Eggless Rainbow Cake

People who don’t eat eggs still have birthdays to celebrate and in no way should their birthday cakes be any less rich or flavored just for an egg. No, I am not undermining eggs, because I bake with them throughout the year. All I am saying is that baking without them is not a big deal.IMG_20170807_180736
Each basic ingredient (other than sugar) in baking has a specific scientific role. Butter and yolk of egg provide fats and emulsifying properties, flour provides structure, egg white are the natural leavening agents and baking powder and baking soda too are IMG_20170806_162145leavening agents and latter does some balancing act too when you are using something acidic like cocoa powder. If you look at it, you can substitute anything as long as you are not fiddling with the science of baking (which is majorly chemistry).IMG_20170807_181046
Every time I need to bake without eggs, I search hard for promising recipes. This time I was directed to go either the condensed milk route or to completely vegan cakes route. While I have trod the former last time, I didn’t want to go on an uphill route the latter offered since there were no other dietary restrictions. But still I took the vegan cake route and tweaked it a little to get the best eggless vanilla cake.
So, here is the eggless vanilla cake recipe with its chemistry all balanced and that will amaze you with its fluff and flavor. Whether dietary restrictions or lack of eggs, if you want to/have to bake a vanilla cake without eggs, this is your best bet!

Eggless Vanilla Cake:
(Yields one 8 inch round cake; or 2 8 inch sheet cakes. I divided the batter in two pans to get two sheet cakes so that I didn’t have to slice the layers before filling)

• 1 cup full fat milk + 2 tbsp white vinegar
• 110 grams unsalted butter, softened
• scant 1 cup granulated sugar
• 1 tsp pure vanilla extract
• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt

Bake the cake:
• Preheat oven to 176 °C and grease and line an 8 inches round cake pan.
• Mix milk and vinegar in a cup and let set to curdle.
• Add softened butter to a large mixing bowl and cream with a mixer. Then add sugar and vanilla and beat until combined and fluffy – about 2 minutes.
• Sift dry ingredients together and keep aside.
• Mix in the creamed butter sugar mixture alternating with the curdled milk. Blend until well incorporated and no large lumps remain. Mix in colors if using.
• Pour the batter into the pan. Don’t fill the pan more than 3/4th full.
• Bake on a center rack for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake will have a very, very slight golden brown color.
• Let cool completely on a cooling rack.

Rich vanilla buttercream:
200 grams unsalted butter
2 teaspoon of vanilla essence
4 cups of icing sugar
3-4 tablespoons of fresh cream

• Sift the icing sugar and reserve. It is always good to use fresh icing sugar.
• Whip the butter till it is light and fluffy, for about 2-3 minute
• Start adding the icing sugar in small batches and keep whipping till it is incorporated. Add essence and whip well once again.
• Start adding the cream, one table spoon at a time, and whip it well before adding further. Once the desired consistency is reached, whip well for a minute or two before frosting the cake.

Assemble:

Get VIBGYOR sequence right with violet at the bottom. Infuse each layer with sugar syrup before slathering with buttercream. Repeat and stack the layers. Do a thin crumb coat with the frosting and decorate as desired.

 

 

 

 

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Eggless Vanilla Cake with Rich Vanilla Buttercream

When I thought that I knew American buttercream like the back of my hand, this happened:

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You see those tiny bubbles in the buttercream? I don’t like them there. Its true that this buttercream still pipes well, tastes divine and is devoured by kids and grown ups alike,  but truth be told, I was a bit disappointed when they appeared. But more than success, its failure that makes us strive to learn further. It urges us to find ways we wouldn’t have otherwise known. So, it was back to reading about bubbles in buttercream. There are many reasons bubbles are formed in the buttercream and I would love to compile them in another post. There is nothing wrong with the buttercream recipe. Its just the technique, a point that I have missed. I would update as soon as I find out.

As for this cake, its an eggless vanilla cake with vanilla buttercream. I bake with eggs all the time, so this one made me push the envelope and the result was a moist cake bursting with vanilla flavor. Dress it up with buttercream or chocolate ganache and sandwich with cream and fruits for celebrations. Or sprinkle it with tutti-fruity if you aren’t feeling too fancy. Either way, this cake will make you happy, and that’s what a good cake is supposed to do.

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Eggless vanilla cake with vanilla buttercream frosting
(I made 2.5 times of the recipe to make a two tier cake)

1.5 cups cake flour
1 tsp baking powder
a pinch of salt
½ cup water
½ cup oil
¾ cup fine sugar
5 tbsp yogurt/curd
1 tbsp white vinegar
½ tsp baking soda
1 tsp vanilla extract
• Preheat the oven to 180 degrees C. Grease and line an 7 inches pan.
• Sift the cake flour with the baking powder. Add a pinch of salt to the sifted flour.
• Add the sugar to the oil and mix well and keep aside.
• Whisk the yogurt till smooth. Add 1 tbsp vinegar. Then add baking soda into the yogurt and stir.
• Now pour the oil-sugar mixture, ½ cup water and the frothing yogurt-vinegar-baking soda into the sieved flour. Add vanilla extract.
• Fold quickly to make a lump free batter, Avoid over-mixing.
• Pour the batter in the prepared pan. Tap the pan a number of times to release the trapped air bubbles.
• Bake at 180 degrees C for 30-35 minutes or till a tooth pick inserted in the cake comes out clean.
• If the cake starts browning too quickly, cover the top with an aluminium foil tent.
• Once baked, let the cake cool at room temperature before frosting.
• The cake can be baked a day before and frosted the next day.

Rich Vanilla Buttercream
(I made 1.5 times of this recipe to fill and frost the two tier cake)
1 cup unsalted butter
3 teaspoon of pure vanilla essence
4 cups of icing sugar
3-4 tablespoons of fresh cream

• Whip the butter till its light and fluffy, for about 2-3 minutes
• Carefully sift the icing sugar over it. It helps to remove any lumps and gives a better texture to the buttercream. It is also important to use fresh icing sugar as it really builds the taste.
• Start adding the cream, one table spoon at a time, and whip it well before adding further. Once the desired consistency is reached, add in the color and whip well before frosting the cake.