The easiest recipe for an eggfree vanilla cake. This recipe is perfect for beginners. Just get the ingredients and mix away
Baking is often a lot about technique and precision. You would see words like sieving, sifting, whisking, beating, creaming and folding in every cake recipe. A lot of my friends are simply bogged down by the ‘terms’ used and decide not to bake at all. And then there is also the job of measuring ingredients to a ‘T’.
One thing I picked up from my mum’s kitchen is ‘freestyle baking’. She always used the regular kitchen cups and spoons for measuring ingredients. She would simply see a recipe and do it her way. “Nothing better than eye measurement”, she would say. And following recipes to a T was never a criteria, because she would always know what will work for her! Gut feeling ?
I am much like her in the kitchen. Following recipes has never been my strength and mum’s disaster management techniques have always helped me come up with interesting and tasty dishes.
So why am I giving you so much Gyaan? I would love for you to try your hands on baking and experience the pure joy of it. So here’s a cake that even a 5 year old can whip up. Its as easy as it can get. And yes no messy kitchen counter or dishes to wash. All you need to do is mix up the ingredients in your baking tin itself , a job that takes less than 5 minutes and throw it into your oven [not literally though!]. Thirty minutes later you would have this super delicious cake ready. Easy? You bet.
Chalo let’s get started.
Besides being a perfect ‘FIRST BAKE’ for beginners, this cake is a super savior if you end up having guests all of a sudden or if like me, your kids ask for a cake on a day when the house help’s taken an off!!
Have fun and Happy Baking.
Mum’s eggless cake
Whole wheat version of mum’s cake
Mix And Bake - Vanilla Cake
A yum cake so simple that a 5 year old could make it!
Pre heat the oven at 180 degrees for 10 minutes.
Liberally grease your baking tin with butter or oil [I used a bit of both]. I used a 7 inch round tin for this recipe.
Pour the milk, sugar, oil, curd and vanilla extract into the tin. Mix until the sugar dissolves.
Add the flour and mix until no lumps remain.
Add the baking powder and baking soda into the vinegar. [It will start to turn fizzy]
Pour this immediately into the cake batter and using a balloon whisk/fork mix the batter well, in a clockwise circular motion, for 30 seconds.
Tap the tin once or twice on the kitchen counter to level the batter. [You can use a silicon spatula to push down the batter stuck to the sides of the tin, if needed]
Bake it in the pre heated oven at 180 degrees for 25-30 minutes or until a skewer inserted comes out clean.
Allow to cool for 10 minutes.
Invert over a wire rack and allow to cool completely before slicing.
- Oven temperature and time may vary. Check on your cake after 25 minutes of baking.
- Make sure the oven is pre heated before you add your 'fizzy vinegar' into the batter. Once this is mixed, the cake must be put into the oven immediately.
- Greasing the tin liberally is very important to avoid the cake from getting stuck to the tin. You can use a knife to ease off the stuck edges of the cake if needed.
- Otherwise you can do the entire mixing in a bowl and transfer it quickly into a greased tin for baking.
- If not vanilla, you can add other flavours of your choice too. Throw in some chopped nuts, chocolate chips or tutti frutti if you are in the mood to make it a little dressy.
- It is easy if you have measuring cups and spoons. But if not, use your regular tea cup and kitchen spoons for measuring the ingredients. If doing the latter use the same cup and spoon to measure all the ingredients.