Caramel Cake with Vanilla Frosting
Ingredients Serves 1
|1 1/2 cups||All Purpose Flour (Maida)|
|4 cups||Epigamia Vanilla Bean Greek Yogurt|
|2 3/4 cups||Granulated Sugar|
|1/2 tsp||Baking Soda|
|1 tsp||Baking Powder|
|1/2 cup||Cooking Oil|
|A couple of sprigs of thyme|
|Drizzle of caramel sauce|
Directions Prep Time : 90 mins
|Step 1||Preheat the oven to 180C (350F)|
|Step 2||Take a 9x12-inch baking pan. Grease the entire surface of the pan with oil or melted butter using a brush.|
|Step 3||Sprinkle some maida over it and tilt the pan in all directions so the maida
covers the greased surface. Line the pan with a parchment paper (or butter paper).
|Step 4||Sift 1½ cups of all purpose flour (maida) in a large bowl.|
|Step 5||Add 1 cup of Epigamia Vanilla Bean Greek Yogurt and 3/4 cup sugar in
another large bowl. Mix well using a wired whisk until smooth.
|Step 6||Add 1/2 teaspoon baking soda and 1 teaspoon baking powder. Mix well and keep the mixture idle for 5 minutes. As the baking soda starts to react with the curd, bubbles will start to appear on the surface.|
|Step 7||Add 1/2 cup oil. Use any cooking oil that doesn’t have a strong smell, e.g
sunflower oil, light olive oil.
|Step 8||Add previously sifted flour (maida) and mix well until it turns a little smooth and no visible signs of white flour.|
|Step 9||Pour batter into previously greased pan. Place it in preheated oven and bake for 35-40 minutes at 180 C (356 F) until the top looks brown. Remove the pan from the oven and insert a toothpick in the center to check whether it is fully cooked or not. 10. Let it cool for 15-20 minutes and then invert the cake into a plate. Carefully remove the parchment paper.|
|Step 10||For Vanilla frosting, place 3 tablespoons of Epigamia Vanilla Bean Greek
Yogurt in a medium bowl.
|Step 11||Beat in 2 cups of granulated sugar with an electric mixer on high speed,
adding enough to make stiff but spreadable frosting.