Simple Vanilla Cake - without butter / oil

Hi guys, welcome to my second blog post. i celebrated my valentine's day with this quick cake which is a fool proof recipe and works every single time for me. And the best part is there is no butter or oil. Wait, what? Yes, you read that right and the outcome is really fluffy and airy making you want more. So, if you are looking for a cake with less calories in mind then this will be your perfect option to try.

It's a very gloomy day in my city and wanted to make a very simple cake that does not require much of time and I topped it with some whipped cream and used blueberries just for a mix of taste. So, here goes the recipe.

INGREDIENTS:

For Cake:

All purpose Flour  – 1/2 cup

Sugar - 1/2 cup

Eggs - 3 (at room temperature )

Vanilla Essence - small dash

For whipped Cream icing:

Fresh Cream - 1 cup

powdered Sugar - 2 tbsp

Instructions:

For Cake:

1. Take a mixing bowl and break open all three eggs and start beating them in a medium speed using a hand mixer. Gradually add sugar to it and add in a dash of vanilla.

2. You can use a balloon whisk to do this but its going to take ages and tire your arms. But by the end, we are looking for a result with frothy consistency and had doubled or tripled in volume. You can the below picture how mine looks like. Those are just eggs and sugar with a dash of vanilla to steal away that unpleasant egg odor.

3. Enough with the beating and now you have to take the flour and fold in gently enough so that the entire egg mixture incorporates well with the flour. Be careful and gentle while doing this as there are high chances for you to end up with a blob of flour sticking to the bottom of the bowl.

4. The next thing is pour the batter into a 7 inch baking ban. I lined my cake pan with a parchment paper but if you don't have, you can brush oil or butter to the pan and dust some flour over it and this way you can avoid your cake sticking to the pan.

5. Now keep it in a preheated oven at 175 degree Celsius for 16-20 minutes. Mine took exactly 18 minutes and yours might vary depending upon each oven, so its essential to keep an eye on when its past 16 minutes.

6. To check if the cake is done, insert a tooth pick in the middle of the cake and if the tooth pick comes out clean, then your cake is baked but if not, please leave it to bake for some more time and check again. Well, you can obviously see two testing holes in my cake above.

For Whipped Cream:

1. For best results its always nice to keep the bowl and the beaters inside the freezer for a while.

2. Now pour the fresh cream into the bowl and start beating them in a high speed with a hand whisker. Gradually add in the powdered sugar and beat it until it fluffs up.

3. Please be careful not to over whisk it because the last thing you want is a batch a sweetened butter. yikes, i know. There was once, I overdid my whipped cream and resulted in butter which i had no idea what to do it later.

4. Anyways, I warned you earlier and pipe the whipped cream over the cake as per your liking. I used a star nozzle to pipe here and completed the look by adding some some blueberries and flowers.