Eggless Vanilla Cake

Ingredients: Two and half cups flour (maida)

One tin condensed milk example Milkmaid (about 220 ml)

One cup oil (preferably refined oil. You can also use 3/4 cup butter. But oil is healthier and if you refrigerate an oil-based cake the texture remains unchanged).

Half a cup of milk or more if needed

Two teaspoons baking powder

One teaspoon baking soda

One teaspoon vanilla essence

Two tablespoons sugar ( DO NOT USE MORE SUGAR AS CONDENSED MILK IS ALREADY SWEETENED)

Method: Sieve together the flour, baking powder and soda.

1. In a bowl blend the oil and condensed milk thoroughly.Use a hand beater for this.
2. Add milk, vanilla essense and sugar.
3. Add the flour mix gradually and fold it in.
4. The batter must be of thick pouring consistency. If it is too thick add a little more milk.
5. Oil a cake tin and dust it with maida. Pour the batter and bake it in a preheated oven at 150 degrees celsius for a hour.
6. Stick a clean skewer into the cake. If it comes out clean, the cake is done. If not bake for some more time.

Instead of vanilla add quarter cup of cocoa to make it a chocolate cake.

For people who do not have an oven this can be made in the cooker (preferably Prestige) also

1. Heat the empty cooker on high heat for 4 minutes
2. Place the separator and put the cake tin with the batter in it . .( Do not put water inside the pressure cooker)
3. Close the lid without the gasket
4. Lower the flame from high to low after 2 min
5. Let it cook for 40 minutes, then switch off the heat. Do not open the lid immediately.
6. Stick a clean skewer into the cake. If it comes out clean, the cake is done. Else cook for some more time.