This is a very simple eggless, butterless, low-fat version of soft plain white cake. Enjoy friends !!!
Eggless cake / Butterless cake / White Cake / Plain Cake / Eggless Sponge Cake / Pound Cake / Yogurt Cake / Low-fat Cake
|1 cup||Milk (2 %)|
|1 tsp||Orange / lemon zest (optional)|
|1 tsp||Vanila extract|
|4 tbsp||Yogurt (plain)|
|1 cup||Powdered sugar|
|½ cup||Canola oil|
|1 tsp||Baking powder|
|½ tsp||Baking soda|
|1½ cup||All-purpose / maida|
Sieve together all-purpose, salt, baking soda and baking powder in a bowl and keep it ready.
Beat oil, yogurt and powdered sugar in medium speed for 2 minutes.
Add milk, vanilla and orange zest, gently whisk to combine.
Add the pre-mixed flour mixture little by little until its incroporated well. Try to break up all the lumps or use the mixer over low speed for few seconds.
Prepare a baking pan, line with parachment paper (optional), used here is a 9″ Wilton cake pan. I’ve divided the batter into 2 equal batches to bake it as two separate cakes. The reason being to cook the cake without making it too dense.
Pre-heat oven to 350 F, bake in the middle rack for 18 to 20 minutes or until a toothpick inserted comes clean.
When done, let cool completely over a cooling rack, remove the parchment and dust with powdered sugar. Serve with choice of topping. Good for 3 days at room temperature.
Frosting is not really necessary, plain cake with little powdered sugar dusted on top will taste heavenly. My cakes were cut into small rectangles, stuffed with plain store bought dyed sugar frosting and decorated with nuts.
This is a low- fat version cake, mainly shared for weight watchers and diet consicious friends. So don’t expect golden crust or rich taste but pretty decent with primary idea to make everyone enjoy a piece of cake guilt free. Using melted butter instead of oil will make it sligtly rich taste and texture wise.
Yield: 2 (9″ cakes) 2″ height.
Maida / All-purpose , low fat milk, low fat yogurt can also be used alternatively.