Ingredients:
- 2 Cups All-Purpose Flour
- 5 Eggs (Room Temperature)
- 1 1/2 Block Butter (3/4 Cup Butter which is at Room Temperature)
- 1 Cup Sugar or (Powdered Sugar)
- 1 Tsp Cardamom Powder
- 1 Tsp Vanilla Extract
- 1 Tsp Baking Powder
- 1/8 Teaspoon Salt
- 1/4 Cup Chopped Cashews
- 1/4 Cup Chopped Almonds
- 1/4 Cup Chopped Walnuts
- 1/4 Cup Chopped Pista
- 1/2 Cup Tooty Fruity
- 1/2 Cup Raisins
- 1/8 Teaspoon Nutmeg Powder
- Take a pan, dry roast chopped Cashews, Almonds, Walnuts until you get nice aroma and light golden brown colour. Allow them to cool down completely.
- Break the eggs, Separate egg whites in one bowl and egg yolks to other bowl. Make sure the eggs are at room temperature.
- Take All-Purpose Flour, Cardamom Powder, Baking powder, Salt, Nutmeg Powder, Roasted Nuts, dry Fruits and mix it well in a bowl. Set aside.
- Take Butter in Large mixer bowl and add sugar or (Powdered Sugar) and beat until creamy texture.
- While beating, add Egg Yolks one by one, vanilla Extract and beat for 5 minutes or until creamy texture.
- It is best to begin at a slow speed and gradually move up to high while beating.
- Slowly incorporate the Dry ingredients mixture and mix it in Cut & Fold method.
- Take Egg whites in a clean dry bowl, whip the egg whites until Firmy or Fluffy. Beat until it stabilizes and adds volume.
- When your egg whites get fluffy...STOP! If you overbeat them, they will liquify again.
- Use beaten egg whites right away. Do not let them sit.
- Then gently add beaten egg whites mixture into the batter, folding just until incorporated (Do not over mix the batter or it will deflate).
- Take cake pan, apply some butter, spread it and also dust with some flour.
- Pour the batter into the cake pan, smoothing on the top
- Preheat the oven, 350°F (180°C) and place it in the center of the oven.
- Now place the cake pan, bake in preheated oven for 15 to 20 minutes or until the toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool completely. Run a flat metal spatula or sharp knife around the inside of the pan and then invert the cake onto a greased wire rack.
- Cut the cake into desired shape and cake can be served.
Here are some tips and hints for beating egg whites so your
recipe works properly:
- For beating egg whites until stiff, use a small deep bowl with a rounded bottom for 4 to 5 egg whites or a large, deep bowl for more
- You will get more volume when beating egg whites if you first bring them to room temperature.
- You can bring egg whites to room temperature by setting the eggs out on your counter at least 30 minutes in advance of your preparation.
- For a quick method, place the eggs in a bowl of very warm, but not hot, water for 5 to 10 minutes. If the eggs are already separated, place the egg whites in a bowl, in a pan of warm water
- The bowl itself can make a very big difference when beating egg whites. A copper bowl is ideal, since it will react chemically with egg whites to form fluffy, high peaks.
- When using a stainless steel or glass bowl, add cream of tartar or lemon juice to achieve the same result as with a copper bowl.
- Egg whites beaten with sugar combined will not peak as firmly.
- It is best to begin at a slow speed and gradually move up to high when beating egg whites
- When your egg whites get fluffy...STOP! If you overbeat them, they will liquify again.
- Use beaten egg whites right away. Do not let them sit.
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