Eggless Vanilla Cake 🍰
Updated: Jun 24, 2020
This vanilla cake has a soft and moist texture. It also tastes very good and thus makes for a good base for making cream cakes and & gateaux. I use this base to make fresh fruit cakes by adding fresh fruits into the mixture. This recipe is inspired by Pooja Dhingra’s book.
Prep time- 1 hour
Butter - 100gms ( I use the amul 100gm bar)
Powdered sugar - 1.5 tbsp ( 20gms)
Condensed milk - 1/2 cup (200gms)
All purpose flour (Maida) - 1 cup (125gms)
Baking powder - 1 tsp (5gms)
Milk - 1/2 cup (125 ml)
Vanilla essence - 1 tsp (optional)
You can replace vanilla essence with any other fruit essence and add fresh fruits in the batter.
Chopped fruits will be of baby bite sized.
Always use cut and fold technique while mixing the batter. Over mixing may result in loss if air incorporated in the batter.
Butter your baking tin and dust it with flour so that your cake doesn‘t stick on the mould.
Always let it cool down before removing and cutting it.
You can always top your cake with your choice of frosting.
Remember to preheat the oven at 180 degrees for 10 mins always.
Cream butter and sugar with a beater until light and fluffy.
Add condensed milk to the butter and sugar mixture and beat it but do-not over mix.
Sift your flour and baking powder in another bowl. Sifting is done to incorporate air in the batter.
Add your dry ingredients to the wet mixture and fold it with a spatula. Do not over mix the batter. Pour in the milk and combine well.
Finally add your choice of toppings and mix.
Pour the batter in a cake mould here i used the round tin you can use any cake tin.
Bake the cake for 35 mins in a preheated oven at 180 degrees until the knife inserted comes out clean.
Once cooled you can layer it with whipped cream.
Enjoy your vanilla cake with freshly cut fruits and icecream. You can always serve it with tea In the evening.❤️
This one is topped with chocolate ganache and chocolate icing.