Cake-cutting ceremonies are common throughout the world. From birthdays to weddings and celebrations of success, a beautifully decorated, big cake makes the centrepiece. Eating this dessert is a ceremony in itself, with numerous cake shops being found at every locality across the globe. Even Indians cannot resist this sweet delight that contains the delectable mixture of refined flour, sugar, and eggs. The protein-filled egg serves as a binding agent that holds all ingredients together. The egg cake, or as the Indians call it, ande ka cake, utilizes multiple eggs and other ingredients to make the cake taste rich and decadent.
What is the history of an egg cake?
The term ‘cake’ originated centuries ago, with the word being traced back to the Vikings who called it ‘kaka’. The ancient Greeks created this unique mixture made from flour, milk, honey, and eggs. Thus began the tradition of egg cakes. This baked dish became increasingly popular and started evolving as it satiated the sweet tooth of the people. The English did not know much about the baking of cakes. They confused it with baking bread, which looked similarly flat. It was the classic sponge cake that was first baked during the Renaissance period by the Spaniards that kicked off the popularity of these cakes in England. This particular type of egg cake is famously called ande ka cake across North India today.
We’ve got an easy and delicious recipe for you today that you can make using Licious fresh eggs! Licious eggs are hormone and antibiotic residue-free, they are naturally laid, cleaned and tested for freshness. We’ve got brown, quail, classic white, kadaknath eggs and more, that would make rich & creamy cakes.
What is an egg cake
The conventional egg cake recipe uses more than one egg to create a rich feel and bring out the underlying flavour of the cake. You will have to separate the yolks and whites of the egg when you want to stick to the tradition of making an egg cake. The yolks are beaten vigorously with butter and sugar before the mix is poured into the flour and beaten continuously. The white of the egg is whipped until it forms stiff peaks. It is then folded into the batter, thus ensuring a steady rise during the baking process. The texture of the egg cake is quite light and produces a melt-in-the-mouth feel that is appreciated by one and all.
Feel free to share images of your beautiful egg cakes creations on Instagram with us once you have mastered the technique from this recipe. Use #MadewithLicious and you might just be featured on our page!
How to make egg cakes?
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- 1.5 cups refined flour maida
- 1.5 teaspoon of baking powder
- cup ¾melted butter
- 1 cup powdered sugar
- 3 fresh eggs
- 1 teaspoon vanilla/chocolate/orange/strawberry essence Use whatever you want to
- 5 Tablespoons milk
Ingredients
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- Sift the flour and baking powder together into a big bowl and keep aside
- Beat the butter with a beater or use a mixer for a minute
- Add sugar to it and beat it again
- Break one egg into 1 tablespoon of the flour mix and add it to the butter-sugar mix. Beat it until the egg mixes in thoroughly. Take care not to beat the egg too much
- Repeat the same procedure with the remaining eggs, using one egg at a time
- Add the rest of the ingredients including flour, essence, and milk to the flour. Fold it carefully with a spatula until the mixture looks uniform
- Beat it once again by using an electric beater. Do it for half a minute until there is no flour visible
- Use baking paper to line a cake tin and grease it with a drop of butter
- Preheat the oven by setting it at 180℃
- Pour the batter into the tin and bake for 50 minutes
- Check to see whether it is baked perfectly
- De-mold the cake gently
- Cool it for a couple of minutes before slicing and serving it
Both sifting of the flour and beating the mixture are crucial steps that cannot be compromised. It is best to check the cake 5 to 7 minutes before removing it from the oven. Leave the cake aside to cool before slicing it. You may add frosting to it after cooling it too. Cooling it will decrease the crumbling of the cake. A perfect cake rises well and has a golden-brown crust.