Eggless, Beginner friendly Butter Cake / Light / Soft Cake you'll make everyday!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat, while margarine is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients, while cake flour can be cheaper for baking.

Start with dry ingredients: combine cake flour (or all-purpose flour), corn starch, custard powder, baking powder, baking soda, and a pinch of salt in a bowl.

Set the dry ingredients aside.

In a separate large bowl, add room temperature butter and castor sugar.

Whisk the butter and sugar vigorously until pale and the sugar is almost melted.

Prepare the egg substitute by mixing curd, milk, and vanilla extract in a bowl.

Add the curd mixture to the butter and sugar mixture in parts, alternating with the dry ingredients.

Use a spatula to mix gently using the cut and fold method to avoid deflating air incorporated into the batter.

Transfer the batter into a greased and parchment-lined 7-inch square pan, leveling it gently with a spatula.

Tap the pan a couple of times to remove air bubbles.

Bake in a preheated oven at 170°C for about 35 to 40 minutes.

Check for doneness with a skewer test; it should come out with perfect crumbs.

Once baked, let the cake cool before demolding.

Slice the cake neatly for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens