Servings : 10-12 cupcakes or 1 round 8" cake
This is the best plain/vanilla EGGLESS cake recipe ever! The results are always light, soft and fluffy. I normally prefer to make these in cupcake form, but you could just as easily make one round 8″ cake out of the same recipe.
- 1 1/4 cup cake flour (or measure all purpose/plain flour then remove 2 1/2 tbsp from it and substitute with cornflour)
- 1 tbsp. custard powder
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup sweetened condensed milk
- 2 tbsp. sugar
- 1 tbsp. white distilled vinegar
- 1/2 cup orange juice or water
- 1 tbsp. vanilla essence
- 1/3 cup melted butter, margarine or oil
- 1/4 cup thick plain yoghurt or sour cream
Preheat the oven at 170C
Sift/sieve the flour with the custard powder, baking powder, baking soda and salt three times. This is to ensure that the flour is light and airy which will result in fluffier cakes.
In a jug, combine all the liquid ingredients: condensed sweet milk, water/orange juice, vinegar, vanilla essence, melted butter/margarin/oil and thick yogurt/sour cream. Add the 2 tbsp. of sugar and mix it in well.
Put the dry ingredients in a bowl, make a well in the centre. Then pour in the liquid ingredients while whisking slowly to combine. You can use a hand mixer if you like but I prefer to just use a whisk. As with all cakes, avoid over-mixing once the flour goes in as that will result in a tough cake. Only mix until just combined and the batter looks smooth. Once everything is combined, divide the batter into your cupcake liners or pour into a greased and lined 8″ round baking pan.
Bake cupcakes for 15-17 minutes and round cake fro 25 minutes or until a skewer inserted in the centre of the cakes comes out clean.
Allow to cool on a rack and then frost as desired. I simply warmed up some apricot jam and spread it over them, then sprinkled a little desiccated coconut over the cupcakes for a quick and delicious glaze!