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’.


  • 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


For the Cake 

  1. Combine the soy milk with the vinegar.
  2. In a large mixing bowl combine the vegetable oil, sugar, soy milk, vanilla extract, and water and whisk smooth.
  3. 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.
  4. Divide the batter between 3 7″ pans.
  5. Bake in a preheated 350°F oven for 25-30 minutes or when a toothpick inserted into the middle comes out clean.
  6. 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

  1. In a large mixing bowl with a spatula, smooth out the cream cheese with the lemon zest and juice.
  2. Mix the butter cream with the lemon cream cheese.

For layering the Moringa cake

  1. Cut the cake into round disks.
  2. Soak it with sugar syrup.
  3. Sandwich each cake rounds with lemon cream cheese butter cream.
  4. Coat the top with fondant or butter cream and sprinkle the moringa powder
  5. Serve it with choice of fruits or with fruit compote.