3 Eggless Cakes | Chocolate Brownie Cake। Vanilla Sponge Cake । Orange Cup Cake By Chef Garima Gupta (1)

7 months ago

#egglesscake #chocolatebrownie #cupcake
Learn 3 Delicious Eggless Cakes Recipes by Kitchen Queen Chef Garima Gupta.

1. Chocolate Brownie Cake 00:13
2. Vanilla Sponge Cake 08:06
3. Cup Cake 19:26

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Presenting GG's Platter, an unique cookery show with a superb blend of Instant Recipes, Culinary Expert Tips, Fun & Amusement with the - winner of MALLIKA e KITCHEN 2012 ("Celebrity Chef Garima Gupta)".

So your wait for delicious, exotic and mouth-watering dishes will going to end here only. Keep tuned in & do subscribe to the channel to witness the most aromatic cuisines with GG's platter.

Transcript

00:00 [Music]

00:09 Aadab Salam Namaste

00:11 On Gigi's Platter, there is one more unique thing

00:14 which will be made instantly with limited ingredients

00:17 and that is a Chocolate Brownie

00:20 Instant Chocolate Brownie

00:22 which will be made with 5-6 ingredients

00:25 which doesn't require any whisk, eggs, flour or hard work

00:29 but it is full of taste

00:31 Let's see how to make it

00:33 We have to take Chocolate Cream Biscuits

00:35 You can use Oreo's or any other cream cakes

00:41 which has cream filling

00:43 So it already has flour and cream

00:45 and that work is already done

00:47 So we won't bother about that

00:49 If we count, it is 20 pieces of cream biscuits

00:52 and we will cut it into small pieces

00:56 because if we put it in mixer like this

00:58 then it will be difficult to grind

01:00 and some pieces will be left

01:02 The cream part, the whisking part and the flour work is already done

01:10 We are just working hard to break the cream biscuits

01:13 One more thing is unique in this

01:15 We won't bake it here

01:17 This is an instant cake, microwaveable, full micro

01:23 means we won't use it in OTG

01:26 If your microwave doesn't have OTG or oven, we don't need that

01:31 So full micro, maximum 5 minutes and adding cooling time

01:36 I think in 15 to 20 minutes, our amazing yummy chocolate cake will be ready

01:41 We will add some sugar along with it

01:44 You will say, it is a cream biscuit, it is already sweet

01:48 Yes, it is sweet but we will add more things in the cake

01:51 like milk and some things which we are going to add

01:56 like baking powder

01:58 It will enhance the taste if we add more sugar

02:02 Now we will grind it finely

02:04 We haven't added anything else yet, we will add it slowly

02:16 Now we will add some baking powder

02:27 Approximately half a spoon because we have taken 20 biscuits

02:32 Because it is a cake, it should be sweeter

02:40 We will use around 3 to 4 spoons of sugar

02:45 We will mix it dry first

02:50 and then we will add milk and mix it again

02:53 We will grind it again

02:55 We are getting two things from it

03:02 First, it is getting a good powder

03:04 and second, the remaining things are getting mixed well

03:08 So we have to make sure that there is no biscuit piece left

03:13 because if that piece comes in the mouth while making the cake

03:16 then it will spoil the fun

03:18 and we will also know that it is not a hardworking cake

03:21 Now we will add milk

03:24 which will help in getting the consistency of a cake batter

03:31 We will add approximately half to one cup of milk

03:36 We have to mix it properly, so we will churn it once more

03:41 We will churn it again

03:43 Yes, this is the exact consistency

03:57 It is not pouring consistency, it is not dripping like a liquid

04:02 But yes, it is dripping

04:04 So now this consistency is ready

04:07 We will take a tin which is of heart shape

04:12 and we will grease it

04:14 We will grease it so that when the cake is ready, it comes out easily

04:19 Actually, the work of applying butter is done by hand

04:24 So we have to apply butter on the sides and the base properly

04:31 Try not to use salted butter because it will give a little saltiness to the cake

04:37 You can use ghee or oil if you want

04:40 Now I shall pour in the batter

04:44 This is the cake which is made instantly and ends instantly

04:53 It is not made for storage

04:57 But if you have to store it, then try to use it in a day or two

05:02 Because if you keep it for a long time, it will harden

05:06 So, all the batter is in it

05:09 And if you can see, it is a little uneven

05:12 And this will be in every batter whenever you make a cake

05:15 What is the trick of this?

