set aside cake batter and fold it in.20150601_194956
  • Make sure that you fold it and not beat it in as we are trying to incorporate air into the mixture. 20150601_195649
  • Once ready, pour over the flan into the two pans. 20150601_195856
  • Set a baking tray with water in it on the bottom rack. This would help produce steam in the oven. 20150601_200007
  • Now place the baking pans carefully on the rack above it and bake it at 350 degrees F for an hour. 20150601_200123
  • Once cooled, run the knife around the edges and then turn it upside down onto a plate. Cut and enjoy.20150601_21575320150601_215926