*disclaimer* This she said isn’t in any way an amazing baker or cook but she does occasionally whip up something that turns out to be tastier than intended. This was one of them – she thought it was her moral duty to share. *end disclaimer*
Living in a Hindu home involves rules. Quite a few of them. To the outsider, maybe too many. But to a person who was born into it, you don’t even think about it. It’s just a part of everyday life. My mother is a combination of very religious and very cool – all at once. Living by Hindu rules is very important to her and cake is also just as important. This year, her birthday fell during a religious time which meant being vegetarian. The eggless kind of vegetarian. But I wanted to make her a cake. And that’s when I thanked the Lord for the idea of eggless cakes.
I love to bake. In my mind, I’m fabulous at it. In real life – I am still learning. I sure am no baker yet. However, this cake is so easy and always turns out so tasty. AND it’s eggless – that’s one less ingredient you need to have in your fridge. Given it’s Navrathri (the glorious Hindu dance festival of dance) and my mama can’t eat them eggs again but wouldn’t mind some cake, I’m going to have to get out them rusty baker hands. This cake – so easy, so tasty.
Getting everything ready to go and layed out is what I find the most handy. I need all ingredients and tools in plain sight. Unless it is a “make it up as you go” situation.
For When We Can’t Have Eggs Cake
2 and a half cups of all purpose flour
2 tsp baking powder
1 tsp baking soda
1 (400 gm) can of sweetened condensed milk
1 cup orange juice
2 tsp vanilla extract
3/4 cup melted butter (salted)
1- Pre-heat your oven to 180′ C
2- Grease your loaf tin well. If possible, get a “greasing assistant” like Nancy – she is ridiculously good at it.
3- Sift dry ingredients (flour, baking powder and soda) together. Keep aside.
4- Blend all the wet ingredients in a separate bowl (melted butter, vanilla extract, orange juice, condensed milk).
5- Create a well in the dry ingredients and mix in the the “wet blend” (as I like to call it). Mix, don’t blend.
6- Bake at 180′ for 30-40 minutes. Depending on your oven, you might need to put it in a little longer – use the fork test to check!
I don’t know about you – but I love uncooked cake batter. We maybe have been licking the bowl. But then the other She Said who was playing assistant kicked in. She pulled the bowl away from my hands and threw it in the sink for it to soak.
Namrata’s make-do topping because she forgot about a topping, topping (optional)
One carton of fresh cream
Powdered sugar (I call this stuff “sugar dust”) to taste.
1- Chop up 3/4 of your strawberry stash.
2- Mix the strawberry in with the fresh cream while continually adding sugar dust to taste.
3- Taste the topping once and try to stop after.
4- Slice remaining strawberries for the topping on the topping.
The final deal
Once the cake has cooled down, using a sieve, dust a little powdered sugar. Scoop on and spread the fresh cream topping. Finally, add in anyway you think would look pretty, the sliced strawberries.
Sorry about the rough edges – I was trying to steal a stray crumb for a taste. It got a little out of hand.