The garden’s been thriving of late because it’s been raining in Bangalore. I’d picked up some saplings from a nursery when my mum was visiting a couple of weeks ago. We have a couple of pots of white rain lilies already, and I got a little bag of pink rain lilies really cheap, so we needed to pot it. I also picked up a yummy smelling Manchpatre (Japanese Mugwort) and a betel leaf vine. We also needed to re-pot some of our plants which we suspected weren’t growing as well as they should because their roots were constricted. That, and sweeping up several square metres of the mess we were going to create. And before you know it, we were well into late afternoon that Sunday.
Suraj had planned a dinner date for later that evening – we hadn’t been on one in months – cheap dinner and a new movie that’s been in the news for several reasons (Udta Punjab). That left us with only a few hours and tired bodies. You know how sometimes when you’re tired, you want to do more stuff? I think that bug bit me and I decided to prep some dough for brioche rolls that I could stuff which some ganache that had been lying around in my refrigerator for *ever*. I’d also picked up fresh yeast a few weeks ago and wanted to test if it was still any good. Of course, my brain wasn’t thinking chilly, damp weather. The dough was kneaded. And set aside to proof. And that’s when it hit me. Uh! These brioche rolls won’t be done tonight! No way! What should we do then? Bake an easy cake!
And that’s how this sheet cake came about. Speaking of how we have things lying around that we don’t quite consume at the rate we should be consuming them, Suraj said it was high time we used up that jar of French Caramel sauce his friend has graciously given us with some shortbread cookies. And bam! Everything came together.
I used this from the Delish website and left out the bits with the caramel and the frosting. I made my own quick, not-too-sweet whipped cream topping and drizzled pretty much whatever was remaining of the French Caramel sauce.
The cake was done baking in under an hour. The rains had begun again. We couldn’t get our hands off the cake, it was SO DARN GOOD. And we were stuffing our faces with it before a dinner date. Fools in the rain, much?
- 1 cup unsalted butter, softened to room temperature
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 1/2 cup plain yogurt
- 2 1/4 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup whole milk
- Preheat oven to 350 degrees F.
- Grease a 12in x 12 in baking pan and sprinkle lightly with flour.
- Beat the softened butter in a large bowl, for about 1 minute using a hand blender on medium speed.
- Add both sugars and beat on medium speed until fluffy.
- Add in eggs, vanilla extract and continue beating until smooth.
- Add the yogurt and mix further, until combined.
- Whisk together flour, baking soda and salt in another bowl.
- Pour half of dry mixture into the wet ingredients mixture and beat for a few seconds. into butter mixture and beat on low speed for 5 seconds.
- Pour in 1/2 cup of milk and continue to beat on low speed.
- Add the remaining flour and milk until combined and smooth.
- Do not overmix.
- Spread cake batter into pan and smoothen out.
- Bake for about 25 minutes, until a toothpick inserted in the center comes out clean.
- Remove from oven and let the cake cool.
- I usually whip 3/4 cup of heavy cream in an ice bath, along with a couple of table spoons of sugar and a little bit of flavouring, all as per taste.
- Slather the top of the cake with the frosting and drizzled salted caramel over this liberally. You can make your own salted caramel by referring to the recipe linked above.
So moist and so yum. Been using recipes that call for yoghurt, of late. Totally worth it. pic.twitter.com/f53X4oBbaV
— °•° (@CookyDoh) June 19, 2016
Made a salted caramel sheet cake this evening – with brown sugar for the added caramel-ey-ness, a very basic whipped cream (again with brown sugar, for that cream colour, instead of regular white) and some French Caramel Sauce drizzled over it with just a sprinkling of rock salt (I don’t own sea salt). Sigh. So fluffy and so good. 😀
A photo posted by Cooky Nomster (@cookynomster) on Jun 19, 2016 at 7:23am PDT
Given that the cake’s such a breeze to bake, I’m half-tempted to try versions of it – a fruity one, one with chocolate or lemon perhaps or maybe even one that’s all warm and rich like apple pie!