INGREDIENTS & PROCESS:<br />½ CUP SUGAR<br />1 TBSP INSTANT COFFEE<br />2 TBSP HOT WATER<br />BEAT UNTIL STIFF PEAKS<br />IF YOU NEED YOU CAN ADD LITTLE PORTION OF WATER<br />¼ CUP OIL<br />1 CUP MAIDA/FLOUR<br />1 TSP BAKING POWDER<br />½ TSP BAKING SODA<br />SIEVE<br />½ CUP MILK (MIX GRADUALLY)<br />BRUSH OIL ON MOULD<br />1 TSP FLOUR<br />DUST & REMOVE THE EXCESS<br />POUR THE BATTER<br />PLACE A WIRE STAND ON A CURRY PAN<br />PRE HEAT FOR 5-7 MIN.<br />PLACE THE MOULD INSIDE<br />COOK IN LOW MED. FLAME FOR 30-35 MIN.<br />DALGONA CAKE IS READY, COOL DOWN<br />REMOVE FROM THE MOULD<br />COVER THE CAKE WITH CHOCOLATE GANACHE<br />SPREAD SOME CHOCOLATE SPRINKLE<br />CUT IN PIECES<br />
