INGREDIENTS:
- All purpose flour - 200 gm (1 1/2 cups)
- White or brown sugar sugar - 5 tbsp
- Baking powder - 2 tsp
- Baking soda/ sodium bicarbonate - 1 tsp
- Butter melted - 150 gm
- Vanilla - 1 tbsp
- Milk - 250 ml (1 cup)
- Strawberry frosting - 3 tbsp
- Milk Chocolate frosting - 4 tbsp
- METHOD:
- Preheat the oven at about 150 c/300F.
- Grease and line the base of an 8” round cake tins with greaseproof paper/baking parchment/butter paper.
- In a mixing bowl, assemble the flour,sugar, baking powder and baking soda, mix with a spoon and sieve once to make the mixture uniform.
- Add milk, melted butter, and vanilla in it.
- Beat with an electric hand mixer, whisk or spoon just until the mixture is uniform and smooth and there are no lumps.
- This shouldn’t take more than a minute with an electric hand mixer/beater.
- Be careful not to over beat as this tends to stiffen the batter which might lead to a less softer cake.
- Pour the batter into the prepared cake pan and bake for 25 to 30 or until a skewer or toothpick comes out clean.
- After the cakes are done, allow them to rest in their tins for 3 to 4 minutes and then invert them on to a cooling rack.
- When the cakes are cooling, apply the icing and decorate the Eggless Cake according to your taste.
