Eggless Tutti Frutti Cake Recipe – According to Wikipedia Wikipedia has never had a Tutti Frutti Cake. You know what I mean! Basically Wikipedia is silent on this so please refer to Vinipedia.
According to Vinipedia
Tutti frutti cake is a soft, moist and FRUITY cake with that pretty tutti frutti to enhance its appeal. A very festive/celebration kind of cake!
Let’s talk about Tutti Frutti Cake Recipe
When I searched the Recipe of Tutti Frutti Cake, I observed most of the cakes were simple vanilla cake with tutti frutti in it. I am no baker or recipe creator but I want my cakes to be different from one another.
Basic vanilla cake plus tutti frutti is tutti frutti cake.
Searching for a good recipe, I came to egglesscooking.com. The author had replaced eggs with apple sauce. I was really happy because I am always keen to try different egg substitutes for baking and I knew apple sauce will give a fruity hint to the cake, which I wanted.
The recipe calls for cake flour. However you can use all purpose flour or make cake flour with all purpose flour, as mentioned in the recipe.
It’s a very soft cake. To get the best slices leave it in the refrigerator for a day and slice it next day. #patiencetest
The Beauty of Eggless Tutti Frutti Cake Recipe
The beauty of the cake is in its texture and fruity flavour. Delicate and delectable! Hey I got the tagline for the post.
And the Beast (the difficult part about his recipe)
(Disclaimer: The points here are common for all the cakes and are repeated in all the cake posts)
Each cake recipe is a beasty recipe. As in if you go a little wrong somewhere you don’t get a perfect cake.
- You could end up with a cake that doesn’t de-mould easily or you might just break the cake while de-moulding. Oops!!
- The texture of the cake can go wrong. And by wrong I mean it could go anywhere between very soft to very dry.
- The cake might turn completely non-spongy.
- The cake might sink/ have a dome/ have cracks.
- And the list is endless… believe me.
Experience and experiments (tips and tricks)
(Disclaimer: The points here are common for all the cakes and are repeated in all the cake posts)
- PRAY! Yes I always say a little pray when I decide to bake a cake.
- Use the ingredients of best quality. For example, use vanilla extract instead of essence. Use a good cocoa powder, butter etc. Use unsalted butter unless the recipe calls for salted butter. I however use salted one as unsalted is often unavailable.
- Make sure the ingredients are at the room temperature.
- Weigh your ingredients. Invest in a weighing scale and be sorted for life. I prefer to weigh them instead of measuring them using the measuring cups and spoons. And if you don’t want to weigh them for any reason, make sure to measure them properly. Don’t dig in the measuring cup or spoon into the ingredient container. Always spoon out the ingredients to fill the measuring cups and spoons.
- Collect and weigh all the ingredients before starting off with the recipe.
Preparing the pan for baking:
- Before you prepare the pan, you need to select one. And by selecting I mean choose the pan of correct size. There is a lot of information available online as to what should be the size of pan depending upon the volume.
- To avoid a domed cake tie a towel strip around the cake pan. This is a substitute (jugaad #dilhaihindustani) for pre-made strips.
- I like to grease the cake pan then line it with a good quality parchment paper and again grease the parchment paper. And this has always worked for me.
Preheating the oven:
- Always pre-heat the oven to the temperature and for the time mentioned in the recipe.
- If your baking trials are failing again and again in spite of following all the dos and don’ts of baking, get an oven thermometer. This will give you the exact temperature of the oven.
Mixing the wet ingredients:
- Just follow the recipe. If it calls for creaming the butter and sugar at high speed for particular minutes, do that. Do not do anything more or less.
Mixing the dry ingredients:
- The best way to mix the dry ingredients is by sieving them together twice or thrice. Umm… yeah I too get lazy at times and end up using a balloon whisk to mix the dry ingredients.
Mixing the dry and wet ingredients:
- My mom used to use the cut and fold method. If you know this method well, go ahead. When your kids will write a post on cake you’ll be mentioned there.
- I mix the two ingredients with the help of a balloon whisk using a very light hand.
- Add the dry ingredients to the wet ones in batches. Do not add the entire lot of dry ingredients to the wet ones.
- How so ever you mix, DO NOT OVER MIX THE BATTER. If you do that, even “control + s” will not be able to save your cake (you know what I mean). Ok you don’t? What I meant was DO NOT OVER MIX THE BATTER. Simple.
Batter in the pan:
- Pour/spoon (depending upon the consistency of the batter) into the prepared tin.
- Pat it twice.
- Level it with a spatula.
- Do not leave it on the counter now. Yes it’s time to bake.
Cake in the oven:
- I have been repeating “follow the recipe” but but (yes Mr. Word I want 2 but here), when it comes to the baking temperature and timing follow your experience. Each oven is different and no one knows your oven better than you. And if you haven’t figured it out yet, then you have to follow the recipe. However just remember the fan ovens/convection ovens work at 20 degree centigrade lower than the stated temperature.
- Do not open the oven door before 15-20 minutes how so ever inquisitive you are!!
- If you see the cake top browning really fast, cover it with an aluminum foil and continue to bake.
Is the cake done?
- Insert the toothpick to check if the cake is done. No. Do not do that.
- First of all, feel the cake from the center as well as the sides. It should feel the same. The cake should be spongy and pilowy.
- The sides of the cake start to pull away from the cake pan. There appears a tiny gap between the edge of the cake and sides of the cake pan.
- NOW insert a toothpick or spaghetti. Because if the cake is too much under-cooked and you insert the toothpick to check it, it will sink down.
The cake is done, but I am not done yet:
- Take the cake out of the oven once it’s done. Don’t let it sit in the hot oven any longer.
