Eggless Cake

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Cakes gain the texture when the eggs are blended with sugar and fat on the right proportion. But when it comes to tradition there has to be a substitute and here it is! Condensed milk gives the eggless cake the flavour and the texture. The flavour is as great as the cakes with eggs and you could choose to have butter or oil for fat.

Ingredients:

  • 200 ml condensed milk
  • 125 gms (1 1/4 cups) all-purpose flour
  • 1/4 cup cornflour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup oil or melted unsalted butter at room temperature
  • 6 tablespoons granulated white sugar
  • 1/2 cup milk, at room temperature
  • 1 teaspoon pure vanilla extract

Method:

  1. Preheat oven to 160 degree C (320 degree F).
  2. Place the oven rack in the middle of the oven.
  3. Line up a 7 inch square or 8 inch round cake tin and grease the paper.
  4. Sift or whisk flour, cornflour, baking powder, baking soda and salt.
  5. Beat the condensed milk until light and add the sugar and beat again until creamy.
  6. Add oil and beat well again until combined.
  7. Add the flour in 3 parts milk in two parts alternating both, starting and ending with the flour. Beat well after each addition. Do not overbeat after the last addition of the flour mixture.
  8. The batter should have attained a pouring ribbon consistency, after which pour the batter into the prepared tin.
  9. Bake in oven for 40 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean.
  10. Cool on a wire rack.
  11. Once the cake has come down to room temperature, cut the cake horizontally into 2 and place both the layers ready to be frosted.

Step 8

Step 10

Step 11

 

 

 

 

 

 

Frosting:

Ingredients:

  • 1 1/2 cup heavy whipping cream
  • 3 tablespoons granulated white sugar
  • 1 teaspoon pure vanilla extract

Method:

  1. Place the heavy whipping cream on the bowl of your electric beater and beat well until creamy.
  2. Add the granulated white sugar and pure vanilla extract and beat until stiff peaks form.
  3. Place the bottom layer of the cake on the serving plate and apply generous quantity of the frosting and place the other layer on top.
  4. Apply the remaining frosting on top of the second layer cake and spread the frosting onto the sides and smooth the sides.
  5. Using your spatula apply a pattern on top of the cake giving it a simple yet contemporary finish.

Step 2

Step 5

 

 

 

 

 

 

Adapted from: Cakes & Cake Decorations, Nita Mehta.

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