Everyone loves cake. Period. It`s one of those things…I guess it evokes feeling of comfort – Soft fluffy layers of sponge cake piped with buttercream, or decorated with fondant, filled with fresh fruit cream, or sometimes just a plain vanilla cake..I mean literally plain vanilla! I loved my German Black Forest Cake and my favorite Coffee Cake with Toblerone Shavings but I was always on the lookout for a good Eggless sponge cake. One of my readers sent this in to me, and when I tried it, I fell for its crumbly texture. I rehashed it with a little more splash of color and the kids loved it. Tuitti Fruity rules! The best part about this cake it uses ingredients that are always available in your pantry!!!
1 1/2 Cups All Purpose Flour.
3/4 Cup – 1 Cup Sugar.
1 Cup Beaten Fresh Curd / Substitute with Sour Cream/ Hung Curd/ Greek Yoghurt.
1/2 Cup Avocado Oil/ Canola/ Vegetable Oil.
1 1/2 Tsp Baking Powder.
1/2 Tsp Baking Soda.
1 Tsp Pure Vanilla Extract.
1/3 Cup Tuitti Fruity.
2 Tsp All Purpose Flour to dust the Tuitti fruiti.
- Grease a tin loaf pan on all sides and line the base with parchment paper. I love to make cakes that are bite sized so I used my brownie pan.
- Preheat the oven to 400 F/200 C for about 10 minutes.
- Measure out the tutti fruity and coat it with a layer of dry all purpose flour. This will keep the surface of the tutti fruity dry and allow it to stay on top rather than sink to the bottom.
- Sieve the All purpose flour and set aside. In a mixing bowl beat the curd slightly until its smooth with NO clumps. Add the granulated sugar and cream until well mixed.
- Add the measured baking soda and baking powder to the creamed mix in the bowl and allow to sit for about 5-7 minutes. You will see tiny bubbles forming and the creamed mixture slightly increasing in volume.
- At this point add the oil and the vanilla essence.
- Add the all purpose flour in to the bowl little by little and fold it in, Be careful not to over mix too vigorously so as to not rob the batter of the air bubbles.
- Transfer to a cake pan/ loaf pan/ brownie pan and bake for 10 minutes at 400F. Reduce the temperature to 350F and then continue to bake for about 30 minutes.
- The time taken depends on the size and depth of the cake pan that you are baking the cake in. Please keep an eagle eye on it. After 30 minutes try to insert a toothpick in to the centre of the cake. If it comes out clean, then the cake is done.
- Optionally you could brush the top of the cake with some milk 10 minutes BEFORE the ending time to get a lovely sheen.
- I lined my top of the cake with cherry halves dunked in flour as the kids love the way it looks!
- Great Valentine`s Day Cake? Christmas Cake !!! Dress it up any way you want.
- Remove the tuitti fruity and make it an Eggless Plain Vanilla Cake Sponge. What I really love about this cake is that its fuss free and easy to whip up.
Life is uncertain. Eat dessert first. ~Ernestine Ulmer
Gulab Jamuns have always been a very very common yet very delicate dessert. It can be paired with Vanilla Ice Cream for a great summer time dessert for weddings and parties. Gulab Jamuns are a definite addition to our Diwali Day breakfasts along with all the other sweets and savories that Madurai Amma makes…Gulab Jamuns were always made by me. It was not very easy for her to bequeath her right in the kitchen to me. When such opportunities presented themselves, I would take them up with elan and come up to speed. She would be pleased I presume, but she would never articulate her feelings.It would be an awesome feeling, to get up, have oil bath, wear new clothes and burst firecrackers on Diwali morning. The next best thing was of course the breakfast – It was always hot steaming idlis, hot steel tumbler filled to the brim with coffee and a plate full of Diwali Sweets and savories made at home.
I had always managed to pull in customs from both families to add to my own, and I enjoyed doing that a lot. I would try to recreate the dishes staple in my husband`s home for numerous occasions, during his childhood days. Sometimes I brought customs from my own childhood all the while telling stories to the kids, about anecdotes and incidents during those times. It always managed to comfort me…This time around, I wanted to make the Dry Jamun version which my kiddo, and my nephew loves. Hope you try it and like them too! The ingredients are few and minimalistic and the procedure is also very simple. This is inspired by Nisha Madhulika`s version, with a few adaptations of my own.
For Making Khoya/ Mawa:
1/4 Cup Butter.
1/2 Cup Milk.
1 Cup Non Fat Dry Milk Powder/ Full Fat Dry Milk Powder/ Milk Mawa Powder.
4 Tsp Maida/ All Purpose Flour.
Pinch of Baking Soda.
3-4 Tsp Milk.
For the Sugar Syrup:
1 1/2 Cups Sugar.
3/4 Cup Water.
1/2 Tsp Cardamom Powder.
A few drops of rose essence.
- The first part of the process is to make Mawa which is the base for the Gulab Jamun. Add butter to a pan and switch on the stove on medium heat.
- Pour in the milk and whisk it gently. Once its mixed well, slowly add the milk powder and whisk to bring them together. Keep the flame on medium low and keep mixing it now and then. It should NEVER catch the bottom, so this is possible only if you continue to mix on medium flame. The runny mixture will slowly start getting together until it pulls away from the sides of the pan. Switch off the flame and transfer to an air tight container. This is the base for the Gulab Jamun. It will be a mass that holds together.
- Prepare the Sugar Solution as per the directions below. Set aside.
- Take a large bowl, topple in the prepared mawa, add about 4 tsp of All Purpose Flour, a pinch of nutmeg and a pinch of baking soda. Knead the dough by pressing with your palm and mixing it all in. The Mawa gets crumbly but because the oil content in it, the warmth from your hands allow it to soften and bend easily. Keep kneading and if required add a few tsp of milk, a Tsp at a time. Once the dough is smooth and without any cracks keep covered for about ten to twenty minutes.
- Pour out enough ghee/ oil (enough to completely submerge the jamuns ) in a heavy bottomed kadai.
- Keep the flame strictly on medium and allow it to get hot enough.
- Start rolling out smooth balls and slowly drop them in to the kadai. Keep the rest of the dough covered with a moist kitchen cloth. Keep moving the jamuns on medium heat untitl they are uniformly fried on all sides, almost to a dark brown. Drain out the oil and place the jamuns in a dry bowl lined with paper towels.
- After a few minutes, add it slowly to the sugar solution.
- Continue and complete all the prepared dough and allow the jamuns to soak for about twenty minutes.
- Take a dry plate and spread granulated white sugar.
- Take the jamuns one at a time, roll completely in the sugar and place on a parchment sheet. The residual syrup o n the jamuns help in the sugar coating, Allow to dry.
- Garnish with silver varq and store in a dry air tight container in the fridge.
Preparation of Sugar Solution:
- Take 1 1/2 Cups of sugar in a heavy bottomed vessel and add half the water. Keep stirring on medium flame until the sugar is completely dissolved and it gets slightly syrupy. When you drop the syrup with the ladle, it will slightly fall in a stringy line…but still stay watery. It does NOT need to become one string consistency. Flavor with cardamom powder and rose essence and still aside.