6 Minutes Eggless Vanilla Sponge Cake

This vanilla sponge cake was made in the microwave in 6 minutes.

Hola My readers!

Just 2 days back my sis-in-law became a mum to a cute ‘lil baby boy and I thought of baking her a nice cake! I did have an entire day to do that but I slept :p When I woke up, I barely had an hour to make two cakes and then frost them. Luckily my sister, Shivani,  taught me how to make cakes in a jiffy. She’s a real lazy bum when it comes to cooking but her laziness and her efforts to ‘save cooking  time’ actually helped me this time. You know how Bill Gates keeps saying, I’d rather hire a lazy person because a lazy person will find easier ways to do things! This time my sis did the same! Thanks Shivani! ❤

Its really easy and will ACTUALLY take 6 minutes to cook in a MICROWAVE (yes, only microwave). Beware though, I wouldn’t suggest making Vanilla microwave cakes if you’re going to serve it as it is, because in the microwave cakes don’t brown. They merely cook. So its a WHITE CAKE! Absolutely white! You could make chocolate though, since the color won’t show.

The recipe is fairly simple and very basic. My Vegan readers, this ones for you! 🙂


Serves: 4-5

This recipe will yield 1 6″ Round Cake.

Prep Time: 3-4 minutes

Baking Time: 6 minutes

1 cup Flour (120 gms approx.)

4 tbsp Sugar

4 tbsp Softened Butter

200 gms Condensed Milk (Nestle Milkmaid)

1/2 tsp Baking Powder

1/2 tsp Baking Soda

1 tsp Vanilla Essence

75 mls Milk


1) Whisk butter and sugar, once it is light and fluffy add in the condensed milk and mix.

microwave cake

2) Add in the flour, baking powder and baking soda. Get everything together with milk and form a batter. Do not whisk or over mix.

Microwave cake

3) Butter a microwave safe dish and line with butter paper. Add in the batter and microwave for 5-6 minutes. Depends on the microwave setting. I suggest you to take it out after 5 minutes, insert a toothpick and if it comes out clean the cake is cooked. If it looks wet or uncooked, put it back and microwave for another minute. Be careful to not overcook it though.

microwave cake

4) Let the cake cool before icing it. (P.s I told you it’ll be white! Didn’t look half as bad after smothering with my dark chocolate ganache.)

microwave cake

After icing the cake with my dark chocolate ganache, the end result will look somewhat similar (only better)

microwave cake chocolate ganache

Not the prettiest of cakes but definitely fast! But like I said, I was in a hurry! 🙂

              You could also use a piping bag for decorating the cake.

chocolate ganache vanilla cake microwave

I hope you like the recipe! Leave your comments to let me know what you think about it!

Happy baking!

Much Love,

Radhika xx


Instant Dark Chocolate Ganache

A couple of days back I did a tutorial on whipped chocolate ganache which was light, fluffy, sweet and was great for an already chocolate-y cake. But if you have a plain Vanilla sponge cake you must try this dark gooey ganache for that touch of goodness. I whipped this ganache to get that thick consistency so that it becomes easier to frost the cake. You can, however, leave it like that and simply drizzle it over for a silky shiny top.


Enough to frost a 6 inch cake (3 layers)

125 gms Dark Chocolate

3 tbsp Heavy Cream

*Heavy Cream normally has about 40% fat content. You can’t find heavy creams in India easily, so you can use Amul Cream that’s available readily. Only add 1 tbsp of butter to up the fat content so that you can whip it easily. I wouldn’t recommend using whipping cream because they tend to be lighter in texture and we’re looking for a denser frosting.


1) Take a pot and fill it water. Let it boil. In a separate bowl, add in the chocolate and put it over the boiling water. Make sure the chocolate is in a big bowl so that the spurts of water don’t enter the bowl. Also make sure that the bottom of the bowl is submerged in water.

chocolate ganache

2) On low heat, melt the chocolate. Once the chocolate has melted take it off the heat and let it cool.

chocolate ganache

3) Add in the cream to the cooled chocolate. If you’re not using heavy cream, make sure to add the melted butter to the cream before adding to the chocolate.

chocolate ganache

4) Mix it and let it cool. If you want the ganache NOW, then take a pan of cold water and add a few ice cubes to it. Submerge the bottom of the chocolate bowl in the ice cold water bowl. This will cool it almost instantly. Touch and see if the ganache has cooled (don’t freeze). Once it has cooled take it out of the ice cold water.

chocolate ganache

5) Ganache is now ready to be used, you can drizzle it over the cakes. However, if you’re looking for a thicker frosting, whip the ganache lightly to achieve the desired consistency.

chocolate ganache

6) Use the ganache to frost the cake! And ENJOY!! 🙂

chocolate ganache

Happy frosting!


