Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Bakery Style Ribbon Cake | Egg free, Butter free Recipe is a light, moist and delicious cake that goes well with tea or coffee. This recipe doesn’t ask for any fancy ingredients and is very easy to make too 🙂 

Bakery Style Ribbon Cake | Egg free, Butter free Recipe takes me back to the time when I was a kid and a slice of this cake was truly so exciting! Soft, moist and absolutely yummy. It was an indulgence we’d have usually at birthday parties or when my Mom would bring slices of these from popular cake shops nearby 🙂 There was always a vanilla slice with these pinkish red ribbon, that was my favorite! It looked so catchy, I always looked at that ribbon layer imagining how did it come to be so?!!

Turns out, making that perfect ribbon isn’t a rocket science! A simple technique and that ribbon looks like it came straight out of a bakery :). I used a 9 inch baking pan and the top cracked ever so slightly. The perfect crack actually for any loaf cake!!! But there is no trick for that, it just happened naturally as the pan was a wee bit small. If you want a loaf without cracks, use a slightly bigger pan for this quantity of cake mix 🙂

Bakery Style Ribbon Cake | Egg free, Butter free Recipe has the most gorgeous texture. I’ve used one of the very first recipes I ever used from a cookbook to bake an egg free, butter free vanilla cakes. It has never failed me and I have stuck with it 🙂

Let’s see how, do keep all ingredients at room temperature.

Preheat the oven @ 180’c.

Sift flour with corn flour, baking soda and baking powder. Set it aside.

Whisk the condensed milk. Add powdered sugar and whisk until the mixture is frothy. Add oil and whisk again.

Add flour and milk in parts alternately to the condensed milk mixture and fold gently.

Add vanilla extract and mix well. The batter should have a pouring consistency.

Take 1/2 cup of this batter in a bowl. Add one drop of gel color of your choice.

Set side the plain batter until further use.

Mix the color well.

Grease a baking pan or line it with parchment paper. Pour 3/4th of the plain batter into the pan.

Pour the colored batter next on top of the plain batter. Top it with remaining plain batter.

Tap the pan gently to release the excess air bubbles.

Bake the cake @180’c for 40-45 minutes. Insert a toothpick to check the doneness, the toothpick should come out clean or with a few moist crumbs.

If the cake is under cooked, bake for a few more minutes.

Cool the cake completely before slicing. This cake stays fresh for 3-4 days in an airtight box.

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Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: one 9 inch loaf

Soft, moist and delicious Tea Time Bakery Style Ribbon Cake is easy to make and uses no butter, no eggs!!

Ingredients

• 1/2 tin condensed milk
• 1+1/4 cup flour (Maida)
• 1/4 cup corn flour
• 1/2 baking soda
• 1 tsp baking powder
• 1/2 cup refined oil
• 5 tbsp. powdered sugar
• 1/2 cup milk (use more or less if needed to correct the consistency of the batter)
• 1+1/2 tsp vanilla extract
• gel color of your preference

Instructions

1. Preheat the oven @ 180'c.
2. Sift flour with corn flour, baking soda and baking powder. Set it aside.
3. Whisk the condensed milk.
4. Add powdered sugar and whisk until the mixture is frothy.
5. Add oil and whisk again.
6. Add flour and milk in parts alternately to the condensed milk mixture and fold gently.
7. Add vanilla extract and mix well.
8. The batter should have a pouring consistency.
9. Take 1/2 cup of this batter in a bowl. Add one drop of gel color of your choice.
10. Set side the plain batter until further use.
11. Mix the color well.
12. Grease a baking pan or line it with parchment paper.
13. Pour 3/4th of the plain batter into the pan.
14. Pour the colored batter next on top of the plain batter.
15. Top it with remaining plain batter.
16. Tap the pan gently to release the excess air bubbles.
17. Bake the cake @180'c for 40-45 minutes.
18. Insert a toothpick to check the doneness, the toothpick should come out clean or with a few moist crumbs.
19. If the cake is under cooked, bake for a few more minutes.
20. Cool the cake completely before slicing. This cake stays fresh for 3-4 days in an airtight box.

Notes

Use flavorless oil. Color can be of your choice. Quantity of milk depends on the quality of flour so adjust accordingly. Adjust the sweetness too if needed as we use condensed milk which is pretty sweet.

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Love,
Shreya 🙂

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