Today i.e. 19 June 2018 is my blog's second anniversary and I am celebrating it with this amazing eggless semolina cake with tutti frutti.
Recipe of HomeMade Tutti Frutti
This semolina cake is healthy and with no compromise on the taste. And the addition of Tutti Frutti is because of my love for tutti frutti. I make them at home.
I have always been a big fan of Semolina when it comes to baking healthy cakes. Remember my super hit Chocolate Semolina Cake, I still get so many messages and compliments on that recipe. Rava or semolina gives great results for sweet as well as savory recipes.
And how can I forget mentioning my unique experimental Sambhar Masala Semolina bread recipe? Try it and you will be surprised.
And to celebrate this day, I bought a new ring cake pan to make this special sweet eggless semolina cake. The pan should also feel honored to be inaugurated on a special day. lolzz.
Now it’s time to bake this eggless semolina cake. Let’s get into the pantry, collect ingredients and make an eggless Iyenger style vanilla cake with tutti frutti.
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MW Convection Temp
5 min after baking
PS: Use conversion table to switch recipe between grams and cups.
Eggless Semolina Cake Recipe
In a mixing bowl mix condensed milk, oil, vanilla extract, and sugar. Add 150 ml of milk and stir it.
In another bowl take fine semolina, baking powder, baking soda, and salt. Mix everything. Now start adding dry ingredient into wet ingredients in portions. Keep mixing to avoid lumps.
Finally, add tutti-frutti to the batter.
The batter should be smooth and of pouring consistency. To attain that consistency, add the leftover milk and mix. Rest the batter for 5 minutes.
Meanwhile, keep your oven for preheating at 160 °C.
Grease the baking tin with butter and pour the batter into it. Tap the pan on counter once and keep the pan on middle rack of preheated oven.
Bake the cake at 160 °C for 35 minutes or until it passes the toothpick test.
Every oven behaves differently so adjust the temperature and time according to your oven. For me, it took 35 minutes to bake completely.
Once baked, take the cake pan out from oven and let it rest for 5 minutes.
After 5 minutes, de-mold the cake. You can garnish the cake with some icing sugar or whipped cream. I prefer to have it with some sprinkled sugar on top of it.
This rava cake is healthy as it has no All-purpose flour. It’s super soft and moist. It was an immediate hit in my family. The picture says all about its texture and taste.
Baking a picture perfect cake is everybody’s desire. And if you are a baking enthusiastic and trying to figure out where to start from, then you can check our specially designed courses for you.
Let me know your experience with the recipe in the comment box below. I will try to respond back as much as possible.
For Recommended Tools and Ingredients visit my Amazon Shop Page.
- In another bowl take fine semolina, baking powder, baking soda, and salt. Mix everything.
- Now start adding dry ingredient into wet ingredients in portions. Keep mixing to avoid lumps.
- Finally, add tutti-frutti to the batter.
- Add the leftover milk and mix. Keep the batter aside for 5 minutes.
- Meanwhile, keep your oven for preheating at 160 °C.
- Pour the batter into a greased pan and bake in preheated oven at 160 °C for 35 minutes.
- After 35 minutes, take the baked cake out from oven and rest it for 5 minutes.
- Now de-mold the cake.
- Slice and serve.
- Use fine unroasted semolina for this cake.
- For flavor, you can replace vanilla extract with any other flavor as well.
- Amount of milk can vary. If you feel the batter is thick, add milk accordingly.
- This is tried and tested recipe and I don’t have any substitute for an ingredient.