Ingredients needed All purpose flour/Maida – 1 1/2 cup Thick curd – 1 cup Sugar -3/4 cup (1 cup if you want it very sweet) Baking Powder – 1 tsp Baking soda – 1/2 tsp Cooking Oil – 1/2 cup (any flavourless oil) Vanilla essence -11/2 tsp Preparation Seive maida 3 times and keep it aside. Pre heat the oven for 10 minutes. Grease and flour the baking tray and keep it ready.(I used an 8 inch square baking tray). Method Mix sugar with curd until sugar dissolves. Now add baking powder and baking soda to the above and mix well. Leave it for 5 minutes.You will see bubbles appearing. Now add oil, vanilla essence and mix well. Then add maida little by little and combine well with the wet ingredients.Mix well until creamy. Pour the mixture in the greased baking tray and bake in a preheated oven for 25-30 minutes (180 degree C ) or until a toothprick inserted in the center of the cake comes out clean. Wait for the cake to cool completely before removing it from the pan, then cut it and enjoy! Butter icing Recipe adapted from joyofbaking Ingredients needed Butter – 1/2 cup Icing sugar – 2 cups Vanilla essence -1 tsp Any food color of your choice Method Sieve icing sugar.In a bowl, cream together butter and vanilla essence.Then add icing sugar, little at a time and beat well. Keep it in the refrigerator for 15-20 minutes. Cut the top and the sides of the cake evenly. Spread the butter icing on the top of the cake evenly with a spatula and pipe design of your choice. To get the desired spreading consistency,you can add little milk if needed. If you want pipe some designs and want it thicker,add more sugar. I am a beginner in cake decorations but just wanted to share with you how I did this simple butter icing. Note – Cool the cake for at least 2 hours before frosting.. The cake tasted great with the butter icing. You can bake this eggless vanilla cake in pressure cooker also as I have done for my vanilla cake with eggs Enjoy! Read More
