Butterscotch Mug Cake in a Microwave | Butterscotch Mug Cake No Egg

Here is an easy and yummy eggless Butterscotch mug cake in microwave under 2 minutes. Usually I make one minute mug cakes frequently for Raksha’s cake cravings. But I gave a break for baking during Corona. So after 2 to 3 years, here I am with an easy mug cake recipe. This can be prepared so easily and quickly. Just collect all the ingredients, mix in a microwave safe mug and microwave it for 1 to 2 minutes based on the power. Tada, Its ready ! It comes out so soft, fluffy and spongy. 

In my family, both Sendhil and Raksha loves Butterscotch flavor when it comes to cakes or ice cream. But I love Vanilla flavor the most. As I had already shared One minute eggless chocolate mug cake, Vanilla mug cake, Red velvet mug cake and a brownie recipe in a mug, I tried butterscotch flavor this time.

I referred few Youtube videos and came up with this recipe. If you don’t have a microwave oven, you can make this cake in a pressure cooker or a kadai and cook for 10 minutes. You can follow the same recipe and use Vanilla essence instead of butterscotch. 

Lets see how to make this no egg Butterscotch mug cake in a microwave under 2 minutes. 

Butterscotch mug cake recipe no egg

Eggless butterscotch mug cake recipe in microwave under 2 minutes

 

Cuisine: Indian

Category: Cake

Serves: 1

Prep time: 5 Minutes

Cook time: 2 Minutes

Total time: 7 Minutes

 

Chitra Ganapathy

INGREDIENTS

All purpose flour / Maida - 4 tbsp Powdered sugar - 2 to 3 tbsp (adjust) Cooking oil - 1 tbsp (Use flavourless oil) Boiled milk at room temperature - 4 tbsp Butterscotch essence - 1/4 tsp Baking powder - 1/8 tsp Baking soda - a pinch Yellow food color - 2 drops Sprinklers - to garnish

HOW TO MAKE BUTTERSCOTCH MUG CAKE

1. Take a bigger sized, microwave safe ceramic mug.
2. Add all the ingredients given above and mix well.
3. Make sure the batter is flowing like a ribbon.
4. Adjust the quantity of sugar by checking the taste of the batter.
5. Keep the mug inside microwave and set the power to 800W and one minute time.
6. After one minute, check the cake is raised well. Insert a toothpick and check if it comes out clean.
7. If its sticky, cook it for another 30 seconds to 1 minute till the inserted tooth pick comes out clean.
8. Remove the mug from the microwave and garnish with sprinklers. Enjoy when warm !

METHOD - STEP BY STEP PICTURES

Take a bigger sized microwave safe ceramic mug. This cake doubles in size. So use a big mug. Add in the dry ingredients like maida, powdered sugar, baking soda, baking powder and mix well. Now add the wet ingredients like cooking oil, milk, butterscotch essence and yellow food color. Mix well to make a thick batter that flows like a ribbon as shown in the picture. Take the mug and keep it inside the microwave oven. Set the power to 800W and time to 1 minute. Batter doubles in size while cooking. Insert a toothpick and check if it comes out clean else cook for 30 seconds to 1 minute more. Remove the mug and keep it for few minutes. Decorate with sprinklers and enjoy.

Note

Adjust the time as per the power of your microwave. For me, it took 2 minutes to bake. Do not skip any of the above said ingredients.

Try this easy mug cake and enjoy with a scoop of ice cream if you like.

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Basic Eggless Chocolate Cake Recipe | Chocolate sponge cake without condensed milk

Here is a simple, basic and one of the best eggless chocolate cake recipe which can be used as a base for making black forest cake or any chocolate based cake. It comes out soft, moist and spongy. Stays good for 2 days without refrigeration.

Usually I make this cake during Christmas for Raksha’s school secret santa class party. Its a big hit among all her class mates. Friends, do try this easy eggless chocolate sponge cake recipe. You will love it for sure.

