Eggless pineapple cake recipe
EGGLESS PINEAPPLE SPONGE CAKE RECIPE
INGREDIENTS
- Maida – 1 ½ cup
- Baking pwdr – 1 ¼ tsp
- Baking soda – ½ tsp
- A pinch of salt
- Fresh curd at room temperature – 1 cup
- Sugar – 1 cup as per taste
- Oil – 1/3 cup
- Tutty fruity – ¼ cup
- Pineapple essence – 1 tsp
- Yellow colour – 1/2 tsp
PREPARATION
Sift the maida + baking pwdr + baking soda + salt three times and keep aside.
Grease and dust the baking pan.
Preheat the oven at 180.
METHOD
Take the curd + sugar in a bowl and beat it till the sugar melts and it is well blended.
Then add the oil + essence + colour and again beat it well.
Now add the sifted maida mixture and mix well with a spatula.
Mix in the tutty fruity.
Transfer the batter into the greased tin and tap it well.
Bake it for 30 – 35 mins or till the tooth prick comes out clean.
Remove the cake from the oven ,allow it to cool.
Run a knife around the edges to loosen the cake.
VARIATION – The same procedure can be done for pine apple upside down cake – arrange pine apple slices in the greased tin. Heat 5 tbsp of sugar + 1 tbsp of water all the sugar to melt and change colour. Add this caramelised syrup on the pineapple in the tin. Keep aside for sometime and then pour the batter on it and bake it. After baking remove it immediately or else the caramelised sugar may harden.
VANILLA SPONGE CAKE – Instead of pineapple essence + tutty fruity and colour use only vanilla essence for eggless vanilla sponge cake
NOTES
Over baking will turn the cake hard .
Use powdered sugar.
The cake batter should be used immediately ,don’t allow it to stand it will lose its rising power.
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