With the new year arrival, I thought it’s a good time to post a Cake recipe. My Eggless Vanilla Cake was prepared using Microwave Oven in convection mode. Cakes and Cookies probably come out best when prepared with OTG (Oven Toaster Grill), but I should say this Cake, even though Eggless and baked on a Microwavve, came out really well. I found the Eggless Cake to be quite fluffy and sponge-like just like the ones prepared using Egg (as you can see from the picture below). Here I am using Condensed Milk and Glycerin instead of Egg. You can buy Glycerin in pharmacies or in departmental stores. You can perhaps skip Glycerin and still Cake should still come out fine though Glycerin may help achieve softness or fluffiness of regular Cake.
Update: Also have a look at my new post Eggless Chocolate Cake!
Eggless Vanilla Cake Ingredients:
- Maida or All Purpose Flour- 100 gms
- Margarine or Unsalted Butter – 50 gms
- Regular Milk – 50 ml
- Baking Powder – 1 tsp
- Cashew Nuts – 25 gms
- Tutti-frutti – 25 gms
- Vanilla Essence – 1/2 tsp
- Condensed Milk or Milkmaid – 1/2 cup (125 ml)
- Cooking or Baking Soda – Pinch
- Glycerin – 5-6 drops
- Sugar Powder – 2 tsp (Optional or if needed)
Time to Make : 1 hr
How to Prepare:
Beating Process –
1. Mix Maida or All Purpose Flour, Baking Powder and Soda. Sieve the mixed ingredients thrice before proceeding to next few steps of the beating process.
2. Beat the Margarine or Unsalted Butter (I have used Unsalted Butter, actually my own home made Butter, to prepare Cake) and Condensed Milk in an Egg beater or in a blender to prepare a smooth paste. You may use a spatulla if you cannot find a beater or a blender. Do this for at least 10-12 minutes. Best results are achieved with the Egg beater.
3. Divide the sieved Maida, Baking Powder and Soda mixture from Step 1 into 3 proportions and add each of these proportions slowly bit by bit while you keep beating the batter.
4. Now add regular Milk slowly and beat again. The beating direction in the beater should be in a single direction; do not beat in reverse direction (helps Cake remain soft or sponge like) . If the batter is too thick, add extra Milk. The batter should come as thick as a Idly or a Dosa batter.
5. If you need the Cake to be a little sweeter than normal, add 2 tsp of Sugar Powder while in the beating process.
6. At the very end of the beating process, add Vanilla Essence, Glycerin, Cashew Nuts and Tutti-frutti and mix well with all the other ingredients.
Baking Process using Microwave in Convection Mode –
1. Preheat Microwave oven at 180 degree centigrade in Convection mode for 8-10 minutes.
2. Grease the Cake tin with butter properly and dust a tsp of Maida or All Purpose Flour evenly all over the tin. Pour the Cake batter to fill about 1/2 or 3/4 of the tin. Pat the tin containing the batter it so that the batter settles well inside the tin and becomes free of air particles inside the batter.
3. Bake the Cake at 180 degree centigrade in Convection Mode for 30-40 minutes. The baking may take less or more time and hence be watchful. Remove the baked Cake from the oven once the Cake turns light golden brown. Check with wooden stick to see if the Cake is properly baked. To do this, pierce the stick in the middle of the cake; if not baked properly, the Cake sticks to the wooden stick. If not baked properly, heat in Microwave in Convection Mode for another 15 min or so and bake. You cannot bake Cakes and Cookies in Basic or Grill model of Microwave oven.
Once the cake is done, allow it to completely cool for at least 15-20 min in the tin and then remove from the tin. Cut the Cake into pieces and serve once it is completely cooled.
Optionally, you can decorate the Vanilla Cake as you desire. Check out Madhuram’s tips on decorating Eggless Vanilla Cake for some ideas on cake decoration.
Now the Eggless Vanilla Cake is ready to serve.