- Place it on a wired rack and let it cool. Most of the recipes call for cooling the cake for 5-10 minutes. I cool mine a bit longer. I cool it till the point that it’s just warm.
- Carefully de-mould the cake by running a knife along the sides of the pan. Invert it on a plate, remove the butter paper and let it come to the room temperature.
- Slice the cakes when they are at the room temperature. Umm yeah even I get tempted to eat a slice of warm cake. In that case carefully slice the cake using sawing motion. And if the cake is too soft or fudgy, refrigerate for an hour before slicing it.
Let’s just talk
We were expecting guests for breakfast. I baked this cake a day before and kept it in the fridge. The next morning I sliced it and pictured it before the guests arrived.
When my guests came, I arranged the cake slices on a plate and asked Amy, my daughter to serve it. The moment Amy saw the plate she was like… these look just like the Britannia cakes. They are beautiful. She said this and took the cake away. The very next moment I thought… let me take some more pictures. I went to the table… my guests were busy with their welcome drink and chatting. I quietly picked the plate and rushed back to the kitchen.
Every time I take pictures of my dishes… I create an entire set up. But today I had no space or accessories or TIME for the set up. I asked Amy to hold the plate and I took a few pictures. We did this whole exercise in a couple of minutes, which otherwise takes me much much more than a couple of minutes (yes Mr. Word, I want 2 “much” there). And then the cake went back to the table and never returned
EGGLESS TUTTI FRUTTI CAKE RECIPE
Cuisine Work, Snacks
Prep Time 25 Minutes
Cook Time 55-65 Minutes + Cooling Time
Servings 12 Persons
INGREDIENTS TUTTI FRUTTI CAKE
- 1 and 1/2 cup maida/ all purpose flour/cake flour (recipe of cake flour is given below)
- 1 and 1/4 tsp Baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup sugar (Take 3/4 cup granulated sugar and powder it)
- 3/4 cup Butter (softened)
- 1/4 cup unsweetened apple sauce
- 1/2 cup plain Yogurt
- 3 tbsp milk
- 1.5 tsp fruity/strawberry/pineapple/vanilla extract
- 1/2 cup tutti frutti
- 1 small apple peeled and cubed
- 1/2 cup water
HOW TO MAKE EGGLESS TUTTI FRUTTI CAKE
First of all, let’s make unsweetened apple sauce. For that take a saucepan. Add ½ cup water and 1 small apple, peeled and cubed. You can also add a piece of cinnamon to this.
Let it simmer for 15 minutes or till the apple get soft and mushy. Add more water if needed.
After 15 minutes when apple is soft and mushy, remove it from the heat and let it cool. Remove excess water if any and then make a sauce by blending it. We need 1/4 cup of this sauce not the whole of it.
Now we move on to the cake. Preheat the oven to 180⁰C (160⁰C in case of fan oven / convection oven) and prepare the cake tin. A 9”*5” cake tin is suggested for this volume.
In a bowl take 1/2 cup tutti frutti and add 1tbsp flour out of the measured flour we have. Mix the tutti frutti and the flour well. This will avoid the sinking down of tutti frutti.
Sift together the dry ingredients i.e. 1.5 cup cake flour, 1 and 1/4 tsp baking powder, 1/2 tsp baking soda and 1/4 tsp salt. Add 3/4 cup sugar powdered and mix. (To make 1 cup cake flour, take 1 cup all purpose flour… take out 2 tbsp of this all purpose flour and add 2 tbsp cornflour. So basically we are replacing 2 tbsp all purpose flour for 2 tbsp cornflour for 1 cup cake flour.) If you didn’t get the maths go ahead with all purpose flour.
Add the wet ingredients i.e. 3/4 cup butter softened, 1/4 cup unsweetened apple sauce, 1/2 cup plain Yogurt, 3 tbsp milk and 1.5 tsp essence.
Mix everything together.
Use an electric beater to mix everything and gradually increase the speed and keep mixing for 5-6 minutes. The batter should double in volume.
Now add ½ cup dusted tutti frutti and fold them into the batter.
Pour the batter in the greased tin. Pat the tin twice and level the batter.
Bake at 180⁰C (160⁰C in case of fan oven / convection oven) for 55-65 minutes. If the cakes browns too fast cover it with an aluminum foil after 30 minutes and continue to bake till done. Once done, take it out of the oven and let it cool and then de mould. Refrigerate for a few hours and then slice and serve.
Serve it as a dessert or tea time snack.
I served it to my kids with some milk.
If life gives you lemon, keep them. Because hey! Free lemons!!
Watch Video – Eggless Tutti Frutti Cake Recipe | How to Make Tutti Frutti Cake – Vini’s
EGGLESS RAVA CAKE
A healthier take on the eggless cakes with tutti frutti is the eggless rava cake. It is made using semolina (rava), obviously. Addition of tutti frutti makes it very appealing and appetizing. It is very simple to make. Here is the recipe for the eggless rava cake. If you like cakes, eating them or baking them, you should try 10 best eggless cake recipes, each cake is so different from the other and absolutely delectable.
User Review( votes)
- Let’s talk about Tutti Frutti Cake Recipe
- The Beauty of Eggless Tutti Frutti Cake Recipe
- EGGLESS TUTTI FRUTTI CAKE RECIPE
- INGREDIENTS TUTTI FRUTTI CAKE
- HOW TO MAKE EGGLESS TUTTI FRUTTI CAKE
- RECIPE NOTES
- Watch Video – Eggless Tutti Frutti Cake Recipe | How to Make Tutti Frutti Cake – Vini’s
- EGGLESS RAVA CAKE
- User Review