Dream White Cake#BundtBakers

This cake is soft, delicate and beautiful. This is my hubby's birthday cake. He was so delighted to see this cake.

For the Cake  

1.1/4 Cup All Purpose Flour
1/4 Cup Cornflour 

3/4 Teaspoon Vanilla Powder 
 1/4 Teaspoon  Salt 
1/2 Tablespoon Baking powder 
113 Grams Unsalted butter
1 Cup Caster Sugar 

1/2 Cup Milk  
3 Egg Whites at room temperature

For Butter Cream

100 Grams Unsalted white butter, at room temperature 
1/2 Teaspoon Vanilla powder 
A Pinch of Salt

3 - 3.1/2 Cups Icing sugar 
1 Tablespoon or more Milk


Seperate the eggwhites into a big bowl.
In a sauce pan heat butter and milk till the butter just melts.

Grease a 6.1/2 inch loose bottom bundt pan.
Preheat the oven to 170°C.
For the Cake

Whisk the egg whites till they start  to double in volume and  become stiff. Gradually add the sugar and beat it till the mixture turns white and silky.
In an other bowl sieve all purpose flour, corn flour, vanilla powder, baking powder and salt together. 
To this add hotmilk and butter mixture and  mix it well. 
To this add egg white mixture in parts and fold in using a spatula. 
Do not overmix.
Pour  the batter into the bundt pan  and bake for 25 to 30 minutes. 
Once baked  then transfer it onto a cooling rack. Cool it completely. Then remove it from the pan.  Keep it overnight to cool. 
When cooled cut  the brown top of the cake. Slice into two parts.
For butter cream frosting
The butter should be at room temperature and completely soft.
Combine the butter, vanilla and salt in a large bowl using a hand mixer or a stand mixer. Add the sieved icing  sugar 
1/2 cup at a time.

Beat till the mixture gets smooth and fluffy. If it gets a little thick only then add a little milk  to get the right consistency. In case it gets liquidy, add more icing sugar.

To Assemble the Cake

Place one layer of the cake on a cake stand. Scoop in as much buttercream as you desire on it and spread it evenly using a spatula. Place the other layer over it. Now scoop in some more buttercream on top and spread it.
To get a good finish on top. Spread a thin layer of buttercream and place the cake in the fridge for 15 minutes. This ensures that the buttercream layer firm's up. This will help to spread the last layer easily and evenly. Spread one more layer of buttercream and refrigerate again.
Place your spatula in hot water. Remove the cake from fridge and smoothen the top using the spatula dipped in hot water. Wipe the spatula before smoothing. This will give a smooth finish to the cream. 
Here the Dream White Cake is ready.
Slice it and enjoy with family and friends.
Labels : Bundts, Bundt Bakers, Dream White Cake, Buttercream frosting,Birthday Cake 


 #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. Host: Nichole LittleYou can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page. And don’t forget to take a peek at what other talented Bundt Bakers  who have baked White Bundts this month: 
Almond Wedding Cake from Food Lust People Love
White Chocolate Mud Bundt Cake from All That’s Left are the Crumbs
Yolks Bundt Cake from Merce’s Cake
Dream White Cake from Sneha’s Recipe
Kentucky Bourbon Butter Cake from Cookaholic Wife
Coconut and White Chocolate Bundt Cake from Pat y Co. Candy Bar
White Chocolate Bundt with Apple Cider Glaze from Sweet Sensations
White Chocolate Bundt from A Day in the Life on the Farm

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Kacche Kele Ke Kebab / Raw Banana Cutlets#FantasticalFoodFight

Vrat means "fast" and these kebabs are designed specifically for those who are fasting. Though these kebabs are specially meant for vrat, you can enjoy them any time you wish. These are No Onion & Garlic kebabs , have them yogurt or Mint & Coriander Chutney. These are very delicious and easy to make.
When Sarah our host gave us Banana as a theme for this month, I,  was very happy, since this is right time to prepare these kebabs.  

In India we celebrate the  Shravan, which is fasting month for Hindus. All types of fasting food is enjoyed during this month and these kebabs are apt for fasting.

