It’s my honor and pleasure to have Chitra of ‘Chitra’s Food Book‘ today as my guest and also because this is her first guest post. Though we have spoke over the phone and chats…we never met in real. Today Chitra is sharing with us a delicious twist to taste cake recipe which is Eggless Vanilla Cake using Gulab Jamun Mix. So next time when you are buying a pack of instant gulab jamun mix then make sure to try this cake which is soft and flavoursome. Thank you Chitra for this awesome cake recipe and being my guest for the event ‘Christmas and New Year Bakes’
This is my first guest post ever in my 7 years of blogging. Usually I don’t accept guest post offers but when my blogger buddy Lubna of Yummy Food asked me to do a guest post under Christmas and New Year Baking Recipes, I couldn’t refuse it. Lubna is a very helpful and sweet friend of mine. In my earlier days of blogging, she had helped me a lot by giving suggestions for blogger header designs, photography tips etc. As a token of my gratitude, here is my guest post – Eggless Vanilla Cake using Gulab Jamun mix. This cake recipe is one of the best ways to use the leftover, store bought Gulab jamun mix. Do try this easy, spongy cake for this Christmas or New year. Enjoy !
Eggless Vanilla Cake Recipe using Gulab Jamun Mix
- Gulab jamun mix – 3/4 cup
- Maida/ All purpose flour – 3/4 cup
- Powdered Sugar – 1 cup
- Baking powder – 1/2 tsp
- Baking soda – 1/4 tsp
- Cooking oil – 1/2 cup ( Odourless oil)
- Boiled milk – 3/4 cup (Milk at room temp)
- Vanilla extract – 1 tsp
- Vinegar/lemon juice – 1 tsp
NOTE: 1 cup – 200 ml
In a wide bowl, sieve maida, gulab jamun mix, baking powder, baking soda, powdered sugar. Mix well and set aside.
In another wide bowl, mix cooking oil, milk and vanilla extract.
To this wet ingredients, add the sieved maida mixture. Fold the cake mixture in one direction. Lastly add 1 tsp vinegar or lemon juice. Mix well.
Line a baking pan with butter paper OR grease the pan with butter and sprinkle maida all over the baking pan. Pat the excess flour. Pour the cake batter in the baking pan.
Preheat the convection oven at 180 c . Bake the cake for 25-30 minutes. Insert a tooth pick and check it comes out clean.
Remove the baking pan and let the cake cool down for 10 minutes. Invert the cake in a plate and peel the butter paper.
Cut into pieces and enjoy this yummy , spongy soft vanilla cake !
Find more recipes relating to the ‘Christmas and New Year Bakes’ @ Cakes and Bakes.