Education Recipe For Better Life: Eggless Butterless Vanilla Cake

Its April and this month our Blogging Marathoners are running a mega marathon and will be posting for 26 days with Sundays off.
Already we came across so many theme and this mega marathon is going to be a baking theme.So our marathoners will be showcasing baking dishes for 26 days.Since no sub themes were given for the baking theme,its is individual preference to create their own themes,I chose to post each week a theme.

Week 1 - Simple Eggless Cakes without frosting/icing
Week 2 - Breads and Buns with Yeast
Week 3- Eggless Cookies
Week 4- Savory and miscellaneous Baking
Week 5- Cupcakes and Muffins

As per the theme,today I chose to share you all a simple,evergreen Vanilla cake.After so many trials I made this butterless ,eggless version and also used 1/4 tsp of eno fruit salt to get the perfect texture.This cake is so simple and easy to make and can be used as a base for different icing or a snack cake.Here I used the condensed milk and didn't add sugar and the sweetness was just perfect.But if you want the cake to be in the sweeter side,add around 2-3 tbs of granulated sugar.With no further lets move on to the recipe..............................................

Eggless Butterless Vanilla Cake

Basic Information

Preparation time 15 minutes

Cooking time 30-40 minutes

Makes 8' round cake

Ingredients

Ingredient	Quantity
All purpose flour	2 cups
Olive oil or any neutral oil	6 tbs
Sweetened condensed milk	1 cup
Baking powder	1 tsp
Baking soda	a pinch
Eno fruit salt	1/4 tsp
Salt	a pinch
Vanilla	11/2-2 tsp
Milk	1/3-1/2 cup

Method

Take all purpose flour,baking soda,powder and eno fruit salt and mix it well.Sieve it for couple of times.Grease the baking pan with baking spray or oil and dust some flour.Keep it aside and pre heat the oven in 350 F

Now in a bowl take the condensed milk,oil and whisk in an electric hand blender or whisker until it becomes creamy and smooth.Add in the vanilla and milk,mix it well.

Now to this mixture add in the sieved flour little by little and mix it well with a spatula.If the batter is too thick add in little more milk and mix it well to get a ribbon consistency.The batter will be light and fluffy.Pour the batter to the greased pan.

Keep it in the pre-heated oven.Bake it for 35-40 minutes(mine took 37 minutes) or until a tooth pick comes out clean.Let it rest it for 5 minutes and invert the cake to a wire rack and allow it to cool completely.Slice it or use it as a base for icing of your choice.

Store it in a container.

The milk should be in the room temperature or slightly warm.
Sieve the flour for couple of times,its necessary to get a nice texture.
If the condensed milk is refrigerated,let it come to room temperature and use it .
Bake the cake immediately and do not leave it n the counter for long time.