March 27, 2016

Eggless Butterless Cake Rings Soaked in Strawberry Syrup

Now a day I am on an Eggless butterless cake baking spree. I made eggless cakes several times, mainly when the orders asked for. But I never dare to try eggless butterless cake thinking of the outcome - May be I have to trash it down. Being an ardent baker it is a shame for me if I don't expertise with all the versions that a baking pro asks for. So I buckeled up myself and started to experiment the Eggless butterless cakes in my kitchen. I started to make in a small amount with the minimum mesurments that a cake needs to be baked. To my surprise, I was super thrilled when I tasted one. It was soft, moist, spongy and hard to believe that it was an eggless butterless cake. I add a little bit of olive oil to make the texture more perfect. My walnut cranberry eggless butterless cake loaf was loved by those who bought in the KFB's Bakers Showcase 2016. So here is the simple version of making eggless butterless cake. I added strwaberry syrup to give it a more tastier version. Stay tuned I will be posting many more less calorie, Eggless butterless cakes.
Ingredients:
For the cake:
All Purpose Flour: 1/2 cup
Baking Powder: 1/2 tspn
Baking Soda: 1/2 tspn
Olive oil: 1 tblspn
Sugar: 1/2 cup
Yogurt: 2 tbspn
Milk - 1/4 cup (More or less)
Vanilla Essence: 1/2 tspn

For the Strawberry Syrup:
Strawberry - 2 cups chopped
Sugar - less than half cup (More or less - see notes)
Lemon juice: 2 tspn

Method:
Make the cake:
1. Mix the flour, baking powder and baking soda together. Reserve.
2. Mix all the other ingredients under cake and make a smooth paste.
3. Add the flour and fold nicely. If you need more milk add. The batter should be semi-runny.
4. Pre-heat the oven at 180 degree C. 
5. Grease the cake ring moulds. Pour the batter in the cake rings and bake for 15 to 20 minutes. One can use cupcake moulds too. If using cupcake moulds then fill 1/4 of the cup.

Make the syrup:
Heat a pan and add the chopped strawberries. Cook in a medium flame with a lid on for 5 to 6 minutes. When the strawberries will start to loose its juice and become soft add the sugar. Cook till the sugar gets completely dissolved and the strawberries come to a mushy consistency. Add the lemon juice and stir. Now take off the pan and cool. Then strain the pulp and the juice out. Use the syrup. You can use the pulp too if you want.

Note: 
If you want to make it a chocolate Eggless butterless cake then add 1 tblsp cocoa powder to 1/2 cup flour.


1 comment:

Veena Theagarajan said...

I am not sweet person but this is tempting