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This Blueberry & Vanilla Cake is eggless, buttery and luscious. I have topped the cake with some dried blueberries.
Ingredients:
All-Purpose Flour – 2 cups +Â 2 tsps
Granulated Sugar – 1 3/4 cups
Unsalted Butter – 1/4 cup
Orgran Egg Replacer – 6 tsps diluted in 1/4 cup water
Milk – 1 cup
Blueberry – 50 gms (I used dried blueberries)
Vanilla Essence – 1 tsp
Baking Powder – 2 tsps
Salt – 1/2 tsp
Method:
-
- Grease and dust two 8” inch round cake tins.
- Sift flour, baking powder and salt twice together.
- Roll the blueberries in 2 tsps flour. Pick them out of flour and keep aside.
- Preheat oven to 180 degrees C.
- Heat milk and butter in a saucepan just until the butter melts.
- Take sugar and diluted egg replacer in a large mixing bowl and beat until the mixture becomes light using an electric mixer.
- Add vanilla essence and stir well.
- Fold in the sifted flour and mix until well combined.
- Pour milk and beat until well combined.
- Pour the equal quantity of batter into the prepared tins.
- Drop the dusted blueberries on top of the cake batter.
- Bake for approximately 35 minutes or until the skewer inserted in the centre of the cake comes out clean.
- Let it stand for 10 minutes.
- Unmould, cut and serve.