Friday, 2 September 2016

Eggless Vanilla Cake

Eggless Vanilla Cake

Adapted from Jeyashri's Kitchen

A simple, butterless, eggless cake, and it was porous and spongy too. 

The original recipe called for 160°c... But I raised it to 180°c. 
The cake's crust was bit dry... Not sure if it was due to the temperature I baked it at.
So I just trimmed the outer crust and frosted the cake with simple chocolate butter icing. 

It was so yummy 😋. 
My hubby (not much of a cake lover) and son gobbled all the slices... 😊

Recipe follows... 

For the cake... 
Maida - 1 cup
Fresh cream - 1/2 cup
Milk Powder - 1/2 cup
Sugar - 1/2 cup
Baking Soda - A pinch
Baking Powder - 1 tsp
Vanilla Essence - 1 tsp 
Hot water - 1/4 cup

1. Sieve together flour, baking soda and baking powder. Sieve milk powder separately. 
2. Beat the fresh cream, milk powder and sugar . Add the vanilla essence and hot water. Whisk well. 
3. Now add the flour mixture little by little and fold gently. Mix this evenly.
4. Bake this in a greased and floured 6 inch round baking tray in a preheated oven at 160°c for 20 to 25 minutes or till done. 

For the Chocolate Butter icing... 
Ingredients :
Icing sugar - 3 cups
Butter (@ room temperature, softened)  - 1 cup
Cocoa - 2 tbsp 
Vanilla Essence - 1 tsp
Fresh cream - optional

1. Sieve icing sugar and cocoa powder. 
2.Whisk the sieved mixture and butter together. 
3. Add the essence and cream well. 
4. If the buttercream is not in a spreadable consistency, add fresh cream and mix well. 
5. Simple chocolate butter icing is ready. 

1. The cake was not too sweet, but the Frosting balanced it. 
2. If you are not frosting, then add sugar (a couple of tablespoons extra). 
3. For this cake, my 1 cup measures 240 ml. 
4. Update : when I baked this cake once again on another occasion, I baked it @160 c. And this time, the cake was perfect. 

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