When my daughter has exams, I am extra cautious about what she eats. More so as she spends all her time on her desk with a very less physical exercise and to make matters worse as she has a lot of work to do, she becomes disinterested in food.
That is the time I make all her favorite food. She likes cakes over biscuits. So I have baked this vanilla cake thrice in the last four days. This is a very simple basic cake recipe which can be modified as per your liking.
Usually, I add eggs to my cakes. Here I have skipped eggs too and used curd instead. Recipe is simple and the cake is ready in a jiffy. It’s up to you to add some nuts or tutti frutti. I have added raisins in the batter and garnished the cake with sliced almonds.
Whole wheat flour : 1 and a 1/2 cup minus 2 tbsp
Cornflour : 2 tbsp
Thick curd : 1 cup
Unrefined khandsari sugar : 1 cup
Baking powder : 1 tsp
Baking soda : 1/2 tsp
Oil : 1/2 cup
Milk :2 tbsp
Apple cidar vinegar : 1 tsp
Vanilla essence :1 sp
Raisins : 1 tbsp
Sliced almonds :2 tbsp
Grease and flour a loaf pan 8″x 4″x 3″ or if take a round pan of 8″ and grease it.
In a bowl, mix wheat flour, cornflour, baking powder and baking soda. Sieve the mixture 4-5 times. This helps to make the flour airy and light.
In another big bowl, take curd and give it a good mix to make it completely homogenous. Add sugar and stir till the sugar dissolves.
Add oil and vanilla essence and mix the wet ingredients.
Preheat the oven at 180 C.
Now add the dry ingredients to wet in three parts. Adding in parts makes the cake spongy. Fold it gently.
Pour the batter in the pan and tap it on the surface. It helps to get the air trapped out.
Reduce the oven temperature and bake the cake at 165 C for 25 to 28 mins. When the cake is done, it withdraws from the sides of the pan and the aroma of vanilla bean spreads in the kitchen.
Allow it to cool for 5 mins and demold it. Wait for 2 hrs before you cut the cake.
Serve it with choclate icecream.