Why I am so excited about this recipe is because following combination is difficult to achieve, that is, fluffy and eggless cake.After several attempts, I think I almost nailed it this time! However, I will continue to do some more experiments with eggless cakes..
Having said all this, there will always be difference in fluffiness of an egg less and egg cake. Egg less cakes tend be more moist and less porous than egg cakes. Same amount of cake mixture will result in smaller egg less cake. This is my learning as a result of repeated attempts on eggless cakes.I am yet to try a variation (using yeast), will soon post on that. Do come back for that recipe!
Enjoy this yummy recipe. I bet you wont be disappointed! take a bite and the awesome taste will linger on your tongue for a long time....
[Update on 4th May 2014 :The first two photos are very recent, sprinkled hazelnuts on top. There is slight variation from original recipe, used Mirinda instead of plain orange juice. They say it helps in making the cake fluffy. Although I must admit, the fluffiness was same as with orange juice. There were no side effects too, so it is safe to use.
While using any dry fruit on cake, dust the pieces with plain flour. ]
1 cup maida
3/4th cup mawa
[Don't use the stiff chunk of mawa that you bought from store directly. Use your fingers and make it a little powdery. Take 3/4th cup of this powdery mawa, do not over stuff the cup.]
3/4 cup powdered sugar
1 tsp baking powder
1/2 tsp baking soda
1/4th cup oil
[I used fresh vegetable oil. Do not use oil that you had previously used for frying.]
2 tbsp curd
1 tbsp orange juice (no water)
1 tbsp Vanilla syrup or 5 drops of vanilla essence
[I used Monin's vanilla syrup]
In a separate bowl, combine oil,sugar,orange juice, vanilla syrup (or essence), curd, mawa. Beat and mix well.
If using oven, preheat the oven at 150 degrees.
If using cooker, preheat the cooker on low flame for 5 minutes. Lid closed, without whistle.
Combine maida with liquid mixture. Use a wooden spatula and mix well. Beat well for 2 minutes, not more.
If using oven, grease baking tin with butter and pour the mixture. Bake at 150 degrees for 30 minutes.
If using cooker, place an empty vessel and on top of it, place the baking tin. Make sure that baking tin is not in direct contact with bottom of the cooker. Cover the lid and do not put the whistle. Leave it on low flame for 30 minutes. Afterwards, check if the cake has baked completely by inserting a tooth pick(it should come out clean). If the cake is not done completely, allow it to bake for another 10 minutes and check again.
**Baking time in cooker varies based on size, thickness, make of the cooker.
After it is done, allow it to cool for 5 minutes. (Not under the fan, let it cool naturally.)
Invert it on to a wire rack as it provides free flow of air.
Cake is ready!! :-)
You may use icing of your choice or even better, have it as it is :)