Here is the adaption of the most popular Bombay bakery cake with step by step guide. Give it a shot and share your reviews.
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Strawberry Icing Cake:
INGREDIENTS FOR SPONGE
Butter 250 gm
Caster sugar 250 gm
Eggs 5
Flour 250 gm
Vanilla essence 1 tsp
Baking powder 12 gm
Lemon juice 2 tbsp
Pink food color as per choice
FOR ICING
Sugar 500 gm
Water 150 gm
Glucose 50 gm
Butter 200gm
Icing sugar 100 gm
Desiccated coconut ½ cup
Chopped almonds ½ cup
Icing sugar 4 ounces
METHOD
• For The Sponge, Beat butter and sugar together until creamy.
• Then add eggs one by one.
• Now add all the dry ingredients, mix well.
• Pour the mixture into a 9×9 inch baking pan the mould and bake at 180°c for 45 minutes.
• Make butter and icing sugar icing and apply it in the middle and sides of the cake.
• Then make a combination of left of cake crumbs, chopped almonds and desiccated coconut. Apply this on the side.
• For The icing, mix water, sugar and glucose in a pan on heat.
• Cook until the mixture becomes thick.
• Allow it to cool.
• Then beat it until it becomes thick.
• Leave it to cool.
• Lastly add the icing on the cake. Serve.
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