Eggless Tutti Frutti Cake

Tutti frutti cake is a popular Indian cake that is moist, fluffy, and delicious. Made with flour, milk, butter, sugar, and  tutti frutti.

Recipe Source Link:https://www.mygingergarlickitchen.com/eggless-tutti-frutti-cake/

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RECIPE INGREDIENTS

» For Tutti Frutti Cake (1 cup = 250 ml)

• 1½ cups all purpose flour (maida)
• ½ cup tutti frutti
• ½ cup powdered sugar
• ½ cup unsalted butter, at room temperature
• 1¼ cups boiled milk, at room temperature (full fat or semi-skimmed)
• A pinch of salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 tablespoon vinegar or lemon juice
• 1 teaspoon pure vanilla paste or extract

RECIPE INSTRUCTIONS

» For making Tutti Frutti Cake

1. Preheat the oven at 170°C (340F) for 10 minutes, placing the rack in the center of the oven. Now grease a 30 cm (9 x 3 inches) loaf pan with butter and line it with parchment paper and grease the paper as well. Keep it aside. Bring all the ingredients to room temperature.
2. In a bowl add tutti frutti and 1 tablespoon of all-purpose flour and toss well till the tutti frutti is well coated with the flour. This step would prevent the Tutti Frutti from sinking at the bottom of the cake. Once done, set it aside.
3. In a large bowl add room temperature butter, sugar, and cream together until pale, light, fluffy and airy.
4. Add vanilla, 1/2 cup of milk, and mix until everything is well combined.
5. Place a sieve over the bowl and add all-purpose flour, baking soda, baking powder, salt and sift together. This is an essential step to avoid any lumps.
6. Gently mix everything until everything is well combined.
7. After that add 1 tablespoon of vinegar, and 1/2 cup of milk to the batter and mix gently with a spatula or whisk just until combined. Add 1/4 cup of milk or as needed to make a ribbon consistency batter. Do not over mix the batter, or else the cake would come out firm.
8. Now add the flour-coated tutti frutti and gently fold it in the batter.
9. Now pour the cake batter into the prepared loaf pan. Smoothen the top with a spatula or with the back of a spoon. Sprinkle with flour-coated tutti frutti and tap it a few times to remove any air bubbles.
10. Place the pan in the oven and bake for 45-50 minutes or until an inserted toothpick comes out clean. When baked, remove the cake from the oven and place it on a cooling rack to cool down for about 10-15 minutes. Do not try to de-mold the cake when it?s hot, or it might break.
11. After 15 minutes, invert the pan to the cooling rack. Remove the parchment paper. Flip the cake and let it cool down completely before slicing.
12. Slice the cake and enjoy with a cup of tea or juice.

RECIPE NOTES

1. Make sure to bring all the ingredients to room temperature before starting. This will help in combining the ingredients better.
2. Baking Time: It may vary depending upon the various temperatures, thickness, colors, and sizes of the pan.
3. If you want to use egg, then swap 1/2 of milk with 2 large-sized eggs and skip the vinegar. The rest of the recipe will be the same.
4. If you don't have a loaf pan, then you can also use an 8-inch round pan for baking this tutti frutti cake.