2 Rawa Bananas- Boiled and grated
¾ Cup Boiled Green Peas - mashed
2 Tablespoons Heaped Coriander leaves- finely chopped
½ Teaspoon Salt or to taste
1 Tablespoon Heaped Roasted Gram powder
1/3 Cup Dehyrated Spinach Leaves - see recipe below
¼ Teaspoon Garam masala
1 Teaspoon Amchor /Mango powder
1 Teaspoon Minced Ginger
2 Green Chillies - minced
Oil  as required for frying


Boil the raw bananas with the peel.  Place the bananas in a container and steam it in a pressure cooker on high flame after the first whistles , reduce the flame to medium low and keep it  for 10 minutes .  Then cool the pressure pan.  Remove the bananas and cool them completely,  then peel them and grate them.
Mash the peas in a small chopper or small mixer jar.
Mix all the ingredients well to make a nice dough. 
Then pinch equal size balls and shape into small flat kebabs. 
Heat a tablespoon or two of oil in a broad frying pan and fry them till golden brown on medium high flame.
Serve hot with ketchup, chutney and salad.

How to make Airfryer Dehyrated Spinach/Palak Leaves at home.
Wash and dry the leaves and keep spread them on a tea towel to dry.  When dry.  Place them in a airfryer not on the basket but below the basket or else they will fly while the airfyer is running.
Dehyrated them at 80 degrees C for 45 minutes after every 20 minutes just toss them.  Then crush them with your hands they are done. Store  it in a zip lock bag in the refrigerator.  Use whenever required.

Lables : Kebabs, Starters, Vegetarian, Raw Banana ,Indian , Healthy, Fantastical Food Fight, Vrat, No Onion & Garlic, Vegan, Gluten Free, Airfryer,  Dehyrated,  Spinach/Palak Leaves, Homemade, Farali

You can learn more about our group and how to join in the fun over at this site.


Be sure to check out the other Fantastical 
Banana "food fight" recipes this month !

Click on the hop link button to be transported to the other recipes:

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Vegan & Gluten Free Potato Sprouts Soup#Soupswappers

Healthy, rich in protein soup made with fresh steamed sprouts and veggies.   You will love this vegan and gluten free potato sprouts soup.  It's filling , delicious and a real comforting soup. 
1/2 Cup Moong Bean Sprouts
1 Medium Potato -boiled, peeled & finely chopped
1 Medium Onion -
 finely chopped
1 Tablespoon  Cabbage - finely shredded
Tablespoon Carrot - juliennes
2 Cloves  Garlic - minced
1/2 Teaspoon  Sugar
Teaspoon Oil
2 Tablespoons Level Corn flour
Tablespoons Red Chilly Sauce or to taste
1 Vegetable Stock Cube
3 Cups Water  or as required


Wash the sprouts and boil them in 4 cups of water.
Drain them and discard the water ( sprouts tend to have a peculiar smell - discarding  the water eliminates it ).
Dissolve the corn flour in 1/4 cup water. Keep it aside.
Heat the oil in a heavy pan.
Add the onion and garlic and stir-fry for a minute.
Add the carrot, cabbage, sprouts, and finely sliced potato and stir-fry for 2  minutes.
Add the stock  cube and  water.  Let it come to a boil and simmer for 5 minutes.

Add the red chilly sauce, sugar and corn flour paste, stirring continuously.
Boil for 3 minutes or till the soups thickens a little .

Serve steaming hot,with crusty bread slices  or garlic rolls.