Eggless Chocolate cake recipe

Eggless Chocolate cake recipe - Moist, soft and spongy

Cuisine: Indian

Category: Eggless baking

Serves: 10-12 pieces

Prep time: 10 Minutes

Cook time: 35 Minutes

Total time: 45 Minutes

INGREDIENTS

1 cup = 250 ml All purpose flour/Maida - 1.5 cups Cocoa powder - 3 tbsp Baking soda - 1 tsp Baking powder - 1/8 tsp Salt - a pinch Granulated Sugar - 1 cup Water - 1/2 cup (125ml) Boiled milk - 1/2 cup ( at room temp) ( Vegans can use 1 cup of water instead of milk) Vanilla essence - 1/2 tbsp Lemon juice or White Vinegar - 1 tbsp Oil - 1/4 cup (60 ml)

HOW TO MAKE EGGLESS CHOCOLATE CAKE

Sieve and mix the dry ingredients ( Maida, baking soda, baking powder, salt and cocoa powder). Keep aside. Take the wet ingredients ( oil, water, milk, vanilla essence, vinegar) and mix well. Add sugar and stir well to dissolve it. To this,add the sieved maida mixture. Make a smooth batter using a whisk. Make sure there are no lumps and sugar is dissolved properly. Grease a baking tray with butter and sprinkle maida all over it OR line the baking pan with butter paper. The consistency of batter should be thin and falls like a thin ribbon. Pour the batter and pat the pan for even distribution of flour. Keep it ready.  Pre heat the oven in convection mode at 180c and keep the baking pan inside the oven. Let it bake for 30-35 minutes. Remove and check it with the back of spoon or tooth pick. If it comes out clean, cake is done else bake for 5 more minutes. Let the cake cool down for 15 minutes. Invert the cake and remove it in a plate. Cover with a cotton cloth or a cling wrap. You can do icing & decorate the cake as you wish Or simply drizzle some chocolate syrup and sprinkle sugar balls. Serve & Enjoy !

Note

I used milk & water in equal quantity but the original recipe used only water. So Vegans can replace milk with water. If you trying this cake for the first time, you can just half the measures given in this recipe and try it. If you wish to try this cake in pressure cooker, do refer THIS POST for the procedure.

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Spicy Roasted Chickpeas / Roasted Chana In Air fryer | Indian Air fryer Recipes

After a long time, I am sharing an air fryer recipe in Indian style. Yes this is Indian style roasted chickpeas (roasted kabuli chana) sprinkled with chat masala, red chilli powder, aamchur powder and salt. I used to buy Haldirams roasted moong dal, masala chana and green peas. Its Raksha’s favorite too. Recently when I was talking to my friend Shalini, she was suggesting me to post some interesting, Indian recipes in air fryer. She also told me to start with this easy, roasted chickpeas in air fryer. Its a great recipe for weight watchers too. I used my Bajaj air fryer. If you don't have an air fryer, you can use your convection oven.

I followed this recipe from my forking life. When I tried it, I was so excited to see the super crispy chickpeas/ chana with a nice masala flavor. Its spicy taste and flavor reminded me the roasted green peas we used to buy in cinema theaters when I was young. Sendhil loved it a lot and he is munching it everyday for post lunch snacks. Its a low calorie, healthy snack that is ideal for kids and husband’s snacks box. Its a guilt free snack too. Its stays good for a week or two if stored properly. 

Friends, do try this healthy, Indian style roasted chana in air fryer with less oil. I am sure you will love it. Lets check out how to make it with step by step pictures.

Roasted chickpeas in air fryer

Roasted chickpeas/ chana in air fryer with less oil for evening snacks.

