Category: EGGLESS

Eggless Saffron Mango Tres Leches Cake … celebrating India@75 in vibrant colours!

Eggless Saffron Mango Tres Leches Cake… The mango season is incomplete without a mango tres leches, more so if the colours of this dessert reflect the colours of the Indian national flag. With layers deliciousness, here’s a dessert to celebrate India’s 75th Independence Day, a dessert that screams summer! 

Any special occasion or celebration on the subcontinent is incomplete without saffron or kesar, the worlds most expensive spice! The flavours and the natural colour that saffron lends to cuisine is unmatchable and really, really pleasant. A little saffron goes a long way, so do buy the best you can find. Saffron is a spice I use often in desserts, perhaps too often but I absolutely love it!

Saffron really makes everything special and this Eggless Saffron Mango Tres Leches Cake is no exception. A never ending supply of mangoes is definitely inspiration to create desserts around the king of fruits.
Here’s my easy and refreshing version of the tres leches with a soft, moist and very thirsty eggless sponge {saffron & pistachio flavoured} that obligingly drinks up the saffron flavoured tres leches milk. Saffron milk is a great match here since I used the Kesar variety of mangoes when I made these, ‘kesar’ that translates into saffron. You can use any vibrant mangoes you find though.

Mangoes with cream are a quintessential summer favourite here in India. Add saffron to the equation and you literally have magic! Desserts like this make summer so worthwhile! Everything is fresh about this cake. The light sponge, the beautifully addictive milk, the sweet mangoes and then the stabilized cream that holds the mangoes together.

For those who might be curious, I stabilize the cream since low fat cream is all that is easily available locally in India where I live. I’ve found a way to stabilize it the way it works for me. Of course it’s not as easy as whipped cream but for me it’s better that non dairy alternatives available locally that have labels of ingredients that scare me. Feel free to use a whipping cream with at least 35% fat if available.

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

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Eggless Saffron Mango Tres Leches Cake

The mango season is incomplete without a mango tres leches and this egg free version is sooooo good!!
Course Dessert
Cuisine American, Mexican
Keyword agar agar, baking, cake, dessert, eggless, eggless cake, eggless layered cake, fruit, mangoes, saffron, simple, summer dessert, sweet, tropical, vegetarian
Prep Time 15 minutes
Cook Time 35 minutes
8 hours
Servings 6 people

Ingredients

Eggless saffron pistachio sponge

  • 140 g full fat yogurt/dahi
  • 70 g castor sugar
  • 1/4 tsp baking soda
  • 3/4 tsp baking powder
  • Pinch salt
  • Few strands saffron
  • 1 tbsp chopped pistachio
  • 60 g oil
  • 90 g all purpose flour/maida

Tres leches milk

  • 80 g milk
  • 75 g coconut milk
  • 60 g condensed milk
  • Generous pinch saffron

Stabilized cream

  • 250 g Amul Fresh cream/25% fat cream
  • 1.5 tbsp cornflour
  • 1 tsp agar agar {Increase by 1/4 tsp if the weather is very warm}
  • 2 tbsp castor sugar
  • 1 tbsp clarified butter/ghee
  • 100-125 g small diced mango {plus extra for garnish}

Instructions

Eggless saffron pistachio sponge

  • Preheat the oven to 180C. Line a 6″ baking tin with parchment. In a large bowl, whisk the yogurt and castor sugar until smooth.
  • Whisk in baking soda, baking powder, salt, saffron strands and pistachios and leave to stand for 5 minutes until the mixture is bubbly.
  • Whisk in oil until well blended/emulsified.
  • Sift over the plain flour & fold in until smooth. Transfer to the baking tin, smooth out the top and edges.
  • Bake for 30 minutes / tester comes out clean. cool completely.

Tres leches milk

  • Whisk together in a glass jar or bottle and refrigerate overnight for the flavours to mature well.

