Hi folks! I'm Veena. Welcome to Pat-a-Cake, the channel that's about baking and much, much more. Here's where you'll find well explained and step-by-step Goan food recipes as also scores of recipes from India and around the world to help you spice up your cooking. My channel Pat-a-Cake is especially targetted towards new cooks and those with less time to spend in the kitchen. I focus on presenting recipes that are quick, easy, and tasty. I offer easy-to-follow tutorials, authentic and perfect ingredient proportions, and all the essential instructions to help you cook with confidence. So let's get cooking!
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Sure. In place of eggs, you could add 1/2 cup condensed milk, reduce the sugar content, adding just around 130g (1/2 cup + 2 tsp) granulated sugar, and then towards the end add a little milk to adjust the batter consistency and get a soft dropping consistency.
You could use a beater in the beginning. But once you have to add in the flour mix, you'll have to switch to a spatula. And Erminia, I did not weigh the cake, but my guess is that it could weigh around 800 - 900 g.
Yes, you can. In place of eggs, you could add 1/2 cup condensed milk, reduce the sugar content, adding just around 130g (1/2 cup + 2 tsp) granulated sugar, and then towards the end add a little milk to adjust the batter consistency and get a soft dropping consistency.
Veena, I finally made the filling this morning as both my Husband and myself are not well at the moment. However, I used beef mince instead of chicken and I was not very accurate with my measurements.I might have put too much vinegar in it otherwise ok. i will leave to complete your recipe till tomorrow when I feel more energised. I will need to find a way to take vinegar taste away. Not a good cook at all but find I am slow in doing things. Thank you anyway.🙏🌺
Patricia, hope you and your husband feel better soon. Take care. Regarding the vinegar taste, it could be your vinegar is too strong. Try adding half the quantity next time and check the taste again.
Ji hanh, Payal. In place of eggs, you could add 1/2 cup condensed milk, reduce the sugar content, adding just around 130g (1/2 cup + 2 tsp) granulated sugar, and then towards the end add a little milk to adjust the batter consistency and get a soft dropping consistency.
Namaste, Binaji. In place of eggs, you could add 1/2 cup condensed milk, reduce the sugar content, adding just around 130g (1/2 cup + 2 tsp) granulated sugar, and then towards the end add a little milk to adjust the batter consistency and get a soft dropping consistency.
Yes, Lorraine. You could bake this cake in the cooker too or in a large vessel placed on your stove. If using a cooker, preferably an aluminium one, take off the gasket ring. Place a trivet inside the cooker and put the lid on without the vent weight (whistle) and then preheat the empty cooker on medium heat for 3-4 minutes. After placing the cake inside and putting the lid on again, reduce the heat to low. Bake the cake on low heat for around 35 minutes first. Then do a skewer test. If the skewer does not come out clean, put the lid back on and bake the cake for another 7-8 minutes and repeat the skewer test till the skewer comes out clean. Using the cooker once in a way for baking might not damage your cooker. But I suggest you use a kadai or a thick-bottomed large vessel instead. To see how to do this, please check out this video of mine for making an eggless orange cake: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-cdiZBd22yLs.html
@@PataCake Thank you so much for your quick detailed reply...do I have to spread salt at the base of the cooker ? cake looks colourful and tempting , will surely try😊
@@lorrainepanting7990 , no need to spread any salt or sand. You just have to see there's a gap between the bottom of the cooker and the baking pan. Hence, the use of a trivet or metal ring. Glad you'll be checking out my recipe.
Mayuri, in place of eggs, you could add 1/2 cup condensed milk, reduce the sugar content, adding just around 130g (1/2 cup + 2 tsp) granulated sugar, and then towards the end add a little milk to adjust the batter consistency and get a soft dropping consistency.
What I love about your channel: Your recipes are practical, uncomplicated, delicious and detailed. Plus, unlike MOST channels, you are so very prompt in your reply. I posted my query last night and was happily surprised to read your reply today morning. Thank you, Veena, for such promptness !!!!!
Jyotsna, there'll be hardly any difference in the final outcome of the cake. I have made this cake with grated fresh coconut and also with shredded dry coconut and was satisfied with the results both times. But though I have yet to use desiccated coconut, in my opinion, you'll get a similar moist and tasty cake with that as well.
