Eggless Red Velvet Cake. This cake was baked for one of my good friend in my apartment on her birthday. After seeing the cake she was very happy with look and the taste. Since there are few friends in our group are vegetarian and they don't even eat egg, so only I had to bake eggless cake. Otherwise I love the eggs in cakes. The cake had turnout very moist and tasty. I could not cut the piece and take a picture from inside since it was a birthday cake. But its in my list, next time when I bake this cake then I'll take a inside picture and update on my blog. I'm sure when you'll try this eggless cake, will definitely leave you speechless..
Ingredient's.
1+1/2 flour
1+1/2 tbsp coco powder
1 tsp baking soda
1/2 cup oil
1 cup curd
1/4 tsp salt
1 cup sugar
2 tsp lemon juice/ vinegar
1 tsp vanilla essence
1 to 2 tsp tomato red food color.
Ingredient's for Icing.
100 gram creme cheese
1/2 cup unsalted butter
1 tbsp vanilla essence
1 cup icing sugar
1/4 cup water and 2tbsp sugar (to moist the cake while icing).
Baking Method.
Pre-heat the oven to 180c for 10 minutes.
In a dry mixing bowl, sieve the flour, coco powder, baking soda and salt.
In another mixing bowl, add the oil, sugar and curd, beat them till creamy. add the lemon/vinegar, vanilla essence and food color. beat all together for 3 to 4 minutes.
Now add the dry ingredients and beat until all the ingredients are incorporated well.
Then pour the cake mixture into a nonstick baking tray and bake the cake for 31 to 35 minutes. Or insert the tooth pick to check, when it comes out clean. Then your cake is baked.
Icing Method.
In a mixing bowl take a creme cheese and beat for a minute. Then add the butter. sugar and vanilla and beat all together until you get a creme consistency. (you can add 1/2 cup more sugar if you like you cake more sweeter) In a small cup take the 1/4 cup water and 2 tbsp sugar, dissolve the sugar and keep it aside.
Cut the baked cake into 2 circular half and pour the sugar mixture on both equally divided.
Take a star shape nostril and place into a piping bag and pour some of the creme icing and keep it aside. Apply the creme cheese icing onto one piece of cake, then place the other piece of cake on top. Now apply the rest of the icing on to the full cake. (Now its your choice to ice the cake as you like)
Serve at the room temperature.