Stabilized cream

  • Whisk together all the ingredients in a glass bowl.
  • Microwave for 30 seconds, whisk again. Repeat until the cream begins to thicken at the edges, 3-4 times. Cool, whisking now and then to keep the cream uniform and to prevent a film from forming on top.
  • Note: You can also make this on the stove top. Stir constantly.
  • Assemble
  • Secure an acetate collar and place the sponge in a compact serving dish.
  • Poke the sponge with a skewer/fork right across making sure you poke straight to the bottom.
  • Pour over the tres leches milk a little at a time, waiting for it to absorb completely. Top the soaked cake with diced mangoes, then pour over the stabilized cream to cover the mangoes completely.
  • Place in the freezer for about 2 hours, then remove to the fridge and leave to set overnight.
  • Garnish with freshly diced mangoes, mint and rose petals.

Video

The Simplest & Best Eggless Fluffy Pancake Recipe … you’ll be addicted to this stack!

Eggless Fluffy Pancakes … quick, simple and ever so satisfying, you’ll never need another pancake recipe again! The recipe ticks all the boxes. Simple staple pantry ingredients, one bowl batter and a well behaved one at that. The pancakes hold up well and taste amazing. Did I tell you that they taste fab cold too? Strangely enough but they are addictive cold as well!

The idea of fluffy pancakes was always tempting as we grew up. Tall piles of golden brown pancakes, maple syrup streaming down the sides, berries, butter and everything delicious. Yet attempts at making pancakes then were dismal and made you wonder what the hype was about anyway! All I can recall is that they were soggy and eggy!

Cut to now and these light, fluffy, eggless pancakes will have you addicted. It’s a simple 6 ingredient eggless pancake recipe and you’ve probably got all the ingredients on hand already. Takes all of 5 minutes to get the batter together, 4-5 minutes to cook each pancake and soon enough you’re ready to dive right in. It’s therapeutic to pipe the batter, see them bubble gently and rise, get a golden blush and then you flip them over.

egglesspancake

I cut the clarified butter / ghee into the dry mix of the eggless pancake recipe so that the fat coats the flour and keeps the pancakes light. In my opinion, that really made a difference to the texture and lightness. Also, do make sure the pan is of good quality, has a heavy bottom and the heat stays low for even cooking. This is the one I used.

The rest is literally a ‘pan’ oops cakewalk, so hope you give these a shot soon!

Simple recipes like these that make being in the kitchen so fun! This is a very basic eggless pancake recipe and should take well to changes. You could experiment with substituting part of the plain flour with a whole flour, maybe some nut meal, possibly oat flour too. Also think of add-ins … chocolate chips, blueberries, banana, nuts etc. Last but not the least, toppings! Think butter, whipped cream, a chocolate sauce or salted caramel, mango, else just a sifting of sugar. I am addicted to these, and I’m sure you will be too!

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

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Fluffy Eggless Pancakes

Quick, simple and ever so satisfying, you'll never need another pancake recipe again! The recipe ticks all the boxes. Simple staple pantry ingredients, one bowl batter, a well behaved one at that. The pancakes hold up beautifully and taste amazing.
Course Appetiser, Breakfast, Dessert, Snack
Cuisine American, British
Keyword cake, dessert, eggless, eggless cake, no bake, one bowl, simple, stovetop, vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people

Equipment

  • 1 pancake pan/tawa non stick, heavy bottom
  • 1 glass bowl
  • 1 whisk
  • Piping bag
  • 1 spatula

Ingredients

Dry mix

  • 135 g all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • Pinch salt
  • 1 tbsp vanilla sugar {or castor sugar & a dask of vanilla extract}
  • 1 1/2 tbsp ghee/clarified butter melted, cooled

Wet ingredients

  • 180-185 g buttermilk room temperature

Toppings

  • Maple syrup/honey butter, fresh berries/fruit etc

Instructions

  • Place the dry ingredients in a large bowl and whisk to mix. Add in the ghee and mix in with fingertips to coat the flour. {You can do this in a small blender too}.
  • Whisk in the buttermilk until the batter is smooth. It should be pipeable but not runny. Add a spoon of plain flour if it’s runny, or a tsp of buttermilk if it’s too thick.
  • Pipe or spoon about 1/2 a cup batter on a non stick pancake pan/tawa over very low heat. Cook for 2-3 minutes until the edges begin to show a little light brown. Flip over gently and cook the other side for 2-3 minutes. You can do a toothpick test to check if you are unsure of the doneness.
  • Stack and serve with maple syrup/honey, fruit, butter etc.

