A Simple and delicious homemade maida cake is suitable for any occasion, and since Christmas is on the way, many people will definitely try to bake a Christmas cake.
Making a sponge cake is a difficult task even for an accomplished chef. Since all the cake recipes involve using an egg to make it spongy and soft, a maida cake recipe in an oven at home following vegetarian cuisine seems difficult.
This delicious Maida cake recipe without egg will help you make your own egg-free Christmas cake and can be also used as a base for baking cakes of other varieties.
Serves: 3-4 People
Preparation Time: 25 minutes
Cooking Time: 40 Minutes
- 1 ½ cups of Maida (Maida flour)
- 1 cup plain yoghurt
- 3 / 4 cups of granulated sugar
- ½ teaspoon of Baking soda
- ½ cup of cooking oil
- 1-2 teaspoon vanilla essence
- Preheat the oven to 180-200 degree Celsius for around 10 to 15 Minutes.
- Grease the entire surface of a baking pan with oil or melted butter.
- Sprinkle some Maida over the greased surface of the baking pan and cover the entire surface with butter paper.
- Take 1 ½ cups of Maida and strain it in a large bowl.
- Mix ¾ cup of granulated sugar and 1 cup plain yoghurt in another bowl.
- Stir this mixture well until it gets smoothly blended with each other. Then add ½ teaspoon of baking soda.
- Stir this mixture again for 10 Minutes and let baking soda react with curd forming bubbles.
- Then add ½ cup of any cooking oil that doesn’t possess a smell e.g. – olive oil.
- Add 1 teaspoon of vanilla essence and stir well.
- Mix previously sifted Maida to this mixture.
- Stir this mixture well with a spatula until it turns smooth and no visible sign of Maida is available. Do not worry if the mixture is little lumpy.
- Pour this entire mixture into a previously greased baking pan, place it in the preheated oven at 180 degrees Celsius for 40 minutes until the top surface looks brown.
- Remove the pan gently from the oven and insert a toothpick to check its cooking status. If it comes out clean then it’s ready, if not then place it in the oven for a few more minutes. If the cake looks dark brown on the top surface but is still uncooked at the core, cover the top surface with an aluminium foil to avoid further darkening of the cake.
- Let the cake cool for 15-20 minutes and then gently run a knife to make sure that the cake is separated from the pan. Gently remove the parchment paper.
- Your Christmas cake is ready to be served with coffee or chocolate syrup
Akriti Sharma, food blogger, avid food lover and passionate cuisine taster, have been writing on food for as long as she has been travelling. As a cuisine expert, she loves exploring the history behind each cuisine. The richness of each cuisine she tastes and every street food she has loved, the good and the bad of this inevitable aspect of life, is a journey she follows with all her heart.
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