Strawberry Sponge Cake with homemade Chocolate Ganache | Two ways to make Sponge cake without the oven | Glutenfree Cake Recipe with Stepwise Pictures | Valentine Special Recipe

Hi Supermoms,

How about a spongy, moist cake, oozing with strawberries in and out. And, how about cooking this cake instead of baking it! Yes, you heard me right, cooking not baking! And now for the knockout punch - how about avoiding Maida (leavened flour) altogether. Ready to gorge this "guilt free" and "gluten free" cake?

I am always excited to work on  fusion recipes  and when it turns out super delicious, I just can't wait to share!! First let me thank many of my young readers who have been requesting me for a cake recipe that can be made 'without the oven' and without any fancy and "fatty" ingredients. 

Oh, let me tell you that I struggle to find the right 'baking' ingredients and vessels even in the world of 'Amazon'. And why should you invest in expensive tools when you can create the 'cake' magic on the tawa or skillet or the pressure cooker?

Here I have used strawberries and rice batter to create the ' Strawberry Sponge Cake' that is super moist and delicious. You can also make a simple chocolate ganache without the chocolate chips ( I don't get them in my local grocery store!!). 

Simple recipes are the bestest , agree?

Strawberry Sponge Cake ( Gluten free ) :

Preparation time: 3 hours

Cooking time : 15 minutes

1 cup = 250 ml

Serves : 2 to 3

Special Vessel/Equipment : pressure cooker or steamer or tawa/skillet, cookie cutters.

Ingredients :

For the sponge:

1 cup uncooked rice ( I used sona masoori)

10 to 12 strawberries ( pureed)

1 teaspoon Eno fruit salt or 3/4 teaspoon baking powder

4 teaspoon milk powder

1 tablespoon sugar ( adjust)

2 tablespoons butter 

For the Chocolate Ganache :

200 ml fresh cream ( I used Amul whipped cream )

1 tablespoon Cocoa powder

2 tablespoon castor sugar or brown sugar

1 teaspoon oil ( you can use cornsyrup also)

For Garnish :

Freshly cut fruits , jam, chocolates 

Method:

• Wash rice thrice and soak it in water for 2 to 3 hours .
• Grind it to a thick batter using little water.
• Add the pureed strawberries, sugar, milk powder in the rice batter and mix well.
• Adjust the water consistency if required. ( The batter should be thick like idli batter)
• Add the fruit salt or baking powder just before cooking.

2 Ways to make the sponge cake :

#Option 1:

1. Grease a plate of 1"-2" depth  with butter. ( I used Dhokla plates)

2. Pour the batter on the greased plates.

3. Steam cook them for 10 minutes or till it the time a tooth pick inserted in the centre comes out clean.

4. Using desired cookie cutters, cut them into shapes.

# Option 2:

1. Grease medium size steel cookie cutters ( use the shape of your choice).

2. Heat a greased skillet/tawa over low flame.

3. Place the greased cookie cutters on the skillet and allow it to heat up  bit.

4. Now, pour batter inside the cookie cutters and cook them covered over low flame .

Tip: You can use your smallest size pan to make uniform circles if you do not have cookie cutters. 

How to make the Chocolate Ganache :

• In a bowl, mix the cream, cocoa powder, sugar and whisk well.
• Pour it in a heavy bottom pan and simmer over low flame, stirring continously.
• The cream will start bubbling and thickening .
• Add oil as you keep stirring and switch off. 
• The ganache will be in a smooth spreading consistency. 

Assembling the cake:

1.In a plate, first spoon little ganache and place the first sponge cut-out.
2.Now, spread ganache and place the second piece on top.

3.Continue for the amount of layers you are going to use.
4.You can cover the cake completely also.

5.You can garnish with freshly cut fruits .
6.You can also drizzle chocolate syrup.

Chef Tips:

1. You can use ready made rice flour also. In that case, there will be no soaking time. 

2.You can try making these using millet flours also.

3. You can substitute low fat oil instead of butter.
4. You can use other fruit varieties in season.

You can try other special recipes for Valentine here.

Happy Cooking!

With love,

Masterchefmom