Eggless vanilla birthday cake( with milk)

Eggless vanilla birthday cake - This year my younger son's birthday fell exactly on the day of Thiru karthigai, I managed to cook without onion and garlic for breakfast and lunch. His all time favourite is poori, which I paired it up with no onion no garlic white kurma. When his father asked whether he wanted a cake from bakery he refused and wanted me to bake one. Even though I had lots of work to do right from lighting diyas to making prashad i didnt want to say no on his birthday, and decided to make this cake. I always have this recipe for an eggless cake, as it comes out perfectly every time I bake. The recipe is a one bowl recipe(cake alone), doesn't require an electric hand mixer or even a manual one, just a spatula will do the job. The frosting i made was vanilla fresh cream frosting with silver ball sprinkles as it is his favourite. This is the most requested recipe, so i posted it soon even i have many recipes lined up in the draft.

Dry Ingredients:

All purpose flour is used. Cake flour is better. 

Milk powder is used. I get only skimmed milk powder here. It is better to use milk powder made from full fat milk. Don't use dairy whiteners.

Baking powder and soda are used.

Powdered white sugar is used. 

Wet ingredients:

Whole milk or full fat milk is used. Skimmed milk is not recommended.

White Vinegar is used. Lemon juice can also be used.

Cold pressed sunflower oil is used. Any neutrally flavoured oil can be used.

Vanilla essence is used. Use vanilla extract for the real flavour.

For the sugar syrup:

Sweeteners: White sugar or even brown sugar can be used.

Water for making the syrup.

Frosting:

Fresh cream: Amul or Go fresh cream works best. Any other local brands i used tasted sour on opening the packet. 

Whipped cream powder - Any brand whipped cream powder can be used, gives good results, doesn't require an electric hand mixer to form peaks. But this is optional.

Sweeteners: It just took 2 tbsp of powdered white sugar as the whipped cream powder already had sugar in it.

Essence: Vanilla essence or extract can be used, again i used vanilla flavoured whipped cream powder  so i didn't use essence.

Decoration:

Store bought silver balls.

Substitutions:

Whipped cream powder can be replaced with icing sugar. Add required quantity of icing sugar and whip till you get the desired consistency.

Pre-Preparation:

1. Add vinegar to milk and keep aside. 
2. Powder the white sugar. 
3. Buy and Store the fresh cream in the refrigerator a day before the cake is made.
4. Dissolve sugar in the water and keep aside for sugar syrup.

Storage:

I wont recommend storing it in the fridge coz' the cake becomes hard on refrigerating, if at all storing in the fridge, store the cake in an air tight container.

Reheat:

Reheat in a microwave before serving or steam the cake before serving.

Equipments used: OTG, Blender, wide mouthed bowl.

Recipe:

Eggless vanilla cake

One bowl eggless vanilla cake recipe

Total Time taken: 30 minutes baking time + 20 minutes preparation time

No. of persons - 4

1 cup = 240 ml

Ingredients with measurements:

All purpose flour - 1 cup

Powdered Sugar - 1/2 cup

Milk Powder - 1/4 cup

Baking powder - 1 tsp

Baking soda - 1/2 tsp

Vanilla essence - 1 tsp

Milk - 3/4 cup

Vinegar - 1 tsp

Oil - 1/4 cup

Sugar syrup:

Water - 1/4 cup

Sugar - 2 tsp

Frosting:

Amul fresh cream - 1 packet(regular size)

Whipping cream powder - 100gm

Powdered sugar - 2 tbsp(optional)

Milk - 2 tbsp(optional)

Decoration:

Silver balls or sprinklers of your choice.

Directions:

Frosting:

1. Empty the contents of Amul fresh cream in a bowl along with the liquid.

2. Add half the quantity of whipping cream powder into it. 

3. Whisk vigorously for 5 minutes until peaks are formed. 

4. Add powdered sugar if required. I added 2 tbsp of powdered sugar. 

5. Store it in the fridge till required. 

Cake:

1. Preheat the OTG to 150 degree C for 10 minutes.

2. Grease a 6" round cake tin with butter or oil and line it with butter or parchment paper

2. Sieve the all purpose flour, powdered sugar, baking powder, soda, and milk powder in a wide mouthed bowl.

3. Add Oil to the buttermilk (milk+vinegar) 

3.1 Add oil + buttermilk to the sieved mixture.

4. Mix gently by cut and fold method or whisk gently till wet ingredients incorporates well with the dry ingredients.

5. Transfer the contents to the cake tin.Gently tap the tin twice to remove air bubbles.

6. Now bake for 30 minutes till a toothpick inserted comes out clean.

7. Allow to cool down. When the cake starts shrinking from the sides, remove the cake, allow to cool down.

Applying sugar syrup:

Remove the top brown layer with the help of a knife. Apply the sugar syrup with the help of a spoon or a brush. If applying with the brush apply 3 or 4 coats. If using spoon, pour twice. Syrup need not be applied on the sides. Keep the cake aside. 

Applying Cream:

Take the cream out from the fridge, apply liberally on the cake with the help of a blunt knife on the top and on the sides. I didn't have time to decorate so i simply sprinkled lots of(!) silver balls.

Notes:

• I don't recommend refrigerating the cake as it becomes hard even for an hour it is kept. 
• Apply three to four layers of sugar syrup, single layer is not enough.
• Using of diary whiteners results in slightly dense cake.
• The cake didn't rise much.
• Don't apply the cream when the cake is warm.

Recipe Source: Moumitas happy cooking lab

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