Ms. Rachel(BCTCA 6th sem) outshines in the culinary delights. She believes staunchly that ‘Eating is a necessity but cooking is an art’. She is an artist indeed! IIHMCA has heartily nominated as the ‘Chef of the Day’.
Ingredients
- For the Cake
- 250 gms Cake Flour
- 125 gms Moringa powder
- 20 gms Baking Powder
- 3 gms Salt
- 4 nos Eggs
- 100 gms Granulated Sugar
- 150 ml Vegetable Oil
- 150 ml Water
- 237 ml Soy Milk
- 10 ml Apple Cider Vinegar
- 5 ml Vanilla Extract
For the Lemon Cream Cheese Icing
- 240 ml Cream Cheese
- 2 no Lemons 2 large
Instructions
For the Cake
- Combine the soy milk with the vinegar.
- In a large mixing bowl combine the vegetable oil, sugar, soy milk, vanilla extract, and water and whisk smooth.
- Beat the eggs till stiff, add the sifted flour, moringa powder, salt and baking powder. Whisk smooth. Add it to the oil and milk mix.
- Divide the batter between 3 7″ pans.
- Bake in a preheated 350°F oven for 25-30 minutes or when a toothpick inserted into the middle comes out clean.
- Cool in the pan until you can touch it without burning your fingers then turn out onto a wire rack to cool completely.
For the Lemon Cream Cheese Buttercream
- In a large mixing bowl with a spatula, smooth out the cream cheese with the lemon zest and juice.
- Mix the butter cream with the lemon cream cheese.
For layering the Moringa cake
- Cut the cake into round disks.
- Soak it with sugar syrup.
- Sandwich each cake rounds with lemon cream cheese butter cream.
- Coat the top with fondant or butter cream and sprinkle the moringa powder
- Serve it with choice of fruits or with fruit compote.