Need an eggless cake for a birthday? Look no further and make this one. I baked the same for my father’s birthday few days back and made a smaller version for Ram Navmi today. A reliable butter cake – without being exceedingly buttery – it remains moist for days, clad in foil and clingfilm. The plain cake looks even better with a rich coat of ivory white buttercream which pairs wonderfully with its tender, flavourful crumb. No one will get to know that you bake this beauty without eggs!
EGGLESS YOGURT CAKE
Ingredients:
500 g all purpose flour
2 tsp baking powder
1 tsp baking soda
100 g butter, softened
400 g granulated sugar
500 g unsweetened yogurt
1 tbs vanilla extract
4 tbs whole milk
200 g luxury dried fruit
Method:
- Preheat oven to 180 oC. Lightly grease two 9-inch cake tins and line them with baking paper.
- In a large bowl, mix the butter and sugar until it reaches a loose, bread crumb consistency.
- Add the yoghurt and vanilla and mix. Sift the flour, baking powder and baking soda together.
- Fold in with a metal spoon adding the milk gradually to get a stiff consistency. Add dried fruit.
- Spoon mixture into prepared pans and level the surface. Bake for 30 to 40 minutes till golden.
- Cool in pans for 5 minutes before turning out on a wire rack to cool completely before frosting.
Frosted with Buttercream
3 comments
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February 26, 2015 at 3:23 pm
hydeouscreature
I don’t know how many times I have made this cake, and it’s a dearly loved one in my family, specially because it’s so easy, and there’s always yoghurt in the refrigerator.
However, instead of 400 grams of sugar, I use as little as a third of that amount, and believe me, the cake still comes out as sweet and delicious!
Just popping up for a: thank you, :).
March 2, 2015 at 3:34 am
prerrnamirchi
thanks for the tip dear 🙂
March 2, 2015 at 3:45 am
hydeouscreature
Oh please, do not embarrass me! I should be the one taking tips from you, :D.
I was really ‘just saying’, (Y).