 

Cuisine: Indian

Category: Snacks

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Chickpeas / Kabuli Chana / kondakadalai - 2 cups Cooking oil - few tbsp as required For masala mix/ spice mix / seasoning Red chilli powder - 1 tsp Chat masala - 1 tsp Aamchur powder – 1/2 tsp Turmeric powder - 1/2 tsp Salt - as needed

HOW TO MAKE ROASTED CHICKPEAS IN AIR FRYER

1. Wash and soak chickpeas/chana in sufficient water for 8 hours or overnight.
2. Drain the water completely and take 1 cup of soaked chana.
3. Make the masala spice mix by mixing all the spice powders and salt.
4. Spread 1 cup of chana. Set the timer to 15 minutes at 200c.
5. Remove the basket after 5 minutes. It becomes completely dry in the first 5 minutes.
6. Drizzle few drops of oil and mix well.
7. Continue cooking for 10 minutes by shaking the tray in every 5 minutes.
8. After 13 minutes, chickpeas would have been roasted well and crispy.
9. Add 1/2 tsp spice mix powder and air fry for remaining 2 minutes.
10. Check for taste and crispness. If not crispy, roast for 2 more minutes. Mine took around 18 minutes.
11. Once done, transfer to a bowl. Add 1 tsp spice mix required for this batch and shake well. Cool down and store in a box.
12. Air fry the next batch of chickpeas in the same procedure.
13. Spicy roasted chick peas is ready. You can store and enjoy it for a week.

METHOD - STEP BY STEP PICTURES

Wash and soak 2 cups of chickpeas in a wide bowl adding sufficient water. Soak it for 8 hours or overnight. Chickpeas increases in quantity after soaking. Drain the excess soaked water completely and set aside. Take 1 cup of soaked chickpeas and set aside. Take the air fryer basket and spread 1 cup of chana. Do not crowd them. Spread it well. Now close the air fryer basket and set the timer to 15 minutes. Keep the temperature at 200 degree c / 390 degree F. After 5 minutes, open the basket. Chana would have dried completely. Now drizzle few drops of oil and shake it well to spread the oil over the chickpeas. In the mean time, take a bowl. Mix red chilli powder, turmeric powder, salt, aamchur powder, chat masala to make the spice mix / seasoning mix. Cook for the remaining 10 minutes, by shaking it for every 5 minutes. Total cooking time is 15 minutes. When there is about 2 minutes left, add 1/2 tsp of spice mix. Shake well and cook for the remaining 2 minutes. Adding less spice powder and cooking for 2 minutes at the end helps to roast the chickpeas without having the spice mix burnt or fall off from it.  After 17 minutes, check for taste and crispness of chana. If its not crispy, roast for 2 to 3 minutes more. Mine took 18 minutes. So keep an eye after 15 minutes to prevent over roasting. Make sure chickpeas is not burnt by over cooking. Once done, transfer the roasted chana to a bowl. Add the remaining spice mix required for this batch. If needed you can drizzle a tsp of cooking oil to coat the spice mix with chana. Cool down and then store in an air tight box.  Follow the same steps and roast the remaining soaked chana. Store them after cooling down and enjoy up to 2 weeks. It stays crispy. Enjoy with tea/ coffee or pack it for your kids and husband’s snacks box !

Note

After soaking, drain the water completely. No need to spread the chana and dry in open air. It becomes dry by cooking in air fryer in 5 minutes. Roasting time of chana differs based on the model of air fryer. Mine took around 18 minutes for first batch. So keep an eye after 15 minutes. Do not add all the spice mix while the chana is roasting. It gets burnt. So a little quantity of spice mix/seasoning at the end of cooking and add the remaining after transferring to the bowl. For variations, you can make seasoning with garlic powder, pepper powder etc.

Do try this easy, healthy, air fryer roasted chana and enjoy !

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Egg Drop Biscuits Without Oven / Kerala Mutta Biscuit / Bean Biscuits / Coin Biscuit Recipe

 

Today’s recipe is a bakery style, my childhood favorite egg biscuit which is called by different names such as egg drop biscuits, mutta biscuits, bean biscuits, coin biscuit, baby biscuit , button biscuit etc. I never knew this biscuit is popular in Kerala bakery. When I was young, my dad used to take me to a small bakery near my house in Salem, Tamil nadu. My mom and sister used to buy shrewsburry biscuits i.e Nankhatai and coconut bun whereas my choice is this humble and cute egg drop biscuit. I used to call this as button biscuit or yellow biscuit. I buy a big pack and eat it all alone without sharing with anyone at home😉.