Eggless Mango Cream Dessert Boxes that are actually delicious ♥

Best Eggless Mango Cream Dessert Box… What is the best thing about the hot Indian summer? A never ending supply of mangoes, and of course inspiration to create desserts around the king of fruits. Desserts in glasses or boxes are fascinating because of the visual delight they offer, and this eggless mango cream dessert box is everything! I could eat this dessert all summer long.

There’s something utterly charming about desserts in boxes or rather dessert boxes. I love that so much goodness can be neatly layered in them, they show the dessert off well and they are so easily transportable, don’t you think? Dessert boxes make the perfect gift while the lid keeps the dessert fresh and moist. Wrap around a pretty ribbon with a little tag and it screams delicious edible gift! Now who wouldn’t like to dive into this Eggless Mango Cream Dessert Box?

There’s also something irresistible about mango desserts and every summer I make different ones. The mango season is always impatiently awaited here on the Indian subcontinent where the local bazaar is lined with carts overflowing with the fruit. It is easily our favourite summer fruit, the most popular one and isn’t referred to as the King of Fruits in India for no reason! I’ve added the Mango Cream Dessert Box to the list of my favourite summer desserts.

With layers of absolute deliciousness, it’s another dessert that screams summer! A light sponge {part wholegrain}, a stabilized vanilla cream, diced mangoes {I used slightly tart mangoes here}, eggless mango curd poured over… and repeat. What’s not to love? I love the play of textures and flavours, the refreshing bites of fresh mango and the slightly tart mango curd all please the palate. If you don’t have a 4″ dessert box, go ahead and turn this into a layer cake or trifle, but please do try it. Desserts like this make summer so worthwhile!

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

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Eggless Mango Cream Dessert Box

With layers of absolute deliciousness, it's another dessert that screams summer! A light sponge {part wholegrain}, a stabilized vanilla cream, diced mangoes {I used slightly tart mangoes here}, eggless mango curd poured over… and repeat. What's not to love? I love the play of textures and flavours, the refreshing bites of fresh mango and the slightly tart mango curd all please the palate. If you don't have a 4" dessert box, go ahead and turn this into a layer cake or trifle.
Course Dessert
Cuisine American, British
Keyword agar agar, baking, dessert, eggless, eggless baking, eggless cake, eggless layered cake, fruit, homemade, Indian dessert cake, mangoes, simple, summer dessert, sweet, tropical, vegetarian
Prep Time 30 minutes
Cook Time 30 minutes
1 hour 2 hours
Servings 1 person

Ingredients

Eggless sponge {two 6" sponges}

  • 105 g buttermilk
  • 15 g oil
  • 15 g clarified butter/ghee melted, cooled
  • 50 g castor sugar
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp apple cider vinegar
  • Pinch salt
  • 1/4 tsp vanilla extract
  • 25 g whole wheat flour/aata
  • 60 g plain flour /maida

Stabilized vanilla cream

  • 250 g Amul Fresh cream 25% fat cream
  • 1.5 tbsp cornflour
  • 1 tsp agar agar
  • 2 tbsp castor sugar
  • 1/2 tsp vanilla extract
  • 1 tbsp clarified butter/ghee

Eggless mango curd

  • 150 g mango puree strained
  • 25 g castor sugar
  • 1 tsp cornflour
  • 1 tbsp clarified butter/ghee

Instructions

Eggless vanilla sponge

  • Preheat the oven to 180C. Line two 6″ tins {round or square} with parchment.
  • In a large bowl, add all the ingredients and give them a good whisk.
  • Divide between the tins (approx 130g each), spread uniformly and bake for 15-20 minutes, until the tester comes out clean. These are flat 1 cm cakes that are perfect for layering the dessert box.
  • Cool in tin for 10 minutes, then cool completely on the rack. Gently trim the tops and stamp out 4″ squares using the dessert box as a guide.

Eggless mango curd

  • Whisk together the mango puree, sugar and cornflour sugar in a saucepan and simmer over low heat for 4-5 minutes, stirring constantly.
  • Once slightly thickened, take off heat and whisk in the clarified butter/ ghee.
  • Cool.