05:17 You will set it slowly

05:23 You will set it for 2-3 times

05:30 You can smoothen it a little if you want

05:34 Because it has become flat on the surface

05:39 So now this is just to give the finishing touch

05:42 And as I said, no need of baking

05:44 This will go in the microwave for 4 minutes

05:48 Then we will take a toothpick

05:50 There is only one way to test the cake

05:52 Either with a knife or toothpick

05:54 Prick it inside

05:56 If it comes out smoothly, then your cake is ready

06:00 If there is any stickiness, then we will bake it

06:04 We will put it in the microwave again

06:06 So, let's go to the microwave

06:19 So, this is our instant brownie mix cake

06:23 It is absolutely prepared and has also cooled down

06:27 Now, what will we do next?

06:29 We will take a knife and loosen the sides a little

06:35 And remember to do this only when it cools down

06:40 And then we will take it in a plate

06:44 We will cover the plate

06:46 We will flip the plate slowly

06:50 We will tap it a little

06:53 And we will try to slowly lift up the bowl

07:00 And yes, the brownie is ready

07:05 If you want, you can serve it in the heart shape

07:08 If you want, you can cut it into squares and serve

07:11 What we will do is, we will do two things

07:14 We will put a few toppings on it

07:16 Because this is a chocolate cake, we will pour some chocolate syrup

07:22 So, what we will do is, we will make the chocolate cake a little more chocolatey

07:27 Because this is already our chocolatey brownie

07:30 And what I will do is

07:37 I have powdered sugar

07:41 And we have taken a sieve

07:44 Now, what we will do is, we will sprinkle the powder over it

07:50 So that we get nice white powder sprinkled all over

07:54 Because this is a brown cake, it looks beautiful with white snow frosting

07:59 Ready for you

08:01 And as I said, serve it into pieces

08:04 Hi Monica

08:07 Hi Karima

08:08 And she is a very good baker

08:11 She makes very amazing cakes

08:13 So, I have invited her specially for you to teach us some lovely sponge cake

08:18 Now over to Monica

08:19 First of all, we will measure everything

08:22 Baking is precision cooking

08:25 So, because of this, we need a measuring scale

08:31 And we will keep a bowl in it

08:34 And we will take out 100 grams of flour

08:39 And as I said, because this is precision cooking

08:42 So, because of this, if you have small measuring spoons

08:49 So, that would be very good

08:52 And we have to add 1 teaspoon of baking powder

08:56 But when you add baking powder

08:59 Fill it completely

09:00 And then you level it

09:03 And you put this in the flour

09:05 And we will keep this aside for now

09:08 We don't need this now

09:10 I will be doing something which is known as the creaming method

09:13 In which we will take a bowl

09:15 In the bowl, we will put 100 grams of butter

09:19 So, we will keep a little butter aside

09:24 I will tell you later

09:25 And the rest of the butter, you put in the bowl

09:29 Now, when we start with the baking

09:33 It is very important that we preheat our oven

09:38 This cake will take about 25 minutes to bake

09:43 And in that 25 minutes

09:45 Before that, every oven is different

09:50 That's why I give my oven a preheating time of 20 minutes

09:54 But everyone's ovens are different

09:56 So, read the instructions of your oven

09:59 And according to that

10:00 Is there any temperature in preheat?

10:02 Preheat should be at 180

10:04 Always?

10:05 Always

10:06 For any cake?

10:07 Not for any cake

10:08 For this particular cake

10:09 And this cake is called something special

10:13 This is what I am teaching you today

10:16 Is a plain vanilla sponge

10:19 Okay

10:20 So, the flavor comes from the vanilla essence

10:23 This is powdered sugar, 100 grams of powdered sugar

10:27 If you are making a cake with cocoa powder

10:31 Cocoa powder is a little bitter

10:33 So, if you want a sweet cake

10:36 Maybe 10 grams more

10:38 Or if you want a little less sweet, maybe 10 grams less

10:42 But don't do more than that

10:44 Otherwise, it will affect the sponge

10:45 So, this is 100 grams

10:47 So, we have mixed butter and powdered sugar together

10:52 We don't need this anymore

10:54 Now, this is a cake tin

10:58 You will get this in different markets

11:00 I have put what is known as a butter paper inside this

11:04 The reason why I put this is

11:06 Because the cake should not stick

11:09 But at the same time, you have to prepare your tin

11:12 Preparing my tin means

11:14 The little butter that we had kept

11:19 You have to put it in the corners

11:24 On the sides and on the base

11:28 Okay, so that is why we kept this butter

11:30 Yes

11:31 And till the time she is preparing the tin

11:34 We will start with what is known as the creaming method

11:37 Creaming method is nothing but

11:39 You have to mix sugar and butter well

11:45 Yes, this is done

11:49 Now, you have to cream this

11:51 Till then, I will tell you how to do it

11:54 If you have a little flour, then take a little flour

11:58 And take any spoon

12:01 And in this

12:04 After you have put the butter in the tin

12:09 Then you put the flour in it

12:11 And just coat the flour

12:17 And what will we do with this?

