Vanilla cake
Hello there! Will you believe if I told you, I had written out this recipe over 1.5 months ago and the only thing I couldn’t complete is my prelude??!!! I was quite frankly shocked. I opened my blog many a times and stared blank not knowing what to write. I am not sure if it was the exhaustion around the time I would decide to finish the blog entry or simply had a writer’s block.. it’s affected my blog so much that I actually decided not to accumulate further blog posts till I finish the few pending ones. This is quite frankly as frustrating as it’s funny in my mind to think about this. A few years back, writing prelude was never the problem.. the problem was finding time to finish the recipes and editing the pics etc :). Surprisingly now, that seems like the easier part.
Anywho, for those who like a simple tea cake or an evening/ afternoon pick me up (sugar wise), this is your good friend. It’s a very simple cake and yet very very delicious. I must admit that Adyant didn’t even take a bite of this sadly (since there was no chocolate in sight). Adya’s friend Eva wanted to make vanilla cake and on her request, the 3 of us made this cake. The cake was polished off over 2 days by Eva, me, mil and fil :). This cake comes out moist as well as crumbly. If you don’t have a sweet tooth, please reduce the sugar by 1 or 2 tablespoons. I love sweets/ desserts to be real sweet and this works for me :). And oh, this recipe is absolutely no original. There are plenty of the same recipes on multiple sites. I don’t remember which one I made this using but I have been making the same one for a while now and I really love it!
- 1.5 cups all purpose flour
- 1 cup yogurt/ curd room temperature
- 3/4 cup refined sugar
- 1/2 tsp baking soda
- 1 1/4 tsp baking powder
- 1/2 cup vegetable oil
- 1.5 tsp vanilla essence
- 1 tsp milk
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Sieve 1.5c all purpose flour twice and set it aside.
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In a medium size bowl, whisk 1c curd and 3/4c sugar till sugar completely dissolves.
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To this, 1/2t baking soda, 1.25t baking powder to the curd mixture and mix well.
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Set it aside for 5 mins. You will start to see bubbles appearing in the mixture.
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Now add 1.5t vanilla essence, 1/2c vegetable oil and whisk well. The wet mixture is now ready.
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To this, add 3/4c all purpose flour and fold it in.
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Next add the other 3/4c all purpose flour and fold it in.
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Bake in a pre-heated oven to 180c for 45-50 mins or till a fork inserted into the center of the cake comes out clean.
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Towards the last 10mins of baking, just brush 1t milk on top of the cake and continue baking. This will help the cake get a nice golden brown top layer.
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After the cake is baked, allow the cake to cool down.
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Remove the cake by running a knife around the ends (to loosen the cake), and then invert the cake.
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Slice the cake into pieces and enjoy! This is such a lovely tea time accompaniment.
- Do not let the batter sit for more than 5-10 mins as the baking soda/ baking powder, curd, oil all react and you will end up with a hard batter/ cake.
- The recipe I referred to had a 35-40 mins baking time. However, it took 50mins for mine to bake. So ensure your cake is baked properly. The last 10-15 mins, keep an eye as to not burn the cake.
- Suppose the top of the cake is golden brown already but the cake is still not baked completely, cover with a butter paper and continue baking.
