No Bake Eggless Honey Sponge Cake

There are always those lovely memories that you keep thinking about. One of my memories is of having the Honey Sponge Cake in Leo Fortune Bakery in Adyar, Chennai. Just thinking of the cake makes me drool!!! Call me a foodie :-) Nowhere else have I seen that cake so soft and moist. I wanted to check if that recipe was available in the internet but nowhere could I find it. I hit upon a link for Honey Sponge Cake recipe. But let me tell you, this is nowhere similar to the Leo Fortune cake. Anyways I decided to try it and this is one recipe which is going to stay since it does not involve baking :-).  Here is my adaptation of Honey Sponge Cake:

Ingredients


All purpose flour - 1 cup
Baking Powder - 1 tsp
Baking Soda - 2 tsp

Butter - 3 tbsp
Sugar - 3/4 cup
Honey - 3 tbsp
Vinegar - 2 tbsp
Vanilla Essence - 1 tbsp

Serves: 4 adults

Preparation

Sift together flour, baking powder and baking soda. Keep aside. In a bowl, add melted butter and sugar and mix well. Add honey and vanilla essence. Beat well. Add vinegar and mix well. Add the flour mixture, little by little. Mix well after each addition. The batter is ready once the dry and wet ingredients are combined together. Pour this to a well greased dish and cover it with an aluminium foil (see notes). Place the dish on a steamer and steam on low flame for 35-45 minutes. Allow it to cool for 10 minutes.You can drizzle it with honey if required.

Eggless Honey Sponge Cake is ready and yummy...that too without baking!!!

Notes:

• I would have reduced the quantity of sugar since it was too sweet for me. 
• I did not drizzle it with honey at the end. Still I was able to get the lovely glaze on top of the cake.
• The cake hardened a bit on the next day. It is best served when warm.
• I forgot to use the aluminium foil as mentioned in the original recipe. I dont know what difference that makes though, since the cake anyways came out good.

This being a no-bake cake, I am sending this to Apy Cooking's No Bake Event.

~ Ramya

Low Fat Corn and Zucchini Soup

Mornings are business as usual with interactions with my team located in India and the time usually flies. Cornflakes and oats are great breakfast items especially when you are working. During weekends, N gets up late so there is only direct lunch, which gives me some free time in the mornings. But the rest of day is packed with all my cooking experiments (that is how N likes to call it). With my current dieting plan, I have been searching for simple and easy recipes. I have been searching for low calorie and low fat recipes in foodnetwork.com when I came across this Creamy Corn and Vegetable Soup. I adapted the recipe to make Corn and Zucchini soup. Here we go with my adaptation:

Ingredients

Corn Kernels - 1 cup (I used the frozen, thawed)

Skim Milk - 1 cup (I used 1%)

Onion - 1/4 cup (chopped finely)

Zucchini - 1 (medium sized, grated)

Water - 2 cups

Salt - as per taste

Ground black pepper - as per taste

Oil - 1 tsp

Preparation

Blend corn kernels and skim milk until smooth and keep aside. Heat oil over medium heat. Add onion and saute till onions are tender. Add zucchini and stir till zucchini is tender, about 3 minutes. Add water and bring to a boil. Add salt. Allow it to simmer for 5-7 minutes. Add pureed corn until warmed. Do not allow it come to a boil. Season with pepper.

Corn & Zucchini soup is ready and yummy!!!

Since this gets done in less than 20 minutes, I am sending this to Twenty-20 Cooking Event