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... 

Ingredients:

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

Method:

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

Method:

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. 

Note:

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.