By Amrita Mantri
Ingredients
Serves : 8
2 cups Maida
1 tsp Baking Powder
1/2 tsp soda
1 cup Cotted Cream (Malai)
1 cup sugar powder
1 cup Milk Powder
1 cup Milk
1 tsp Ghee
less than 1/4 tsp salt
4-5 drops Lemon juice
1 Tsp Tutti Fruiti (Optional)
4-5 drops Vanilla Essence
Method
In a large bowl sift together the flour, baking powder, baking soda & Mix Well.
In a separate bowl take all remaining ingredients and mix well or grind in grinder.
Now Batter is Prepared . Now Gradually add these maida mixture and tutti fruti and mix well in one direction.
Preheat the oven at 350F/180C for 15 minutes. Lightly grease a 9×13 inch pan
Pour the batter in the prepared pan and tap the pan to even it out and break the air bubbles if any.
Bake it for 25-35 minutes. The first time I baked this egg less cake I checked it for done after 30 minutes and felt that I could have taken it out 2-3 minutes earlier.
The bottom had started to brown more than it is required to. So I did that the next time and took the pan out the oven after 27 minutes itself and the cake turned out to be perfect.
Transfer the pan to a cooling rack and remove the cake after 15-20 minutes. Place the cake on the rack for it to cool down completely before slicing it.
Ingredients
Serves : 8
2 cups Maida
1 tsp Baking Powder
1/2 tsp soda
1 cup Cotted Cream (Malai)
1 cup sugar powder
1 cup Milk Powder
1 cup Milk
1 tsp Ghee
less than 1/4 tsp salt
4-5 drops Lemon juice
1 Tsp Tutti Fruiti (Optional)
4-5 drops Vanilla Essence
Method
In a large bowl sift together the flour, baking powder, baking soda & Mix Well.
In a separate bowl take all remaining ingredients and mix well or grind in grinder.
Now Batter is Prepared . Now Gradually add these maida mixture and tutti fruti and mix well in one direction.
Preheat the oven at 350F/180C for 15 minutes. Lightly grease a 9×13 inch pan
Pour the batter in the prepared pan and tap the pan to even it out and break the air bubbles if any.
Bake it for 25-35 minutes. The first time I baked this egg less cake I checked it for done after 30 minutes and felt that I could have taken it out 2-3 minutes earlier.
The bottom had started to brown more than it is required to. So I did that the next time and took the pan out the oven after 27 minutes itself and the cake turned out to be perfect.
Transfer the pan to a cooling rack and remove the cake after 15-20 minutes. Place the cake on the rack for it to cool down completely before slicing it.
