Last week, I made a small cake for my aunt who visited me. She wanted the jam cake like the one available in bakeries. I made a small loaf and she loved it. So I thought I would also share the recipe with you too. I used my eggless vanilla cake recipe for base, used melted butter instad of oil and added the jam layer. Even though this looks like the Iyengar Bakery Style Honey Cake I did previously, it is different. This is just plain cake with jam topping. Very easy to make and tastes really good. The butter added in the batter gives it an awesome flavour. The day I made this, my daughter went to sing in a temple with her music mam and group. I took the whole cake for them. And they loved it.
In case you want to use wheat flour instead of maida, you can use 175 gm of wheat flour and use any type of unrefined sugar instead of granulated sugar. Use the same quantity. And if you want to bake it in oven, then preheat your oven to 180°C. The baking time would be the same as for the pan baking. If you are in FB, then do join my group Fun With Egg Free Baking where I do a live session every Monday at 11 am. I will be showing a recipe and also will be answering baking related queries live. Don’t miss it out.
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Ingredients:
Maida / All Purpose Flour – 200 gm
Granulated Sugar – 150 gm
Baking Powder – 1 tsp
Baking Soda – 1/4 tsp
Melted Butter – 100 gm
Milk – 150 ml
Curd / Yogurt – 100 ml
Vanilla Essence – a few drops
Jam – 80 gm
Water – 1 tbs
Coconut Flakes
Procedure:
Place the pan covered on medium low flame and heat it for 20 minutes to preheat.
If using an oven, preheat it on 180°C for 20 minutes.
In a bowl, combine, flour, sugar, baking powder and baking soda.
Add milk, curd, melted butter and vanilla and whisk to combine.
Once the batter is without any lumps, pour it into a lined 7″ square tin.
Place the tin inside the preheated pan/ oven and bake for 40-45 minutes or until a toothpick inserted comes out clean.
Rest it for 5 minutes on wire rack and then flip it onto the wire rack.
Remove the tin and paper and allow the cake to cool.
When the cake is cooling, mix together jam and water and heat it on low flame.
When it starts boiling, allow it to boil for 20-30 seconds and immediately pour it over the cake.
Spread it evenly and add the coconut topping.
Now allow this to cool completely. Slice it into cubes or rectangles.
Eggless Bakery Style Jam Cake Recipe - #BakingWithoutOvenSeries
Ingredients
- Maida / All purpose Flour - 200 gm
- Granulated Sugar - 150 gm
- Baking Powder-1 tsp
- Baking Soda - 1/ 4 tsp
- Melted Butter - 100 gm
- Milk - 150 ml
- Curd/ Yogurt - 100 ml
- Vanilla Essence a few drops
- Jam - 80 gm
- Water - 1 tbs
- Coconut Flakes
Instructions
- Place the pan covered on medium low flame and heat it for 20 minutes to preheat.
- If using an oven, preheat it on 180°C for 20 minutes.
- In a bowl, combine, flour, sugar, baking powder and baking soda.
- Add milk, curd, melted butter and vanilla and whisk to combine.
- Once the batter is without any lumps, pour it into a lined 7" square tin.
- Place the tin inside the preheated pan/ oven and bake for 40-45 minutes or until a toothpick inserted comes out clean.
- Rest it for 5 minutes on wire rack and then flip it onto the wire rack.
- Remove the tin and paper and allow the cake to cool.
- When the cake is cooling, mix together jam and water and heat it on low flame.
- When it starts boiling, allow it to boil for 20-30 seconds and immediately pour it over the cake.
- Spread it evenly and add the coconut topping.
- Now allow this to cool completely. Slice it into cubes or rectangles.