Its so addictive !! I love its mild sweetness, cute looks with an awesome vanilla flavor. Even now whenever I visit Lakshmi bakery in Salem, I never forget to pick a pack of this egg drop biscuits. Nowadays we get this egg drop biscuits in different flavors like chocolate, orange, pineapple, mango etc. But I like this original vanilla flavored ones.

During this lockdown period, I came across this mutta biscuit recipe in my Facebook and Instagram feeds. Being a vegetarian, I was hesitant to use egg in my kitchen to bake this biscuit. I also asked few people to suggest eggless options for this biscuit but majority of the answers were NO. Finally I made up my mind and tried this recipe for the first time yesterday.

 I referred so many Youtube videos and Shravskitchen for this recipe. I took Raksha’s help for shaping the biscuits and baked it successfully. Even though its my first attempt, it came out so well. It can be prepared easily even if you are a beginner in baking.You can make it without oven too. So In this post, I have discussed how to make this egg drop biscuits with and without oven. I tried both at the same time. Results were equally good.

 In fact biscuits made in stove were more crispy than oven ones. Ok friends, lets see how to make this cute and yummy egg biscuit with step by step pictures.

Egg Biscuits / Kerala Mutta biscuit

Egg Biscuits / Kerala Mutta biscuit also known as bean biscuits, coin biscuits, button biscuit and baby biscuits recipe with and without oven.

Cuisine: Indian

Category: Cookies

Serves: 100

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml All purpose flour / Maida - 3/4 cup Baking powder - 1/2 tsp Eggs / Mutta - 2 Powdered sugar - 5 tbsp ( little less than 1/2 cup) Vanilla essence - 1 tsp Melted butter - 2 tbsp Turmeric powder – 1/8 tsp Zip lock cover / Piping bag / Milk cover – 1

HOW TO MAKE EGG BISCUITS / MUTTA BISCUITS

1. In a mixing bowl, break 2 eggs. Beat for a minute. 
2. Add melted butter, vanilla essence and powdered sugar.
3. Mix well. Sieve maida,turmeric powder and baking powder.
4. Add to the egg mixture and mix gently to make a dough.
5. Take a zip lock cover or piping bag and spread in a tumbler or mug.
6. Pour the batter and fill it. Make a cone and cut the end of zip lock cover to make a small hole.
7. Take a baking tray lined with butter paper. Drop the dough into small rounds.
8. To make the egg biscuits without oven, heat a kadai in high flame for 5 minutes.
9. Lower the flame completely. Place the baking plate over the kadai and cover it with a lid.
10. Cook for 10 minutes in very low flame till the bottom of biscuit turns golden in color.
11. Switch off the flame. Remove the plate and rest for 2 minutes. Remove the biscuits using a knife.
12. Transfer to a plate and cool down to become crispy. Enjoy.
13. To make the egg biscuit in oven, preheat oven in 180c. Bake for 10 to 15 minutes in 180c.
14. Remove the tray once the edges of biscuit turns golden. Remove the biscuits and spread in a plate to cool down.
15. It becomes crispy once its cooled down completely.

