Friday, December 27, 2013

Eggless Tutti Frutti Cake

All purpose flour - 1 1/2 cups + 2 tsps to coat the tin and tutti frutti
Sugar - 1 cup, powdered
Curd - 1 cup, beaten at room temperature
Tutti frutti - 1/2 cup
Oil - 1/2 cup (Canola or Sunflower)
Baking Powder - 1 1/4 tsp
Baking Soda - 1/2 tsp
Salt - a pinch
Vanilla Essence - 2 tsps
Milk - 1 tsp, to brush the cake

Inspired from here
Grease an 8" round pan or the 4"x7" loaf tin with oil. Add a tsp of flour and shake it well so that it coats all the sides and bottom of the tin. Alternatively you can line it with baking paper and make sure you cut it into right size before lining it in the pan.
Preheat the oven at 200 deg C(400 deg F) for 10-12 mins.
In a small bowl take tutti frutti and add 1 tsp of flour and mix well to prevent tutti frutti settling down at the bottom.
Sieve all purpose flour a couple of times to ensure that there are no lumps in it. Add salt.
In a bowl beat curd until smooth. Add powdered sugar to it and beat again for 2-3 mins.
Add baking powder and baking soda to the curd mixture and mix well and leave it aside for 2-3 mins. The curd mixture will become frothy and increase in volume and you can see some bubbles forming in it. Now add the vanilla essence and oil to the curd mixture and mix it nicely and gently and make sure that the air in the mixture is not lost.
Add the flour in two batches and gently fold the flour into the mixture until you get smooth dropping consistency. Do not stir vigorously as it will loose air in the mixture and will not fluff up. Hence do it gentle.
Add the tutti frutti to the cake batter and fold it nicely. Pour this batter into the prepared tin and keep it ready.
Reduce the oven temperature to 180 deg C(350 deg F) and place the tin in the preheated oven and bake it at 180 deg C for 35-40 mins. The baking time varies from oven to oven, hence keep an eye over it after 30 mins.
You can insert a toothpick in the center of the cake to check whether it is done or not. If the toothpick comes out clean with few cake crumbs then your cake is ready. If the toothpick has some batter stuck to it keep the tin back in the oven and bake for some more time.
Brush the top of the cake with milk and put it back in the oven and bake for 2 mins. This gives a shiny look on top of the cake. However this step is optional. 
Remove the tin from the oven and let it sit for 5 mins. Run a sharp knife around the edges of the cake and gently turn it upside down onto a wire rack and let it cool completely, approx 2 hrs. Once it is completely cooled, slice the cake into thick slices using a serrated knife.
Serve it with tea/coffee or eat as it is as a snack.


  1. Such a festive looking cake! perfect for the season :)

  2. G'day! Love the staging on your cake and recipe!
    Who could go for a slice right now? ME! :)
    Cheers! Joanne

  3. Hi, I tried the recipe yesterday and it came out really well. Unfortunately, I was away in the last few minutes and so the cake got crisp on top (crispy crust) but the taste was great. Thank you for sharing the recipe.