we are making an eggless walnut cake today
this eggless walnut cake is soft and spongy as you can see and very delicious. do try it
here are the ingredients we will need. these are listed in the description box along with the quantities
140 grams all-purpose flour
120 grams room temperature salted butter
200 grams room temperature condensed milk
100 grams walnuts chopped into small pieces. you may reduce the quantity if you wish
100-125 ml warm milk
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla essence
mix the all-purpose flour, baking powder and baking soda well
the all-purpose flour has been sifted
keep it aside
in a large bowl cream the butter for 2-3 minutes until it is light and tender
add the condensed milk and vanilla essence
whisk for 3-4 minutes until smooth & fluffy
add all purpose flour and milk a little at a time in this mixture
add 1/3 of the maida and 1/3 of the milk and stir until everything combines well
finish off adding the remaining maida and milk, 1/3 each time, and mixing them until all ingredients combine nicely and the batter is ready
mix gently and only until they blend together
this is the consistency of the batter we need
put in the chopped walnuts saving some for garnishing the cake later. Stir to distribute evenly
transfer the cake batter to a greased baking pan with butter paper lined at the base
tap a few times to release any trapped air
garnish the cake with the saved walnuts
bake the cake in a preheated oven (preheated at 200 deg F for 10 minutes) at 180 deg F for 1 hour
check the cake after 50 minutes and remove as soon as an inserted toothpick comes out clean
after 1 hour the cake is well baked
cool the cake in the tin on a wire rack completely before removing it
loosen the sides before removing the cake
then invert the cake on a plate
peel off the butterpaper & invert it again
slice the cake and store in an airtight box
do try this eggless walnut cake and give your feedback
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