Happy's Cook

Saturday, December 20, 2014

Vanilla Tutti Frutti Cake | Tutti Fruit Cupcake | Eggless Vanilla Sponge Cake| Christmas Special Recipes

Tutti Frutti gives me some nostolgic memories. Mom always have tutti frutti in her pantry. Whenever she makes vanilla ice-cream, the simple topping she uses is the tutti frutti. She even makes tutti frutti as stuffing when she makes kozhukattai. Even I love to have this ingredient in my recipes. Already I have posted tutti fruti cookies here. This time I made a loaf cake and cupcake using it. The cake is absolutely soft and fluffy. Here, we go for the step-by-step preparation of this delicious plain sponge cake.

Maida - 1 and 1/2 Cups
Powdered Sugar - 3/4 Cup
Curd - 1 Cup
Oil - 1/4 Cup
Baking powder - 1 tsp
Baking Soda - 1/2 tsp
Salt - a  pinch
Vanilla essence - 1 tsp
Milk - 1 tsp (to brush the cake)
Tutti frutti - 1/2 Cup

1. Beat the curd until smooth. Add the powdered sugar and beat well again.
2. Now add the oil, vanilla essence and beat it again in low speed. Sieve the flour, baking powder, salt and baking soda twice. Now add it in batches to the curd, sugar mixture and gently fold it evenly. Mix the tutti frutti with the maida. This is done to avoid the tutti frutti from settling at the bottom of the cake pan. 
3. Add the tutti frutti to the batter and mix it. Line a loaf pan with butter paper and pour the batter.
4. Preheat the oven @200 degree celcius and bake it @180 degree for 25 to 30 minutes. The cake is done, when the toothpick or knife inserted comes out clean. Brush the top with milk and bake for another 5 mins to get the glazy top. Allow it to cool completely. Invert it in a plate and slice it.
For the Cupcakes: Line the tray with cupcake liners and fill the same batter till 3/4th in each liner. Preheat the oven @200 degrees and bake it in the same temperature for about 12 to 15 mins.

Serve the yummy cake as evening snack.

Points to remember:
  • The same batter can be used for loaf cake and cup cake. But the temperature and baking time varies.
  • The original recipe calls for 1/2 cup oil, but I felt it is little bit more. Hence reduced it and mine came out well. Use as per your preference.
  • The settings varies between different types of oven, so adjust the settings as per your oven.
Warm Regards,
Happy's Cook - Divya

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