Valarmathi of Bake pipers for guiding me in how to make whipped cream with some useful tips.I thought of whipping the cream using my electric blender which i use for whipping curd but it pulled my leg .. The cream dint come out well with soft peaks as i expected . So i used my hand whisk after watching an you tube video and beaten it to the maximum to get soft n firm cream. I did for nearly 30 minutes with Sendhil’s help .He saw me struggling with the cream and he told “will buy a beater soon” , Yay . It was really tiring and painful but somehow i made the cream thick and frozen it till use. So electric beater is mandatory to make whipped cream at home. The recipe i have given here is perfect to make a delicious cream..Hope i can do the cream in correct consistency with beater and design the cake well in future.. . I used “ Tropolite” heavy whipping cream to make the topping.I bought it from General food additives (GFA) at seshadripuram.
Coming to this cake , i got this recipe from Aval vikatan magazine. It was the recipe given by Mrs. sundari of “Shilpa cookery” in T.nagar , Chennai..The cake came out very soft and spongy.. .. I dint use cherry syrup for layers instead i used Thums up drink and little sugar syrup to make the sponge soft and juicy.. Also i refrigerated the cake over night before cutting it. If u plan to make this cake for some celebration , its better to make it the previous day , refrigerate it over night and then use it for the best result.. The cake may taste hard as soon as u remove from fridge . So its good if u keep the cake outside for 30 minutes before having it..U can use this cake recipe for making eggless chocolate cake too.
1 cup = 250ml
1 cup = 250ml
|For cake base|
For whipping cream