Radhika xx

The Liebstar Award!


Less than a week in operation and a Liebstar Award winner..I feel on top of the world! 😀 It’s great when you see people acknowledge your hard work!

I’m really new to the blog world and didn’t have any idea what the Liebstar Award was! After a little research I found out that, It is an award given from bloggers to their fellow upcoming blogs, basically an attempt to ‘Discover New Blogs’ . My award presenter, Haley from If You Give a Blonde a Kitchen was kind enough to give it to me. You must check out Haley’s blog, her recipes are inspiring and she takes amazing pictures! I’m glad that I found her blog. Thank you for the award Haley! 🙂

So  my lovely nominees, The rules are as follows…

  1. Answer 10 questions given to you by the blogger from which you were nominated.
  2. Share 10 random facts about yourself.
  3. Nominate 3-11 up and coming bloggers with fewer than 200 followers.
  4. Generate 10 questions to be answered by those we nominate.
  5. Post a link back to the presenter of the award in the post.
  6. Contact your nominees to let them know the news.

Answers to 10 Questions given to me:

  1. What is the meaning behind your blog name and where did it come from?   —-  Sugar ‘n’ Spice by Radhika is quite a self explanatory name. Sugar and spices are essential to my cooking and are at the very core of passion! I Couldn’t have done anything without them, hence, the name Sugar ‘n’ Spice!:)
  2. What is your first memory?  —- My first ‘cooking’ memory  is of being in the kitchen with my mum. She would give me a tiny rolling pin and tinier dough ball, and I would try and imitate her to make perfectly round rotis!
  3. Dogs or cats?  —- Dogs! Anyday.. I have a dog and I love him to death. I’ve never ever had a cat to really know what they’re like.
  4. Favorite meal? —- My favorite meal really depends on may factors, from the time of the day to the month of the year! Right now, I would love nothing more than Grilled Chicken, Cheese and Potatoes.
  5. Favorite thing to do to relax? And, ahem, keep it clean, people… —- I’m a HUGE tv buff! I watch just about any tv show to unwind.
  6. Pet peeve? —- Know it alls really get on my nerves.
  7. House to yourself, what do you do?  —- I BAKE! Nothing better than baking when you’re alone! Or I sleep!
  8. If you could have any superpower, what would it be?  Invisibility. I’m going to keep the reason to myself :p
  9. Favorite quote or piece of advice?  –—What you’ve been asking for is on its way to you, just stay in the vibe!

  10. On a rainy day would you rather watch movies or play cards/board games? –— Movies, with a cup of tea.

10 Random Facts about me:

  1. I love tea over coffee.
  2. I love watching pictures of food. I know its creepy but if you’re a food blogger, a good picture will definitely make me your fan.
  3. I ALWAYS follow rules. In the cooking world, recipes are rules so I follow them and sometimes, I’m so adamant that I irritate people around me.
  4. I’m scared of reptiles, cockroaches, basically anything that creeps.
  5. Lemon cakes are my favorite. I HATE FONDANT CAKES. They look pretty but ruin the taste, I’d prefer a fresh fruit cake instead.
  6. I love crafty, creative activities. DIY fanatic. I also love dancing.
  7. Julie and Julia-the movie, melts my heart!
  8. I do not believe in superstitions. I’m a curious person by nature and like to question everything.
  9. I’m the agony aunt among my friends, The Problem Solver.
  10. For me, everything has to symmetrical or I cannot concentrate. OCD, maybe?

This is a chain award and we’re supposed to pass it on, I am nominating the following blogs…

