Tutti frutti cake recipe | Eggless tutti frutti cake | How to make eggless cake

By Swasthi's Recipes · 60 min

Ingredients

Instructions

1. Grease an 8 x 4 inch loaf pan or a 7 to 8 inch cake tray, dust with flour or line with parchment, and set aside.
2. Preheat the oven to 170°C (340°F) for at least 15 minutes, with both top and bottom heating elements on if using an OTG.
3. Toss the tutti frutti with 1 tablespoon flour to coat them well, and set aside.
4. Warm the milk slightly, then add the lemon juice or vinegar, stir, and set aside.
5. Sift the 1½ cups flour (190 g) with the baking powder, baking soda and salt, then sift again and make a well in the center.
6. Dissolve the sugar and vanilla in the milk mixture, then add the melted butter or oil and mix until the sugar has dissolved.
7. Pour the wet mixture into the flour and mix gently until just combined; the batter should be ribbon-like and not overmixed.
8. Fold in the tutti frutti with only a few gentle strokes, then pour into the pan, tap the pan on the counter a few times, and add extra tutti frutti on top if you like.
9. Brush the top with milk for a golden crust.
10. Bake for 40 to 45 minutes in the 8 x 4 inch loaf pan, until a cake tester or skewer comes out clean.
11. Cool for 15 minutes on a wire rack, invert onto the rack, and cool completely before slicing.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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