12:19 So that our cake does not stick

12:22 When it comes out of the tin

12:25 It does not stick

12:28 So, this is how you prepare your tin

12:33 Once your tin is prepared

12:35 The butter paper that we have cut

12:39 You keep it like this

12:42 It is always better

12:43 Because once your batter is ready

12:46 Then don't start with the preparation of the tin

12:50 Because the baking powder starts working

12:53 And we have to put it in the oven

12:56 And as I said, the oven should be preheated to 180 degrees

13:00 So, this is what is the creaming method

13:02 Now, you will see

13:03 When we started, the butter was a little yellow

13:06 Now, it has become a nice beautiful pale creamy

13:12 So, this is the creaming method

13:14 Now, we start with 2 free range eggs

13:17 One egg, you will see normally

13:19 It comes in between 49 to 53 grams

13:22 So, if you have 100 grams of flour

13:25 2 eggs is sufficient

13:27 Once you put it

13:32 Then you have to again mix it well

13:35 So, when I say mix it well

13:37 That means mix it well

13:38 You should not know that there is an egg in it

13:41 So, you have to really mix it well

13:43 Now, we crack the second one

13:45 Now, do it slowly

13:47 This is the time to put the vanilla essence

13:51 Now, the mixture of flour and baking powder

13:59 If you want, you can use a sieve in another bowl

14:04 And you put it

14:06 So, we sieve it

14:08 The reason being, the air goes in it

14:13 In your flour

14:14 And the mixture in which we have put flour and baking powder

14:20 It will mix well

14:22 Now, we will put flour in the mixture

14:26 Don't put the flour in three parts at once

14:30 So, first

14:32 And then

14:34 Now, you mix it lightly

14:36 Don't do it hard

14:38 Because there is air in it

14:40 So, you mix it lightly

14:42 When it is done well

14:44 Then the second time

14:48 And then the third and the last time

14:53 So, your batter is ready

14:56 But you will see the batter is slightly on the thicker side

15:00 If it is slightly thick

15:02 Then your sponge will be slightly dense

15:05 It should be of

15:07 It should be slightly more flowy

15:10 That is the reason why we have milk

15:13 Now, I have kept half a cup of milk

15:16 No need to put the whole milk

15:18 Put little by little

15:20 To get the correct consistency

15:22 And whenever you fold it

15:25 Make it an 8

15:26 That means it goes like this

15:28 And you cut it

15:30 The reason being

15:32 The air trapped in the batter

15:35 If you mix it hard

15:39 The air will go off

15:42 So, now we see again

15:44 It's still not really

15:46 Very flowy

15:47 Yeah, it is not flowing

15:49 It's not dropping

15:50 Actually, what I am looking for is drop consistency

15:52 It's not dropping

15:54 So, I put a little bit more

15:56 Yes, so this is a drop consistency

15:59 Don't make it too thin

16:02 This is a correct consistency

16:05 See, it's dropping

16:07 Now, what we do is

16:09 We just shift this batter

16:11 Into the prepared cake tin

16:14 And now we have put the batter in it

16:21 Now, we have to spread it

16:23 Try to spread it evenly

16:27 Not too much

16:29 Because the cake will be raw somewhere

16:32 And cooked somewhere

16:34 We have spread it evenly

16:36 And the last part is

16:38 Tap it lightly on the base

16:40 If there are any air bubbles inside

16:42 They will come out

16:44 Now, this is done

16:48 It's time to put it in the oven

16:50 Keep it for 25 minutes

16:52 And then check it with the help of a toothpick

16:55 And if your toothpick comes out without any batter

17:00 Then your cake is ready

17:02 And if there is a little bit of batter

17:04 Then another 5 minutes

17:06 But give a gap of 5 minutes

17:08 Don't give a gap of 10 minutes at a time

17:10 Wow

17:20 I want to test it

17:22 Because I know that one thing

17:24 Toothpick is a test

17:26 Anywhere?

