Water Cakes Recipes

HOT WATER CHOCOLATE CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. Mix together the sugar, flour, cocoa, baking powder, baking soda and salt. Set aside.
• In a large saucepan bring butter and water to a boil. Remove from heat. Stir in flour mixture. Pour in buttermilk, eggs and vanilla; mix thoroughly.
• Pour cake batter into prepared 9x13 inch baking pan. Bake in preheated oven for 25 minutes or until a toothpick inserted in center comes out clean. Remove cake from oven and frost immediately.

WATER CAKE: A DAIRY-FREE, EGG-FREE, MAGIC CAKE

Steps:

• Preheat the oven to 180°C/360°F/Gas Mark 4, and arrange a baking tray onto the middle shelf.
• In a small bowl, mix the olive oil, water and vanilla, then set it aside until needed.
• In a large bowl sift the flour together with the baking powder, and mix well with a whisk. Add in the sugar and cocoa powder and mix well.
• Slowly pour the oil+water mix into the dry ingredients, and gently mix with a whisker until combined and lump-free. You can also add a pinch of sea salt to enhance the sweetness of the cake if you want.
• Spray with baking oil a 7-inch springform cake pan with loose base, although not necessary, I recommend placing a disk of parchment paper over the base. Pour in the cake batter and even the top using a spatula.
• Arrange the cake pan onto the middle rack and bake in the oven for about 45 minutes, then insert a toothpick in the middle of the cake. If it comes out dry, your cake is done, otherwise continue to bake for a further 5 minutes, then check again.
• Take the cake out from the oven and allow to cool completely before removing it from the pan.
• Dust generously with optional confectioner sugar if you like, and serve.

WW2 WAR CAKE

Steps:

• Place the brown sugar, water, raisins.
• oil, cinnamon, and cloves in a heavy-bottomed saucepan and bring to a boil.
• Cook gently for 5 minutes, then remove from the heat and let cool until the mixture is comfortably warm to your finger.
• While the mixture is cooling, preheat t he oven to 350F.
• Grease and flour an 8x4-inch baking pan.
• Sift together the flour, salt, baking powder, and baking soda.
• Add them to the cooled sugar mixture, beating until no drifts of flour are visible and the batter is smooth.
• Stir in the walnuts.
• Spread evenly in the baking pan and bake for 25-30 minutes, or until a broomstraw inserted in the center of the cake comes out clean.
• Let cool in the pan for 10 minutes, then turn onto a rack to cool completely.
• Notes: For a good glaze, even if it is a 90's addition, save back a bit of the hot spiced water.
• Mix with confectioner's sugar, a drop of vanilla, and a pinch salt. Glaze the cake while hot.

WATER CAKE

Steps:

• Preheat oven 350 F (180 C).
• Line a 9x9 inch square baking dish with parchment paper.
• In a bowl combine the flour, sugar, salt and baking powder. Whisk to combine. Add the water, oil and vanilla. Beat until just incorporated. Add citrus zest if using any and mix to combine.
• Bake at 350 (180 C) for 45 minutes or in a fan oven at 160 for 40-45 minutes, until toothpick inserted comes out clean.
• Transfer to a cooling rack and cool completely.
• Cut into squares.
• A round 9 inch pan will work in this recipe as well.

WATER CAKE

Steps:

• Preheat oven to 350°F. Grease the interior of an 8 inch round springform cake pan. Line the bottom with parchment paper.
• In a large bowl, add flour, baking powder, sugar. Whisk vigorously with a whisk until evenly combined.
• Add water, oil, vanilla and lemon zest (is using). Whisk until batter is smooth and no lumps remain.
• Pour cake batter into the prepared cake pan. Bake for about 40-45 minutes or until the surface of the cake is a light golden brown and toothpick inserted comes out clean. Let cake cool before slicing and serving. You can dust cake with powdered sugar if desired.

ROSE WATER CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan.
• Cream sugar and butter for cake together in a bowl with an electric mixer. Beat in eggs, one at a time, then stir in vanilla extract. Combine flour, baking powder, and salt separately, then add to mix, and cream together. Stir in half-and-half and rose water. Add a few drops of food coloring to turn pinkish (or whatever color you want). Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• While cake cools, beat confectioners' sugar and butter with an electric mixer on low speed, then increase speed to medium for about 3 minutes. Add half-and-half and vanilla extract and beat for 1 minute more. Add more half-and-half if frosting is too thick. Frost cooled cake.

