Diana's Desserts - www.dianasdesserts.com

Eggless Cake

Servings: Makes 2 (9-inch) cake layers
Eggless Cake....

About the baking temperature. The first 10 minutes I bake the cake at 350 degrees F/180 degrees C, then I turn the oven temperature down to 200 degrees F to 225 degrees F/93 degrees C to 107 degrees C and bake another 25 to 30 minutes. It will take some time but you will get a nice eggless cake.

If you bake this cake (as baking a cake with eggs) at 350 degrees F/180 degrees C for 35 to 45 minutes then this cake looks like its baked but you will get a unbaked lumpy cake. So don't worry. Eggless cakes are little tricky, without eggs we need to be patient while baking.

1 (14 oz.) can sweetened condensed milk
2 3/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
4 oz. (113 grams) butter, melted
1 tsp. fruit extract of your choice, or you may use vanilla extract
1/2 cup milk
1/2 cup soda water or club soda

Preheat oven to 350 degrees F/180 degrees C. Grease 2 (9-inch) round cake pans.

Sieve together the flour, baking powder and baking soda.

In a large bowl pour sweetened condensed milk, butter, extract and beat well until smooth, then add milk and soda water. Mix it well and add flour mixture spoonful by spoonful into the mixture. Beat it gently until smooth. Pour batter into prepared cake pans. Bake in preheated oven for 10 minutes and then reduce the oven temperature to 200-225 degrees F/93 to 107 degrees C, and bake for an additional 25-30 minutes (insert a toothpick or skewer in center of cakes after 25 minutes to check to see if cakes are done).

Cake can be kept refrigerated for up to one week.

Makes 2 (9-inch) cake layers.

Source: http://vegiedelight.blogsopt.com
Submitted By: Nitu
Date: June 8, 2008