Feb 11, 2014

Eggless Caramel Cake

Eggless Caramel Cake


For the caramel syrup:

6 tablespoon sugar

50 ml warm water


Heat a pan or karahi on medium heat. Add sugar (spread it evenly) and heat sugar in a pan on medium heat  till it melts and becomes brown (smooth solution without any sugar sugar crystals). Switch off the heat. Maintain a safe distance from the pan and add warm water to make caramel syrup. Keep aside for 10 minutes. Do not use thick sugar crystals. Collect clear caramel syrup.

Other ingredients

200 g (Cup measurement – 1 ¾ cup + 1 tablespoon in Indian standard measuring cup of 1 cup / 200 ml / 8 oz capacity) all purpose flour (maida)

1 teaspoon  baking Powder

100 g butter

1 tin sweetened condensed milk (Milkmaid or Amul  Mithaimate)

Caramel sugar syrup

50 ml aerated soda (3 tablespoon + 1 teaspoon)


Grease baking dish with 1 teaspoon butter and dust with 1 tablespoon flour (sprinkle about 1 tablespoon of flour inside a cake pan and shake to coat all greased surface. Turn pan upside down to tap out the excess flour ).

Sieve thrice flour, baking powder and salt.

Preheat oven (OTG) at 170 *C or 325 *F.

Soften butter in a pan; mix in  sweetened Condensed Milk. Fold in the sifted maida with the condensed -butter mixture. Add caramel syrup. Mix well until well combined (At this stage, cake batter will be very thick in consistency).

Now add aerated soda (50 ml). Cake batter should be just like normal cake batter.

Pour the batter (up to 3/4th level) into the greased cake tin (round or square or loaf dish)and bake at 170 * C for 22 – 25 minutes or till golden brown or till a skewer inserted in the centre comes out clean / leaves from the sides of the pan. 

Remove from the oven and keep aside to cool for half to one hour. Run a knife round inside of the pan to loosen the cake, and then invert the pan. Once it reaches normal room temperature, cover cake gently with a butter paper / cling film / aluminium foil and store in a refrigerator for minimum 2 hours or overnight. Then it will be very easy to make perfect slices.

Cake cutting tip:

Heat a knife first before cutting a cake for crumble-free slices. To heat the knife, you can run the knife under very hot water (or heat knife directly in a gas flame) then wipe dry with a clean towel.

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