Eggless cakes These days lots of people like to have eggless cakes, due to religious reasons or due to egg allergies. Eggless Cakes came to existence during the Depression and World War 11, when there was lack of eggs available for home baking. Eggless cake recipes calls for sour milk, made by removing a tbsp. of milk from the cup and replacing it with a tablespoon of white vinegar, butter- milk or yogurt also can be substituted. Wacky Cake recipe is not only eggless but has unusual directions that make it easy and quick to bake. Cerebration Cake (Egg less cake) Ingredient: 7oz/½ tin condensed milk 5oz flour 1tsp baking powder ½tsp baking soda 2 ½ or 3 oz water Pinch of salt 2 oz butter 1 tsp caramel syrup 12 oz cherry and dried fruits (cherry, peeled almonds, raisins, Petha, and candid peels ¼ tsp nutmeg grated 1 small piece mace, grinned 1 small piece cinnamon powder 2 tsp wine or brandy For decorating the top of the cake: 3 tsp apricot jam Silver beads for decoration Method: 1. Chop cherry, peels and petha, wash and pat dry with a clean cloth. Peel the almonds, wash raisins and dry. Now keep aside the prepared fruit for 8 hours, before using. 2. Sift flour, baking powder, baking- soda, salt and cinnamon powder. Mix in it mace, nutmeg, 3. Beat well condensed milk, water and melted butter with hand beater. 4. Now mix sifted ingredients to form batter. Add chopped fruits, caramel syrup. 5. Line the 9” cake tin with brown paper or butter paper (Place 2 round papers on the bottom to cover the top after baking and putting the baked cake upside down). Grease it lightly. 6. Pour the mixture in it and bake in moderate oven 375*F for 45mts to 1 hour. Test the cake if it is ready by prick test. Upside- Down Pineapple Cake: (Eggless) Ingredients: 1 tin Pineapple Rings in syrup 15-20 Cherries in syrup ½ C Chopped Pineapple pieces and Cherries 10oz All Purpose Flour 2 level tsp Baking Powder 1 tsp level Baking Soda 2tbsp sugar Pinch of salt 14oz condensed milk 2oz Cream or Whole Milk 3oz Butter, melted 3oz Water 2oz Pineapple syrup ½ tsp vanilla essence 1 tsp pineapple essence 2 tsp Brown sugar mix with 1 tsp flour 8oz Whipping- cream 1- 9” square Baking Tin, dusted with flour Method: 1. Take 6 round slice of Pineapple from the syrup pat dry them to remove the moisture. 2. Roll the rounds in the flour sugar mixture. Place the slices at the base of the baking tin decoratively. Take 6 whole cherries, pat dry thoroughly and placed in the rings of the pineapple rounds. Sprinkle the remaining brown sugar and flour mixture over the arranged slices of pineapple. 3. Sift flour, salt, sugar, baking soda and baking powder in a container. 4. Mix condensed milk, cream, water, both Vanilla and pineapple essences, pineapple syrup and butter in a whipping Bowl. Whisk continuously with the blender on low speed, while adding the ingredients one by one, until a homogeneous mixture is formed. 5. While whisking add the dry ingredient mixture 1 tbsp at a time until all the flour mixture is blended in the milk butter mixture to form a thick pouring batter. 6. Pour the batter over the pineapple rings in the tin. 7. Preheat oven at 375 degrees. Place the baking tin in the middle rack of the oven. Bake for 10 minutes, lower heat to 350*F continue baking for 40 minutes more. Check the cake, from the glass without opening the door. The cake will have risen to the full, and the top might have a brown hue, but with prick test, the cake might not have cooked jet. To avoid darkening of the cake from top, put lightly aluminum foil just to cover the top. Continue cooking for 20-25 minutes more until the cake is cooked from the inside. Check with the prick test. 8. Take the cake from the oven and let it cool a bit in the tin then, by putting a plate over the mouth of the baking tin turn the cake gently over the plate removing the tin. 9. Let the cake cool completely, then, cut it into two rounds. Carefully remove the upper round and place on another plate. Whip the cream to peaks add 2-3 drops of yellow color to half of it. In this colored cream add chopped fruit, mix and put on the cut portion of the lower part of the cake. Now put back the top part of the cake over the fruit cream, the baked pineapple rings and cherries facing up. 10. Decorate the sides and the in between the fruits with the white whipped cream.
Baking: Cakes without eggs vary in ingredients, flavors. Eggless Cup Cakes: Ingredients: 10oz all Purpose Flour 2 tsp Baking Powder ½ tsp Baking Soda A big pinch of Salt 3oz melted Butter 16oz Condensed Milk or 1 (14oz tin condensed milk + 2oz whipping cream + 2tbsp sugar, or as desired) 5oz Water 2 tsp Vanilla Essence Prepare a baking tray of 24 cup cakes with 1 ½” size cups, lined with paper cups of the same size Method: 1. Sift flour, baking soda, baking powder and salt in a bowl. 2. In another big bowl pour out condensed milk, add butter beat on low speed with an electric beater. Continue whisking while adding water and vanilla essence until the mixture is homogeneous. 3. Now add the dry mixed ingredients into the liquid whipped mixture, adding 1-2tbsp at a time, while whipping all the time to mix. Continue adding the dry ingredients until all the flour mixture in blended with the liquid and the thickness of the batter thus formed is of pouring consistency. 4. Pour carefully the cake batter into the prepared baking cup tray. The cups should be approximately half full. 5. Preheat the oven to 350* F. Put the baking tray in the middle self of the oven. Bake for 30 minutes, then lower heat to 325*F and continue to bake for 20 minutes more or until the top of the cakes is light golden brown. Test with the prick test if the cakes are done. 6. Take the tray from the oven and let it cool a bit, then remove the cakes together with the paper cups. Can serve hot if desired or decorate according to choice.
