Mentally, I am not in a state to do a blog post. I am sure that nobody, or majority aren’t either in an upbeat mood. When movement is restricted, children are at home with no confirmation on school reopening, daily routine takes a beat so much that even your five-times-prayers are restricted to only the call to prayer from the closeby masjid, events are cancelled, unnecessary travel is asked to be avoided, borders are closed, work gets crazy because shipments aren’t arriving on time nor is there any visibility on the shipments for the next months, sales works overtime as the population is on a frenzy and panic buying… SubhanAllah! I have already mentioned my general feeling in the last post and don’t want to ponder over it. From our side, we are doing the maximum that we can as far as hygiene is concerned, restricted our outside movements to minimum – usually it is just me who move out and get what is needed, – praying a lot and leaving the rest into the hands of the Almighty. I have heard that every generation has its testing times, and it makes me feel that now is our testing time. Let us be cautious, empathetic towards our fellow human beings and fight it together to let this time go. And hopefully, en-grain the valuable lessons that we learn from this time and use it for our future…
Since the kids are usually at home and everyone is looking at easy options to keep them engaged, let me share a cake recipe that is a favorite at home. Usually vanilla isn’t very much welcome, but somehow this cake gets gone in a matter of seconds. I meant the eating part. 🙂 Even the mixing part is really easy, for a soft, spongy, mildly sweet and a stunner for an eggless cake. The technique is just to fold in the dry into the wet and the batter gets done. Then it is the impatient waiting for the cake to get done. I have made this cake so many times when I have calls of guests springing up all of a sudden. By the time they are home, in an hour or so, you will have some warm cake to serve. This cake can actually become a lovely base for
Eggless Condensed Milk Cake
- 2 cups all purpose flour
- 1/4 cup corn flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 can condensed milk
- 1/2 cup 100 gm butter, melted
- 1/2 cup milk
- 1/2 cup water
- 1 tsp vanilla extract
- Preheat oven to 180 degrees. Grease and flour a large pan and set aside.
- Whisk together the wet ingredients in a bowl till combined. Sift all the dry ingredients onto the top of the wet ingredients. Slowly fold in using a spatula - do not over mix.
- Pour into the pan and bake for 30 minutes or till done.