Eggless Fresh Cream Cake | Malai Cake (Recipe by Tarla Dalal)
This a delicious eggless fresh cream cake (or Malai Cake as we call it in India) that is easy to make and gets done in under 1 hour. I adapted the recipe from Tarla Dalal's website.
Equipment
- Oven
Ingredients
- 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)
Instructions
The Prep
- Butter and flour a 9" rectangular baking pan or an 8" round baking pan.
- Preheat the oven to 150C.
Baking the Eggless Fresh Cream Cake | Malai Cake
- 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.
Removing the Cake from the Pan (Do it while the cake is till warm)
- 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.
Notes
- 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.