Low fat Eggless Cake

To get off the mark, Kuchh meetha hojaye !

I baked this cake about 4 months ago for my son's 2nd birthday. I was just too lazy to blog it then. Anyways, better late than never.

Now, here's the story. I had always been looking for the perfect eggless cake with the right texture and which is low fat too. I found my eureka moment when I stumbled upon this blog by Sailaja. It is a no-frills, simple cake that bakes in a jiffy. I followed Sailaja's recipe to the t and then added my decorations. For the sake of completeness, the recipe is as follows -

Preparation Time : 10 min                                                              
Baking Time : 35 min

Ingredients:
1 1/2 cups all-purpose flour
1 cup curd
3/4 cup sugar
1/2 tsp baking soda
1 1/4 tsps baking powder
1/2 cup oil
1 tsp vanilla essence

Method:

1. Preheat oven to 200C/390F for 10 min. Grease and flour an 8"-9" baking pan.
2. Cream the sugar and curd till the sugar dissolves. Add baking soda and baking powder to this and leave it for 3 minutes. After sometime, bubbles will form in the mixture.
3. Add oil and vanilla essence and mix properly.
4. Add in the flour little by little mixing continuously so that we get a uniform homogeneous mixture.
5. Pour in the batter into an 8" round baking pan. Bake in the preheated oven for 10 min at 200C/390F.     
6. Then reduce temperature to 175C/350F and bake for 20 min. To test the doneness, prick a toothpick into the cake and it should come out clean. Bake for some more time if the toothpick has some wet cake ingredients stuck to it.
7. Overturn the cake on to a cooling rack and let it cool completely.

I baked 2 of these cakes and made a layered cake. For the decoration, I used store bought Pillsbury vanilla frosting. I applied a bit of frosting between the 2 cakes and the rest all around the cake. For the spiral shape, I just poured Hershey's chocolate syrup from the bottle moving my hand in a spiral motion.

The cake turned out soft and yummy. All of us enjoyed it. Hope you would too.