Eggless Vanilla Cake Using Condensed Milk ( Cakes and Pastries)
by Tarla Dalal
Added to 80 cookbooks
This recipe has been viewed 183235 times
Many a vegetarian loses out on the pleasure of pastries and western desserts because of the presence of egg in those recipes. Here is a way out for them… a way into the world of cakes!
- Sieve the flour, baking powder and soda bi-carb together. Keep aside.
- Combine the condensed milk, melted butter, vanilla essence and 75 ml. Of water and beat well. Keep aside.
- Add the sieved flour mixture and mix gently with help of a spatula. The batter should be of dropping consistency.
- Pour the batter into a greased and dusted 175 mm. (7”) diameter tin.
- Bake in a pre-heated oven at 200°c (400°f) for 10 minutes. Then reduce the temperature to and bake at 150° c (300°f) for another 15 minutes.
- The cake is ready when it leaves the sides of the tin and is springy to touch.
- 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.
- Keep aside to cool and use as required.
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