The Redolent Eggless Vanilla Cake imbuing the house, suffusing your senses and make you yearn for one more slice.
I believe, everyone has that one recipe at which they marvel. This is my such recipe. You blindfold me, or ask me to bake in my sleep, the result will be a dense and decadent Eggless Vanilla Cake.
A set of measurement spoons and few ingredients, some bowls and whisker, an oven and some patience. That’s all you need for this cake. Savour it with some tea or coffee, or you can have it with buttercream spread over, I like to have it just fresh out of oven..A Redolent and Hot Vanilla Cake.
Vanilla Cake
INGREDIENTS
• 400ml Sweetened Condensed Milk
• 240 grams All-Purpose Flour
• 100 grams Softened Butter
• 2 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Vanilla Essence
• 100 ml Milk
• 100 ml Water
• Loaf Cake Pan or Round Cake Pan
DIRECTIONS
• Preheat the oven at 180 degrees for 10 minutes.
• Grease the bottom and side of a cake pan with butter. Dust with flour, and tap out the excess; set aside.
• In a medium bowl, sift together flour, baking soda, and baking powder; set aside.
• In a large mixing bowl beat together butter, and condensed milk, until creamy and no lumps found. Add vanilla and mix to combine.
• Combine milk and water in a small glass. Set aside.
• Add the sifted dry ingredients and mixture of milk and water to the beaten butter mixture alternatively in 3 small batches. Scrape down the mixing bowl with a spatula and fold the batter over several times to ensure all of the ingredients are well incorporated. Beat just until incorporated. Do not over mix this batter.
• Pour the batter in the prepared pan. Fill only 3/4th portion.
• Bake the cake at 160 degrees for 40-45 minutes until a cake tester (a toothpick/skewer) inserted into the centre comes out clean. Remove pan from oven, and transfer to a wire rack to cool, about 15 minutes.
• Enjoy your vanilla cake with some tea, coffee or cold icecream .
Handy Tip:
• Do not over beat the mixture of butter and condensed milk. Beat till both incorporate together and no lumps formed.
• The final batter should not be very drippy or thick. The batter will be creamy and fluffy.
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