Stabilized vanilla cream

  • Whisk together all the ingredients in a glass bowl.
  • Microwave for 30 seconds, whisk again. Repeat until the cream begins to thicken at the edges, 3-4 times. Cool, whisking now and then to keep the cream uniform and to prevent a film from forming on top.
  • Note: You can also make this on the stove top. Stir constantly.

Assemble

  • Line the base of the dessert box with a layer of cake.
  • Pipe over a layer of cream.
  • Top the cream with a layer of diced fresh mango and drizzle mango curd over it.
  • Top with the second layer of sponge, press gently into place, and cover with cream., flattening the cream flush with the edges of the box.
  • Refrigerate for about an hour for the flavours to mature or overnight.

Video

Quick Delicious Stone Fruit Crumble … dessert for breakfast or breakfast for dessert!

Quick Delicious Stone Fruit Crumble … often the best way to begin a day, else to end a meal! Dessert for breakfast or breakfast for dessert and life can’t get better than that in summer! If you like a hearty, somewhat guilt free ‘fruit loaded’ beginning to the day, this might be a good idea. It has oats and walnuts too! Sold yet?

Summer is one season I absolutely love, not least for the dreadful heat and unbearable humidity, but for stone fruit! Think summer fruits with a pit in the centre, think colourful, luscious and delicious fleshy fruit – mangoes, peaches, cherries, apricots, nectarines, lychee, plums…

My first thought was a smoothie which is how my day begins every single day, 365 days a year using fruit in season. I had already frozen fruit for smoothies the day before, so my next thought of course was a crumble! I always enjoy making crumbles and this Quick Delicious Stone Fruit Crumble turned out a perfect destination for the few hapless stone fruit in the fridge … a couple of peaches, a few plums and a small bowl of cherries.

What are stone fruit you might ask? Stone fruits get their name from the pit or “stone” in their center that is encased in a fleshy outer area. Also known as drupes, stone fruits tend to have thin skins that may be fuzzy or smooth. The pit is actually a large seed, and stone fruits can be either clingstone or freestone depending on how easily the flesh pulls away from the seed. Since most stone fruits won’t ripen after being harvested, they’re picked at their peak and only good for a small window of time. This makes them highly seasonal, with different stone fruits arriving at different seasons.

https://www.allrecipes.com/article/what-is-stone-fruit/

Then I saw this huge glass mug on the counter and I knew CRUMBLE was going to be it! I thought it might look nice to see squishy colourful fruit pressed against the sides smothered by a crumbly, buttery topping! The rest came together pretty soon, on the go actually.

Crumbles don’t take very long to put together and I often make one large one in my 8″ KitchenAid baking dish. Once done, everyone just digs in. Fewer fruit mean individual servings though this ones seems good for a single large serving or even one shared by two. Dig right in!

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

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Quick Delicious Stone Fruit Crumble

Course Appetizer, Breakfast, Dessert, Snack
Cuisine American, British
Keyword baking, cherries, cookie, crumble, dessert, eggless, eggless baking, fruit, homemade, one bowl, simple, summer dessert, vegetarian
Prep Time 15 minutes
Cook Time 35 minutes
15 minutes
Servings 1 serving

Ingredients

Fruit filling

  • 2 peaches stoned, diced
  • 3 plums stoned, diced
  • 100 g cherries pitted
  • 1 tsp cornflour
  • 1 tbsp vanilla sugar
  • 1 tsp lime juice

Crumble topping

  • 1/4 cup walnut halves chopped
  • 1/3 cup plain flour
  • 1/2 cup rolled oats
  • 1 tbsp vanilla sugar
  • 2-3 tbsp ghee
  • 1/4 tsp pure vanilla extract

Instructions

  • Preheat the oven to 180C

Fruit filling

  • Place all the ingredients in a large bowl and toss until the fruit is coated well.
  • Transfer to a large cup/bowl and pack in well.

