What if you miss celebrating your dearest friend’s birthday. Simple you just surprise her the next time you meet. She is someone who keeps nagging, is it eggless or please make eggless na.
A recipe I see so many bakers using recently has been on my mind. Everyone has good things to say about Sumod Tom’s eggless cake and so decided to give it a shot.
Used his eggless Vanilla Sponge recipe which I have given below. Made a mix berry compote of blueberry and raspberry which i drizzled over the layers along with some whipped cream. Dressed it with strawberry roses. Yum
Eggless Vanilla Cake
Ingredients
All-purpose flour – 288 grams (2 ¼ cups)
Baking powder – 1 teaspoon
Baking soda – 1 teaspoon
Butter -1 stick or 113 grams
Sugar -2 table spoons
Vanilla essence – 2 teaspoon
Sweetened condensed milk – 1 tin 398 grams
Milk – 80 ml or 1/3 cup
Apple cider vinegar-1/2 Table spoons
Club Soda – 150 ml
- Ensure all the ingredients are at room temperature before you begin. It is better to keep the butter you will use outside the refrigerator for an hour before you begin the mixing process.
- Grease 2, 8 Inch baking tin with butter and dust with a little flour. Tip out all the excess flour. You can even grease and line the baking tin with baking paper.
- Add salt, baking powder and baking soda to the flour, and sieve the mix a few times and then set aside.
Preheat the oven to 180oC. - In a mixing bowl, add the measured 113 grams of softened butter and 2 tablespoons granulated sugar powdered. Start creaming the butter and sugar mixture with a mixer or with a spatula. Continue creaming until it is soft and fluffy.
- Add in the condensed milk, and cream the mix together until it is smooth and fluffy.
- Add apple cider vinegar to the milk and add this whole mix along with the vanilla essence to the butter and condensed milk mix. Fold the mix till its uniformly incorporated. Gradually add the flour mix in three parts, and fold in till completely mixed and no more flour is seen in the mix. Finally add the club soda in two parts and fold gently with the least number of mixes n folds.
- Pour the cake batter into the prepared baking tin. Tap on the work table, so that any air trapped in the batter can be expelled. You should push the batter from the center out to the edges just before you put the cake in the oven. This ensures a leveled cake top, rather than a domed one.
- Place the cake in the preheated oven and allow it to bake for 10 minutes at 180 C and then reduce to 160 C. Bake for another 20 to 30 minutes, or until a wooden skewer inserted in the center comes out clean and dry.
Remove the cake from the oven and let it rest for 5 to 10 minutes. - Gently tap the bottom of the baking tin or if required run a knife along the outer edges. Unmold the cake from the baking tin and let it cool completely on a wire rack. Slice the cake with a serrated bread knife and enjoy.
Blueberry & Raspberry Compote
Ingredients
1/2 cup dried blueberry
1/2 cup fresh raspberry
1 cup water
1/2 cup sugar
1 tsp balsamic vinegar
1 tsp cornflour
- take a pan and heat water and sugar in high
- when the sugar melts and just starts to thicken, then add the dried blueberries.
- When they soften, add the raspberry
- cook it on low for about 20 mins or till all the juices flow out and the berries are soft. Smash them a bit.
- add balsamic vinegar and give it a stir. Add the cornflour mixed with little water.
- Shut the gas. U will get a thick syrupy consistency.
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