CAKES Archives - Page 7 of 31 - Passionate About Baking

The Secret To My Cavity Cake … the only kind of cavity you’re going to love!

The Secret To My Cavity Cake; here’s how I make it! This is for all those who have messaged me and waited patiently for a video on how I made the cavity I’m addicted to making, that fun idea that came to me a while ago. Quite a genius idea if I may say so myself ♥!

What is a cavity cake you might ask? It’s a term I coined! Think of it as the opposite of an entremet perhaps, a cake with a filling vs a cake in a filling. It’s a fun concept, much simpler than you can imagine and it works well with all cakes, with eggs or eggless. It’s a simple technique if you watch the video, and the result is quite neat.

Cavity cakes are colourful, they are fun, they offer a great surprise when you slice them AND they’re simple! Oh and of course they’re a great change from the same old boring cakes we see everyday..

Think about it – colours, layers, flavours, textures – if you can think it, you can do it!.

While thinking of different ideas for my feed on Instagram, I came up with this idea one day, not sure if it would work. Stamped out the centre of an eggless cake with a slightly smaller steel cutter and I thought that was quite neat. Now for the base. I sliced a layer of the stamped out bit and voila, a cavity cake was created. Just a couple of graded steel cake rings is what I needed!

Mango Saffron Shrikhand Cavity Cake was the first cavity cake I ever made, and it was love at first bite! This wasn’t just a simple layered cake. This delicious eggless cake had a cavity filled and then topped with the most indulgent and luxurious saffron shrikhand. That just meant more deliciousness in every bite!

The first time I posted a cavity cake on Instagram, it caused much happiness and a bit of a stir among my followers. To be honest, the level of interest caught me off guard. I was flooded with questions both on the post and in direct messages.

Each time I shared a new cavity cake there was renewed interest, more questions, requests for a how to cut such a neat cavity video etc. It was time to shoot The Secret To My Cavity Cake and here it is on the blog. It’s been recreated several times, with cakes with eggs and without and the feedback has been great.

It’s always nice to get feedback and it’s mostly been around two things – how easy the process is after watching the video, and what a surprise everyone got when the first slice was cut! I agree. Each time I slice a cavity cake, I’m wait eagerly to see the inside, the cavity. It’s always fascinating, the only kind of cavity you’re going to love!

I’ll share this delicious version of the cavity cake next week, so please stay tuned! It’s a layered cake. Three layers fill the cavity – dark chocolate, vanilla bean white chocolate and strawberry jelly from scratch. I always have frozen berries in my freezer but you could use fresh ones too. The recipe is a simple one bowl eggless sponge, and the way to make the cavity is as simple as it looks. Can’t wait to share it!

Do check out several different versions on my reels on Instagram, a few here on the blog.

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Eggless Baked Mango Swirl Cheesecake … no cream cheese mango cheesecake!

Eggless Baked Mango Swirl Cheesecake… Simple, smooth, indulgent, eggless with no cream cheese yet ever so satisfying! Here’s a one bowl version for those of you who find it difficult to source cream cheese, or like me, don’t always have a batch on hand. With vibrant, delicious mangoes in season, mango swirls is just what the Indian summer called for. Take a look!

I just can’t get enough of cheesecakes and when they are as simple as this mango cheesecake, you can almost make it with your eyes shut! Staple ingredients {read nothing fancy, not even cream cheese}, eggless, one bowl and hand whisked, this is what cheesecake dreams are made of.

I love how something so simple can yield such a delicious dessert, how almost no effort can give you something so special. The walnuts in the biscuit base of the mango cheesecake add a nice bite, though that’s optional if you don’t have them on hand.

You might also like the eggless baked Roasted Strawberry Swirl Cheesecake I baked a short while ago though that recipe uses cream cheese. That too is quite a simple recipe and a really nice one if you are looking for an eggless version with cream cheese. You can find it here.

And it’s been years of making and often baking cheesecakes, so I’ve made a handy list of tips that I’ve learnt over time. If you’re looking for ways to get the top looking pretty or perhaps clean edges, I’ve shared what worked for me on this mango cheesecake. If you have any tips, please share them in the comments. I’d love to hear from you!

Do tag me on Instagram at Passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it!

