Continuing on with the Cake fest, I have an eggless one in this post. Although I have made eggless cakes earlier (Date & Walnut), this was different because unlike the earlier ones, this is not a dense cake. You can hardly make out that there are no eggs here.
The original basic recipe is from Divine taste, which was for a Golden Yellow cake. I have adapted it to make a marble cake. The picture in the original post was tempting enough for me to try this but I was in the mood for a chocolate cake, so I ended up making this to have both!
Now, as I have mentioned earlier in a number of posts about my impatience to try a recipe, in this case too I rushed into things and did not pay attention to the fact that the Corn flour was to be added to the milk and then mixed with the flour mixture. I sieved it along with the plain flour and then realised my mistake. I went ahead anyway and was not disappointed with the result. So I am maintaining that in the recipe below but I will try it the right way next time and update this space if I find any difference to the end result.
Eggless Marble Cake
Makes 2 Nos of 7” Square cakes
- 2 cups milk
- 1.5 cups granulated sugar
- 2 tsp Vanilla Extract + 1 tsp
- 1 cup Butter
- 3 cups Plain flour
- 1 cup Corn flour
- 4 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 Cup unsweetened Cocoa
- 2-3 drops of yellow colour (optional)
Pre Heat the oven to 160 deg C. Grease and line two 7” Square cake Pans and keep aside.
Warm the milk gently. Dissolve the sugar in this and let it cool down a bit. Now add the butter and the vanilla extract and whisk to mix properly.
In a separate bowl, sieve together the plain flour, corn flour, baking powder and the baking soda.
Make a well in the dry mixture and add the milk-sugar mixture. Stir to mix gently until properly mixed and there are no lumps.
Remove half of this batter in another bowl. Mix the cocoa with 2-3 tblsp (as reqd) of hot water. Add this paste to one half of the batter and fold in to mix.
To the other half add another tsp of Vanilla extract and the yellow colour, if using. Mix well.
Now, alternate spoonfuls of both the batters in the lined pans i.e. add a spoonful of the plain batter and then follow it up with the cocoa batter and then the plain batter again. Carry on doing this till you use up all the batter. Now swirl the batter randomly using a toothpick to create a pattern.
Bake the cakes in the pre heated oven for about 45-50 min. The time will depend upon the oven. Check for the cake to be cooked after 45 minutes by inserting a toothpick in the centre. If it comes out clean with just a few crumbs clinging on it, the cake is done.
Take the cakes out of the oven and let them cool in the pan for a couple of minutes. Then take them out on a wire rack and let them cool completely. This cake can be stored in a air tight container for about 2-3 days.
My Notes: As I have mentioned, this was a very good ‘eggless’ experience. This cake can be had just like that, served with custard to make a complete dessert or it could serve as a base cake for more elaborate iced cakes. I think a buttercream frosting would go great with this one.
Check out what the other Blogging Marathoners are doing (BM#4 hosted by Srivalli)
Diabetes Diet/Management: PJ
Seven Days of Indian Bread: Monika,
30 Minutes Meals: Archana