Baking is fun and surely baking a cake is all time favorite for all. This Eggless vanilla cake recipe is for those who have just started with baking. The recipe is simple and no fail one. Just take care to go with correct measurement and steps.
How to make basic Eggless vanilla cake
Also follow a simple rule for eggless cake, never go for large quantity cake in one batch. At the end of the recipe I have mentioned some tips, may be helpful for all.
Also try more of my Eggless baking recipes
Eggless Red velvet cake using condensed milk
Ingredients:
- Maida or all purpose flour – 1 cup
- Powdered sugar – ½ cup
- Milk powder – ½ cup
- White butter – ½ cup
- Baking powder – 1 tsp
- Baking soda – ¼ tsp
- Vanilla essence – 1 tsp
- Milk – as required
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Method:
- Preheat oven at 250 degree C for 10 min.
- Grease a cake tin with butter, sprinkle some maida to coat over it. Discard extra maida and keep the tin aside.
- In a bowl take butter and beat it to make it smooth. White butter , specially homemade, will leave some water discard if any. Then add sugar and beat it till the mixture is light. You will also see the change of color. It will change from light cream to white and appears silky. At this stage the mixture is done.
- In another bowl sieve maida, baking powder and baking soda all together. Use sieve of smallest mesh size. By doing this it evenly distribute baking powder and baking soda with maida. To this add milk powder and mix with fork or wire whisk. We don’t sieve milk powder with maida as milk powder is little coarser and may not pass through the sieve.
- Now add this powder mixture to the sugar & butter mixture gradually and not at once, with a spoon. Mix it gently with spatula until all the powder mixture is mixed thoroughly.
- In between if the batter is dry add milk as per required. At end adjust the consistency of the batter with milk, not too thick not too thin. Just like idli batter.
- Add vanilla essence & mix.
- Pour the batter in a greased tin & tap it twice to remove any entrapped air bubbles.
- Bake it at 180 degree C for 30-35 minutes. Check by inserting a needle or fork at the center, if it comes out clearly, the cake is ready.
- Let it cool.
Tips for a perfect moist cake :
- While selecting maida check that it should be white in color. Generally slight yellow color is often old stock and doesn’t rise properly.
- Quantity of maida and sugar should be always 2:1 proportion. Any excess of sugar will make the cake sticky, hard and dry.
- This cake tastes best with white butter. But if white butter is not available it can be made with salted butter or refined oil. Definitely the taste will differ with each but comes out well. My favorite is white butter, it simply taste yum. Try and choose whichever you like. If using oil use only refined one or it will dominate the taste and cake will not taste good.
- Check the baking powder by adding a pinch of it to glass full of water, if it bubbles then use it or else the cake will not rise properly. Always check for expiry date. Store the remaining baking powder in air tight container.
- If you don’t have measuring cup, use a small bowl (katori) of equal circumference at top and bottom. Basically it should not be narrow at bottom for correct measurement. Use the same bowl for measuring maida, sugar, milk powder and butter.
