Hey Foodies, Welcome to Nicely Spicy - So Yummy So Tasty So Easy. Today I am sharing a handy & practical recipe of Cake Premix which will prove to be beneficial to satisfy your cake cravings . I have customized it in such a way that you can make any type of cake with this. Yes, you read it right, ANY TYPE. Like Eggless, with Eggs, With Milk, With Water, with Curds, with Buttermilk,with Butter, with Oil, with Condensed Milk.
Futhermore, you can convert this premix to make Cupcakes, Cake Pops, Layer Cakes, Pound Cake, Loaf Cake, Birthday Cake, Sponge Cake, Swiss Roll, and even Mug Cakes (watch this space as I'll update it with links of all the delicacies 😀).
Recipe Card:
Ingredients for Vanilla Cake:
2 & 1/2 cups (300g) Cake Flour
1/2 cup Milk Powder
1 & 1/4 cup Powdered Sugar/Cheeni
1 tbsp or 3 tsp Baking Powder
1 tsp Baking Soda
A pinch of Salt/Namak
Ingredients for Chocolate Cake:
2 cups (250g) Cake Flour
1/2 cup Cocoa Powder
1 tsp Coffee Granules
1/2 cup Milk Powder
1 & 1/4 cup Powdered Sugar/Cheeni
1 tbsp or 3 tsp Baking Powder
1 tsp Baking Soda
A pinch of Salt/Namak
Method:
1. To make Cake Flour, measure 1 cup All purpose flour/Maida. Remove 2 tbsp from it & add 2 tbsp Cornflour/Cornstarch to it. Sieve or whisk till incorporated.
2. Whisk or sieve all the ingredients in a bowl till a homogeneous mixture is formed.
3. Divide the mixture in 2 parts. Store in a airtight container or ziplock bags.
4. Repeat the above steps for Chocolate Cake Premix.
5. Store for 1 month on kitchen counter or in freezer for up to 6 months.
6. This Cake Premix makes 2 8" or 9" cake layers or 3 6" cake layers or 24 Cupcakes.
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