Every now and then I get a chance to connect with young people who are preparing to join the working world !
Speaking to young and bright people is always an enriching experience. Especially when they are so open to exploring new areas of learning. I love the focus this generation of individuals brings. And also the ability to voice their thoughts.
That’s what makes a knowledge session far more meaningful. Thank you to the BBA Final Year HR students at Christ College and faculty members for having me over, for your thoughtfulness in making sure that my little girl was comfortable and for your patience in sitting through 2 hours of what could have been an incredibly difficult topic if not for your unwavering interest 🙂
That same day I baked this Wholewheat Chocolate Sponge Cake-lets with a mix of cane sugar and jaggery powder. And while doing that I was wondering how women are able to make such a fluid transition – from donning a blazer for a business meeting to wearing the baker’s apron. That fluidity is what I want to pass on to my children – both son and daughter.
I usually prefer to bake small cake – lets because you don’t have to then worry about cutting it into many pieces or wasting a piece that has been cut a tad it too large. Plus with the kids too , they can only consume a small portion at a time . So these sizes really help.
What’s not to love about such a cake in this amazing Bangalore weather ?
So here is the recipe –
100 gms wholewheat flour
100 gms cane sugar plus jaggery powder ( I used 50 gms of each and gave them a quick mix in the mixer to ensure they mix well)
100 gms softened butter
1 tbsp of unsweetened cocoa powder , 50 gms melted 85% dark chocolate
1 tsp baking powder
Cream the butter and cane sugar-jaggery mixture well. Add the eggs one at a time and continue to mix. Add the melted dark chocolate. Preheat the oven at 160 degrees C.
Sift the flour, cocoa powder and bp. Add it slowly to the batter. Mix well and then put it into the baking pan to bake at 160 degrees C for 25 minutes.