How to make Eggless Cake
- Preheat oven to 350 ˚F.
- Grease 8-inch square pan with butter, flour lightly, and set aside.
- Mix flour, baking powder, and salt.
- Shake flour mixture through a sieve twice and set aside.
- Beat butter, vanilla, and condensed milk together in a wide bowl with a hand mixer.
- Add yogurt and beat well.
- Whisk 1/3 of the milk to the butter mixture and whip well.
- Add ½ of the flour mixture and whisk thoroughly.
- Repeat steps 7 and 8, then mix in the last of the milk until fully combined.
- Pour batter out into the greased pan.
- Tap pan on the table to get rid of air bubbles.
- Bake for 30-35 minutes, until you can insert a toothpick in the center, and it comes out clean.
- Let sit for 5 minutes.
- Turn upside down onto a wire rack and allow it to cool completely.
- Mix sugar and water in a sauce pan over high heat, and bring to a boil.
- Remove saucepan from heat, and add pineapple essence once the sugar has melted thoroughly, and the mixture is boiling.
- Mix thoroughly, and set aside to cool.
- Place the cake on your serving tray, and trim the top with a knife until the service is even.
- Pour sugar syrup throughout the cake and let sit for a few minutes.
- Cut the cake and garnish with jam, pistachios, and coconut flakes as desired.
It’s so tasty you’ll want to eat it all in one sitting! Be sure to lock some up in your Vaya Tyffyn for tomorrow before you’re licking the plate clean.
Why do most Indian deserts lack the eggs most other cuisine use? It’s because a large percentage of the population is Hindu, and therefore vegetarian. Eggless baking has become general practice in all Indian cooking as a result.