Posted in Baking

Eggless White Cake with fruit jujubes!

I made this simple white cake for my parents’ wedding anniversary. It is egg less, simple and can be easily manipulated (flavor wise). I stress the simple part because I didn’t have a whole lot of energy to make anything. So, if you are sick and want to bake something quickly with ingredients you have at home, this one is for you. I chose fruit jujubes because my dad loves them and vanilla bean instead of the regular vanilla extract because my mom loves vanilla beans.

Experimenting with recipes can be tough especially when you are making something for a special occasion and need to nail your recipe. That is the beauty of these simple cakes, you can make a lemon cake or a nut cake or a blueberry cake, whatever YOU want but with a trusted recipe.  Now, let us get down to business.

Step 1: Preheat the oven to 200 C. Grease your cake or cupcake tin. I used two 19 cm cake tins but feel free turn these into cupcakes.

Step 2: Beat the butter, sugar and yogurt together, until you get a smooth mixture. I know it sounds weird to mix in the yogurt right way but this way it gets you can incorporate more air in.

Step 3: Mix in the flour,baking powder and your choice of flavoring. If you are using fruit or nut pieces wait till the milk is added then add in the pieces, only add in flavoring here if you are using say, lemon juice or vanilla beans etc.

Step 4: Slowly add in the milk until the mixture is a little thinner than before but not liquidy. Gently mix in the jujubes or fruit/nut pieces. Pour in the tins and bake for 25 minutes.

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This is what happens when you get excited and take them out of the tin too quickly!

 

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Hope everyone has a great week!


 

INGREDIENTS:

115 g butter, softened
205 g castor sugar
150 g yogurt, room temp
155 ml milk, room temp
3 tsp baking powder
1/2 tsp vanilla extract or seeds scraped out of 1 vanilla bean
210 g flour
100 – 150 g fruit jujubes

METHOD:

  1. Preheat oven at 200 C. Prepare your cake tins (19 cm x 2).
  2. Beat the butter, sugar along with the yogurt until smooth and creamy. Add in the vanilla extract or bean, baking powder and flour. Mix until the ingredients come together. Don’t worry if it seems thick that where the milk comes in.
  3. Slowly add in the milk while mixing, add just enough milk to make the mixture slightly thinner but not liquidy.
  4. Pour into your tins and bake them for 25 minutes. Let them cool in the tins.
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