Introduction: Watermelon Cake With the Goodness of Watermelon
I prepared this watermelon cake using watermelon juice and i was initially worried that i would not taste watermelon, but surprisingly the cake had a slight watermelon taste and awesome fragrance. Infact my husband who can never identify any ingredient that i use in my cooking and who loves watermelon, could identify that i had used watermelon in the cake :) The cake was extremely moist, tasty and perfectly sweet. Hope you like it :)
Step 1: Ingredients Required for Preparing Cake
- Cake flour - 1 cup + 6 tbsp
Baking powder - 2 tsp
Salt - 1/3 tsp
Egg - 2 (Room temperature)
Sugar - 1/2 cup + 4 tbsp
- Softened Butter - 6 tbsp
Watermelon juice - 1/2 cup
Vanilla extract - 1/2 tsp
Small semi-sweet chocolate chips - 1/3 cup
Red food color - As required
Step 2: Method to Prepare Cake
- Preheat oven to 350 F
Grease bottom and sides of 9inch cake pan
- Cut the watermelon pieces, grind it well in a mixer, strain the juice to remove the pulp and measure out 1/2 cup and keep aside
Sift cake flour, baking powder and salt and keep aside
In a large bowl, beat eggs till very foamy and keep aside
Beat butter and sugar and cream together until light and fluffy.
Add sifted ingredients alternately with watermelon juice, a small amount at a time, beating after each addition until smooth
Add in vanilla extract and red food color and beat well . Add the beaten egg and chocolate chips and fold gently with spatula until thoroughly combined
Bake for 27 to 32 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling.
- I topped the cake with white chocolate frosting colored in dark green and drew few lines in light green frosting to depict the watermelon rind.
I hope you enjoy this cake as much as my husband and i did :)
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