Labels :  Comfort Food, Gluten free, Healthy, Moong Beans, Potato, Soup, Soup Swappers, Sprouts, Vegan, Vegetables, Vegetarian 

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Insalta Caprese Salad#Improv

It's our posting day for Improv Cooking Challenge, hosted by Nichole Little,  theme for month is "Tomato & Cheese"

Insalta Caprese Salad is an Italian restaurant style presented  salad, made of sliced fresh mozzarella, tomatoes, basil, seasoned with salt and olive oil. It looks so pleasing to the eyes,  beautiful to look at, most of all taste delicious because of fresh, tomatoes and soft mozzarella.πŸ˜‹πŸ˜‹ A perfect summer light salad.
Ran out of basil leaves hence used mint leaves, this too gave a refreshing taste to this salad. I have used pepper powder in  the salad but forgot to sprinkle before taking picsπŸ˜₯πŸ˜₯
 Serves 2
2 Large Ripe & Firm Tomatoes-  cut into thick slices 

1 Pack of  Fresh Mozzarella Cheese - cut into thick slices
Fresh Basil leaves  as required - I used Mint Leaves
1 Tablespoon Extra Virgin Olive Oil
salt to taste
Freshly Ground Black Pepper to taste

On a serving  plate, alternate and overlap the tomato slices, mozzarella cheese slices, and basil leaves. Drizzle with olive oil. Season with sea salt and pepper.
Labels : Italy, Salads, Insalta Caprese Salad, Mozzarella Cheese, Tomato, Mint, Basil, Olive Oil, Healthy, Healthy Dinners, Improv Cooking Challenge

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Mini Raisins Buns#BreadBakers

This month for Bread Bakers,  am,  the host. On my to do list for the event was Schiacciata con l’uva, had specially frozen the grapes for this purpose. 
Went on a holiday my fridge main tripped as the result everything in the fridge got spoilt, even the cheese mildewed. Had a tough time cleaning the fridge after I, came from a enjoyable holiday. Had to change my recipe and make these mini raisins buns, since fresh grapes are not available in this season. 

Here, have used fresh yeast that I bought, from Germany. In Germany I believe, they use fresh yeast to bake their breads and this yeast is too good. The bread has a delicious flavor.

Makes 8 Mini Buns
 280 Grams All Purpose Flour 
140 Ml Full Fat Milk 
10 Grams Fresh Yeast 
1 Large Egg 
50 Grams Margarine 
25 Grams Fine Sugar 
½ Teaspoon Salt 
½ Teaspoon Vanilla Sugar 
75 Grams Golden Rasins 

In a mixing bowl or food processor  add the yeast, milk, when the yeast starts to bubble,  add the flour, egg, and run the processor till it forms into a dough on low speed.  Then add the sugar, vanilla sugar, salt, margarine and again run the food processor on high speed to make a nice soft and smooth dough for about 8 to 10 minutes. 
Take this out on a lightly dusted floured work surface, add the raisins, fold and stretch the dough till this is well incorporated. Keep it in a oiled bowl covered with a towel till it doubles in volume.

Grease and line a baking tray well. Preheat the oven a 180°C.
When it doubles in volume, take out on to floured surface and deflate the dough. 
Cut into equal pieces, weighing around 80 grams each roll it into smooth balls place them in a the prepared baking tray. 

Brush with egg wash and keep them covered till 
they double in size. 
Then bake them for round 15 to 18 minutes. Baking time may also vary depending on the size of the buns, type and accuracy of your oven. 
Place them on a wire rack to cool.
See the golden raisins peeking
The aroma of these buns  was so tempting had two of these hot just like that with a cup of tea... delicious!!  The remaining got over for our breakfast the next morning.

Labels : Breads, Raisins, Mini Buns, Bread Bakers, Breakfast, Yeasted, Egg

#Bread Bakers Theme for September 2018 is Baking With Grapes

Buccellato-di-lucca from Gayathri's Cook Spot 
Cinnamon Raisin Bread from Food Lust People Love 
Cinnamon Raisin Rolls from Ambrosia 
Golden Raisin Walnut Bread from Cindy's Recipes and Writings 
Mini Raisins Buns from Sneha's Recipe 
Roasted Grape and Pear Kuchen from A Day in the Life on the Farm 
Red Wine Rosemary Bread from All That's Left Are The Crumbs 
Sausage and Cambozola Pizza with Arugula and Grapes from Karen's Kitchen Stories 
Sourdough Focaccia with Pickled Grapes and Speck from Baking Sense 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

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