Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, gems cake. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Gems cake is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Gems cake is something that I have loved my whole life. They are nice and they look wonderful.

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To begin with this recipe, we have to prepare a few components. You can cook gems cake using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Gems cake:

1. Take 2 cup all-purpose flour
2. Make ready 11/2 fine sugar
3. Make ready 11/2 cup milk
4. Prepare 1/2 cup oil or butter
5. Take 2 tbsp coco powder
6. Get 1 tsp vinegar
7. Prepare 2 tsp milk powder
8. Take 2 tsp vanilla essence
9. Make ready 1 kg for icing whipped cream
10. Get 6 packet gems
11. Prepare As needed Choco chips

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Instructions to make Gems cake:

1. Preheat microwave. Grease the cake bowl with oil. Take a bowl add oil and milk powder and powdered sugar and mix well.
2. Take a sieve add all-purpose flour, baking soda, baking powder, coco powder, strain them well in a bowl.
3. Mix well adding vinegar, vanilla essence, milk to it with a cut fold method. Pour the cake batter in cake tin and tap it well to release air bubbles.
4. Now bake the cake in microwave 5 min in micro mode at 900. Once baked, let the cake cool for 1 hour and then cut it with thread in between in two slices.
5. Then pour the Sugar syrup with brush properly at both the slices of cake.
6. Then whip the cream properly until and unless it gets thick. if it is hot then put ice in the bowl and then put the cream and then whip it with hand blender.
7. Then spread the cream on cakes slices and put the cream properly with palette and spread it then do icing with different nozzles from ice bag.
8. Decorate with gems, choco chips cut is ready then put in fridge for some times and then serve it.

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