Some people like de-stressing with listening to music, or jogging or anything else, but for me, the best de-stressing method is baking.
The process of making and the smell of baking are absolutely heavenly and therapeutic!
One of my favourite de-stressing options!
And yeah! My de-stressing methods don't prove a hindrance in my fitness-freak husband’s diet! Infact all his colleagues are blessed with most of the dishes baked by me.
When it comes to baking, you need to follow the mantra mentioned below-
Baking a cake is nothing to fear of. Do not be over careful or overzealous. As long as you do exactly as the recipe states, it will turn out JUST fine. And even if it doesn't, the best part about baking is that it makes you think later of what you might have done wrong. And the more you give it a thought the more you want to try your hand at baking different things, thus increasing your expertise.
So all in all, enjoy the process without worrying about the end result and it should and would turn out as it is supposed to be!
2 1/2 cups
1 cup + 2 tbsp
1/2 cup, melted
1/4 cup, semi-sweet
10 - 12 Slices
20 - 25 Minutes
30 - 35 Minutes
190 deg C /
375 deg F
Sieve together the refined flour, salt, baking powder and baking soda.
Melt the butter, and whisk all the wet ingredients together.
Carefully fold* the dry ingredients, 1-2 tbsp at a time, into the milk-butter mixture.
Keep adding the rest of the flour, mix gently.
Pour the batter into the cake mould and tap the pan to even it out and break the air bubbles if any. Bake it for 25-35 minutes.**
Transfer the pan to a cooling rack and remove the cake after 15-20 minutes. Place the cake on the rack for it to cool down completely before slicing it.
The first time I baked this egg-less cake I checked it for doneness after 30 minutes and felt that I could have taken it out 2-3 minutes earlier.
The bottom had started to brown more than it is required to. So I did that the next time and took the pan out the oven after 27 minutes itself and the cake turned out to be perfect.