Tutti Frutti brings back beautiful childhood memories. Mom always had tutti frutti in her pantry. Whenever she makes vanilla ice-cream, the simple topping she uses is the tutti frutti. She even uses tutti frutti along with coconut and sugar as stuffing when she makes kozhukattai. I am obsessed with this now and grab a pack whenever I find it in the supermarket. Already I have posted tutti frutti cookies and this time I made a loaf cake along with some cupcakes. The cake is absolutely soft, moist and fluffy. Let's go for the step-by-step preparation of this delicious plain sponge cake.
Final pictures updated on 14/12/2020
Ingredients:Plain Flour(Maida) - 1 and 1/2 Cups
Sugar - 3/4 Cup
Thick Curd - 3/4 Cup + Water - 1/4 Cup
Oil or melted butter - 1/3 Cup
Baking powder - 1 tsp
Baking Soda - 1/2 tsp
Salt - a pinch(~1/8 tsp)
Vanilla essence - 1 tblsp
Tutti frutti - 1/3 Cup
Method:
1. Beat the curd and water until smooth. Add the sugar and beat until the sugar melts.
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. 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 an evening snack along with milk.
- Most of the similar eggless tutti frutti cake recipes available in the internet calls for 1/2 up oil. But I found that the cake turns extremely moist and sometimes we can feel it is bit oily the next day. So, I tried the cake with 1/3 cup oil and it turns out perfect for me. The recipe will be perfectly fine even if you make it with 1/4 cup oil. So, use it based on your preference and try to use flavourless oil.
- I used greek yoghurt for this recipe.
- I used castor sugar and it gets dissolved easily. You can use powdered sugar as well.
- The oven temperature and timing varies between different types of oven, so adjust it as per your oven.
Happy's Cook - Divya
looks perfect.. Pass me for breakfast
ReplyDelete