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Eggless Peach Cake (Eggless Sponge Cake / Vegetarian Cake)

- recipe by Sabina submitted on 09-04-2008

            The recipe is a simple eggless sponge cake recipe flavoured with peaches. Even other fruits like pineapple, pear, plum, strawberries, mandrin orange, almonds etc can be used instead of peaches. The same recipe can be used to make eggless chocolate cake by adding 1/4-1/2 cup of cocoa powder to the cake batter. Different types of froastings can be applied for different flavours.
Condensed milk/Evaporated milk/ Milkmaid - 1/2 tin
All purpose flour - 2 cup
Butter - 1 cup (2 sticks, unsalted)
Baking powder - 1 tsp
Sodium Bicarbonate(Baking Soda) - 1/2tsp
Vanilla Essence - 1tsp
Water /Soda - 1/2 cup
For Frosting
Peach - 1 tin
Cream - 200gms (7 oz)
Jam - 2tbsp (optional)
Icing sugar -4 tbsp
Cashewnut - 1 cup (roasted, unsalted)
Preparation Steps
1. Seperate the liquid and peaches from the can.  Except for 4-5 chop the rest of the peaches into small pieces.
2. Dice the cashew in small pieces.
3. Bring the butter to room temperature by keeping it in a warm place for an hour.
For Cake
1. In a big mixing bowl, mix the butter and condensed milk(wet ingredients).
2. Mix the maida(all purpose flour) with baking pwd seperately (dry ingredients).
3. Now mix the wet and dry ingredients together until it is mixed nicely without any lumps. You can mix by hand or use a hand mixer to do this.
4. Next add the vanilla essence and 1/2 cup of water/soda and whisk nicely.
5. Pour this cake mixture into a buttered and floured baking dish.
6. Bake it for 30 min in 400(200 C) degree oven.
7. Prick the cake using a toothpick to see if the cake is ready. If the cake is ready the toothpick will come out clean.
8. If done take it out of the oven and cool it nicely before applying the frosting.
For frosting 
1. Whisk together the cream using a whisk or using a hand blender until stiff peaks are formed.
2. Mix the icing sugar and vanilla essence to this to make the frosting.
3. When the cake cools down nicely, pour some of the liquid from the peach tin.
4. When it absorbs all the liquid, add some more to make it soft.
5. Now  cut the cake laterally from the center into 2 halves.
6. On the lower half apply frosting then sprinkle some cut peach pieces and cashew pieces.
7. Now place the other half on top of this.
8. Apply jam on the outer section of the whole cake.
9. Apply rest of the frosting on the top and sides of the cake.
10.Sprinkle the rest of the cashew and peach pieces.
11. Yummy peach cake is ready to serve. Looks like a big recipe, but believe it, very easy to make.

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Comments (6)

Person Kristine   (February 16, 2014)
What cream will be used and what jam?
Person Dahlia (S.I.R. Author)   (February 17, 2014)
Heavy cream also called whipping cream or double cream..

You can use any jam of your choice..
Person prasanna   (July 10, 2013)
didnt mention sugar in the cake recipe?
Person Dahlia (S.I.R. Author)   (July 15, 2013)
The milkmaid (condensed milk) used is sweetened. It is sufficient to make the cake sweet.
Person raji   (January 12, 2013)
i wanted this recipe. must try now. have to preheat the oven or just keep it in 200 deg. my son likepineapple cake instead of peach, i can use pineapple.
Person Dahlia (S.I.R. Author)   (January 12, 2013)
you have to preheat.

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