  1. Churros ‘n’ Chai–  Two things from two different parts of the world.The name was very intriguing which made me want to read the blog. Michelle, has done a fantastic job. Her pictures are really professional and the recipes are great. This blog is actually my favorite.
  2. Sweet Mayberry– By Vanessa, this blog is really great if you’re looking for heartwarming foods.
  3. My Gas Stove– This is a food blog (I love food blogs, that’s all I read). I love her take on recipes and her tagline. Food, life and then some more food, my kinds gal! 😀
  4. Confessions of a Frosting Fanatic– If you’re looking for frosting recipes then this is where you should go!
  5. A Taste of Sri Lankan Cuisine– I had Sri Lankan food once and absolutely loved it. Ahila’s blog is my place to go when I want to make something Sri Lankan.
  6. Food and Everything Else– Great pictures and amazing recipes! This blog is absolutely amazing and I can just look at it for hours!
  7. Honk If You’re Vegan– Complete VEGAN HEAVEN! You must check out this blog for amazing posts.
  8. Brown Paper Belle– Ideally we are required to nominate blogs with less than 200 followers, I have no clue how many followers this blog has but I’m one of them. This Food/DIY/Gardening blog is great and since I’m a sucker for great pictures, this blogs ticks that box too!
  9. Fashion, Food and Flirts– Quite an interesting name and the blog is really interesting too with posts full of ‘Beautiful clothes, delicious food and handsome men’. Now, Who wouldn’t love reading about all those? 😉

Congratulations all the bloggers, please answer the same questions I have and post them on your blog, look at the rules above. Pass it on and nominate others!


Radhika xx

Roasted Tomato Soup with Croutons

I think food bloggers are on a mission to beat the cold these days. I keep seeing great recipes for comfort food everywhere. It’s great to see so many ideas and people so enthusiastic about their food. Makes me feel like I’m not the only one 😉 I love reading food blogs (as long as they talk about food and not their daily activities) and a few days back I came across this really lovely food blog called Mama’s Gotta Bake. ‘Mama’ made roasted tomato soup a few days back and it looked divine. My first instinct was to try it immediately, so I read a few other recipes and discovered my own! Thanks Mama’s gotta bake for the inspiration!

I picked up good bits from a lot of recipes and made a soup so tempting that anyone who has it, will definitely ask for a second serving! It tasted HEAVENLY! I actually had to make another batch after the first one was devoured by me and mum! 🙂

roasted tomato soup


Serves: 2

For the Soup

2 tbsp Olive Oil

1 tbsp Butter

2 big Fresh Tomatoes

1/2 Green Chili Deseeded (use the big green chilis, they are milder)

2 tbsp Tomato Puree

1 whole Red Onion (Chopped)

3 cloves of Garlic

1 tsp Sugar

1 tbsp Plain Flour

500 ml of Vegetable Stock (You can add two veg stock cubes to 500 mls of hot water)

Salt and Pepper to taste

Fresh Cream to serve

For the Croutons

3 Slices of bread

Oil for deep frying


For the soup:

Preheat oven at 180 degree Celsius for 5 minutes.

1) Cover a baking tray with foil. Toss in the quartered tomatoes, sliced chili and garlic cloves. Drizzle about 1 tbsp of olive oil and season with salt and pepper. Toss the ingredients to mix everything. Roast these in the oven for about 20 minutes at 180 degree Celsius.

roasted tomato soup

2) When you have 5 minutes left for your tomatoes, take a pan and add 1tbsp of olive oil and butter to it. Add in the chopped onions and cook them on low flame until just light brown. Once the onions are brown, add in the tomato puree and cook for about 2 minutes on low flame.

roasted tomato soup

3) After 20 minutes, your tomatoes will be done, take them out.

roasted tomato soup with croutons

4) Toss the roasted tomatoes to your onion mix and add sugar. Do not leave out the juices on the base of your baking tray, add them too. Cook for a minute on low flame.

roasted tomato soup with croutons

5) Add in the vegetable stock, salt and pepper, boil the soup on high flame. Once boiled, switch of the gas and using a hand blender, puree the soup. Once pureed, sieve the soup to get that velvety consistency and put it back on the gas on medium flame.  Add in 1 tbsp of flour mixed with a little water to the soup (you could add it in straight away but that will form lumps). Boil again and take off the flame. Your soup is ready!

roasted tomato soup with croutons

For the Croutons

1) Dice slices of bread into really small pieces. Ideally, you should have 16 pieced from one slice of bread.


2) Deep fry the croutons until golden brown. Take them out and drain on a kitchen paper.


Serve your soup with a drizzle of fresh cream and a few baby basil leaves (or not)! Add in the croutons for that crunch! Enjoy your soup piping hot and leave your comments to let me know if you liked it.

Roasted tomato soup with croutons

Keep Warm and Keep Cooking!

Much Love,

Radhika xx

Quick and Easy Guacamole Dip

Guacamole is a Mexican dip which is pretty much like salsa, only made with avocados which makes the texture really creamy! Its really easy and takes about 5-10 minutes in total to make. It’s a gorgeous dip, my family’s absolute favourite. I’m sure you’ll love it too!

