#Mommytakeover The story about the baker in me!;;;;;; I had the post fun time with you mommies...and kept this as my last post because this one is the most special one.
So you mommies know how much I love to bake and it is something I inherited from my granny ( Mom's mom)! She taught how to bake my very first cake. I remember clearly she teaching me how to whip butter and sugar together with a hand whisk...it was so painful and would take so much of energy to get it all fluffly. She used to say it's all in the elbow...and she said if you don't get the butter fluffy the cake will be ruined. And then we would mix all the ingredients and she would generously give me the whisk to lick up all the remaining cake batter on it and it used to be super yummy!
And we used to use a round oven which was the one they used back then with a transparent middle thingy and I would eagerly watch the cake raise up and fill the entire house with yummy vanilla smell.
And then it would be ready and cutting through that yummy cake And taking that first bite was just so heavenly.
I remember she teaching me few more desserts but when it came to baking we always did the same cake and I loved it every time.
And so when I grew up I started to experiment in my own especially when my granny would come to stay for the weekend with us...and I would give her my cake with that serious apprehension hoping she won't say it's rubbish. But she always liked it.
My granny passed away last year and when ever I bake I always remember about her and how much I dedicate this passion to her!
This pic here is the last time we baked together and it was a special occasion because my granny was teaching my daughter to bake and best part is she gave her the whisk to lick and told me ur place is taken now.
And I m sharing a cool proof recipe for a pound cake that I have been using it's very similar to what my granny used to follow.... I'm very sure using this you can bake an awesome cake.
@Priya Sood
So you mommies know how much I love to bake and it is something I inherited from my granny ( Mom's mom)! She taught how to bake my very first cake. I remember clearly she teaching me how to whip butter and sugar together with a hand whisk...it was so painful and would take so much of energy to get it all fluffly. She used to say it's all in the elbow...and she said if you don't get the butter fluffy the cake will be ruined. And then we would mix all the ingredients and she would generously give me the whisk to lick up all the remaining cake batter on it and it used to be super yummy!
And we used to use a round oven which was the one they used back then with a transparent middle thingy and I would eagerly watch the cake raise up and fill the entire house with yummy vanilla smell.
And then it would be ready and cutting through that yummy cake And taking that first bite was just so heavenly.
I remember she teaching me few more desserts but when it came to baking we always did the same cake and I loved it every time.
And so when I grew up I started to experiment in my own especially when my granny would come to stay for the weekend with us...and I would give her my cake with that serious apprehension hoping she won't say it's rubbish. But she always liked it.
My granny passed away last year and when ever I bake I always remember about her and how much I dedicate this passion to her!
This pic here is the last time we baked together and it was a special occasion because my granny was teaching my daughter to bake and best part is she gave her the whisk to lick and told me ur place is taken now.
And I m sharing a cool proof recipe for a pound cake that I have been using it's very similar to what my granny used to follow.... I'm very sure using this you can bake an awesome cake.
@Priya Sood
<font color ="#3b5998"><b> @6247946051de3d0014c4c1ce </b></font> <font color ="#3b5998"><b> @63729b593f31520016a69b80 </b></font> <font color ="#3b5998"><b> @636c8fae21791e0017462f8d </b></font>
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really nyc one
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Ingredients
Butter;- 250 grams<br>
Powdered Sugar;- 250 grams<br>
All-purpose flour/Maida;- 250 grams<br>
Baking powder;- 1 ½ to 2 teaspoons<br>
Egg;- 250 grams (4 to 5)Vanilla Essence;- 1 teaspoon<br>
Salt;- ½ teaspoonNutmeg;- ¼ teaspoon powdered (optional)
Instructions
Ensure all the ingredients are at room temperature.; It is better to keep the butter and eggs you will use outside the refrigerator for an hour before you begin the mixing process.<br>
Grease the baking tins with shortening, line the bottom with baking sheet and dust the sides with a little flour. Tip out all the excess flour.<br>
Add salt, baking powder and nutmeg powder to the flour and sieve the mix a few times and then set aside.<br>
Pre heat the oven to 200oC.<br>
In a mixing bowl, add the measured 250 grams of softened butter and powdered sugar.; Start creaming the butter and sugar mixture with a mixer or with a spatula.; Continue creaming it until it is soft and fluffy.<br>
Start adding the eggs, one at a time, and continue with the creaming process.; Continue until all the eggs have been added. Scrape down the side of the mixing bowl in between and mix until all the eggs are totally incorporated and the mixture is very soft and fluffy.<br>
Add vanilla essence and mix well.<br>
Start adding the flour mixture, a little at a time (in roughly 4 turns).; Gently fold the mixture until the flour is fully incorporated with the butter, sugar and eggs.; Do not over mix.; Instead just keep folding gently.<br>
In case you find the batter to be too thick, add 1 tablespoon of milk (at room temperature) at a time and fold the mixture. The desired batter should fall like a ribbon when you pour it from above.<br>
Pour the cake batter into the prepared baking tin.; Tap on the work table, so any air trapped in the batter can be expelled.; You should push the batter from the center out to the edges just before you put the cake in the oven. This ensures a leveled cake top, rather than a domed one.<br>
Place the cake in the preheated oven, reduce the oven temperature from 200oC to 180oC after first 10 minutes and continue to bake at 180oC for another 35 to 40 minutes, or until a wooden skewer inserted in the center comes out clean and dry.
Remove the cake from the oven and let it rest for 5 to 10 minutes.<br>
Gently tap the bottom of the baking tin, if required run a knife along the outer edges. Unmold the cake from the baking tin and let it cool completely on a wire rack. Slice the cake with a serrated bread knife and enjoy.<br>
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Richa
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14 Oct 2017