Most of you must have tasted Britannia fruit cake slices. I was a huge fan during childhood, but then I stopped eating it because of the eggs. But I definitely remembered the cake’s taste. There were so many flavours and the cake was so rich, I could finish off a pack in minutes. I even remember the advertisement in which a kid dances and shows different flavours. Feels like so many years back, but they are still fresh in memories. I was contemplating on the recipe to be tried for this week’s YouTube upload. I was thinking of khara buns, but felt that I should go for a cake because only last week I made a bread. Then came the idea of the Russian nozzle decoration, but being busy with my upcoming class, I couldn’t do any elaborate videos. So even that idea was rejected. And finally thought about making milk powder cake. I have been getting requests from readers for an egg free milk powder cake and so it was finalised.
Adding milk powder to the cake recipe results in a rich cake. But don’t substitute milk with water, then it would become a regular cake. You need both milk and milk powder to get to that richness. And the addition of butter makes it quite rich. And when I added tutti frutti and baked it in a square tin, I suddenly remembered that it was so much like the Britannia cake. Yum. When it came out of the oven, the whole house was smelling divine. And we couldn’t wait for the cake to cool. When I sliced it, I was so thrilled as it was just bringing back those childhood memories. I gave one slice to hubby for taste and before we knew, we finished off half the batch. It was that good.
A few points to be noted while you make this cake. Wait for it to cool down completely. Otherwise the texture won’t be right. You can also add nuts instead of tutti frutti. Coat them in flour so that they won’t sink to the bottom of the cake. Don’t add choco chips in the batter as they normally sink to the bottom, melt there and the base of your cake will have gooey holes in them. Better use them only to top the batter. Bake it at 160°C to get a smooth top without cracks.
Cup used : 200 ml
Maida – 100 gm / 1 cup – 2 tbs
Powdered Sugar – 75 gm / 1/2 cup
Milk Powder – 50 gm / 1/2 cup
Baking Powder – 1/2 tsp
Baking Soda – 1/8 tsp
Milk – 150 ml / 3/4 cup
Melted Butter – 50 gm / 1/4 cup
Tutti Frutti – 50 gm / 1/4 cup
Preheat oven to 160°C.
In a bowl, take tutti frutti and add a tsp of flour. Mix well and set aside.
In another bowl, mix together maida, powdered sugar, milk powder, baking powder and baking soda.
Add melted butter, milk and vanilla essence.
Mix to form smooth batter.
Add tutti frutti, leaving a few for topping.
Gently fold it into the batter.
Pour the batter into a 5″ square tin which is greased and lined with parchment.
Bake in preheated oven for 30 minutes or until a tooth pick inserted comes out clean.
Let the cake cool for five minutes on the rack.
Flip it onto the wire rack, remove the parchment and flip it back so that the top of the cake remains on the top.
Allow it to cool completely.
Slice it up and serve.