METHOD - STEP BY STEP PICTURES

Break 2 eggs in a wide mixing bowl. Beat for a minute. Add melted butter, vanilla essence and powdered sugar. Mix well without lumps.   Sieve maida, baking powder and turmeric powder. Add to egg mixture and mix gently to make a dough. Dough should not be too thick or thin. It should fall like a thick ribbon. Take a zip lock cover or piping bag or milk cover. Fill with dough and twist to make a cone. Cut the bottom end and make a small hole in the zip lock cover.   Take a baking tray and line with butter paper. Pipe in small balls shapes as shown in the figure below. Do not make it big because this biscuit expands and flatten while baking. To make this biscuit without oven, pre heat a  empty kadai in high flame for 5 minutes. Once it starts to become smoky, lower the flame completely and place the baking tray with biscuit. Cover the kadai with lid and cook in very low flame for 10 to 12 minutes till the edges of biscuits turn golden in color. Switch off the flame and remove the tray from kadai. Rest it for few minutes and try to remove the biscuit with a knife. Cool down completely to become crispy because it tastes soft while hot or warm. It has to cool down to become crispy and hard. If you feel its still soft to eat or touch, you should bake for few more minutes.  Store in a box and enjoy for a week. For baking in oven, preheat the convection oven in 180c. Place the baking tray with biscuit dough and bake for 10 to 15 minutes in 180c . Switch off when the edges of biscuit turn golden brown. Mine took 12 minutes. Remove the tray and cool down to become crispy. Enjoy. NOTE : If you feel the biscuit is soft to touch, you have to bake / cook for another few minutes. Cooking time depends on the oven or the vessel you use in stove. Enjoy !

Note

You can cook the biscuit in an empty preheated kadai. I din’t use powdered salt here. If you wish you can spread one inch thick powdered salt and pre heat it. Always use a old kadai for baking. Adjust the quantity of sugar as per your taste. This biscuit has a mild sweet taste. So this quantity was perfect for me. Do not skip butter. I haven’t tried this biscuit with wheat flour. Adjust the quantity of vanilla essence as per the need. Original recipe called for 1/2 tsp but I used to 1 tsp to suppress the smell of eggs. For variations, you can add a tsp of chocolate powder to a portion of the dough and make chocolate egg drop biscuits.  For making pineapple, orange or mango flavored biscuits, replace vanilla essence with the respective essence. Add few drops and check the flavor.

Do try this yummy, kids friendly, egg biscuit recipe and share your feedback with me.

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Eggless Wheat Flour Jaggery Cookies – Sugar Free Cookies

 Every year I try some eggless baking recipes during December. This year I started baking with this healthy, eggless wheat flour jaggery cookies. Its an Indian style wheat flour cookies ( atta cookies) adding jaggery and cardamom powder. I followed the recipe from Cook with Manali. 

You can use cinnamon powder or vanilla essence for different flavor. I too recommend the same as my daughter din't like cardamom flavor. I have used ghee in this recipe. You can also use soft butter at room temperature. Since this is a whole wheat cookies with jaggery, its taste cannot be compared with usual butter cookies. But this tastes more like digestive biscuits. I have also discussed how to make this cookies without oven under step by step pictures section. Ok friends, do try this easy eggless atta cookies and share your feedback.

Check out my Eggless digestive biscuits, wheat flour custard cookies, Almond cookies, Ragi bisuits and other cakes n cookies recipes too !

Eggless wheat flour cookies with jaggery

Eggless wheat flour cookies with jaggery

Cuisine: Indian

Category: Cookies

Serves: 15 to 20 nos.

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Wheat flour / Atta - 1.5 cups Baking powder - 1/2 tsp Ghee at room temperature - 1/2 cup Powdered jaggery - 1/2 cup Cinnamon powder - 1/2 tsp Boiled milk - 3 tbsp ( at room temperature) Salt - a pinch

HOW TO MAKE EGGLESS WHEAT FLOUR COOKIES

1. In a bowl, sieve wheat flour, salt, baking powder and cinnamon powder.
2. In a wide bowl, sieve powdered jaggery and remove the lumps if any.
3. Add semi solid ghee and mix well to make a paste.
4. Add milk and mix well. Add wheat flour mixture.
5. Make smooth dough. No problem if there are cracks in dough.
6. Cover and rest the dough for 15 minutes.
7. Roll the dough using rolling pin. Make cookies thin or thick as you like.
8. Prick with fork. Arrange in a baking tray lined with butter paper.
9. Preheat oven in convection mode at 180c. Bake the cookies for 15 to 20 minutes.
10. Remove once its baked to golden brown in bottom.  Let it cool down to become crispy.
11. Store in a box and enjoy with tea!

