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Eggless Vanilla Cake Using Oil ( Cakes and Pastries )


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For those who wish to cut down a bit on the fat, here is a recipe that uses a little less of butter and compensates by using oil.

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Preparation Time: 
Baking Time:  45 Minutes
Baking Temperature:  160°C (320°F)
Makes 1 cake
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Ingredients

1 1/2 cups plain flour (maida)
3 tsp baking powder
3/4 tsp baking soda
1/2 cup powdered sugar
45 ml melted butter
45 ml oil
3/4 tsp vanilla essence

Method
  1. Sieve the flour, baking powder and soda bi-carb together. Keep aside.
  2. Combine the sugar, butter and oil in a bowl and whisk till all the sugar dissolves.
  3. Add the vanilla essence and add approx 1/2 cup water and whisk well.
  4. Add the flour mixture and mix gently using a wooden spoon or spatula. The batter should be of dropping consistency, if not add little more water and mix gently.
  5. Pour the batter into a greased and dusted 175 mm. (7”) diameter tin.
  6. Bake in a pre-heated oven at 160°c (320°f)for 35 minutes.
  7. The cake is ready when it leaves the sides of the tin and is springy to touch.
  8. When ready, remove from the oven and leave aside for 1 minute. Invert the tin over a rack and tap sharply to unmould the cake.
  9. Keep aside to cool and use as required.
RECIPE SOURCE : Cakes and PastriesBuy this cookbook
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1 CRITICAL REVIEW

The most Helpful Critical review

 Reviewed By
Foodie #535247, July 16, 2011

1/2 C water was not mentioned in the ingredient list but was mentioned in the method. Further, the consistency of the batter was thick even with the addition of the water. I added 3/4C water and 1/3 C yogurt and managed to get the folding consistency.
1 of 1 members found this review helpful

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Helpful reviews for this recipe
Reviewed July 16, 2011 by Foodie #535247

1/2 C water was not mentioned in the ingredient list but was mentioned in the method. Further, the consistency of the batter was thick even with the addition of the water. I added 3/4C water and 1/3 C yogurt and managed to get the folding consistency.

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