EASY ITALIAN WATER CAKE

Steps:

• Pre-heat oven to 350F (180C). Grease and flour an 8 or 9 inch cake pan.
• Sift the flour, sugar, baking powder and salt into a large bowl. Add the water, vegetable oil and vanilla, beat on medium speed until completely combined. Pour into the prepared cake pan and bake for about 40-45 minutes. Test for doneness with a toothpick, when it comes out dry it's done. Let cool completely then dust with powdered sugar.

WATER CAKE

Steps:

• Preheat the oven to 180 degrees Celsius.
• Grease a bundt cake pan with margarine and sprinkle with flour. Set aside.
• Separate the yolks from the whites. Whisk the egg whites until they're firm, and set aside.
• In another bowl, beat the egg yolks with the water.
• Add sugar and olive oil, and beat again.
• Add the flour together with the baking powder, and mix everything well.
• Keep adding spoonfuls of the egg whites, and stir gently from bottom to top without beating.
• When the mixture is homogeneous and fluffy, put it in the pan, and bake for 35 to 40 minutes.
• Check the cooking with a toothpick, remove from oven, and unmold.

CHOCOLATE WATER CAKE

Steps:

• Make the Cake: Preheat oven to 350°F. Grease an 8-inch cake pan with vegetable oil and line bottom with a circle of parchment paper. In a large mixing bowl, whisk together flour, brown sugar, cocoa powder, espresso powder, baking soda, and salt until homogenous. Add water, oil, and vinegar. Whisk until no pockets of dry ingredients remain. Pour batter into prepare pan and bake until the cake pulls away slightly from the pan and a toothpick inserted in the center comes back with a few dry crumbs, 50 to 55 minutes. Allow to cool completely before inverting out of pan.
• Make the Frosting: Place chocolate and butter in a microwave-safe bowl. Microwave for 30 seconds; stir until chocolate and butter are completely melted and combined (if chocolate is still not fully melted, microwave for 10 seconds more and stir again). Using the whisk attachment of a mixer, combine chocolate mixture and cream cheese until fully incorporated. Add coffee and beat until combined. Add powdered sugar and incorporate on low; increase speed to medium-high and beat until glossy, about 3 minutes.
• Place cake on serving plate, scoop frosting on top of cake and spread to edges. Use a spoon to make decorative swirls and finish with a sprinkling of flake salt.

WHITE COLD WATER CAKE

Steps:

• Grease and flour 2 8" round cake pans. Preheat the oven to 350º Fahrenheit.
• In the bowl of a stand mixer, beat egg whites with baking powder until stiff peaks form.
• In a separate bowl, cream sugar with shortening until smooth.
• Add cold water, vanilla, flour, and pinch of salt. Mix well.
• Fold in whipped egg whites gently. Make sure they are completely incorporated.
• Pour batter into prepared cake pans. Bake for 30 minutes or until the cake tests done.
• Allow the cakes to cool in the pan for 5 minutes, then turn them out onto a wire rack to cool completely.

RAINDROP CAKE

Steps:

• In a small saucepan, add agar powder and water and stir with a spatula a few times, until the agar powder dissolves into the water.
• Turn your stovetop to medium heat and bring the agar water mixture to a boil. Maintaining a medium heat level, allow mixture to boil (without a lid) for one minute, then turn off heat. Try to be as accurate with the timing as possible. If you don't heat long enough, your agar won't be fully dissolved. If you cook too long, your mixture will condense down too much. Use a spatula to stir the mixture a few times. Pour mixture into molds. You should have enough to fill exactly two cavities if you are using the silicone molds I used.
• Place molds into the fridge to set. I recommend letting them set overnight, or at least 10 hours. When they are ready, they should easily slide out just by you slightly tilting the molds. Do not take the cakes out of the fridge until you are ready to serve because they will start to melt after 20-30 minutes. Add your cakes to a plate. Add some soybean flour to your plate and drizzle black sugar syrup on top of the cake or on the side.

WATER CHESTNUT CAKE

Steps:

• Soak the flour with 150ml water and stir until smooth. Set aside for 10 minutes. Then re-stir. You can strain the mixture if necessary.
• In a deep plan, add the remaining water and the sugar pieces, heat over slow fire until the sugar is completely dissolved. Bring to boil and add minced fresh water chestnut in. Stop fire until the content begin to boil again.
• After the sugar water boils, stir the sugar water slowly to the square pan for soaking the flour in first step immediately. During the process, keep stirring the flour water to avoid settling to the bottom. After adding the boiling sugar water, the batter will become really thick. Shake it slightly to trowel.
• Set up the steamer and wok and then steam the batter for around 20 minutes. To check whether the batter is completely done, insert a toothpick in and see whether it is clean after pulling out.
• Cook down completely and then cut it into thick slices. In summer days, it can be directly served cold after stored in fridge. And in winter days, pan-frying the cake with a small amount of oil and serve hot.

