Thursday, June 23, 2011
Eggless Vanilla Cake
Cakes have changed through times....Oh don't get me wrong i am not wee bit Philosophical...In those days say about 10 to 15 years ago i never had anything called Layered cake..Moreover never knew they existed ...I knew only those plain vanilla cakes covered with huge dollops of so called butter cream which i used to relish because i dint have a choice then...
But once i started having layered cakes with fresh cream ..I am unable to go back to those lovely plain cakes...Moreover i once had a plain cake which was smelling eggs ..Made me hate plain cakes ....So i thought if at all i bake it should be smell free( read egg smell free ) else i shall bake eggless
So when i was browsing through Divya's Blog...She has a lovely blog ..do check it out I came across recipe for eggless vanilla cake
As always i can never stick to the recipe i made some changes also halved the amount of ingredients...
Original recipe used refined oil but i replaced it with butter...I know i am still working on my waistline..:P
This was one of the best vanilla cakes i ever baked...yummy...My hubby loved this cake so much..he has asked me to bake this again...
Here it is :
Maida/ All purpose flour – 3/4 cup
curd – 1/2 cup
Sugar – 1/2 cup
Butter – 1/4 cup
Baking powder – 1/2 tsp
Baking soda – 1/4 tsp
Vanilla essence – 1/2 tsp
Cocoa Powder (Optional) - 1 Tbsp
How to ?
First Preheat the oven to 180C.
In a mixing bowl whisk curd and sugar till sugar dissolves
Add baking powder and baking soda , vanilla essence to curd mixture , mix well and leave it for 2 mins
Now slowly add in the flour and mix well without lumps to a smooth batter
Now grease a baking tin with butter and dust it with some flour
Pour in batter into the baking tin
If you want add Tbpn of Cocoa powder and swirl it to get a marbled effect
Bake it for 25 to 30 mins at 180C
Tada cake is ready ...yum yum..the aroma ...
Can you see the marble effect ?
Check the cake but inserting a toothpick/ knife in the center and if it comes out clean , your cake is ready.
Don't invert the baking tin immediately put it on a cooling rack for about 10- 15mins before removing cake from the baking dish else you will get a cake crumble just like mine...:p