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Tuesday, 24 February 2015

Egg-less Tutti Frutti Cake

Mugdha Mohanty | 22:38 | |

Cakes are like books, there are new ones you want to read and old ones you want to reread..Baking a cake made love visible, all it takes is a teaspoon(tsp) of humor, a tablespoon(tbsp) of confidence, a scoop of perseverance and a full glass of honesty, love and care. Mix it gently under warm temperature and you'll be baking  cakes perfectly... :)

Though i know this very well, i bake once in a while thinking about all the high calorie stuffs like maida, butter, sugar etc. If you are a controlled eater then you dont have to worry, but here n my family noone knows the meaning of controlled eating. We can't resist our temptation, so to satisfy our cravings, i bake cake sometimes, but make sure to exclude some ingredients from the above said ones. To make it more interesting i used tutti frutti and nuts in this cake. Try this delicious cake and enjoy..

Ingredients :-

For Cake Batter -
  • All purpose flour - 1.5 cup
  • Curd - 1 cup, beaten till smooth
  • Baking powder - 1.5 tsp
  • Baking soda - 1/2 tsp
  • Refined Oil - 1/2 cup
  • Powdered sugar - 1 cup
  • Vinegar - 1 tsp

For Tutti frutti mixture -
  • Tutti frutti - 1/2 cup
  • Raisins - 1 tbsp
  • Cashew - 7-8
  • Cinnamon powder - 1/2 tsp

For greasing -
  • Refined oil -  2 tsp
  • All purpose flour - 2 tsp or use parchment paper

Method :-
  • First take the baking pan and grease with oil all over the bottom and sides till the rim of the pan completely. Then sprinkle flour and rotate the pan. Flour should coat the pan in all the sides.
  • You can always skip this step by lining the pan with greased butter paper.
  • Make sure you cut the paper in proper size before lining.
  • Add all the ingredients written for tutti frutti mixture in a bowl and mix.
  • In a big bowl take beaten curd and mix baking soda and baking powder with it.
  • When bubbles started rising from it, stop mixing and keep aside for 5 min.
  • Sieve the flour 3-4 times using a strainer.
  • Add tutti frutti mixture to the flour and gently whisk it with a fork.
  • This step is to avoid sinking of tutti frutti to the bottom of the pan.
  • When you can see the curd mixture risen well, add the powdered sugar and whisk gently, don't beat it just do it smoothly such that bubbles shouldn't subside.
  • Now slowly add oil and vinegar gently mix.
  • Slowly add flour mixture 2 tbsp at a time and blend it with the wet ingredients. 
  • Beat it well until thick and creamy.
  • Transfer the batter to cake pan, pat it well for uniform distribution.
  • Preheat the oven for 10 min in 200C.
  • Keep the cake pan and bake it at 200C for 10 min then reduce the temperature to 180C and bake the cake for 30-35 min, remove the cake pan just before 5 min of completion and brush the top of the cake with one table spoon milk for a polishing glaze..
  • When the cake is done, let it come to room temperature, run a knife through all sides of the cake pan, invert it in a plate, it'll come off easily.
  • Now make slices of the yummy cake and enjoy..
*Note :-
  • Check the cake after 30 min with a skewer, if it comes out clean with little crumbs, then the cake is ready, else bake for another 5 min. Mine took exactly 35 mins, it may vary slightly.

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