WHIPPED CREAM FROSTING RECIPE: https://cakesbymk.com/recipe/stabilized-whipped-cream-frosting/
I don’t think I’ve ever been as frustrated when recipe testing as I was when it came to trialing out an eggless vanilla cake! 😂
Well, I can laugh about it now, because after some drastic changes to the methods I was using, I finally came up with the perfect eggless vanilla cake! It is soft, moist, flavourful and you wouldn’t have a clue that it didn’t have any eggs!
INGREDIENTS:
– 2½ cups (330 g) flour – regular, all purpose
– 2½ tsp baking powder
– ½ tsp salt
– ¾ cup (185 g) yoghurt – regular (not Greek), room temperature
– 1½ cups (300 g) white sugar
– 1½ tbsp vanilla essence/extract
– ½ tsp baking soda
– ½ cup (113 g) unsalted butter
– ¼ cup (50 g) unflavoured vegetable oil – I use canola
– 1 cup (240 g) milk
Bake at 160 °C (320°F) with the fan on for 28 minutes, or until a toothpick comes out clean. If you don’t have a fan oven, bake at 175 °C (347°F).
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