Anniversary Special: A Red Velvet Cake Prepared Without Using Eggs And Oven

BASIC INSTRUCTIONS FOR BAKING A PERFECT RED VELVET CAKE WITHOUT THE OVEN

1) For this Red Velvet Cake made without using the oven, we suggest using both lemon juice and vinegar to make the cake smooth and velvety.

2) Use a high-quality red pigment. If you don't use a good brand, your red velvet cake's colour may fade after cooking.

3) To create this Red Velvet Cake made without using the oven, a lovely bright red colour, use four to five teaspoons of liquid colour alternatively you can use three to four drops of gel colour.

4) If you used induction to cook your cake it would require 40 minutes or more. On a normal stove, it can take less time on moderate heat. To maintain a close check on your cake— it is very important

5) You may prepare a cake at 180°C in a convection microwave or an oven using similar instructions. Cook for about thirty-five mins.

6) Dust your baking tin with maida or all-purpose flour and pat out the extra if you don't have baking sheet.

7) You may also use cream cheese icing or chocolate ganache to garnish the cake. You may choose your preferred red velvet cake icing with ease. On this super delicious cake, everything would be OK.

RED VELVET CAKE SUGGESTIONS FOR MOISTNESS

•    It's essential to beat your butter and sugar till they're smooth and frothy for this cake. This stage is responsible for the cake's lovely moistness.
•    Do not combine all four eggs in one bowl. Since butter and eggs do not combine as well or as quickly as other ingredients, the recipe clearly instructs you to incorporate one at a time. It may take much longer to incorporate the eggs into the sugar-butter mixture if you incorporate all the eggs at once.
•    If you want to keep the cake fresh for a longer period, ensure it's packed in a sealed container.

Ingredients

•    One and a half bowl or 180 grammes of maida or all-purpose flour, sifted
•    15 grammes or two tablespoons of chocolate powder
•    One tsp or 6 grammes of baking soda
•    One bowl or 200 grammes of castor sugar
•    Half bowl of 120ml of vegetable oil
•    One-fourth bowl or 72 grammes of yoghurt
•    lime juice, Two tablespoons or 10ml
•    Two tsp or 10 ml of vanilla essence
•    Four to five tablespoons or 20ml to 25ml of red food colouring
•    One tablespoon vinegar Plus one bowl or 237ml of milk
•    Two bowls of baking salt
•    Cadbury silk

Instructions

•    Combine the vinegar and milk in a bowl and set aside for five mins.
•    Using a fine sieve, thoroughly combine maida, bicarbonate of soda, and powdered cocoa.
•    Oil and sugar should be combined in a separate bowl. Combine the curd and lemon juice in a mixing bowl.
•    Incorporate the red food colouring into the mix.
•    Alternate between buttermilk and dry ingredients.
•    Blend only until everything is well blended; do not over blend at this point.
•    Use baking paper or a maida layer to cover your pan.
•    Place the salt into a saucepan or kadhai, add your utensils, and cook for ten mins. Once preheating, set your pan within and cook for thirty to forty mins at a moderate temperature.
•    Otherwise, cook for thirty to thirty-five mins at 180 degrees in a prepared oven.
•    Garnish it with Cadbury dairy milk silk.

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