Crumble topping

  • Toss the walnuts, plan flour, oats and sugar in a bowl until well mixed.
  • Drizzle over the clarified butter and vanilla extract and mix well with a fork {or your fingertips to get an even light crumble.
  • Cover the fruit with the crumble topping. Top with walnut halves if desired.
  • Bake for 35-45 minutes.
  • Cover the top with a sheet of foil if the top is overbrowning after 25 minutes.
  • Stand for 15-30 minutes. Serve with fresh fruit, vanilla chantilly cream or a scoop of vanilla ice cream and caramelised walnuts.

10 decadent desserts for World Chocolate Day … Have a sweet one ♥

Happy World Chocolate Day… as the saying goes

“As long as there is chocolate, there will be happiness.” Wayne Gerard Trotman

There are days and there are days, and then there’s a special day for CHOCOLATE! We never had days so deliciously marked when we were young, though chocolate was an inherent part of holidays, festivities, birthdays, actually most celebrations. That charm of chocolate was second to none. It made everyone happy!

From the almost emaciated looking Cadbury bars and 5 Star bars we bought locally in India in the 1970’s to the grand kilo slabs of Cadbury Dairy Milk and Maltesers from the UK, Hersheys bars from the States and then the triangular Swiss Toblerone, there was always much to look forward to when visitors from overseas arrived. I can never forget the Cadbury’s vintage red netted chocolate filled Christmas stockings that my aunt would religiously bring for us from the UK, the gold foil covered chocolate coins she would slip in secretly! That was what chocolate dreams were made of!

True to the words by Mariska Hargitay – “Chocolate is the first luxury. It has so many things wrapped up in it: deliciousness in the moment, childhood memories, and that grin-inducing feeling of getting a reward for being good.” 

As I began blogging, chocolate was an integral part of my pantry. Chocolate paired with everything! No trip the the US was complete without big bags of Ghirardelli or Nestle Toll House chocolate chips and tins of cocoa powder. My first stop was always the chocolate aisle in grocery stores, filling the cart like chocolate was going to get extinct. That glee when we flew back home and reached out for the loot! Chocolate always brought joy!

{Get your copy on Amazon HERE}

And then when Penguin Random House India invited me to write a cookbook, how could it be anything else. It was always going to be CHOCOLATE! I loved everything about bringing it to life – writing the recipes, the thoughts that inspired each, styling the frames, then shooting them! It was a wholly consuming affair but so worth it at the end of the day. My daughter designed the entire layout of my cookbook and I loved how good it looked in print. The cherry on the cake, a foreword by Marryam Reshii, an absolute honour for me!

{Get your copy on Amazon HERE}

The idea of a chocolate book is credited to my sweet friend Bina who blogs at A Bit Wholesomely, one she pitched while we were driving around Hyderabad several years ago. I am grateful to Penguin Random House India for believing I could do it, for my family and friends who rallied around me. You can buy a copy here on Amazon. It’s available worldwide now on Amazon and in bookstores too.

These are all memories of a lifetime and when I think of chocolate, I have so many around it, and I bet you do too. I love working with chocolate, I love creating desserts with chocolate, I love styling around chocolate and nothing can stop me shooting it!

PANNA COTTA

So Happy World Chocolate Day to you. Have a delicious one. I leave you with a round up of a few chocolate recipes and you can find a load more HERE! I hope this inspires you to head to the kitchen and stir up some deliciousness!

