Bento Cake
You need:
Ingredients Quantity
For Eggless Sponge
Flour 200 gms
Curd 220 gms
Sugar 140 gms
Baking Soda ½ tsp
Baking Powder 1 tsp
Oil 70gms
Vanilla Essence 1 tsp
For Filling and Layering
Whipped Cream 250 gms
Pineapple Chopped 100 gms
Sugar Syrup 100 ml
Method
For Sponge
Take curd and sugar together in a bowl. Add baking soda and baking powder. Mix
well and keep aside for 5 mins.
Add oil and mix well.
Add flour and vanilla essence and mix well until fully incorporated.
Pour the batter in a silicon mat lined tray and bake at 200C for 10-15 mins.
Once baked take out the tray and cover it with another silicon mat. Leave it to cool
down for 10 mins.
Flip it over on a platform, remove the silicon mat on top and let it cool down
completely.
Cut the desired size of circles and keep aside.
For layering
Put the whipping cream in the bowl for whipping. Whip it till soft peaks.
Chop pineapple into small pieces and make sugar syrup for the cake.
For assembling
Keep the bottom layer on a cake board and apply sugar syrup onto it.
Apply a spoonful of whipped cream and spread chopped pineapple all over.
Cover with next layer of sponge.
Repeat the layering steps till the top layer.
Apply sugar syrup on the top layer.
Crumb coat the cake with whipped cream.
Refrigerate the cake overnight or for atleast 3-4 hours.
Take generous amount of whipped cream and cover the cake giving it a finishing
touch.
Decorate the cake as desired.
Shift the cake on a butter paper which fits the bento box.
Then place your cake in the box.
Thankyou!!
