Growing up Amma would bake these eggless vanilla cakes for both Aruna and I in "solar cooker". And while the cakes were being done, peacocks would be admiring themselves in the solar cooker mirrors! Yes this place exists and I am NOT ancient! Thankfully our birthdays are in May; the Kanpur heat during that time could even bake us! Haha!
She would decorate them with chocolate frosting and GEMS (Indian candy like M&Ms, which we relished!).
I LOVE this particular blog "Divine taste by Anushruti" which gives me wonderful options for eggless baking. Her basic sponge cake is my go to and it pretty much is the same recipe that amma used to make.
You will need:
Wet ingredients:
1/2 cup melted butter
1 14oz can condensed milk
2 tsp vanilla extract
3/4 cup water/milk
Dry ingredients:
1+3/4 cup all purpose flour (you could mix all purpose and whole wheat flour too)
2 tsp baking powder
1 tsp baking soda
Mixing:
2 tbsp hot water
Method:
Mix all the wet ingredients first. Then sift in all the dry ingredients into wet ingredients. Mix with a stand or hand mixer. At the end add in 2 tbsp of hot water to the batter and mix it in (makes it more spongy!). Transfer the cake batter to a greased baking pan. Bake at 305°F for 50-55 minutes.
Tips:
- Insert a toothpick, if it comes out clean, then it is done.
- For a Bundt cake pan, let it sit in the pan for 10-15 minutes before flipping it on a wire rack. It always comes out clean.
- If baking cupcakes, bake at 340°F for 18-20 minutes
Serving options:
Sky is the limit here!
Serve it plain.
Dust it with powdered sugar.
Decorate it with frosting- butter/whipped cream (I used whipped cream frosting today).
ENJOY!