WHEAT FLOUR COOKIES - STEP BY STEP PICTURES

In a wide bowl, sieve whole wheat flour, salt, baking powder and cinnamon powder. In another bowl, sieve powdered jaggery and remove the lumps if any. Add ghee and mix well to dissolve jaggery. Add milk and make a paste. Add the sieved wheat flour mixture. Bring everything together to make a dough. If its too dry, add 1/2 tbsp more milk. But do not use more milk. Cookies may turn chewy, not crispy. No problem if the dough has cracks. Close and rest it for 15 minutes. In the mean time, line a baking tray with butter paper. Take the dough and roll with rolling pin. You can roll it thin or thick. Cut into rounds or any shapes as you like. Thick cookies takes more time to bake. So I would recommend to make thin sized cookies in thickness. This cookies won’t double in size after baking. So make round shapes and arrange in the baking tray with little gap. I kept 5 per batch. Prick the cookies with fork or tooth pick. Preheat oven in convection mode at 180c. Keep the baking tray and bake for 15 to 20 minutes based on the thickness of cookies. Keep an eye after 12 minutes. Bake till bottom of the cookies turn golden brown. Check if its not soft to touch. Remove the cookies and let it cool down in a wire rack or a plate. Bake the next batch. (Preheating is not needed for each batch).Cookies turn crispy after cooling down completely. If its not crispy, you can bake again for more time.   To bake the cookies without oven. :  Take an old unused kadai, flat or slightly curved kadai is fine. Keep the kadai in high flame and pre heat for 5 minutes. Now place a small plate or bowl as a stand. Keep the baking tray over the stand. Cover the kadai and lower the flame completely. Bake for 10 to 15 minutes. Keep an eye else cookies may burn. (Instead of baking in empty kadai, you can spread 1 inch powdered salt and follow the same).  Cookies turn crispy once its cool down completely. Store in an air tight box and enjoy with tea !

Note

For variations, you can add brown sugar. But quantity may slightly vary. Check for sweetness and add more if you need. I used cardamom powder for flavor but it was not so great. So I would suggest to use cinnamon powder or vanilla essence. This is a whole wheat cookies with jaggery. So its taste cannot be compared with usual butter cookies. Tastes more like digestive biscuits. Baking time varies from 12 to 20 minutes.

Try this healthy, wheat flour cookies and enjoy !

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Eggless Apple Cake Recipe | How To Make Apple Cake (Microwave and convection oven version)

I tried this eggless apple cake recipe using wheat flour/ atta by watching Sanjeev Kapoor’s YouTube video. As this is my first attempt of trying an apple cake at home without eggs, I followed original recipe to the dot. Chef used wheat flour and maida in equal quantities. Cake came out so soft, moist and spongy. I should call it as apple cinnamon cake because cinnamon acts as the major flavoring ingredient. When the cake is baked, I could feel a nice fruit smell with cinnamon all over the house. We all loved it. 

During Christmas season, most of us like to bake a fruit cake at home. If you are bored with the regular dry fruits cake, you can try this eggless apple cake instead. The best part is you can make this cake in microwave mode, convection oven and in a pressure cooker as well. 

Actually I baked 3/4 th of the batter in convection mode and the remaining in microwave mode by keeping in a glass bowl. Both turned out great. Convection oven cake took nearly 40 minutes of baking time whereas in microwave it was done under 4 minutes. So you can bake this eggless apple cake in microwave mode or convection mode in your oven. 

If you want to bake the same in pressure cooker, it is also possible. Just spread 1 inch of powdered salt in a thick cooker bottom.  Put a small plate or slotted plate over the sand, preheat the cooker for 15 minutes in medium flame till salt is heated. Remove the gasket and weight valve from the lid and cover the cooker. After preheating, place the baking pan and cook for 20 to 30 minutes in low flame. Check with a tooth pick & remove after cooling down. This recipe is so versatile and it works great for all the baking methods.

