Dalgona Cake - No Egg, No Butter and No Oven| कॉफ़ी केक बिना अंडे का

Thursday, April 23, 2020




This lockdown is helping us bring our inner chef out and experimenting with new dishes in our kitchens. It has made few things very trending on Social Media such as "Dalgona Coffee", "Parle-G Cake", "Pani-puri", "Sourdough Breads" and many more. Everyone is so fascinated by the look of Dalgona Coffee that if you open Instagram or Tik-tok, you will see millions of post using the hashtag #dalgonacoffee or #dalgonacoffeechallenge, interesting na??? It is in one way is good that we all are utilising time and efforts in learning and trying out new things that we otherwise would not have tried. But today, I am not going to talk about Dalgona Coffee, instead let's talk about Dalgona Cake!


                   

The Dalgona cake is using our very basic beaten Coffee to bake the delicious Cake without Egg, Butter and Oven. Yes, you have read it right - without oven. For this recipe, I have used a Cooker to bake this cake and amazingly, it turned out very soft and spongy cake.
Go, give this scrumptious Eggless Coffee cake a try and let me know the feedback.

                     

Let see the Ingredients and Procedure to make the Eggless Dalgona Cake.

Recipe Category: Baking  |   Prep Time:  10-15 mins  |  Baking Time: 20-25 mins

Ingredients for Coffee Cake
  • All Purpose Flour - 3/4th cup
  • Baking Powder - 1/2 tsp
  • Baking Soda - 1/2 tsp
  • Salt - 1/8th tsp
  • Coffee Powder - 3/4th tbsp
  • Jaggery /White Sugar - 1/2 cup
  • Warm water - 2 tbsp
  • Oil - 1/4th cup
  • Milk - 1/2 cup
  • Lemon Juice - 1 tsp
Ingredients for whipped Chocolate Ganache
  • Amul Cream - 100 ml
  • Dark Chocolate - 150 grams
  • Some Chocolate shavings for decoration

Procedure:

For Cake
  • First, greased and line the 5 inch Circular baking pan with butter-paper.
  • Take a big vessel or Cooker, add 1/2 cup of salt at the bottom and place a perforated tray on top. Cove and heat the cooker/vessel on medium flame for 10 minutes.
  • Add lemon juice in the Milk and let it rest to get cuddled.
  • Sieve the Jaggery sugar to avoid any lumps (if using Jaggery Sugar).
  • In a big bowl, take Sugar, Coffee powder and warm water and whisk till you get the frothy concoction or till it become thick and light brown in colour.
  • Add oil and whisk it for another 1 minute. 
  • Add Flour, baking powder, baking soda and salt and fold in gently.
  • Add the butter milk we prepare by adding lemon juice in the milk. Mix gently.
  • Transfer to the greased and lined baking pan and bake it for 20-25 minutes on medium flame. Start checking after 20 minutes with the help of skewer, if it comes out clean, that indicates that the cake is ready.
  • Let it cool down in the baking pan for 5 minutes and then transfer it on a cooling rack to cool it down completely.
  • You can enjoy the cake as it is or can top it up with some whipped Chocolate Ganache.
For Chocolate Ganache:
  • Heat the cream in a saucepan for 1 minute.
  • Add the roughly chopped Chocolate chunks and let it rest for 5 minutes. Mix well and refrigerate for 10 minutes.
  • Whip it using a electric hand blender till it become fluffy, a little pale and almost doubled in volume.
  • Decorate the Cake with whipped Chocolate ganache and Chocolate shavings. 


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