Eggless Vanilla Cake Using Condensed Milk ( Cakes and Pastries)


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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!

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Preparation Time: 
Baking Time: 25 mins
Baking Temperature:  200 °C (400°F)
Makes 1 cake
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Ingredients

Method
  1. Sieve the flour, baking powder and soda bi-carb together. Keep aside.
  2. Combine the condensed milk, melted butter, vanilla essence and 75 ml. Of water and beat well. Keep aside.
  3. Add the sieved flour mixture and mix gently with help of a spatula. The batter should be of dropping consistency.
  4. Pour the batter into a greased and dusted 175 mm. (7”) diameter tin.
  5. 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.
  6. The cake is ready when it leaves the sides of the tin and is springy to touch.
  7. 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.
  8. Keep aside to cool and use as required.
RECIPE SOURCE : Cakes and PastriesBuy this cookbook
3 reviews received for Eggless Vanilla Cake Using Condensed Milk ( Cakes and Pastries)
3 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
Eat to liveNovember 02, 2011

This is a very nice eggless cake recipe. I use it for layered cakes or even cupcakes. Reduce the baking time for cupcakes. I add either chocolate chips or raisins to the recipe.
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Helpful reviews for this recipe
Reviewed November 02, 2011by Eat to live

This is a very nice eggless cake recipe. I use it for layered cakes or even cupcakes. Reduce the baking time for cupcakes. I add either chocolate chips or raisins to the recipe.

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Reviewed February 03, 2011by Shraddha A

Lovely cake ... did not rise as much as i expected it but lovely soft texture.

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Reviewed August 22, 2012by Vegilicious

   


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