Mixi-TUTTI FRUTTI CAKE Recipe (with all possible do’s & don’ts)

Mixi-TUTTI FRUTTI CAKE Recipe

(with all possible do’s & don’ts)

Recipe Type: Dessert | Recipe Cuisine: Continental

Preparation Time: 5 mins  | Baking time: 30-35 mins   | serves: 3-4

Tutti-frutti Cake is an all time kid's favorite time-pass. Kids can have it every day, without fail. So why not to make it in home, freshly baked and in much hygienic manner.

“& &..Best part of this cake is that..NO-Golden Rules Required to bake this perfect spongy tasty tutti frutti mixi cake.”

Any housewife can make this on any occasion and create lots of love & respect for her. Make this cake using very few ingredients and without any baking technique  fear. Everytime it will result is perfectly baked cake. So don’t do late..let’s have look on its ingredients &  the recipe

Now here is the recipe for tutti-frutti mixi cake

Ingredients:

Note: Sugar & all-purpose flour will be in equal amount.

Cake Ingredients:

200 gms cup maida (all-purpose flour)-1 cup

200 gms powder sugar- 1 cup

1/2 teaspoon baking powder

1 teaspoon baking soda

100 ml refine oil

1 cup dry fruits or tutti frutti

2 teaspoon  vanilla essence

2 eggs

   

   

   

Kitchen utensils required:

• 1 large bowl
• 1 mixer grinder
• 1 cake tin
• 1 sheet of butter paper

• hand balloon whisk

• 1 Silicone Spatula or wooden spatula

• 1 cooker(if using cooker to bake)

                                                OR

• 1 Microwave(with convection mode)

• 1 wire stand

Step by step procedure:

Prepare tutti frutti Cake

Step-1 In a mixer grinder add powder sugar or powder it in the same grinder.

Step-2 in the same container, add all purpose  Flour.

Step-3 Add eggs.

Step-4 Add refine oil.

Step-5 Add vanilla extract.

Step-6 Add baking powder.

Step-7 Add baking soda.

Step-8 Grind all ingredients in the same grinder on slow speed just to mix everything. Don't over grind it. You can mix all ingredients in a separate bowl using hand whisk. Then add & mix any type of dry fruits or tutti frutti of different color.

Step-9 Preheat cooker (if using cooker to bake)

Heat cooker and add salt, wire rack into the cooker. Now cover the cooker with lid (without weasel) and let it preheat for 5 minutes on medium flame.

Step-10 Pour the mixture in the baking tin. & put baking tin into the cooker and close the cooker with lid. Let it cook it for 30-35 minutes on low flame. When cooked take it out carefully, without burning your hand. Let it cool first and then take it out on a plate.

OR

Step-9 Preheat Microwave at 180 degree (if using microwave to bake)

Step-10  Pour the mixture in the baking tin. & When done than put cake tin inside the microwave and bake it for atleast 30-35  mins at 180 degree. Now take it out of microwave and let the cake rest in the tin for 10 mins and then cut the sides with knife and put the flat side down on wire rack until completely cooled down.

You can either enjoy this cake as it is or frost the cake with buttercream or with whipping cream and then decorate it. Enjoyyy :-)

Tips:

• Use 0 and 1 speed , If using electric beater.
• Don’t over mix or beat the mixture in the grinder.

·         Once the cake batter is prepared in a cake tin, put it immediately in a microwave because the rising agents will start working when added with wet ingredients (while folding they start their work so put it immediately).

·         Put the cake always on the correct self in a convection mode. Always go to middle rack (for equal baking).

·         Make sure not to over bake the cake in microwave it is one of the reason of getting dry cake.

·         Always grease, flour and line your cake tin before pouring cake batter into it, otherwise after cake is done it will be very hard to take out  the prepared cake (as cake can stick at bottom & at sides) with knife

·         Don’t over fill your cake tin with cake batter otherwise while baking time cake will rise and come out of the tin and fall all around in oven.

·         Always smooth the top of batter (using spatula) in a cake tin before baking it and make sure to tap the tin for at-least 3 to 4 times so that if any air left will be gone.

·         Several major reasons of cake sink in middle are over mixing in cake batter, oven is too hot or too cold, and batter is too thick. Or door of open before 20 mins of baking. Also sometimes you didn’t get flat top in your baked cake, it is due to less moisture in your cake.To maintain that moisture, take some(5-6) pieces of ice-cubes and put them in another tin(any-prefer to use baking tin) now put that tin(for 1-2 mins)  into the oven just before going to put your cake batter tin inside the oven to bake. By doing so ice cubes will maintain the moisture and so cake will cook evenly with flat top. 

·          Best oven temperature to bake cake is 325 degrees Fahrenheit (325°F = 162.778°C).

·         For convection mode it is best to use any type of cake tin not so thin not so thick i.e like you can go for aluminum tin or steel tin or any nonstick cake tin because they will bake your cake evenly from all sides. But if you will use glass utensils (they are very thick layered, especially from bottom side) then your cake will not backed from bottom side.

·         If using cooker to bake your cake then, before baking it make sure to preheat cooker and add salt in it(so that cake is evenly cooked and not burn from bottom heat of cooker).

·         Don’t open the door of microwave before 20 min of baking, otherwise due to temperature change (attack) cake will shrink in middle.

·         Let the cake bake at least upto 25 mins, then open the door and check it with toothpick and if needed then again bake it till golden & well raise cake.

·         Always let the cake rest in the tin for 10 mins and then cut the sides with knife and put the flat side down on wire rack until completely cooled down.

                                     "Do you have any questions?"

        Please leave a comment below with any questions. Thank you!