Eggless Cake

A soft, fluffy, and light cake made without eggs — this Eggless Cake is a timeless classic. Perfect for tea-time or as a base for frosting, fruit toppings, or layered desserts, this simple recipe gives you a beautifully baked cake every single time.

Ingredients

• 8 oz plain flour
• 3 oz margarine
• Pinch of salt
• 4 tsp baking powder
• 3 oz sugar
• 1 tsp vanilla essence
• ½ cup milk and water (approx.)

Method

1. Prepare the dry ingredients:

   • In a large mixing bowl, sift together plain flour, baking powder, and a pinch of salt.
   • Sifting helps incorporate air into the mixture and ensures the cake turns out soft and light.
   • Mix the ingredients lightly using a whisk or spoon so that they are evenly combined.

2. Add margarine to form crumbs:

   • Add the margarine to the dry mixture.
   • Using your fingertips, rub the margarine into the flour until the mixture resembles fine breadcrumbs.
   • This step is important to achieve a soft and crumbly texture in the final cake.
   • Make sure not to overmix or press too hard — keep the mixture light and airy.

3. Incorporate sugar and flavoring:

   • Add sugar to the breadcrumb-like mixture and mix well.
   • Next, add vanilla essence for a subtle, sweet aroma and balanced flavor.
   • Stir everything gently to distribute the sugar evenly throughout the mixture.

4. Prepare the batter:

   • Gradually add the milk and water mixture (start with a few tablespoons at a time).
   • Mix gently using a spoon or whisk in one direction — this helps in even air incorporation.
   • Continue adding liquid slowly until you achieve a smooth, dropping consistency — the batter should be thick yet pourable.
   • Avoid overmixing; this can make the cake dense.

5. Prepare the baking tin:

   • Take a 7-inch round cake tin and grease it lightly with margarine or oil.
   • Dust a little flour over it or line the base with baking paper to prevent sticking.
   • Pour the prepared batter into the tin and spread it evenly using a spatula.
   • Tap the tin lightly on the counter to remove any trapped air bubbles.

6. Bake the cake:

   • Preheat your oven to moderate heat (around 180°C / 350°F).
   • Place the cake tin in the center of the oven and bake for 45 minutes to 1 hour.
   • Check after 45 minutes by inserting a skewer or toothpick in the center — if it comes out clean, the cake is done.
   • If not, bake for a few more minutes and test again.

7. Cool and serve:

   • Once baked, remove the tin from the oven and let the cake rest for 10–15 minutes.
   • Gently loosen the edges with a knife and transfer the cake onto a wire rack to cool completely.
   • Once cooled, slice and serve.

Serving Suggestion Enjoy this Eggless Cake plain as a soft tea-time delight, or use it as a base for:

• Chocolate or buttercream icing
• Fresh fruit toppings like strawberries or mango
• Layered desserts with whipped cream and custard

Chef’s Tips

• Ensure all ingredients are at room temperature before starting.
• For a richer flavor, substitute margarine with unsalted butter.
• To make it more festive, add a handful of chopped nuts, raisins, or tutti frutti to the batter before baking.
• Avoid opening the oven door frequently while baking — it can cause the cake to sink.