Baking has always given me pleasure. The recipe I am sharing today is again a favorite with all my nieces, nephews, students and grandchildren not to forget the adults. I realized that a lot of people did not eat cakes because of eggs. My own mother-in- law would not touch all the cakes I baked so I stared looking for egg less options. Whenever I ate a cake with no eggs I found it was heavier than a cake baked with eggs. So I decided to follow my instinct and came up with this recipe. Again it is a time tested recipe baked and refined over the years. It is very easy to make and the end result is simply delicious and very very healthy.
All yours to try
Ingredients
2 cups refined flour – I also substitute it with ordinary wheat flour or multi grain flour
1 cup cold milk
½ cup curd
1cup sugar – measure the sugar before grinding to fine powder.
½ cup unsweetened coco powder
1 teaspoon baking powder
½ teaspoon soda
½ cup refined oil/ olive oil
Method
- Sieve all the dry ingredients together except sugar.
- Transfer all the dry ingredients in a large mixing bowl.
- Add powdered sugar and mix well with a wooden spoon.
- Create a well in the center by pushing the ingredients outwards
- Add all the wet ingredients together
- Mix well.
- Take a cake tin and oil it with a brush or your hands.
- Dust with flour.
- Pour the cake mixture into the prepared tin.
- Preheat oven to 180 degrees
- Place tin in oven to bake for 40 to 45 minutes
- Check if cake is done by inserting a knife.
- It should come out clean. If it is sticky bake for a few more minutes.
- Remove from oven and invert it on a cooling rack.
