Eggless wonder: pineapple cake

For many of you who love baked goodies but miss out on the fun due to the presence of eggs in it, this is the perfect recipe.

I’ve been trying out numerous eggless cakes but have always found the to be dense and gooey. Lets face it, the softness and bounce that comes from the whipped egg whites has been a challenge for vegetarian.

So when I came across this recipe which did NOT use vinegar or soda, i was quite taken aback and obviously had to try it out for myself.

The outcome was really nice and soft and not at all gooey. I made cupcake which were light and each bite into it made me have more of the cake. Here s the recipe.

Eggless Pineapple Cake

• 1.5 cup all-purpose flour
  
• 2 tsp baking powder 
• 1/4 tsp baking soda 
• 1 cup milk 
• 3/4 – 1 cup sugar
• 1/2 cup custard powder (pineapple flavoring)
• 1 tsp pineapple essence (if this is posing to be too much pineapple for you, then use vanilla extract)
• 1/2 cup unsalted butter 4 Tbsp

Method:

boil the milk in a pan and dissolve sugar. Add the butter . Mix the custard powder and vanilla essence into the milk mixture till no lumps remain.

Sift the dry ingredients into the bowl and mix lightly till jut combined. Do not be tempted to over mix.

Preheat the oven to 170 degree Celsius. Transfer the batter into paper cupcake moulds (fill till 3/ full) and bake for 55-60 mins or till an inserted needle comes out clean.

once baked, remove from th over and keep on a wire rack till completely cool. Keep in a dry, air tight container up to a week.

Eggless cupcakes

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Tags: Baking, cake, dessert, Healthy Eating, photography, recipe, Vegetarian