Eggless Blue Matcha Chocolate Cavity Cake
I’ve always loved blue as a colour and it’s endlessly fascinating to see the shades of blue that the butterfly pea flower reflects in the blue matcha tea. It seemed right to try a cavity cake with a blue matcha filling, and oh my, we couldn’t stop eating it. There’s something so calming and ethereal about blue in patisserie, and this cavity cake for 2 seems a perfect place for it.
Check out this recipe
Eggless Black Forest Dessert Box
Eggless Black Forest Dessert Box… Fresh cherries mean there's always room for dessert & dessert boxes of course! 
Check out this recipe
Eggless Chocolate Coffee & Vanilla Ombre Cake
When chocolate, coffee and vanilla come together to create a dreamy ombre cake, it can only be good. Here's an eggless Chocolate Coffee & Vanilla Ombre Cake that is as simple as it is delicious!
Check out this recipe
Bittersweet Chocolate Eggless Sable Cookie Tart
Simple to make, eggless, deeply chocolaty with the comforting bite of a cookie in a tart! When you get so much goodness in a tart so easily, there's not much more you need.
Makes one 8" cookie tart
Check out this recipe
Petite Eggless Triple Chocolate Orange Cakes
Petite Eggless Triple Chocolate Orange Cakes … every bit as delicious as they sound. Deep, moist, chocolaty and quite pretty, these turned out to be such fun to bring together,
Check out this recipe
Eggless Nutella Fresh Cherry Tart
Deliciously making the best of summer produce when cherries are in plenty! This nobake tart will hit all the right spots!
Check out this recipe
4 Ingredient Fudgy Chocolate Brownies – Eggless & Gluten-free
Fudgy, eggless, whole grain, one bowl, hand mixed and quite special, you are going to absolutely love these gluten free, millet brownies that come together in minutes.
Check out this recipe
Ombre Coffee Chocolate Panna Cotta…with a deep coffee sauce
Ombre Coffee Chocolate Panna Cotta brings together two things I love the most – panna cotta and desserts in ombre. Loved the way it slid out, one shade slowly following another, the perfect jiggle, charming hues. Made a quick coffee sauce too though the panna cotta is really good on it's own as well. Creamy, deep flavours, satisfying.
Check out this recipe
Dark Chocolate Panna Cotta
Delicious, divine, sinful and silky, if you love a good panna cotta and chocolate is your flavour, then dive right in! This might just be the dessert you are looking for!
Check out this recipe
Eggless Tiramisu Chocolate Tart
Simple pantry ingredients make this delicious tiramisu inspired tart with classic flavours of coffee, Kahlua and mascarpone.
Check out this recipe
Wholegrain Chocolate Buckwheat Sablés
Crisp, deeply chocolate, buttery, wholegrain, eggless, Wholegrain Chocolate Buckwheat Sablés are the yummiest cookies ever! Adapted from The Boy Who Bakes.
Check out this recipe

I’ll leave you with one of my favourite quotes on chocolate …

“May your life be filled, as mine has been, with love and laughter; and remember, when things are rough all you need is … Chocolate.” Geraldine Solon

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

Chocolate Vanilla Strawberry Jelly Cavity Cake… just the kind of cavity you will ♥

Eggless Chocolate Vanilla Strawberry Jelly Cavity Cake … as promised last week, here it is, the recipe for this stunning cake. There are cakes and there are cakes, then there are special cakes. This is one of the special ones. They might look like a ton of work, but hey, read on…

Last week I shared the Secret To My Cavity Cake, the how to make it video. Here’s a delicious version of the cavity 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.

WHAT IS A CAVITY CAKE?… you might ask! It’s a cake with a cavity in the middle filled with all sorts of deliciousness. I’ve written a post about it last week, and it’s quite favourite kind of cake at my place. It was also an original idea that came to me one day while playing with cakes and steel cake/cookie cutters!

The steel baking molds I use are from my first visit to Old Delhi, a little shop I found tucked away behind a banyan tree. I returned to that shop in Lal Kuan several times over the years picking up more bakeware, each time making better choices I think! Old Delhi with all its madness and mayhem, the crowds and cacophony, the dusty old buildings, the colour and the energy has always pulled me in.

That was a time almost 20 years ago when vintage food styling props and collectibles, cookie and cake cutters, mousse rings and more meant a trip into Old Delhi, but now good old Amazon brings everything home!

Baking tins, dessert rings, bread knives, bread molds, muffin trays, icing sets, pastry bags … and lots more in a little shop in Old Delhi. Take the Metro to Chawri Bazaar, and a rickshaw from there. {They seem to have a website too now.}

Matchless Machine Tools, 1730/B, Bazar Lal Kuan, Delhi 110006. Mohd Kashif, Ctc 011 4909 8499 | 093111 50022 | 098213 41808

{Deals in bakery ware, cake mould, bread mould, muffin tray, pizza tray, cake stand, halwai ware, kitchen ware}

And so with my vast collection of cake and cookie cutters, one lazy summer afternoon, the cavity cake was born! Some things just work out well and keep getting reinvented in sooooo many different forms. This Chocolate Vanilla Strawberry Jelly Cavity Cake is just one of them. I’ve made many versions of the cavity cake, in different flavours and shapes as well! They’re always a hit. With a little prior planning, you are going to love making these on a roll!

