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Eggless Caramel Tea Cake 1
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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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