Eggless Baked Mango Swirl Cheesecake

Simple, smooth, indulgent, no cream cheese yet ever so satisfying! Makes one 6" cheesecake

Course Dessert

Cuisine American

Keyword baking, dessert, eggless, eggless baking, eggless cake, homemade, Indian dessert cake, mangoes, simple, summer dessert, sweet, tropical, vegetarian

Servings 6 people

Ingredients

Biscuit base

150 g Digestive biscuits
25 g walnuts
55-65 g clarified butter/ghee, melted, cooled begin with less if the weather is very warm

Cheesecake batter

400 g hung curd/yogurt {from 800g store bought yogurt}
250 g Amul Fresh cream/20% fat cream
396 g 1 tin sweetened condensed milk Save 1 tbsp for the mango swirl sauce
1 tsp vanilla extract
2 1/4 tbsp cornflour

Mango swirl sauce {Makes 150g}

130 g mango puree strained
25 g sugar
1 tsp cornflour
1 tbsp sweetened condensed milk
1 tbsp ghee

Instructions

Biscuit base

Preheat oven to 170C. Grease & line the bottom of a 6” Springform tin.
Finely grind the biscuits & walnuts. Stir in the clarified butter/ghee.
Turn into the tin & pack firmly to make a base.
Bake for 10-12 minutes until light golden brown & fragrant. {keep an eye since it goes from light brown to burnt very fast}. Cool the base completely in the tin.

Cheesecake batter

Lower the oven temperature to 150C.
Place the hung yogurt in a large bowl & whisk well until smooth.
Add the condensed milk, cream, vanilla extract & cornflour. Whisk again until smooth.
Pour the batter over the cooled biscuit base, level out and top with the mango sauce and swirl using a chopstick. See video below.
Wrap the base of the tin with a double sheet of foil and bake in a water bath at 150C for an hour and fifteen minutes approximately until just firm, then leave to cool completely in the oven. (Slide foil over the top after 15 minutes of baking to keep the surface from browning. Make sure it doesn't touch the batter)
Turn off the oven, remove the water bath and leave the cheesecake in the oven for an hour, then cool completely, cover and refrigerate overnight.
Gently demold. Top with piped cream, mangoes etc.
Serve extra mango sauce on the side.

Mango swirl sauce

Whisk all the ingredients in a saucepan until smooth. Simmer over very low heat for 4-5 minutes stirring constantly until smooth and glossy. Cool.

Video

What kind of tin do I bake the cheesecake in?
A loose bottom, good quality tin works best. I usually use ones from the Bakemaster range at Meyer/Pots & Pans India. I also find that a heavy duty steel dessert ring works quite well too if you line the bottom well with foil. The latter makes it easier to release a cheesecake, though I have to say that practice makes it better each time.
My baking resources on Amazon
How to get a clean release from the tin?
Lining the base with parchment will help easy and clean release of the base from the tin. I love the one from Honest Company. You could also lightly grease the sides of the tin to get clean baked sides.
Is a water bath/bain marie necessary while baking a cheesecake?
Use a water bath/bain marie if you can. I’ve baked cheesecakes with and without and they both seem to work well. A water bath does help marginally but do ensure that the bottom of the tin is well wrapped in foil to avoid water leaking into the tin.
My cheesecake is overbrowned on the surface!
First make sure you’ve set the right temperature. Tent the top with a sheet of foil if you feel the top is overbrowning. Make sure the foil doesn’t touch the batter. Take into account that the cheesecake might rise a little while baking. I often elevate the foil using another higher tin from my collection to prop up the foil.
How to get a pretty surface for a baked cheesecake?
Tent the top with a sheet of foil 15 minutes into baking to get a nice even colour on top. Make sure the foil doesn’t touch the batter. Take into account that the cheesecake might rise a little while baking. I often elevate the foil using another higher tin from my collection to prop up the foil.
What does leave the cheesecake to cool in the oven mean?
Turn the oven off and leave the cheese in the oven as the oven cools down. The cheesecake will continue to bake in the latent heat. Once it has completely cooled down to room temperature, refrigerate it and chill overnight. Make sure to cover the cheesecake so the top doesn’t dry out to take unnecessary aromas from other things in the fridge.
How to get clean edges while demolding the cheesecake?
Here’s what works for me, something I’ve been doing for a while now. An hour after the cheesecake has baked and cooled, run the flat tip of an offset spatula around the edges, about 1/2 cm deep, to get clean edges later. Do it slowly and carefully, keeping the spatula completely flat against the sides of the tin. Allow the cheesecake to cool and chill overnight.
Once chilled overnight, demold gently after running a flat spatula around the edges very carefully. Use the spatula dipped into warm water and patted dry to make the sides uniform if required.

