Substitutes are always been the talk of the town. Now that people are getting more health conscious, I felt a need to start a series of substitutions for all basic ingredients in a cake.
Let’s start with the fundamental element of the cake, constituting the maximum portion, the flour.
Usually we end up using all-purpose flour for cake baking. I tried making it a bit healthy using Wheat flour, Oats flour and “Rajgira” flour, accompanying them with some tempting fruit-flavored frosting.
Yield: approximately 1 kilogram cake
- 2 ½ tablespoons (25 grams) all-purpose flour
- ½ cup (75 grams) rajgira flour/ oats flour/ whole wheat flour
- 1/3 cup (50 grams) cocoa powder
- 1 tablespoon (12 grams) baking powder
- 1/8 teaspoon (1 gram) salt
- 4 large eggs, at room temperature
- ¼ cup (56 grams) oil
- ¼ cup (60 grams) milk
- 1 cup (160 grams) fine sugar
- ½ teaspoon vanilla essence
- Preheat oven to 375 degrees F (165 degree Celsius).
- In a large mixing bowl, sift together all-purpose flour, rajgira flour, cocoa powder, baking powder and salt. Give the mixture a quick stir and keep aside.
- Separate the eggs and start beating the egg whites until stiff and glossy peaks are obtained.
- Add oil and milk to the yolks and beat then generously. Add sugar gradually and continue mixing. Mix in the vanilla essence
- To the above mixture, add the flour mixture in portions (not all at once.)
- When all the ingredients in the mixture are properly combined, no lumps are seen and mixture turns smooth and shiny, start adding beaten egg whites gradually. Add them in 5-6 portions and mix gently with spatula. Scrap down the sides and keep adding egg whites.
- Bake the prepared cake batter at 375 degrees F (165 degree Celsius) for 25-30 min or until a tooth inserted comes out clean.
- Add a pinch of cream of tartar while whisking egg whites, to prevent over beating.
- Do not over-mix the batter when adding egg whites, or else you will end up losing all the air acquired by beating.