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A friend at work is getting married and had requested an eggless cake recipe, since she is a vegetarian and so is her husband, I have almost never tried eggless cakes but now, on request wanted to try out one, another reason why I was keen on baking an eggless cake was that even my in-laws do not take eggs so now with an eggless cake version even they could sample my baking.I wanted a classic, rustic yet elegant taste which goes down well with Tea so decided to stick with walnuts and Vanilla, as these are always,always loved in a cake by young and old alike, I added raisins as an afterthought!The cake took me by surprise, it came out of the oven, well risen and golden, and soft, really soft...on slicing I was pleased at the velvety texture, really I never knew that an eggless batter would yield such fantastic results.
It might come as an odd thing to you that I used a bit of vinegar in this cake, worry not, you cannot taste or smell it, and yes it is important since there will be a chemical reaction between the soda and vinegar, that in the absence of eggs makes the cake rise and gives it such a amazing texture.
To make 1 medium loaf cake you require-
- Butter(salted)-100gms
- Sugar(powdered-1 cup
- All purpose flour-1 cup
- Baking powder-3 tsp
- Baking soda-1/2 tsp
- Vanilla essence-2 tsp
- Curd/Yogurt-2 tbsp
- Milk-1/2 cup(lukewarm)
- Vinegar-2 tsp
- Walnuts and raisins- a handful
Method-Soften butter, beat in the sugar till fluffy, add the curd, milk, vanilla and vinegar and combine well.Sieve flour with baking powder, soda and keep aside.Preheat oven to 200C , grease and line a loaf tin, quickly fold in the flour and nuts into the wet ingredients and immediately, scrape batter into the pan, do not keep batter but bake immediately.Bake for about 40 minutes, or till a skewer inserted comes out clean, cool and slice, preferably cool overnight.
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