The eggless soft cake is the unexpected dessert because you would never think it’s a “without”. Simple, good, delicate, and light, it’s perfect for breakfast and snack time. To prepare it, you need a bowl, a hand whisk, and a few ingredients. Let’s go to the kitchen and prepare the eggless soft cake together.
Recipe source: HERE.
Not to be missed
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.75 cups flour
- 6 tbsps cornstarch
- 0.7 cups sugar
- 1 packet baking powder
- 3 g turmeric (or 1 drop of orange food coloring)
- 1 pinch salt
- 0.85 cups milk (or plant-based beverage)
- 0.65 cups plain Greek yogurt (or plant-based)
- 6 tbsps rice oil
- 1 lemon (zest grated)
Tools
- 2 Bowls
- 1 Sieve
- 1 Grater
- 1 Hand whisk
- 1 Mold 10.25 inches
- 1 Toothpick cake tester
- 1 Cooling rack
Steps
In a bowl, sift the flour, cornstarch, and baking powder, then add the sugar, grated lemon zest, and a pinch of salt. Mix with a hand whisk to combine the ingredients. In another bowl, pour the plain Greek yogurt, milk or plant-based beverage, and rice oil or another seed oil of your choice. Mix to combine the liquid ingredients. Pour the liquid ingredients into the bowl with the dry ingredients and mix to obtain a smooth and homogeneous batter. Add the turmeric and mix to distribute it in the batter. Turmeric is not essential; it only adds color, but if you don’t mind the cake being pale, you can leave it natural. Pour the batter into a 10.25-inch greased and floured mold (if you want it taller, choose a 9.5 or 8.75-inch mold) and bake in a preheated oven at 350°F for 40 minutes. Check the baking with a cake tester or a skewer, and if the cake is done, remove it from the oven and the mold, and let it cool on a rack before slicing.