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

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Chocolate Vanilla Strawberry Jelly Cavity Cake

Another delicious version of the cavity 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. 
Course Dessert
Cuisine American, British
Keyword agar agar, baking, cake, chocolate, dessert, eggless, eggless baking, eggless layered cake, fruit, homemade, strawberries, sweet
Prep Time 30 minutes
Cook Time 45 minutes
8 hours
Servings 6

Ingredients

6″ eggless sponge

  • 220 g buttermilk/plain chaach
  • 60 g light oil
  • 130 g sugar
  • 1 tsp apple cider vinegar
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • Pinch salt
  • 40 g whole wheat flour
  • 160 g all-purpose flour

Chocolate layer

  • 75 g cream
  • 50 g dark chocolate chopped

Vanilla white chocolate layer

  • 100 ml cream
  • 15 g sugar
  • 1/4 tsp agar agar
  • 1/2 vanilla bean scraped {save shell for strawberry jelly}
  • 20 g white chocolate

Strawberry jelly

  • 100 g frozen strawberries {or fresh}
  • 100 g water
  • 40 g sugar
  • 1/2 vanilla bean shell
  • 1/2 tsp agar agar

Instructions

6″ eggless sponge

  • Preheat the oven to 180C. Lightly grease and line a 6″ dessert ring lined with foil or a loose bottom baking tin
  • In a large bowl, add all the ingredients and whisk until smooth.
  • Turn into the prepared tin and bake for 40-45 minutes until the tester comes out clean.
  • Cool completely and level the cake.
  • Take a 4″ dessert ring, centralise it and few push it all the way through. Gently remove the cut out, transfer the ring gently to your serving platter. Slice one 1 cm layer from the cut out and return to the cavity and push into place to make the base.
  • Moisten the sponge if desired.
  • Pour over the chocolate layer. Place in freezer for 30 minutes to set.
  • Next pour the vanilla layer. Place in freezer for 30 minutes to set.
  • Lastly pour the strawberry jelly layer. Refrigerate for a couple of hours. Pipe the top if desired.

Chocolate layer

  • Heat the cream and pour over the chocolate. Let it soften, then stir until smooth. Cool to room temperature.

Vanilla white chocolate layer

  • Whisk together the cream, sugar and agar agar and simmer in a saucepan for 3-5 minutes
  • Take off heat, whisk in the scraped vanilla bean and white chocolate. Leave to cool to room temperature, about 30 minutes.

Strawberry jelly

  • Place everything in a saucepan and simmer until the berries soften and become mushy, pressing the berries on and off. It should take 10-15 minutes. Strain & cool until the jelly begins to thicken but is still pourable.

Video

  1. Will this work with any cake?

    It will work with a cake which has a tight firm crumb, with eggs or eggless. It’s best to let the cake cool completely. If in doubt, perhaps freeze it for an hour to get a neat cut. Handle with care since once you cut the cake, you are dealing with a fragile cake ring, so GENTLY does it!

  2. Where can I find the steel cutters from?

    Browse Amazon and you will find a selection of steel cutters. I have some on my Amazon shop here. Make sure you use good quality rings. They work best and last the longest!

  3. Can I use gelatine instead of agar agar?

    Yes, definitely though for the jelly I always find agar agar works best. I always do a dry run with a small portion of the filling to check on the setting properties so we don’t have surprises later. A runny cavity filling will spoil all the fun! Since every brand has a different set, it’s best to do a dry run.

  4. Can the cake be made in advance?

    Yes, certainly. The cake will keep well refrigerated and covered for 2-3 days. If you intend to use fresh garnish, please do so before serving/delivering the cake.

  5. What is the size of this cake?

    This is a 6″ cake and will serve 6 slices.

  6. Do I have to moisten the sponge?

    I always like to moisten sponges gently as it makes them taste better, but that also depends on how long you need to keep it in the fridge, storage conditions etc. Go by your instincts and generally, practice is the best way to learn what works for you!

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