Eggless Vanilla Tea Cake Recipe How To Make Eggless Vanilla Tea Cake Recipe At Home Homemade Eggless Vanilla Tea Cake Recipe Times Food
EGGLESS VANILLA TEA CAKE RECIPE: HOW TO MAKE EGGLESS VANILLA TEA CAKE RECIPE AT HOME | HOMEMADE EGGLESS VANILLA TEA CAKE RECIPE - TIMES FOOD
Tea parties are undoubtedly incomplete without a sweet cake. How about a cake a recipe made without eggs and with a flavour of vanilla and cashews? Eggless Vanilla Tea Cake is an easy-to-make sweet snack cum dessert recipe that you can prepare for your family and friends without a fuss. This Continental recipe is prepared using all-purpose flour, caster sugar, cashews, baking powder, baking soda, yoghurt (curd), and vanilla extract. It is a spongy and fluffy cake recipe that will instantly melt in your mouth in just one bite. You can prepare this delicious dessert recipe on occasions like kitty party, game night and even picnic.You can add you own twist to this Vanilla cake recipe by icing it with the whipped cream or chocolate sauce and top it with some colorful sprinkles. This will add a colorful twist to this quick tea time delight. A must try snack recipe to munch on when you feel like eating something sweet! Try this easy cake recipe and enjoy with your loved ones!
Provided by TNN
Categories Dessert
Time 1h
Yield 10
Number Of Ingredients 10
Steps:
- To prepare this cake recipe, preheat oven at 200 degrees Celsius. Take the pan of your choice and grease it with some oil. Dust it with flour evenly. Keep the pan aside. Now, take a large bowl and add yoghurt in it, beat it vigorously till no lumps remain. Next, add baking powder and baking soda in the bowl and mix once again. You can use a hand blender for better results. Keep this bowl aside for 5-8 minutes and let the mixture bubble up.
- Once bubbles appear in the yoghurt mixture, add olive oil in the bowl along with caster sugar, butter, milk and vanilla essence, and stir to mix all the ingredients till uniformly blended. Now, add all-purpose flour in batches in the bowl and stir gently till just combined. It is important to add in batches as adding too much at a time will leave lumps. The cake batter is now ready. Pour it into the greased cake pan. Spread it evenly with the help of a spoon and sprinkle the chopped cashews evenly on top. You can use other nuts of your choice and not use any nuts at all if you do not like them in your cake.
- Put this pan in the preheated oven and bake at 180 degrees and bake the cake for 35-40 minutes or till a toothpick inserted in the centre comes out clean. When the cake is nicely browned from outside and clean done from the inside, take out the cake pan and let it cool. Once it comes down at the room temperature. Gradually loosen the edges of the cake and remove it from the pan. Cut into clean slices and serve warm or cold with coffee or tea.
Nutrition Facts : ServingSize 1 bowl, Calories 321 cal
EGGLESS MILKLESS BUTTERLESS CAKE
This is a spice type cake. It is from the depression era or war time rationing.
Provided by Kathy Thurston
Categories Desserts Cakes Spice Cake Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8 or 9 inch square cake pan.
- In a saucepan over medium high heat combine; the sugar, shortening, ground cinnamon, ground nutmeg, ground allspice, salt, raisins, and water bring to a boil and continue boiling for 5 minutes. Remove from heat and let cool.
- Sift the flour, baking powder and baking soda together. Add the flour mixture to the cooled raisin mixture. Stir until just combined. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 20 minutes.
Nutrition Facts : Calories 196.6 calories, Carbohydrate 42.4 g, Fat 2.4 g, Fiber 1.1 g, Protein 2.5 g, SaturatedFat 0.6 g, Sodium 244.2 mg, Sugar 23.9 g
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