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Maida Cake (VCP)

1 Kilogram
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Cake flour is a flour that is very finely milled from soft winter wheat. It has a lower protein content than all-purpose flour, and it is finer, lighter, and softer. It's also bleached, so the color is paler and the grain is less dense. Because of the lower protein content, cake flour produces less gluten.


250g - Cake flour

250g - Cake margarine or unsalted butter

250g - Sugar powder

1.25g - Salt

250g(5no) - Eggs

45ml - Water

15g - Milk powder

3 to 4ml - Vanilla essence

5g - Baking powder


Take a deep bowl add margarine or un salted butter, Mix with help of hand blender by adding sugar powder little by little to it till light and fluffy, In a bowl whip eggs vanilla essence and salt, Add whipped egg to the creamed mixture little by little and cream well. Sieve Flour with milk powder and baking powder twice and add this on the creamed mixture and mix or fold at a slow speed. Add water to make the batter of droping consistency. Pour this batter in greased cake mold.(Tap the cake mold slightly, so as to release any big bubble entrapped in the batter)

Bake at 175 to 180 degree.

For 25 to 30 minutes or until golden brown colour.


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