15 Delicious Eggless Desserts To Make For Mum – Happy Mother’s Day

Perfect dessert ideas for Mother’s Day! Nothing can say it better than a dessert made with love. Here’s a bunch of ideas for you to go through to rustle up something special for Mum. Whether it’s chocolate, cherries, mango, lime, strawberries, carrots or matcha, I have you covered. The desserts are all eggless and each one quite special. If you need more inspiration, please head to my feed on Instagram!

**Eggless Coconut Lime Mango Tea Cak**e. When you think of a match made in heaven, count this in. This is a simple, one bowl, hand whisked recipe that I experimented a few times before getting it right. The cake is quite delicious as it is, also good with a serving of single cream and fresh mangoes. Then again, you could give it a drizzle of coconut milk & condensed milk, else like us, enjoy it with a light buttercream topped with fresh mangoes! It’s the perfect tea cake for Mum! Recipe **here**

**Eggless Black Forest Trifles**. Who doesn’t like a good black forest? With cherries finally here, Mum is going to love it. Everything from scratch, it’s surprising how simple dessert can be. A quick one bowl eggless chocolate sponge moistened with Kirsch, thickened almond cream, a simple cherry pie filling made on the stove top, a layer of chocolate ganache because chocolate makes everything better, then a little more cake. These are moist, bursting with flavour and just right for summer. She’ll love them!
Recipe **here**

**Eggless Nobake Mango White Chocolate Cheesecake**. Hello mango season, my favourite season of all and I’m sure Mum will love this too. This no bake, eggless, no gelatine cheesecake celebrates the best summer has to offer, nature currently a riot of colours. Brighten her day with this! Recipe **here**

**Eggless Carrot Orange Walnut Cake** with a whipped orange buttercream is my best carrot cake to date. Everything came together so well from the sweetness of the carrots, the bite of walnuts and then the fresh appeal of orange zest. Tell Mum it has carrots, and she’ll love you for it! Recipe **here**

**Eggless Mango & Cream Trifles.** Simple and delicious dessert ideas, as you can see, this is something I absolutely love. Trifles are easy, trifles are fun and trifles are quick to bring together! They’re even more fun when mangoes are in season because there’s so much more you can do. These simple one bowl eggless sponges are moistened with a mango syrup, have a layer of fresh mango, then a smothering of a light eggless mango curd. Every bite screams of the goodness of an Indian summer complete with a vibrant burst of flavours and colours. If Mum likes mangoes, this is another great idea! Recipe **here**

**Eggless Caramel Brownies Trifles**. Cocoa brownies smothered in an indulgent vanilla cream and topped with salted caramel – on repeat! Another drop dead delicious idea for a quick dessert. I’ve shared the recipe for eggless cocoa brownies just below. Go on, spoil her with this! Recipe **here**

**Eggless Fudgy Chocolate Walnut Brownies**, brownies Mum will ask you to make on repeat! They are so delicious and also so simple. Fudgy, chocolatey and deep, these are brownies you will bake often! *I must confess that I sometimes bake them just to make brownie trifles*; they’re so good. Recipe **here**

**Shrikhand Mango Jelly Pastry Tart** {no gelatine}. It’s always fun to try a new dessert idea and pastry is something I really enjoy. This dessert pastry is a saffron shrikhand paired with a fresh mango jelly nestled in a crisp delicious eggless pastry shell. And if you aren’t up to making the pastry, do try the jelly which is simple and quite refreshing. Made with fresh mango puree and diced mangoes, it’s a great summer treat for Mum. Recipe **here**

**Eggless Banana Bread**… Wholegrain, one bowl, quick and addictively good! Here’s a recipe I’ve been making over the years and I simplify it each time I make it. It’s been baked by so many of you with simple substitutes, olive oil instead of ghee, jaggery instead of sugar, into cupcakes and even a sheet cake. It never disappoints! Impress Mum with this! Recipe **here**

