I must thank Hetal for sharing Tarla Dalal’s Malai Cake with me when she made it. As soon as I had the first bite, I wanted to try my hand at baking this cake and here I am two weeks down the line with this delicious Eggless Fresh Cream Cake.
When I looked up this recipe of Tarla Dalal’s website, I was impressed by how simple it was to make and how few ingredients it needed.
However, there is sometimes a slip between cup and lip; the first time I made this cake mid-week, I had a disaster on my hand because the quantity of Baking Soda and Baking Powder was too much. So the batter just rose and overflowed when I started to bake the cake and then collapsed. The net result was that I stopped the baking (the batter which overflowed was burning at this point) and I had something like a dense pudding on my hands.
This time when I made this Malai Cake, I used just baking powder and the result was good. I still need to refine the recipe a bit, and when I do I will update this page.
Anyway, all the drama aside, the result was a delicious tea-time cake and I am challenging you to stop after eating just just one piece of this yummy Eggless Cream Cake.
Eggless Fresh Cream Cake | Malai Cake (Recipe by Tarla Dalal)
- 1 Cup Flour (150 gms)
- 1 Cup Fresh Cream/Malai (250 ml)
- 1 Cup Powdered Sugar (200 gms) (See Notes)
- 1 Cup Milk Powder (175 gms)
- 1/2 tsp Baking Powder
- 1/4 tsp Vanilla Essence
- 2-3 tbsp Milk (See Notes)
- 1/2 tsp Butter or Ghee (To grease the baking tin)
- Butter and flour a 9" rectangular baking pan or an 8" round baking pan.
- Preheat the oven to 150C.
- Mix together the cream and powdered sugar. Set aside for 5 minutes.
- Add the milk powder, flour, baking powder, and vanilla essence.
- With a gentle hand, mix well.
- If your batter is very stiff or doughy, add a little milk (1 tbsp at a time) and mix well till you have a batter of pourable consistency.
- Gently pour the batter into the prepared tin.
- Bake at 150C for 45 minutes.
- Remove the baked cake from the oven when done and let it cool ill just warm to touch.
- Loosen the edges of the cake using a small, sharp knife.
- Place a plate over the pan and flip the pan over.
- Gently tap the tin to remove the cake from the pan.
- Let the cake cool and cut into 1" slices.
- I used store-bought fresh cream (Amul Fresh Cream) and needed just 1 tbsp of milk to achieve the desired consistency.
- If you are using homemade malai or fresh cream whisk it well with a gentle hand to ensure there are no lumps.
- The cream should be at room temperature.
- The batter should be pourable but not runny. A simple test is to see if the batter forms ribbons when it flows off the spatula.