![]() For a moist cake: Make a simple sugar syrup and drizzle it over the cooled cakes.Dense cake: Add 2 tablespoons more milk.Dry cake: Increase 1 to 1.5 tablespoons butter in the recipe.But it is important to measure the ingredients correctly and make sure they are at room temperature before making the batter. These are tried and tested troubleshooting tips that may help. Even the best recipes may require troubleshooting at times. These 2 ingredients cannot be substituted and cannot be replaced for one another.Ĭake recipes are sensitive to weather conditions and temperatures. Baking powder & Baking soda: Please test your baking powder and soda before using to ensure they are still within the shelf period.Condensed milk: There is no substitute to sweetened condensed milk. ![]() I have tried it only with virgin coconut oil. But butter improves the flavor and you may smell the oil in your cake if you don’t use the right kind. Butter: You may use oil in the recipe.Please weight the flour if possible or fluff up the flour and spoon to the measuring cups. A dry or dense cake is a problem with too much flour or with not enough liquid. Measure the Flour correctly: A lot of readers have made this cake successfully but some could not get the right results.If you are a beginner do read my tips and faqs section below. Follow the same instructions to bake this cake. However if you want to bake this cake in a pressure cooker, you may read this post on Cooker cake recipe. If you do not have an oven you can check this no bake chocolate Biscuit cake. powdered sugar as mentioned in the recipe. If you do not prefer to frost the cake, do add 3 to 4 tbsps. I had baked this a few times earlier and made a whipped cream frosting which turned out delicious too. To make 2 layered cake, double the recipe and bake them in 2 pans at one time. I made 2 cakes and frosted with a simple vanilla buttercream frosting. This recipe makes a 7 or 8 inch eggless vanilla cake. If you do not have it you may want to make your own following my instructions in the step by step photo guide. While all-purpose flour works well too, cake flour makes the cake lighter. This cake can be baked with either all-purpose flour or cake flour. Vinegar, condensed milk and the leavening ingredients together work like a charm in aerating the batter which bakes up to a lovely eggless vanilla cake.ħ Watch Eggless Vanilla Cake Video My Recipe We all know how amazing sweetened condensed milk smells! However this Eggless Vanilla Cake recipe uses condensed milk and an acidic ingredient (vinegar or lemon juice) as an egg substitute.Ĭondensed milk is the star ingredient of this recipe & it does a magic by imparting a lovely bakery flavor and texture to the cake. There are various ingredients like egg replacer, yogurt, flaxmeal and buttermilk which work very well as egg substitutes. An eggless vanilla cake needs an egg substitute. But a basic vanilla cake always uses eggs which play an important role that determine the texture and color of the cake. While some recipes use the whole eggs, some use a mix of whole and additional egg whites. There are numerous recipes to make a vanilla cake. It is neither too airy nor too dense but makes a fantastic base cake for all your decorations, especially for layered & tiered cakes. So the recipe shared in this post is my go to, for an Eggless vanilla cake that works well for decorations. A sponge has that extremely fully, airy and light structure which really can’t hold the decorations well. Earlier I had shared an Eggless Sponge Cake here.
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