**Mango Cheesecake Ice Cream**. Creamy and refreshing, a simple 5 ingredient mango ice cream that is perfect for Mothers Day! I’ve been making no churn ice creams forever and this is a favourite. There are so many ways to serve this creamy goodness – soft serve in ice cream cups set in the freezer for a couple of hours, popsicles and scoops if you set it overnight (see stories). I daresay it tasted so good as I mixed it together, quite a few spoons disappeared even before it hit the freezer! Recipe **here**

**Eggless Strawberry Swirl Vanilla Cheesecake**. Simple and special, treat Mum to this delicious eggless baked cheesecake! Strawberries and vanilla really shine in here. A quick ‘*everything blended in a bowl cheesecake batter*‘ that slow bakes for just over an hour, the longest wait is the overnight rest. Recipe **here**

**Eggless Baked Lime Curd White Chocolate Pudding**… Light, dreamy, mousse like and bowl scraping good, here’s a baked eggless pudding that’ll have Mum hooked. The pudding is inspired by an earlier baked eggless chocolate pudding, as also inspired by my eggless lime curd trifles. Recipe **here**.

**Blue Matcha Panna Cotta** {no gelatine}. Is it just me, or do desserts taste better when blue? I love these colours, the calming, peaceful blue, a feeling of cool. This blue is therapeutic, makes life better! A beautiful blue take on the classic panna cotta, one with #nogelatine, yet dessert that is creamy and delicious.
This 5 ingredient recipe takes just a few minutes to come together, and the longest wait is for it to set. While nothing can beat the wobble and indulgence of the classic Italian panna cotta, the simple cooked cream set with gelatine, this vegetarian version might not have the quintessential ‘wobble’ but it tastes divine. Recipe **here**

Eggless **Chocolate Orange Biscuit Cake** {No bake}… the simplest biscuit cake you’ll ever make! It’s a version of a recipe an aunt used to make years ago, back when cocoa powder was the only way to a chocolate cake.
I added fresh orange zest to flavour the biscuit cake, then topped it with a simple ganache. I spiked the ganache with some Cointreau. You can totally skip that if you like, though it does add beautiful notes overall, makes it special. This is as simple as a one bowl, no bake cake gets. With 6 staple pantry ingredients, make it for her! Recipe **here**

And one last dessert idea, a no churn **Blue Matcha Ice Cream.** Satiny smooth and *sooooo* delicious, it’s an easy ice cream that feels like you’re walking on clouds. It’s heavenly good and very calming too! Recipe here.

Happy Mother’s Day ?

Eggless Baked Cream Cake … delicious with that layer of cream baked in!

Eggless Baked Cream Cake … a cake as delicious as it is interesting, that cream baked into the centre is divine! A light, tender, flavourful crumb and then the very indulgent cream baked in the centre takes this simple bundt cake to another level. Also, it’s very pretty, a nice bake for Easter.

It’s taken me a bit to find a good crumb for an eggless pound cake, and I love the way this turned out. Other than easy and moist, it’s very flavourful and has a very satisfying feel to it. It’s a great cake to make now, for Spring, Easter or summer!

Importantly, as with most bundt cakes, this one leaves the tin well every time I’ve made the recipe, though I’ll have to be grateful to this Nordic Ware tin for that! Great quality, professional bakeware is key to clean release from bundt tins and never lets me down!

It’s a simple, one bowl recipe and I hope you enjoy making it. You could always do a half recipe in a smaller tin if you please. Might work well in a round, springform tin too. I’ve did a similar Eggless Saffron Thandai Cream Cake last year in a smaller tin with baked cream, and that turned out great too, one that The Bake Feed shared on their Instagram handle recently.

Do tag me on Instagram @passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it!

Eggless Baked Cream Cake

A cake as delicious as it is interesting, that cream baked into the centre is divine! A light, tender, flavourful crumb and then the very indulgent cream baked in the centre takes this simple bundt cake to another level!

Course Dessert, Snack

Cuisine American, British

Keyword baking, cake, dessert, eggless, eggless baking, eggless cake, eggless layered cake, homemade, one bowl, simple, sweet, vegetarian

Prep Time 20

Cook Time 1 13

Servings 10 people