17:28 In the middle would be the perfect place

17:30 Wow

17:32 If nothing sticks, it's ready

17:34 And when the cake comes out

17:36 Give it at least 10 minutes

17:38 In the cake tin

17:40 And after 10 minutes

17:42 You put it in the plate

17:44 It's been 10 minutes

17:46 So, now

17:48 Take your serving plate

17:50 Do I have to loosen it up?

17:54 No, you don't have to loosen it up

17:56 Actually, when the cake is ready

17:58 You will see

18:00 It already leaves its sides

18:02 If you want

18:04 You can use a butter knife

18:06 Just turn it like this

18:08 To make sure

18:10 And then

18:12 As I said

18:14 10 minutes

18:16 Tin is still very warm

18:18 So, please

18:20 Use the protection

18:22 For your hands

18:24 And you flip it

18:26 Like this

18:28 And then

18:30 Wow

18:32 The cake is done

18:34 And remember

18:36 The butter paper

18:38 That you put

18:40 Gently

18:42 And then

18:44 With a light hand

18:46 You take it out

18:48 And now you can take any flat spatula

18:50 And you

18:54 Turn it

18:56 Oh, can I eat it like this?

18:58 Yes, you can

19:00 But it's

19:02 Nice

19:04 The heart shape

19:06 With love

19:08 Vanilla sponge cake

19:10 So simple

19:12 And you came

19:14 And taught us

19:16 Thank you

19:18 And I am saying thank you

19:20 So that when you leave

19:22 This whole city will be mine

19:24 Because actually speaking

19:26 This is looking so beautiful

19:28 In the new year

19:30 There should be something new

19:32 Even if it's a little late

19:34 But there is something new for you

19:36 And that is

19:38 Instant Cupcake

19:40 And because

19:42 The ingredients are very less

19:44 Flour, butter, whatever you

19:46 Associate with a cake

19:48 That is not here

19:50 It will be made with

19:52 Cream biscuits

19:54 Yes, you heard it right

19:56 Take any type of cream biscuits

19:58 I have taken orange cream biscuits

20:00 So what we will do is

20:02 We will just break a lot of cream biscuits

20:04 Because we have to grind them in the mixer

20:06 So we will first

20:08 Grind them

20:10 We will grind them in the mixer

20:12 We have to make a batter basically

20:14 Along with this

20:16 To mix it well, we will add 2 spoons of sugar

20:18 Little baking powder

20:22 So that would be around

20:24 1/4th teaspoon

20:26 We will mix it well

20:28 First we will make a powder

20:30 Now we shall add little milk

20:36 So that the batter is ready

20:38 And it should be in cake consistency

20:40 So it should not be too thin

20:42 If we need more

20:44 We can add more

20:46 But if we add more already, we won't be able to reduce

20:48 And our batter is ready

20:52 I will use the cupcake mould

20:54 In which I am going to

20:56 Put the paper for the cupcakes

20:58 Now we will pour the batter into it

21:00 We should fill half of it

21:02 Because it will puff up

21:04 You will be surprised to know

21:06 We won't bake it

21:08 We will directly microwave it

21:10 On full heat

21:12 For just 3 minutes

21:14 So after 3 and a half minutes

21:16 Our 6 cupcakes

21:18 Are absolutely ready

21:20 Now how will we check it

21:22 We need a toothpick

21:24 And we will dip it in the cupcake

21:26 Like this

21:28 We will take it out

21:30 If nothing is stuck in it

21:32 Then it means that the cupcake is ready

21:34 In case if it is stuck

21:36 30 seconds more

21:38 In the microwave

21:40 Again the toothpick test

21:42 Clean toothpick is ready

21:44 And you can straight away

21:46 Give it to your child to eat

21:48 Hot cupcake is different

21:50 It has a different aroma

21:52 And the orange cupcake

21:54 Is really tempting

21:56 I like it more than the pineapple ones

21:58 It is your personal choice

22:00 You can make it with your favorite flavor

22:02 And make it with cream biscuits

22:04 Don't make it with cardamom flavor

22:06 I don't think it will taste good

22:08 But this recipe

22:10 After you subscribe

22:12 And after you wear an orange dress

22:14 And make it yum yum yum

22:16 Yum!

3 Eggless Cakes | Chocolate Brownie Cake। Vanilla Sponge Cake । Orange Cup Cake By Chef Garima Gupta (1)

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