My first memory of a home made cake takes me back to my childhood when my Mom used to make a simple vanilla cake at home in the pressure cooker using sand as we did not have an oven and then frost it with home made beaten cream and sugar and decorate with silver balls and coloured sugar coated fennel seeds as these were the only things available to decorate. She always made a cake with eggs, later on we stopped eating eggs too at my Mom’s place and the concept of eggless was introduced to us.
The first eggless cake we had was made by mom’s friend aunt K who is a Punjabi bramhin and does not even eat onion and garlic. She used to make an eggless cake using malai or the milk cream. We could not make out any difference as the cake was amazingly soft. I eagerly asked her for the recipe and she gladly gave it and I scribbled down in my recipe diary, yes, I remember telling you all that I started noting down recipes as early as in 8th-9th std.
A few days back I saw someone making an eggless cake with malai/ milk cream on a TV show, that reminded me of the cake aunt K made and I craved for it. I had all the ingredients in my pantry so decided to give it a try and was surprisingly happy with the end result. This cake is very quick to make, is amazingly soft and just melts in mouth. It’s a perfect treat for vegetarians and also for people who avoid eggs.
1-1/3 cups APF/ maida
3/4 cup malai/ fresh milk cream
1 cup powdered sugar
3/4 cup milk
1 tsp baking pwd
1/2 tsp baking soda
1 tsp vanilla essence
1/2 tsp strawberry/pineapple essence (optional)
7” tin for baking
Preheat the oven at 180C.
Sift together the APF, baking pwd and soda, 3-4 times.
Beat the malai and sugar together. Add the essence.
Gradually add the APF and mix. Add milk enough to get a pouring consistency.
Grease a tin and then sprinkle APF evenly.
Pour the cake mix into a greased tin and even the surface.
Bake for 40—45 mins or till the knife/needle/ skewer inserted comes out clean.
Cool on a wire rack for an hour.
Cut the cake into slices and serve.