WATER CAKES

Steps:

• mix ingredients well.
• bake in little tins 1/2 full for 1/2 hour at 350 degrees.
• eat with butter.

FRIED HOT WATER CORNBREAD CAKES

Steps:

• Gather the ingredients.
• Place the water and salt in a medium saucepan and bring to a full boil over high heat.
• Remove the water from the stove and add the cornmeal, bacon drippings or butter, and sugar, if using. Stir until a stiff dough is formed. Let the mixture stand just until it is cool enough to handle, or about 10 to 15 minutes.
• Shape the dough into palm-sized cakes. Set aside.
• Heat a heavy skillet, preferably cast iron , over medium heat. Add enough shortening or bacon drippings to coat the bottom of the pan.
• When the fat is hot, place the cakes in the hot skillet. Fry until lightly browned on the bottom.
• Turn the cakes over and fry until brown. Repeat the process with all the cakes. Serve hot.
• Enjoy!

ICE WATER CAKE

Steps:

• Cream shortening. Gradually add sugar, beating until fuffy. Sift dry ingredients together. Add alternately with ice water and flavoring, if desired, to creamed shortening. Fold in stiffly beaten egg whites. Bake in 2 greased cake layer pans at 350℉ (180℃). for 30 minutes. Makes 1 layer cake.

WATER CHESTNUT CAKE RECIPE

Steps:

• Method: Grease the pan with a little of oil in order to help remove the cake from it at ease. Dissolve the water chestnut flour with 300 ml of water and cornflour completely. Drain through a fine sieve. Stir in 2 teaspoons of oil. Set aside. Put the other 300 ml of water, together with white sugar, chopped brown sugar into a deep pot. Cook until the sugar dissolves completely. Bring it to boil. Add the water chestnuts. Reduce the heat to low. Stir in the dissolved water chestnut flour mixture. Immediately stir to combine well into a thick but smooth batter. Make sure not to let the batter stick to the bottom. Pour the batter into the greased pan. Use a teaspoon, wet with some water, to level the surface. Cover with foil and steam in a wok or steamer, for about 30 to 35 minutes, or until the cake turns translucent, or an inserted needle comes out clean. Remove from the wok and let cool a bit. Remove the cake from pan and slice into pieces. Serve warm immediately. Or pan fry slices before serving. The leftover can be kept in fridge, covered, for up to a week or so.

WATER CHESTNUT CAKE

Steps:

• Grease a 9-inch square cake pan.
• Pour boiling water into a wok over high heat, add sugar and stir to dissolve. Add chopped water chestnuts and mix well. Add water chestnut powder mixture. Turn heat under wok to low. Stir mixture continually in one direction for 5 to 7 minutes, until mix is very thick and pasty.
• Pour water chestnut mixture into greased pan. Place pan on a rack in wok. Add 8 cups boiling water, cover and steam for 40 minutes until it sets firmly and becomes translucent. Replenish boiling water after 20 minutes. Turn off heat, remove cake pan from steamer. Allow to set 4 minutes. Slice immediately and serve.
• This is a most unusual cake. When freshly steamed and sliced, it has the consistency of a firm jelly. As it cools, it becomes very much like an aspic. It can be frozen either whole or in slices. To reheat, allow cake to return to room temperature, then steam for 10 minutes or until heated through. It will become more jellylike again. Eat it just as if it had been made fresh.
• It can be pan-fried as well, but it must be cooled and refrigerated overnight preferably (not frozen) before doing so. To pan-fry, cut cooled cake into slices 2 inches square, 1/2 inch thick, and pan-fry in the same manner as turnip cake.

OLD-FASHIONED HOT WATER CORNBREAD

Steps:

• Gather the ingredients.
• In a heavy iron skillet , melt 1 tablespoon of shortening.
• Place the cornmeal and salt in a bowl.
• Pour boiling water over the cornmeal and salt.
• Add the melted shortening and stir well.
• When the mixture is cool enough to handle, after about 5 minutes, divide it into four portions.
• Shape each portion into a cornbread cake about 3/4-inch thick.
• Heat about 3 tablespoons of vegetable shortening or oil in the skillet over medium heat.
• Place corn cakes in the hot oil and fry until browned, turning to brown both sides every 2 minutes, about 8 to 12 minutes total.