Life 'n' Such

I found this recipe from Kraft Food magazine. I followed the recipe exactly as they had suggested, and if you do that, there is just no way you can mess this recipe up!

Just be careful though, if you are like me, and love fresh baked cakes, then you are in big trouble! When it was all done, we had 4 pieces each, and almost half the cake disappeared in a few minutes. We had to skip our dinner after that. In India, we call this type of cake, a sponge cake.
I have a recipe for making a basic cake which is much more healthier, so incase you are watching your calorie intake, then stop right here, do not bother reading ahead, because its a high fat heaven from now on!

Ingredients:

2 sticks butter softened (if you dont have time to soften at room temperature, pop it in the microwave for about 20-30 secs)
2 cups sugar,
1 (8 oz) cream cheese softened,
6 eggs,
1 tsp vanilla
2 cups flour,
1 tsp salt,
1 heaped tsp baking powder

Method:

First take your largest mixing bowl (I used a medium sized one, and it was very messy). First start with the butter, using a mixer, beat for about 3-4 minutes. Add the sugar, and beat for about 5 minutes, till fluffy. Add the cream cheese, and beat it again till it is thoroughly mixed. Now add the vanilla, mix again. Now add the flour, salt, and baking powder, stir it in gently with a spatula, then use a mixer for about a minute. Check for any lumps.

Now grease your baking pan (a fluted-tube pan is recommended, because this is a big size cake). I would suggest using a small round pan and a muffin tray for making a few muffins, with the same cake batter.

Pour in the batter (this is a thick consistency batter, so you may need to scoop it out). And bake for about 45 minutes to 1 hour, at 350 deg F. till its golden red in color.

Using a tooth pick, see if the innermost area is baked thoroughly.

Wait for a few minutes, cut a few slices, and enjoy!

(Optional: serve with a dollop of whipped cream and fresh berries)

In: Dessert, Food, Recipes | | #