Friends, do try this eggless apple cake recipe and share your feedback with me. Hope the step by step pictures can help you better. I will try to share the video recipe soon.

Check out my eggless orange cake, eggless dates cake with wheat flour, eggless christmas fruit cake recipe, eggless plum cake in pressure cooker, microwave fruit cake too.

Eggless apple cake recipe

Eggless apple cake recipe with wheat flour , all purpose flour, butter and milk.

Cuisine: Indian

Category: Eggless cake recipes

Serves: 1/2 kg

Prep time: 10 Minutes

Cook time: 40 Minutes

Total time: 50 Minutes

Chitra Ganapathy

INGREDIENTS

Apple - 2 Wheat flour / atta - 1 cup All purpose flour / Maida - 1 cup Powdered sugar - 1 cup Baking powder - 2 tsp Baking soda - 1/2 tsp Cinnamon powder - 1/2 tsp Vanilla essence - 1/2 tsp Milk - 1 cup Melted butter - 1/2 cup + 1 tbsp (150 gms) Cooking oil - 1 tbsp Water - 1/2 cup (to grind apple)

HOW TO MAKE EGGLESS APPLE CAKE

1. Wash and chop apple into small cubes. Grind to a puree adding water.
2. In a wide bowl sieve wheat flour, maida, baking powder, baking soda and cinnamon powder.
3. In another bowl mix melted butter, milk, vanilla essence and apple puree.
4. Add the sieved dry flours and mix without lumps. Lastly add 1 tbsp cooking oil and mix well.
5. Transfer the apple cake batter to a greased baking pan. Bake in a preheated convection oven for 40 minutes. Check with a tooth pick and remove the cake after warm.
6. For microwave apple cake, take 1/2 cup of cake batter in a microwave safe glass bowl.
7. Cook for 4 minutes. Remove it by checking with a tooth pick. Enjoy when warm.
8. Apple cake stays good only for 2 days. So try to consume it quickly.

METHOD - STEP BY STEP PICTURES

Wash and cut apple into small cubes. Grind to a smooth puree adding 1/2 cup of water. Set aside. In a wide bowl, sieve wheat flour/ atta, maida, baking powder, baking soda and cinnamon powder. Keep it aside. In another bowl, mix melted butter, milk, vanilla essence and apple puree. Add sieved dry flour to the wet milk mixture. Add little by little and mix without lumps. Batter should be thick and pourable. It will fall like a ribbon. Lastly add 1 tbsp cooking oil. Mix well. Take an aluminum baking pan. Grease it with butter. Sprinkle maida all over the pan and dust off the excess flour. Pour the cake batter to the pan. Fill 3/4th of the pan. Pat the pan to level the batter and break the air bubbles. Preheat the oven in convection mode at 180c. Place the baking pan and bake at 180c for 35 to 40 minutes. Cake rises and cracks on top. No issues. After 30 minutes, open the oven and insert a tooth pick or knife in the middle of the cake. If its sticky or with batter, bake for another 5 to 10 minutes. If the knife comes out clean, cake is done. Remove the baking pan and set aside to cool down. After the cake becomes warm, run a knife around the cake and loosen the sides. Invert the cake in a plate and remove it. Make pieces and enjoy ! This cake stays good only for 2 days if kept outside. Refrigeration is not advisable because cake may become dry. So its better to consume soon. FOR MICROWAVE APPLE CAKE : Take 1 cup of apple cake batter in a big glass bowl. Microwave in high power (800w) for 3 to 4 minutes. Check with a tooth pick and remove it. Invert in a bowl after cooling down.

Note

You can use wheat flour completely instead of atta and maida half and half. But cake looks dense and thick. Not fluffy as shown in the picture. You may need to add more baking soda too. You can use brown sugar instead of white sugar for healthy options.

Try this eggless apple sponge cake at home and enjoy !

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