Eggless Vanilla Cake with Whipped White Chocolate Frosting | No Butter No Egg Vanilla Cake | वेनिला केक

Wednesday, July 06, 2016



First successful Cake is always special for anyone and so is the case with me. This Vanilla Cake recipe is the most reliable recipe and came out perfect after many tries and misses.

There are many Vanilla Cake recipes on the Internet and I also came across few interesting recipes; but many of them were using either Condensed Milk or Egg or ingredients which are not commonly available in our pantry. Frankly speaking, I don't keep Condense Milk in my Fridge all the time. Either I have to buy it from the market before trying any recipe or put an extra effort to make my own, which in itself is a kind of recipe! Therefore, I want to use something which is readily available to us and one such hero of the ingredients is Yogurt. I mean, don't we normally have Curd/Yogurt in our arsenal? Curd is also one of the basic ingredient in the egg-less baking. Here, I have used Neutral / Unflavoured Oil which gives the moistness to the cake.



This Cake is loved by Family and Friends and that gave me confidence to share it with you all. The recipe will give you a perfectly spongy, moist Vanilla Cake which can be used as a base for many different Cake recipes. You can frost it with Buttercream Frosting, Whipped Cream, Chocolate Ganache and what not! So, let's get creative and explore the endless possibilities.


Eggless Yogurt and Vanilla Cake with Whipped White Chocolate Frosting Recipe

Recipe Cuisine: World  |  Recipe Category: Baking
Prep Time:  20-25 Mins  |  Baking time: 40 Mins 

Ingredients:


For Cake
  • All Purpose Flour (APF) । मैदा - 1.5 cups
  • Baking Powder । बेकिंग पाउडर - 1 tsp
  • Baking Soda । बेकिंग सोडा - 3/4th tsp
  • Salt । नमक - 1/2 tsp
  • Oil । तेल - 1/2 cup
  • White Granulated Sugar । शक्कर - 3/4th cup
  • Yogurt । दही - 1/2 cup
  • Vanila Extract । वेनिला एक्सट्रेक्ट - 1 tsp
  • Lukewarm Milk। गरम दूध - 1 cup
  • White Vinegar । सिरका - 1/2 tsp
For Frosting
  • Whipping Cream । व्हिप्पिंग क्रीम - 180 gms ( I have used only the thick part of Amul Cream) 
  • White Chocolate । व्हाइट चॉकलेट - 150 gms

Procedure:

Baking the Cake:
  1. Pre-heat the oven at 180°C, grease an 8" pan and place a butter paper in it.
  2. Take all the dry ingredients (from APF to Salt) and sieve them twice.
  3. If using Granulated Sugar, churn it in the blender to get the powder.
  4. In a bowl, take Sugar, Oil and Yogurt and whisk the mixture well with the help of a hand blender; add Vanilla Extract & Milk and whisk it again for a good 1-2 minute to incorporate good aeration in the batter. Or here, you can pulse all five ingredients in a mixer for a minute.
  5. Transfer the wet mixture into a bowl, add the dry ingredients in 2 batches (not all at once) and fold in the dry flour very gently. (Note: Batter will be very runny, so don't get alarmed)
  6. Add Vinegar and mix well.
  7. Transfer the batter into a Cake tin and tap to remove all the air bubbles. Bake it for 40- 45 minutes at 180°C or until a skewer inserted in the middle comes out clean.
  8. Let the Cake cool down for 8-10 minutes in the tin and then take it out on a wired rack and cool it completely before frosting. I made the cake in the night and kept in the fridge to frost it next day.
Frosting:
  1. Chop the Chocolate roughly and melt it with the Cream using the double boiler method* ( See below explanation)
  2. Stir the Chocolate and Cream mixture to make a smooth paste and cover it with plastic/cling wrap and keep in the fridge overnight or minimum 3-4 hours.
  3. Once the Chocolate sets completely, transfer in to the bigger bowl and whip it using a hand blender till it become white and fluffy. It will take 4-5 minutes. Do not over whip the Cream and Chocolate mixture.

*What is Double Boiler Method:

This is the safest method to melt the Chocolate. Steps to be followed:
1) Place a Saucepan filled with 1" of water on a high flame.
2) Place a Stainless Steel or Glass bowl over the top of the Saucepan in such a way that it cover the entire diameter of the Saucepan.
3) Add the Chopped Chocolate and Cream in the bowl and stir it till the Chocolate melts 80%.
4) Remove the bowl from the Saucepan and stir till Chocolate melt completely. Use it as desired.










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