Tag: whole wheat

Vanilla Buttermilk Eggless Sponge Cake

Vanilla Buttermilk Eggless Sponge-2

After the last post of SugarPlum Cinnamon Buttermilk Cake, many people wanted an eggless sponge cake. I knew I had to bake one immediately… hence this post.

This recipe is from my initial baking days… very simple and easy to make even for beginners… so naturally it never got posted on the blog. Not bragging but I thought it to be too simple to be posted here. But trust me, it is every bit delicious! This is my go-to recipe while baking for non egg-eaters and it has turned out perfect every single time so it is tried, tested and tasted recipe in a true sense!

Use this as your basic cake recipe and add any other ingredients you like to it. Cinnamon, chocolate, lemon… anything! Sky is truly a limit. Use any other fruit you like or even better, make it tropical (pineapple and coconut, anyone?) style! Getting ideas?! ?

This eggless sponge is moist, has tight crumb and relatively flat top which makes it perfect for a multi-layer cake for birthdays or for any other occasion. In past, I have successfully doubled and tripled this eggless sponge recipe to make a 2 or 3-layer celebratory cake. For frosting ideas and recipes, read the recipe notes at the end of this post.

Vanilla Buttermilk Eggless Sponge Cake-1

Previously I have always used fresh strawberries for this eggless sponge as seen in the picture above. This time I had Kiwi fruit on hand so I decided it was time for a change. I am not a fan of baked Kiwi fruit so I refrained from adding fruit pieces to the batter which I sometimes do with strawberries but if you have no such qualms then go ahead.

It is perfect for eating any time of the day!

Yup, even for breakfast!

It has yogurt and fruit! Totally acceptable, right?! 😉

Kiwi Buttermilk Cake - Eggless1

 

Recipe adapted from here

Print Recipe
Vanilla Buttermilk Sponge Cake ~ Eggless
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Ingredients
Topping
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Ingredients
Topping
Instructions
  1. Preheat the oven to 180°C/350°F. Spray a 6 or 8-inch baking dish with vegetable oil and line the bottom with parchment paper.
  2. Sift together flour, baking powder, baking soda and salt in a bowl.
  3. In a separate bowl, cream together butter, oil and sugar with electric mixer or hand whisk. Whisk in vanilla extract.
  4. Using rubber spatula, gently stir in dry ingredients to the wet ingredients in 2-parts alternating with yogurt/buttermilk, ending with dry ingredients. Do not over-mix the batter.
  5. Spoon the batter in a baking dish and smooth out the surface with the back of spoon. Top with Kiwi/strawberry slices and sprinkle with sugar. Bake for 25-30 minutes or till the toothpick inserted in the center comes out clean.
Recipe Notes

*Stays fresh for 3-4 days if refrigerated in an airtight container.
*Want to add fruit within the cake batter instead on top? Mix together about 1/2 generous cup of chopped fruit and 1 Tbsp flour, fold into the cake batter.
*You may double/triple/quadruple the recipe to make layers for a multi-layered cake. Use vanilla bean buttercream, fresh strawberry cream cheese frosting, lemon cream cheese frosting or coconut buttercream frosting recipe to decorate.

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Skinny Cherry Banana Muffins

Cherry Banana Cupcakes1

I know I knowwww.. I bake all the time!  Anyone who knows me know about my love for baking & eating baked stuff!!! In fact, if you keep following me here, you might as well believe this to be a baking blog!! 😀

So after disguising myself behind the first 2 posts of salad and appetizer, I decided to come out with this skinny cherry banana muffin recipe.

If you like to kick-start your day with something sweet then these muffins are just what you want! I love muffins and making them a teensy bit healthier is so easy to do. I love to bake them in a small batch of 6 to last me for a couple of days. I can grab one on the way to work and later snack on one after I get home. They are pretty convenient and I don’t feel guilty at all digging in. 😉

Cherry Banana Cupcakes2

Healthy recipes that do not taste healthy at all is like finding a treasure!

I loooveee helthifying recipes as that is the only way I can have them too much! 😛 Plus, these muffins are insanely easy to make. If they weren’t, you can bet all your money that I wouldn’t have baked them on a weekday! Oh yeah, they are that easy and quick to whip up!

Start with some of your wet ingredients: unsweetened Applesauce, some sugar, mashed banana, low-fat buttermilk and vanilla extract. Applesauce is taking the place of butter and oil in this recipe as there is simply no need for the added fat. And min you, if you think these are gonna be dry and crumbly without butter and egg then you are mistaken! I can’t stress enough that these are NOT anything like that. All the wet ingredients mentioned above do a fine job of keeping the baked muffins soft, tender and moist.

There is only 1/4 cup of white sugar in the whole recipe, yielding 6 large muffins. So you get my point when I am repeatedly saying these are extremely healthy and still decadent tasting!

The dry ingredients are simple: whole wheat flour, quick-cooking oats and your leavening agents. You can sift the flour before mixing it with wet ingredients. This step is not necessary and you can skip it.

And the last thing you add? Cherries of course! I used glazed cherries cut into bite size pieces but you can easily replace them with fresh or canned cherries. Plus, a sprinkle of walnuts just before popping them into oven.

Cherry Banana Cupcakes

These muffins taste great with the cup of milk or coffee!

The muffins take an easy 18-20 minutes in the oven. Mine took 20 minutes. Be careful with these though, you don’t want to overbake them, which will lead  to dry, course muffins. Insert a toothpick in one at the 18 minutes mark. If it comes out clean, they are ready. If not, bake for 2 more minutes.

Today’s recipe is perfectly healthy and quick to prepare as no mixer required,  practically taking 10 minutes to prepare the batter. Okay, I’m done convincing you. Make these!! 🙂

Skinny Cherry Banana Muffins

Ingredients:

  • 1/2 cup Applesauce
  • 1/4 cup sugar
  • 1 medium over ripe mashed banana
  • 1/4 cup low-fat buttermilk
  • 1 tsp vanilla extract
  • 1 cup whole wheat flour
  • 1/4 cup quick-cooking oats
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 15-20 glazed cherries, chopped into bite size pieces
  • 2 Tbsp chopped walnuts

Directions:

  1. Preheat oven to 350ºF/180ºC. Line 6-count muffin pan with liners.
  2. In a large bowl, combine apple sauce, sugar, mashed banana, buttermilk and vanilla. Whisk them all together until smooth.
  3. In a small bowl, combine the flour, oats, baking soda and salt. Slowly stir in to the wet ingredients , being careful not to overmix. Get any dry pocket of flour out. Fold in the cherries. The batter will be smooth but not too runny.
  4. Fill paper-lined muffin cups three-fourths full. Sprinkle with walnuts. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  5. Remove them from the oven and allow them to cool for 5 minutes before removing them from pan to a wire rack to cool completely.

Recipe source: http://cookbybook.wordpress.com

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