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Pakistan Independence Day Cake
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Pakistan Independence Cake Recipe

As the whole Pakistan is celebrating Independence Day today, desserts and sweets are must in your cooking list. But what if you are planning to make a Pakistan Independence Day Cake with green topping and White layers to celebrate the national event.
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 8
Author Bushra Waheed

Ingredients

  • 1 cup plain flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 4 eggs
  • 1 cup castor sugar
  • 1/2 cup butter
  • 2 tablespoon milk
  • 1 teaspoon vanilla essence

For Filling

  • 2 cups Whipped cream (400 ml)
  • 2 tablespoon Icing sugar
  • 1 cup Pineapple chunks
  • Pineapple juice as required.
  • few drops of vanilla essence

For topping

  • one packet banana jelly
  • whipped cream as required

Instructions

To Make Cake Sponge

  • Prepare your cake pan by lining it with grease proof paper and greasing it to make sure the cake doesn't stick. I used an 8 inch pan. You can use a slightly smaller one if you want a higher cake.
  • Preheat oven at 170 degree C.
  • In a small bowl, sieve the flour, baking powder and salt, twice or thrice time to aerate it. keep aside.
  • Put the eggs in a big glass bowl, then add the sugar.
  • Beat the eggs for 2-3 minutes.
  • Then add butter and whisk till light and fluffy, about 5 minutes.
  • The eggs will have started expanding from the beating. Keep beating for about 4 minutes until the egg mixture resembles cream. The beaters should leave streaks in the mixture as you whip, like how whipping cream looks at the 'soft peak' stage.
  • Once you have reached this consistency, remove the beaters and use a whisk.
  • Whisk the egg mixture for a few seconds.
  • Using a spatula, GENTLY fold the flour in using 30 strokes or less.
  • Don't over mix.
  • When the flour is mixed, add warm milk.
  • Stir in the vanilla essence.
  • Now fold again no more than 50 times or less until the batter is well combined and shiny.
  • Pour into the prepared pan.
  • Pick and drop the pan twice to remove any excess air bubbles.
  • Then bake, in the preheated oven, for 23-25 minutes or until toothpick insterted near the center comes out clean.
  • Again pick and drop the pan twice to prevent it from shrinking as it cools.
  • Now turn the pan over on a cake rack but do not remove the pan.
  • Let the pan cool down until it is easy to handle with your hands without getting burnt.

To Make Cake Filling

  • Meanwhile, whip your cream with 2 icing sugar.
  • Stir in the vanilla essence.
  • Adjust sweetness to your taste and keep aside.

To Assembling the Cake

  • Remove the pan from the cake and peel the greaseproof paper. cut the cake horizontally into half.
  • Drizzle pineapple juice syrup all over the cut halves to moisten the cake.
  • Then spread the whipped cream evenly.
  • Add pineapple chunks.
  • Cover them with more cream, put the second half of the cake and cream the top.
  • Place in the refrigerator for 2 hours or until the cream sets.
  • Meanwhile, make jelly in the warm water and slightly pour over the cake (1/3 side).
  • Make a moon and star shape with leftover whipped cream.
  • Put in the refrigerator for few hours or until chilled.
  • Enjoy your delicious Independence day cake :)

Notes

Important Tips:
If you over mix the flour mixture or fold too vigorously, you will lose all the air that has built up in the eggs, so be gentle in folding.