Eggless Birthday Cake Recipe Biography
Source(google.com.pk)
INGREDIENTS:
2 and 1/2 cups All Purpose Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/4 teaspoon Salt
2 tablespoons Sugar
1 can Sweetened Condensed Milk (I used a 300ml can)
1 cup Water
2 tablespoons Vinegar
2 tablespoons Vanilla Extract
1/2 cup Melted Butter
PROCEDURE:
Preheat the oven at 350F/180C for 15 minutes. Lightly grease a 9×13 inch pan and line it with parchment paper.
In a large bowl sift together the flour, baking powder, baking soda and salt. Mix in the sugar.
Make a well in the center of the dry ingredients and stir in the the wet ingredients one by one. Stir the mixture together using a whisk. Some lumps is okay.
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 eggless cake I checked it for doneness 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.
TASTE:
The texture of this eggless vanilla cake is neither too fluffy nor too dense making it a perfect base for shaped cakes and decorating. It slices off beautifully without crumbling. The sweetness of the cake is just right if you are going to frost it. Actually we preferred this sweetness even without the frosting. But if you are looking for something very sweet than you have to definitely increase the quantity of sugar anywhere between 1/4 cup to 1/3 cup.
This cake was a huge hit in our family and with our friends. If you can’t find Ener-G egg replacer and try the best eggless vanilla cupcake recipe then this plain eggless cake with condensed milk is the way to go.
INGREDIENTS:
2 and 1/2 cups All Purpose Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/4 teaspoon Salt
2 tablespoons Sugar
1 can Sweetened Condensed Milk (I used a 300ml can)
1 cup Water
2 tablespoons Vinegar
2 tablespoons Vanilla Extract
1/2 cup Melted Butter
PROCEDURE:
Preheat the oven at 350F/180C for 15 minutes. Lightly grease a 9×13 inch pan and line it with parchment paper.
In a large bowl sift together the flour, baking powder, baking soda and salt. Mix in the sugar.
Make a well in the center of the dry ingredients and stir in the the wet ingredients one by one. Stir the mixture together using a whisk. Some lumps is okay.
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 eggless cake I checked it for doneness 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.
TASTE:
The texture of this eggless vanilla cake is neither too fluffy nor too dense making it a perfect base for shaped cakes and decorating. It slices off beautifully without crumbling. The sweetness of the cake is just right if you are going to frost it. Actually we preferred this sweetness even without the frosting. But if you are looking for something very sweet than you have to definitely increase the quantity of sugar anywhere between 1/4 cup to 1/3 cup.
This cake was a huge hit in our family and with our friends. If you can’t find Ener-G egg replacer and try the best eggless vanilla cupcake recipe then this plain eggless cake with condensed milk is the way to go.
INGREDIENTS:
2 teaspoons Ener-G egg replacer powder
3 tablespoons lukewarm water
1 and 3/4 cups Milk (I used 2%)
1/2 cup Water, divided
1/2 cup Butter, melted
1 and 1/4 cups Sugar (See Notes)
1 and 1/2 teaspoons Vanilla Extract (See My Notes)
2 and 1/2 cups All Purpose Flour
2 and 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
PROCEDURE:
Preheat the oven at 375F/190C for 15 minutes. Grease the muffin tins lightly or line it with paper liners. I brushed the inside of the liners with melted butter which gave a nice color on the sides of the cupcakes
Whip the egg replacer powder and 3 tablespoons of water, preferably in a blender for better results. Or just do it hand. The mixture should be frothy.
Add the milk and 1/4 cup of water to the egg replacer mixture and stir it well.
Blend Ener-G Powder & Water
Still well the Milk & Ener-G Powder Mix
In a large bowl, stir together the flour, baking powder, and salt. Set it aside.
Add Baking Powder
Add Salt
In another bowl, cream the butter and sugar until light and fluffy. This may take upto 2-3 minutes.
Add Sugar
Cream the Butter & Sugar
Add the vanilla extract and remaining 1/4 cup of water, and beat well.
Add Vanilla Essence
Beat Again
Add the flour mixture and the egg replacer/milk mixture in parts alternating. (See My Notes)
Beat until combined.
Fill in the muffin cups 3/4th full and bake for about 20-30 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Mine was done around 24 minutes (See My Notes).
Mix Flour & Vanilla/Sugar/Butter Liquid
Fill in Muffin Cups 3/4th Full
Remove from the oven and place on a wire rack to cool.
TASTE & TEXTURE:
Hands down this is the best eggless vanilla cupcake/cake I have ever baked. These vanilla cupcakes have a very soft, light and fluffy texture. Once you remove the paper liner you can clearly see the sponge like airy texture on the side of the cupcakes, just like you can find it on the usual cupcakes made with eggs. It tastes great too. This is a hit in our house. The only change I recommend is decreasing the quantity of sugar a wee bit especially if you want to frost it.
MY NOTES:
The original recipe called for 1 and 1/2 cups of sugar and that’s what I used too and we felt that the cupcakes were very sweet. So I would definitely recommend to scale it down to 1 and 1/4 cups, especially if you are going to frost it.
I would increase the quantity of vanilla extract to 2 teaspoons.
The original recipe mentioned to “just” mix together the flour and the egg replacer mixture with the creamed butter and sugar. I did the same (even though I was thinking at the back of my mind that I should not) and the batter had a lot of small lumps. Had I done that in parts alternating between the flour and milk mixture I could have avoided the lumps and would have got a smooth batter. I was hesitant to beat the mixture further to dissolve the lumps fearing it would toughen the cupcake. I expected the lumps to dissolve while baking but it did show up in the cupcakes but fortunately it did not mess up with the taste or texture.
The toothpick came out clean at the 24th minute but I left the cupcakes in the oven for another minute or so, which I think slightly hardened the tops. But it softened after a couple of hours. Anyhow the next time I try these I will check for doneness around the 22nd minute itself.
I’m also thinking of using cake flour instead of all purpose flour when I try it the next time. I think it will give even softer cupcakes.
The serving size mentioned in the original recipe was 10-12 cupcakes but I got about 15.
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