My very first attempt at baking without the usual butter and eggs, this moist and fluffy cake does not look like it has been deprived of the very basic ingredients of cake baking. The fat to build up the structure of this cake comes mainly from milk solids which is probably healthier than the lipids found in butter or margarine. The resulting texture is a pleasant spongy crumb which benefits from the addition of anything from dried fruit, chocolate chips or chopped nuts. And to dress it up for Holi, the festival of colours, I drizzled the finished cake with a mixture of vibrant shades of red, green and yellow sugar icing. Wishing everyone a happy and colourful Holi 2014!
EGGLESS, BUTTERLESS CAKE
2 cups all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups Nestle Dessert Cream
1 cup unsweetened yogurt
3/4 cup granulated white sugar
1 teaspoon vanilla extract
1 cup dried raisin-berries
1/2 cup full cream milk
- Preheat oven to 180oC. Grease and flour a 6-cup Bundt pan. Sift flour, baking powder and baking soda together in a large bowl.
- In another bowl, beat the cream with sugar, yogurt and vanilla extract until the sugar dissolves and the mixture is homogenous.
- Add the flour mixture to the wet mixture alternating with the milk and fold in carefully until everything comes together smoothly.
- Lastly fold in the raisin-berries and pour the batter into the prepared pan. Bake at 180oC for about 45 minutes until golden brown.
- Remove the cake from the oven and stand for 10 minutes before turning out on a wire rack to cool completely. Makes 20 servings.
Happy Holi friends!