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!
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.