Serves: 8
Preparation time: 30 min
Cook time: 15 min
You need:
- 1- 1/4 cups all purpose flour (maida)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup of sweetened condensed milk
- 1/2 cup orange juice
- 1 teaspoon vanilla extract
- 1/2 cup melted butter (unsalted)
- 8 x 2" round cake pan
- Waxed paper for baking
Preparation:
- Preheat the oven to 325 F (162 c).
- Cut the wax paper to exactly fit the bottom of the cake pan.
- Grease the pan with vegetable oil or vegetable shortening, place the wax paper and grease the top of the wax paper and the sides of the cake pan.
- Sift the flour, baking powder and baking soda in a large bowl.
- Make a well in the center and pour the sweetened condensed milk, vanilla extract, orange juice and melted butter.
- Mix them slowly without any lumps.
- Pour the mixture in the pan and bake for 15 min or until a toothpick or a knife inserted into the center of the cake comes out clean.
- Allow it to cool for 10 min. Don't let the cake cool of completely as the cake might stick on to the pan. The cake must still feel warm while transferring.
- Run the knife on the edges of the cake, this makes it easy to remove the cake from the pan. Invert the pan on the cake platter or you can also use a thick cardboard piece.
- Tap the inverted pan slightly. Now, remove the cake pan slowly.
Since I didn't have cake platter or a thick cardboard I used a cookie sheet.
- Decorate the cake as wild as your imagination goes.
Variations:
- If the cake looks dry, brush generous amount of orange juice using the brush while the cake is still warm (so that it absorbs the juice)
- Instead of orange you can use pineapple juice and also cut some small fresh pineapple pieces and add them to the cake mixture while making the batter.
'A Good photographer' is one of the key ingredients missing in all recipes ;)
ReplyDeleteNever tried an eggless version Anu. Will try this and let you know.
ReplyDelete