I love simple, no frill home-baked cakes – warm and fresh out of the oven, just like how mum made them. I usually make oil based cakes but last evening i came across this lovely recipe and decided to give it a try. The flavour of the vanilla combined with the buttery aroma of this cake, is an absolute delight. Tempted aren’t you?
Buttery eggfree whole wheat vanilla cake.
Sieve the whole wheat flour, all purpose flour, milk powder,baking powder and baking soda 8-10 times. Set aside.
Pre heat the oven at 180 degrees for 10 minutes.
Beat the milk and curd together. Set aside.
Cream the butter and sugar, until it turns light and fluffy.
Add the vanilla essence and the curd-milk mixture. Beat well. [ don't worry if it looks curdled].
Add the sieved flour and fold in gently, until just combined.
Pour into a greased and lined baking dish. [ i used a 7 inch by 4inch loaf tin, you can use a 6 inch round tin too].
Bake in a preheated oven, at 165-170 degrees for 40 -45 minutes. [ until the top becomes light brown and the sides start to leave the tin. Check if the skewer inserted comes out clean, at this stage].
Switch off the oven and remove the baking tin after 5 minutes.
Allow to cool for 15 minutes before un-molding. Transfer to a cooling rack and allow to cool completely before slicing. [ i sliced it the next morning]
Oven temperature and time may vary. Check on your cake after about 30 minutes of baking.
I prefer using whole wheat flour. You can substitute it with all purpose flour too.
Sieving is a very important step to mix the dry ingredients evenly and also to incorporate air, which helps the cake rise well.
You can slice the cake once it has cooled down a bit. But to get neater slices its best to cut it the next day. [ i love warm cakes though, so go ahead if you want to]