Wacky Cake: Ingredients: 1 ½C flour 1C sugar 3tbsp cocoa 1tsp each baking soda, baking powder and salt 5tbsp oil or melted butter 1tsp each vanilla essence and cider vinegar 1C warm water Method: 1. Preheat oven to 350*F 2. In ungreased 8 by 8- inch pan, combine flour, sugar, cocoa, baking soda, baking powder, salt. Mix well. 3. Make three holes in mixture. Pour oil into one, vanilla into another and vinegar into the third. Add warm water and mix well to the pouring consistency. 4. Bake in the preheated oven for 35-40 minutes or until pick inserted into center comes out clean. The essential essence of cake is vanilla essence. Here are the directions of HomemadeVanilla extract: Place 1-6 vanilla beans (pods) in a tall narrow jar and fill with vodka or half vodka and half commercial extract. Let steep at room temperature for at least a month and shake before using. Replenish the missing extract with more vodka or commercial extract. Homemade vanilla extract keeps indefinitely. For special desserts, remove a pod and slit it open lengthwise. Scrape the minuscule seeds into what you are making and return the pod to the extract. Californian Rockies: Ingredients: 8oz self-rising, flour 3oz castor sugar Pinch salt 4oz butter 6oz prunes Finely grated rind of 1 orange 2tbsp corn flour made into paste with 1tbsp water ½tbsp orange juice Method: 1. Preheat oven 425*F. 2. Sift flour, salt, and sugar into a bowl. Rub in butter until mixture resembles breadcrumbs. 3. Cut flesh of dry prunes, into bits with scissors and add them to the flour mixture with the rinds of orange. 4. To the flour mixture add the corn flour paste and orange juice to make stiff dough. Mix well. 5. Pile mixture 1tbsp with space in between, on greased baking sheet and rough up with fork. Bake for about 15 minutes until golden brown.
Tiramisu: Preparation time -30mts. Chill for 4 hours. Ingredients; 1C sugar ¼C water 1tbsp instant espresso coffee powder 1 ½tsp amaretto (or regular coffee flavor) 1 ½tsp hazelnut liqueur 1-8oz 1tsp cream cheese or heavy whipping cream whipped with cocoa (Coffee flavor). 2tbsp sugar ½tsp vanilla essence ¾C whipping cream 2tbsp sugar for cream 1 ½ - 3oz package ladyfingers, split 2tsp unsweetened cocoa powder For decoration A few mango slices Method: For Syrup: 1. In a small saucepan combine ¼C sugar, water and the espresso powder. Bring to boiling over medium heat, stirring to dissolve sugar. Boil gently, uncovered, for 1mt. Remove from heat, stir in amaretto and hazelnut liqueur. Let cool. 2. In a medium bowl stir together cream cheese, 2tbsp sugar and vanilla. 3. In a chilled large mixing bowl combine whipping cream and 2tbsp sugar. Beat with electric beater on medium speed until soft (about 3mts) peaks form (tips curl). Fold ¼C of the whipped cream into cheese mixture to lighten. Set both mixtures aside. 4. Arrange half of the ladyfinger halves in 8” X 8 ½" foil baking pan with lid, overlapping as necessary. Brush with half of the syrup. Spread with ½ of the cream cheese mixture. Top with half of the whipped cream, spreading evenly. 5. Sift half of the cocoa powder over the whipped cream layer. 6. Repeat layer once, except do not sift the remaining cocoa powder over top. 7. Cover pan with lid. Chill for 4 to 24 hours. Can decorate with mango slices. Just before giving gift, uncover and sift remaining cocoa powder over the top.
Vinegar Cake: Ingredients: 10oz Flour ¾C +1tbsp sugar 4oz butter ¾C milk 2tbsp vinegar 1tsp baking powder 1tsp baking soda Method: 1. Preheat oven 375*F. 2. Prepare 7”X7”x4” cake tin. Grease the baking tin with butter. Sprinkle flour over it and shake off the extra flour. Keep it aside. 3. Rub flour, butter with your finger- tips, until the mixture is crumbly. 4. Add baking powder, sugar and mix lightly. 5. Divide milk into 2 parts. To one part add baking soda. Slightly warm the other part of milk and add vinegar to it. Mix both milks together. The milk will start foaming (bubbles appear). Add this to the cake dough very quickly. Mix fast and well. 6. Pour the batter into the prepared tin and bake for 20 minutes more. 7. When the cake is done, let it cool for 10mts. before removing from the tin.