Eggless Golden Yellow Cake

At times,I am hooked to the internet so much so that I postpone everything else and sit glued to my laptop.As an afterthought,I take a self proclaimed break from my blog,facebook etc.I auto-publish the posts so that I am not tempted to open the laptop and tell myself ’its for the blog’!!

But when the broadband decided to take a break,I realized how much I was hooked into it.Our landline and the broadband connection went dead some time back and didn’t show a comeback until today.I kept calling the customer care the first few days and then it kind of settled in.My books were out and so were my acrylic paints.There was life beyond internet after all.

Whatever said and done,the moment the connection was back,I logged in and am posting this cake.I have so much to share and so much to catch up on.But for now,let me present this delicious Eggless cake I tried sometime back from Anushruti’s blog.I dressed it up a bit using some glazed cherries.Perfect as a tea-cake.

Eggless Golden Yellow Cake

Recipe adapted from Divine Taste

Ingredients

Milk – 1 cup

Sugar – ¾ cup [170 gms]

Flour – 1 ½ cups [210 gms]

Vanilla custard powder – ½ cup [65 gms]

Baking powder – 2 tsp

Baking soda – ¼ tsp

Vanilla extract – 1 tsp

Butter – ½ cup [100 gms]

Glaced cherries – 50 gms

Method

Preheat oven to 160C/325F.

Grease and line a 7’ round cake tin.[I used a 6 cup Bundt pan]

In a saucepan,heat the milk. Stir in the sugar and after it melts completely set it aside to cool to room temperature. After the milk reaches room temperature, add the custard powder and mix well with a whisk. Put in the butter and mix again.

Prepare the cherries – wash the glaced cherries in a strainer under running water and wipe them dry.Take a tbsp flour from the measured flour and mix well with the cherries.Keep aside.

In a large mixing bowl, assemble the flour, baking powder, baking soda and mix with a whisk. Pour in the prepared milk mixture and mix well with a whisk until there are no lumps. Alternatively use an electric hand mixer/beater.Fold in the cherries.

Pour the prepared batter into the greased cake tin and bake for 55-60 minutes minutes or till a toothpick inserted into the center of the cake comes out clean.

Notes

• As you can make out,my cake was a bit on the dry side because I slightly over baked it.Though it didn't affect the taste in any way,I am sure it would have been great if the cake was moist and not dry.So keep a close tab on the cake while it is baking.
• Like many of you pointed out,this cake is very similar to Eggless Custard powder Snack Cake.But different too.The latter has a more pronounced Custard powder flavor while this cake has a very faint one.

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