Eggless Milkmaid Cake

Soft, moist, and lightly sweet - this Eggless Milkmaid Cake needs just 7 ingredients!

Eggless Milkmaid Cake

Cooking Time: 30-40 mins

Preparation Time: 10-15 mins

Ingredients:

- Refined flour (maida): 250 g

- Baking powder: 3/4 tsp

- Baking soda: 1/4 tsp

- Sugar: 2-3 tbsp

- Unsalted butter: 100 g, softened

- Condensed milk: 1 tin (400 g)

- Milk: 1 cup

- Vanilla essence: 1 tsp

Method:

1. Preheat oven to 180°C/350°F/Gas Mark 4. Grease an 8-inch round cake tin and dust with flour.

2. Sift flour, baking powder, and baking soda together. Keep aside.

3. In a bowl, cream softened butter and sugar until light and fluffy.

4. Add condensed milk and beat well. Stir in milk and vanilla essence.

5. Gradually fold in the sifted flour. Mix for 3-4 mins until the batter is smooth and lump-free.

6. Pour batter into the tin. Bake for 30-35 mins or until a toothpick comes out clean.

7. Cool in the tin for 10 mins, then transfer to a wire rack to cool completely.

Notes & Tips:

Condensed milk is very sweet, so keep sugar to 2-3 tbsp max. Taste the batter before baking if you want.

Don’t overmix after adding flour, or the cake will turn dense.

Use full-fat milk and real butter for best texture. Margarine works but changes taste.

If you don’t have an oven, you can bake this in a cooker without the whistle for 35-40 mins on low flame.

Store in an airtight container for 2-3 days at room temp, or 5 days in the fridge.