Eggless Baked Cream Cake … a cake as delicious as it is interesting, that cream baked into the centre is divine! A light, tender, flavourful crumb and then the very indulgent cream baked in the centre takes this simple bundt cake to another level. Also, it’s very pretty, a nice bake for Easter.
It’s taken me a bit to find a good crumb for an eggless pound cake, and I love the way this turned out. Other than easy and moist, it’s very flavourful and has a very satisfying feel to it. It’s a great cake to make now, for Spring, Easter or summer!
Importantly, as with most bundt cakes, this one leaves the tin well every time I’ve made the recipe, though I’ll have to be grateful to this Nordic Ware tin for that! Great quality, professional bakeware is key to clean release from bundt tins and never lets me down!
It’s a simple, one bowl recipe and I hope you enjoy making it. You could always do a half recipe in a smaller tin if you please. Might work well in a round, springform tin too. I’ve did a similar Eggless Saffron Thandai Cream Cake last year in a smaller tin with baked cream, and that turned out great too, one that The Bake Feed shared on their Instagram handle recently.
Do tag me on Instagram @passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it!
Eggless Baked Cream Cake
Ingredients
Eggless vanilla pound cake
- 100 g clarified butter /ghee melted, cooled
- 50 g oil
- 300 g castor sugar
- 1 tsp vanilla extract
- 175 g thick yogurt
- 2 tbsp corn flour
- 1¼ tsp baking powder
- ½ tsp baking soda
- Pinch salt
- 290 g all-purpose flour
- 240 g buttermilk
Vanilla cream filling
- 300 g Amul Fresh cream/ 20% fat
- 100 g milk
- 2 1/2 tbsp cornflour
- 50 g sugar 1 tsp vanilla extract
Chocolate glaze
- 100 g dark chocolate chopped
- 30 g unsalted butter
- 1 tbsp honey
Instructions
Eggless vanilla pound cake
- Preheat the oven to 180c. Lightly grease & flour a 12 cup Bundt tin. I used @nordicwareusa, it never fails.
- Place the ghee, oil, sugar & vanilla in the bowl of a stand mixer/or a large bowl & whisk on medium high speed until well mixed. Add the yogurt, cornflour, baking powder, baking soda & salt. Whisk again, scraping the sides down a couple of times.
- Add the plain flour with buttermilk & whisk until smooth.
- Pour about 520g of the batter into the tin. Bake for 15-20 minutes until the top is slightly firm & light brown.
- Take out of the oven, top with the vanilla cream, followed by the remaining batter. Return to the oven and bake for approximately 45 minutes, until a tester comes out clean.
- Cool completely in the tin, gently loosen the edges and turn out. Pour over the glaze if desired.
Vanilla cream filling
- Whisk all the ingredients together in a heavy bottom saucepan until smooth. Simmer over low heat, STIRRING CONSTANTLY, until it thickens to a custard consistency. Be careful since it can catch the bottom. Take off heat and whisk well until smooth.
- Note: I now make this in the microwave at 30 second intervals, whisking well after each heating, until the edges begin to thicken.
Chocolate glaze
- Place all the ingredients in a bowl and melt over a double boiler until the chocolate has melted. Cool to room temperature before using.
