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... 
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.