Eggless Caramel Tea Cake

Eggless Caramel Cake is the cake for the final day of Bakeathon. This is the flavour I have been wanting to make for a while now. I have skipped couple of days in between and almost thought I should drop out. However, the flavours I had wanted to try was pulling me and on top I had made the caramel syrup, it was all the more reason to bake this.

If you have noticed, I have kept the basic recipe for my Tea Cakes constant this time. I wanted to experiment only with condensed milk and butter, Sugar and Oil. I have mostly used 1 cup all purpose flour along with some addition of wheat flour. I am so happy to that all the cakes turned out extremely well and so well received by all. Since I was making with just 1 cup flour, the cake gets over pretty quick. Still with the backlog, I was not able to catch up.

I love caramel and it always reminds me of my childhood birthdays when Amma used to get me Nutren Caramel Toffees to distribute during my birthdays. So ever since trying out my own recipes, I have been keen on making caramel based sweets. I love Caramel Custard and I caramelize the sugar to coat the custard too.

While I have other tea cakes to be made, I suddenly remembered that I should make a caramel cake when I was reading about the caramel syrup. It reminded me that its been a while since I made caramel syrup. I remember making it as topping for ice cream. I made the caramel syrup along with my regular cooking and thought I will be able to bake the cake as well. Something it got delayed and it was much later that I could finally bake. While its a general theme for Bakeathon, I am known to complicate things and generally make life tough for myself by picking specific themes. As I must have said some endless times, I love Tea Cakes. So I thought I must challenge myself to have some handful of Eggless Tea Cakes.

Since I have been baking non stop this whole month, Konda got bitten by this bug and wanted to bake some mug cakes for herself. My boys somehow came to know about this and wanted to bake themselves too. They wanted me to help them. So a day got missed by helping them bake Mug Cakes. One happy note was, they baked Banana Mug Cake and Chocolate Mug cake. Both ended up eating the Banana Cake, because they baked. They also had some doubts about adding eggs to the cake. One said we could add, other said mummy doesn't add. They came for clarification. I said yes you can add eggs but I don't

Maybe I should bake some cakes and cookies with eggs for them sometime. I am not able to get myself do that! So you will be reading about Eggless Cakes until then! 

Step by Step Pictures for making Eggless Caramel Tea Cake

Ingredients

For the Caramel Syrup

• 1 cup Sugar
• 1/4 cup Water
• 1/2 cup Water, to stop crystallization

For the Cake

• 1 & 1/4 cups All Purpose Flour / Maida
• 3/4 cup Condensed Milk
• 1/2 cup Butter, melted
• 1/4 cup Caramel Syrup
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 cup Milk
• A small pinch Salt

Instructions

For making Caramel Syrup

• In a nonstick pan, take a cup of sugar, cook on low flame. After few minutes the sugar will start melting.
• Continue stirring until the sugar completely melts. Now slowly add the 1/4 cup water and continue cooking on high flame, stirring all the time.
• When it starts to boiling and bubbling, the colour will turn to amber. This stage you remove from flame, slowly pour the 1/2 cup water and mix well.
• The syrup will turn to thin liquid. Now put this back on stove, stir for another 3 mins. Remove from flame and keep it aside.
• When the syrup cools down, it would have thicken and becomes almost honey like texture.
• Store this well in a bottle.

For the Caramel Cake

• In a bowl, take the condensed milk, add melted butter and whisk well.
• Then, add the caramel syrup, and blend well. You will find the batter turned to a lovely caramel colour.
• Next, add the baking powder and baking soda, whisk and let it stand for 5 mins. Then, add the flour and gently fold in. Finally, add the milk and mix gently.
• Preheat the oven at 185 C. Line a baking loaf with parchment paper. Pour the batter into the tin and pat it down. The batter will be on the thicker side, put should be little dropping consistency, so using a spatula scoop into the baking tin.
• Bake for 35 mins at 170 C.
• Let it stand for 10 minutes before slicing.

Recipe

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Eggless Caramel Tea Cake

Course Desserts, Snacks

By Cook Method Oven

Occasion Holiday Special

By Diet Eggless, Kid Friendly

Dish Type Eggless Cakes

Author Srivalli

Ingredients

For the Caramel Syrup

• 1 cup Sugar
• 1/4 cup Water
• 1/2 cup Water to stop crystallization

For the Cake

• 1 & 1/4 cups All Purpose Flour / Maida
• 3/4 cup Condensed Milk
• 1/2 cup Butter melted
• 1/4 cup Caramel Syrup
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 cup Milk
• A small pinch Salt

Instructions

For making Caramel Syrup

• In a nonstick pan, take a cup of sugar, cook on low flame. After few minutes the sugar will start melting.
• Continue stirring until the sugar completely melts. Now, slowly add the 1/4 cup water and continue cooking on high flame, stirring all the time.
• When it starts to boiling and bubbling, the colour will turn to amber. This stage you remove from flame, slowly pour the 1/2 cup water and mix well.
• The syrup will turn to thin liquid. Now, put this back on stove, stir for another 3 mins. Remove from flame and keep it aside.
• When the syrup cools down, it would have thicken and becomes almost honey like texture.
• Store this well in a bottle.

For the Caramel Cake

• In a bowl take the condensed milk, add melted butter, whisk well.
• Then, add the caramel syrup, and blend well. You will find the batter turned to a lovely caramel colour.
• Next, add the baking powder and baking soda, whisk and let it stand for 5 mins. Then add the flour and gently fold in. Finally, add the milk and mix gently.
• Preheat the oven at 185 C. Line a baking loaf with parchment paper. Pour the batter into the tin and pat it down. The batter will be on the thicker side, put should be little dropping consistency, so using a spatula scoop into the baking tin.
• Bake for 35 mins at 170 C.
• Let it stand for 10 minutes before slicing.

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