Eggless-BUTTER CAKE(with all possible Tips,do's& don'ts)

Eggless-BUTTER CAKE Recipe

Recipe Type: Dessert | Recipe Cuisine: Continental

Preparation Time: 5-8 mins  | Baking time: 30-35 mins   | serves: 2-3

Butter Cake is an all time kid's favorite time-pass. Kids can have it every day, without fail. So why not to make it in home, freshly baked and in much hygienic manner. Baking cake is not as easy as eating cakes :-) It needs lot of trial to get perfect balance between quantity, temperature, and ingredients. Sometimes your cake will burn, sometime u will get an over-baked one (which spoils the sponginess and softness of cake) or sometime it will be under-cooked (not cook from inside)...I do not want to scare you but all I wanna say that you have to be little conscious and alert while preparing this recipe... if you are prepared to take this challenge then have a look on the recipe. But before u read this recipe, I suggest u to have a look on my previous article, which will help you to enhance your knowledge related to what,why,how  type questions of preparing perfect cake. You can get answer related to all questions of baking cake…

So friends Plz first read the article “Golden Rules to bake a Perfect Cake (from its ingredients to its Baking)” and use it for sure. 

Now here is the recipe for eggless- butter cake

Ingredients:

Cake Ingredients:

11/2 cup maida (all-purpose flour)-250g

2 large teaspoon powder sugar

1 teaspoon baking powder

¼ teaspoon baking soda

100 gm unsalted butter

¼ cup condensed milk

2 tablespoon powder sugar

1 teaspoon  vanilla essence

Milk(lil hot, use as required)

   

   

   

Kitchen utensils required:

• 10 bowls,1 large bowl
• 1 cake tin
• 1 cooker(if using cooker to bake)

                                                OR

• 1 Microwave(with convection mode)

•  1 Electric hand beater or hand balloon whisk

• 1 Silicone Spatula or wooden spatula
• 1 wire stand

•  1 sheet of butter paper

Step by step procedure:

Prepare Butter Cake

Step-1 AERATE THE BUTTER & SUGAR

Take bowl and add unsalted butter into it, beat it atleast for 2 mins so that it get lil aerate. Now add powder sugar into it and beat it foe2-3 mins at low speed to aerate both sugar and butter together. Low speed is important to maintain that air bubble. Now add condensed milk and real vanilla essence into it and beat it again on low speed up to 3-4 mins until it become light and fluffy.  Don’t over beat it.

Step-2 AREATE THE DRY INGREDIENTS

Take another bowl, sift maida, baking powder, milk powder, baking soda atleast 3 times for proper aeration. Meanwhile grease line and flour your cake tin

Step-3 Now add this dry ingredients lil by lil into fluffy butter prepared in step-1. Add milk as required. Now just cut and fold all the things together (don’t mix it or beat it). Make the cake batter soft dropping consistency.

Step-4 Take baking tin, now transfer the mix into that baking tin. Level it with spatula for equal baking then tap the tin 3-4 times.

Step-5 Preheat cooker (if using cooker to bake)

Heat cooker and add salt, wire rack into the cooker. Now cover the cooker with lid (without weasel) and let it preheat for 5 minutes on medium flame.

Now put baking tin into the cooker and close the cooker with lid. Let it cook it for 40-50 minutes on low flame. When cooked take it out carefully, without burning your hand. Let it cool first and then take it out on a plate.

OR

Step-5 Preheat Microwave at 180 degree (if using microwave to bake)

When done than put cake tin inside the microwave and bake it for atleast 30-35  mins at 180 degree.

Now take it out of microwave and let the cake rest in the tin for 10 mins and then cut the sides with knife and put the flat side down on wire rack until completely cooled down.

You can either enjoy this cake as it is or frost the cake with buttercream or with whipping cream and then decorate it. Enjoyyy :-)

Tips:

• Use 0 and 1 speed of electric blender.

·         Once the cake batter is prepared in a cake tin, put it immediately in a microwave because the rising agents will start working when added with wet ingredients (while folding they start their work so put it immediately).

·         Put the cake always on the correct self in a convection mode. Always go to middle rack (for equal baking).

·         Make sure not to over bake the cake in microwave it is one of the reason of getting dry cake.

·         Always grease, flour and line your cake tin before pouring cake batter into it, otherwise after cake is done it will be very hard to take out  the prepared cake (as cake can stick at bottom & at sides) with knife

·         Don’t over fill your cake tin with cake batter otherwise while baking time cake will rise and come out of the tin and fall all around in oven.

·         Always smooth the top of batter (using spatula) in a cake tin before baking it and make sure to tap the tin for at-least 3 to 4 times so that if any air left will be gone.

·         Several major reasons of cake sink in middle are over mixing in cake batter, oven is too hot or too cold, and batter is too thick. Or door of open before 20 mins of baking. Also sometimes you didn’t get flat top in your baked cake, it is due to less moisture in your cake.To maintain that moisture, take some(5-6) pieces of ice-cubes and put them in another tin(any-prefer to use baking tin) now put that tin(for 1-2 mins)  into the oven just before going to put your cake batter tin inside the oven to bake. By doing so ice cubes will maintain the moisture and so cake will cook evenly with flat top. 

·          Best oven temperature to bake cake is 325 degrees Fahrenheit (325°F = 162.778°C).

·         For convection mode it is best to use any type of cake tin not so thin not so thick i.e like you can go for aluminum tin or steel tin or any nonstick cake tin because they will bake your cake evenly from all sides. But if you will use glass utensils (they are very thick layered, especially from bottom side) then your cake will not backed from bottom side.

·         If using cooker to bake your cake then, before baking it make sure to preheat cooker and add salt in it(so that cake is evenly cooked and not burn from bottom heat of cooker).

·         Don’t open the door of microwave before 20 min of baking, otherwise due to temperature change (attack) cake will shrink in middle.

·         Let the cake bake at least upto 25 mins, then open the door and check it with toothpick and if needed then again bake it till golden & well raise cake.

·         Always let the cake rest in the tin for 10 mins and then cut the sides with knife and put the flat side down on wire rack until completely cooled down.

                "Do you have any questions?"

        Please leave a comment below with any questions. Thank you!