My guacamole beats the cheap supermarket version every time, even if you buy an ‘expensive high quality’ guacamole I’m pretty sure it won’t be as good as an homemade one.

P.S. People from Mexico, I know it’s basic stuff for you, but there are plenty of people out there who still don’t know something as heavenly as Guacamole exists! So accept my apologies when I post a really basic recipe! :)




2 large Ripe Avocados

1 medium Red Onion Chopped

1 medium Tomato Chopped

1/2 cup Chopped Fresh Coriander

Juice of 1 Lemon

Salt for seasoning


Serves: 4

Prep time: 5 minutes

Assembling time: 2 minutes


Step 1: Really easy, take 2 ripe Avocados.
Step 2: Cut the Avocados in the middle, they have a stone in the centre so cut alongside it and pull the either sides of avocados apart. As shown in picture no 2, spoon out the insides.
Step 3: Whizz the avocado flesh in a food processor so that it becomes like a paste. Leave out a few pieces here and there. Add in the chopped tomato, onion, coriander, salt and lemon juice.
Step 4: Mix well and it’s done!
Easy Peasy!

Serve your guacamole in a fancy dish with nachos, alongside salsa and sour cream. Perfect game time snack! Or use it as a filling for your fajitas, burritos or enchiladas!

You could just take a spoon and simply eat it too! :D


Happy dipping!

Radhika xx

Tomato and Capsicum Soup

It’s cold! I don’t know about the world but Delhi is COLD! 6 degrees is cold enough to freeze your brain! Getting out of the bed and cooking is a task for me these days. Who wants to leave a warm bed to make a gourmet meal ? I know I don’t, despite being addicted to cooking and baking. So I keep searching for soups and other things that can be made easily. I actually made this soup a few days back, didn’t find the time to upload the recipe. It’s quite simple and tastes ‘almost’ like Minestrone soup. Anyone who’s looking for a quick yet yummy fix for this chilly weather must try this. I actually made cornbread to go with it, will upload that recipe next!

Tomato and Capsicum soup

Tomato and Capsicum Soup with Cornbread.

Serves: 2

Prep Time: 5 minutes

Cooking time: 15 minutes


1 tbsp Olive Oil/Vegetable Oil

2 Tomatoes Chopped

1 small Potato Chopped

1 medium Capsicum Chopped

3 Cloves of Garlic Chopped

500 ml Vegetable Stock (Add 500 ml hot water to 2 cubes of vegetable stock)

2 tbsp Tomato Puree

Salt and pepper to taste


Tomato and capsicum soup 1) Heat oil in  a pan, fry garlic, onions  and capsicum in it until the onions are soft.





vegetables2) Add in the tomatoes, tomato puree and potatoes and fry for about 5 minutes.





tomato and capsicum soup3) Add in the vegetable stock. Cover and cook for 10-15 minutes on low heat, or until the potatoes are cooked. Once the potatoes are tender, take the soup off the heat.





tomato and capsicum soup 4) Using a hand blender, whizz the soup until it has a creamy smooth texture. Add in the salt and pepper and the soup is done!





Once the soup is done, serve it warm with a bread of your choice.

tomato and capsicum soup

I hope you like this recipe, please write back for any queries or comments! I would love your feedback!

Keep warm and keep cooking!


Radhika xx

Eggs in Bell Peppers

Hello my readers!

A few days back, I found this really adorable picture of eggs in bell peppers on the internet. I was so impressed with how easy and cute they looked that I couldn’t stop myself from trying it! (addicted to cooking I guess) :p

So, I’ll show you how to make these really easy, I mean, really really easy Eggs in bell peppers for breakfast! All the guys, who starve themselves to death because you can’t cook a decent meal, READ THIS! All you need is eggs, bell peppers, tomato and seasoning! I made this today and it turned out great! Loved the recipe too much and they look super adorable too!

Eggs in bell peppers


  • 2 Eggs
  • Bell peppers (any color)
  • 1 tomato
  • Salt, pepper and oregano for seasoning



eggs in bell pepper

Heat a pan, add some olive oil. Cut a thick slice of bell pepper (deep enough for an egg to fit) and tomato. Cook tomatoes and bell peppers for a bit on either sides. Season the tomato after putting them inside the peppers. Crack an egg in each bell pepper case and cook until done to your liking! Season with salt, pepper and oregano!

Breakfast is ready! As easy as that!

eggs in bell pepper

eggs in bell pepper

eggs in bell pepper

I hope you’ll enjoy making this as much as I did! Write back to let me know what you think of this recipe!

Happy cooking!


Radhika xx