Happy 70th Independence Day to all of you..!!
On this Independence Day, I bring you a post for a simple yet pretty looking cake with colorful tutti fruity in it. Presenting “Eggless Vanilla Tutti Frutti Cake” with orange and green tutti fruity, the colors of our National flag.
Eggless baking has always fascinated me and intimated me at the same time. Initially, in my school & college days, I only used to bake eggless cakes as my father was a pure vegetarian but they never used to turn up soft, spongy & no where close to store bought ones. The cakes used to have a dense texture & never used to rise much. Gradually as time passed, I shifted to baking cakes with eggs post my marriage & then, I never dared to make eggless cakes again. However lately, I have come across a lot of eggless cake recipes & the cakes looked so delicious that I had the urge to try these recipe. But still the fear of getting non-spongy & dense texture deterred me to try them. Then, one fine day I had to put aside my fear of eggless baking.
It was my father-in-law’s birthday and it being on a Tuesday, I had no option to make a cake with eggs (Yes, we don’t eat eggs on Tuesday for religious sentiments). Hence, I finally thought to bake an eggless cake. As I mentioned earlier, I am always very scared and skeptical of making eggless cake and dread them being not turning up soft and spongy.
But I knew I had to put my fears aside and try an eggless cake for him. He likes simple vanilla sponge cake with no icing and no chocolate in it, and since it was his special day, I opted to make an “Eggless Vanilla Tutti Frutti Cake” with a hint of pineapple essence..
After having a single bite of the cake, everybody was so amused that it was eggless and that too homemade. Goodbye for forever to the Britannia Fruit Cake after baking this one..!!
- 1 1/2 cups All purpose flour(Maida)/cake flour (i used homemade cake flour)
- 3/4 cup powdered Sugar
- 1 cup Curd, beaten
- 1/3 cup Tutti frutti (optional)
- 1/2 cup Oil
- 1 1/4 tsp Baking powder
- 1/2 tsp Baking Soda
- 1/2 tbsp vinegar
- a pinch of Salt
- 1 1/2 tsp pineapple essence
- 1 tsp milk, to brush the cake
- 1/2 tsp flour, to coat the tin and tutti frutti
- Grease a 7″ round pan or the 4″x7″ loaf tin with oil and dust with flour. Alternatively you can line it with parchment paper.
- Preheat the oven at 200 deg C for 12 mins.
- Sieve all purpose flour/cake flour for about 5-6 times. This ensures that a lot of air is incorporated in the flour which in turn makes the cake lighter and spongy.
- In a bowl beat curd until smooth.Add sugar powder to it and beat again for 2-3 mins till sugar dissolves.
- Add baking powder, vinegar and baking soda to the curd mixture and mix well and leave it aside for 2-3 mins. The curd mixture will become frothy and increase in volume.
- Now add the pineapple essence and oil to the curd mixture and mix it nicely and gently and make sure that the air in the mixture is not lost.
- Add the flour in two batches and gently fold the flour into the mixture until you get smooth dropping consistency. Do not stir vigorously as it will loose air in the batter.
- Add the flour dusted tutti frutti to the cake batter and fold it nicely.
- Pour this batter into the prepared tin. Reduce the oven temperature to 180 deg C and place the tin in the preheated oven and bake it at 180 deg C for 35-40 mins or till done.
- You can insert a toothpick in the centre of the cake to check whether it is done or not.If the toothpick comes out clean with few cake crumbs then your cake is ready.
- Brush the top of the cake with milk and put it back in the oven and bake for 2 mins. This gives a shiny look on top of the cake.However this step is optional.
- Remove the tin from the oven and let it sit for 5 mins.
- Run a sharp knife around the edges of the cake and gently turn it upside down onto a wire rack and let it cool completely.
- Once it is completely cooled,slice the cake into the desired shapes.
Note: Cake flour is a little lighter flour to use in cakes. To make 1 cup of cake flour at home, measure 1 cup all-purpose flour in a bowl, now scoop out 2 tbsp of all-purpose flour from it and substitute it with 2 tbsp corn starch/cornflour. Sieve this all-purpose flour-cornflour mixture about 5-6 times to fully incorporate cornflour in all-purpose flour. Your homemade cake flour is ready to be used.
Thank you for reading..!!