This cake not only has soft silky mouth dissolving texture but also incomparable moist buttery flavor of home baked cake. Its excellent shelf life make it ideal for slicing ahead and bringing on picnics.
Ingredients
- Eggs – 4 no.
- Castor Sugar – 1 Cup
- Refined Oil/Unsalted Butter – 1 Cup
- Refined Flour – 1 Cup
- Baking Powder – 1 tsp
- Salt – A pinch
- Vanilla Essence – 1 tsp
- Pineapple Essence – 1/2 tsp
- Custard Powder – 1 tbsp
- Few drops of yellow color
- Tutti frutti – 1/2 cup
Method
- Grease a nine inch rectangle or square tin with butter/oil and line with parchment paper and keep aside.
- Sift refined flour, baking powder, salt and custard powder together and keep aside.
- In a large bowl, beat eggs and sugar till it becomes creamy white and reaches ribbon consistency. (when you lift the beater the mixture falls in a straight ribbon line and leave its marks for some seconds on the remaining batter.)
- Add vanilla essence and pineapple essence and mix. Add color (if using).
- Melt butter in a separate bowl. (if using)
- Add melted butter / refined oil in eggs mixture slowly in a smooth flow beating all the time.
- Add dry mixture in three batches folding gently after each addition. Do not overmix.
- Add tutty frutti and mix it lightly in the batter.
- Pour the batter in prepared tin and bake at 160 degree Celsius for around 35-40 minutes.
- Test the doneness with help of a skewer.
- Remove from the oven and let it cool for 5 minutes on a wire rack before removing from the tin.
- Serve with hot tea or coffee.
- This cake can be stored for upto 5-7 days if kept in an airtight container.
Note:-
- Sift the dry ingredients three times, this helps in removing the lumps and even mixing of baking powder and custard powder.
- Wash tutty frutty and dry on a clean towel before using.
- Mix tutty frutty in a tsp of refined flour before adding in batter, this helps tutty frutty from setting down in the cake. This way they will remain in center of the cake.
- You can use unsalted butter or refined oil whichever you like. Using butter in winters will make the cake little hard so microwave it for few seconds before serving. Whereas refined oil will make the cake soft n spongy in any weather.
- You can use vanilla essence only if you don’t have pineapple essence.
- Do not over mix the batter while folding refined flour or else you will end up with chewy texture and loose the softness of the cake.
- Do not over mix after adding tutty frutty otherwise they will settle down at the bottom of the cake.
- You can bake cake in tin of any shape of your choice or also in muffin cups.
Do leave a reply if you like this recipe.
Till then Happy Baking !!!!!
Karan Chopra
Karan's Bake House 