Easy Eggless Mini Burfee Cake
I love the idea of the Eggless Mini Burfee Cake. The idea of creating loads of different stuff and packaging them for friends and family can be a little stressful.
You have to make enough to fill the boxes or it will seem as if you’re stingy…is there such a word..lol!
Easy Eggless Mini Burfee Cake
Some days my creativity even scares me. I have these light bulb moments and surprise myself. This year I thought instead of making loads of sweetmeats I will make a few just for decorative purposes.
I baked this Eggless Mini Burfee Cake and then decorated them with Chana Magaj and Penda Truffles. Will post the recipe for Penda truffles soon. That way you get the taste of three different sweetmeats in one little cake.
The cake is also enough for 4-6 people to share. No fuss and no waste. You can bake the cakes and really just decorate it however you wish to but I think this is a great idea…don’t you! I made some of my sweetmeats quite small so they don’t look too odd on top of a small cake.
Eggless cakes are not the easiest to bake but after much trial and error I think I got this Mini Burfee Cake recipe to work. I love the texture and the taste.
Ingredients Required
Butter – I prefer to use Butter rather than oil in my cakes, it does give the cake a lovely richness
Sugar – Castor sugar is easier to dissolve than granulated sugar
Self-Raising Flour – There are no eggs in this recipe so self-raising flour gives it an extra rise
Baking Powder – I prefer to use baking powder because I find the bicarbonate of soda is very overpowering in an eggless cake and due to no eggs it definitely needs an extra raising agent
Yogurt – this is must have for everything tender. Yogurt has a way of making everything soft and tender
Milk – For that extra moistness
Vinegar – this is a substitute for the eggs
Powdered Milk – A burfee cake can’t not have the richness of powdered milk
Elachie/Cardamom – for flavor
Mixing the Batter
Ensure all your cold ingredients are at room temperature. I beat my butter and sugar for 5 minutes. You want a light, airy mixture. I then mix in the cardamom and vinegar.
I mix in room temperature yogurt. Then I add half the dry ingredients, add half the milk, give it a mix and add the other half and another quick mix.
Please use a large bowl when making this cake. I find using a large bowl prevents you from overmixing the cake batter. You should mix the dry ingredients just until you can no longer see it. Over mixing cake batter is what causes cakes to turn hard and dense.
Baking the cake
This is a mini cake so I used 2 x 11cm cake tins and I cut them in halves and decorated them. The batter was a little extra so I got two cupcakes with the remaining batter.
Your cake pans should be filled only about 3/4 full. If you fill it too much the batter will over flow.You can double this recipe and make a large cake if you prefer or you can make 2 smaller cakes from this batter. After all they are meant to be mini.
Decorating the cake
The buttercream icing is a fluffy and delicious one. It does take a bit of beating to get that light, creaminess. You should beat the buttercream for at least 8 minutes.
I find that adding all the little bits of sweetmeat on top makes it a unique cake and therefore makes a beautiful treat if you want to spoil family and friends.
More Diwali Recipes to try:
Eggless Mini Burfee Cake
Ingredients
- 75 gram butter room temperature
- 1/3 cup castor sugar
- 1 tbsp white vinegar
- 1/2 tsp ground cardamom
- 3 tbsp powdered milk
- 1/2 cup low fat yogurt room temperature
- 1 cup/250ml self-raising flour
- 1 tsp baking powder
- 1/3 cup milk room temperature
Buttercream Icing
- 125 gram/1/2 cup butter room temperature
- 1&3/4 cup icing sugar
- 1/2 tsp ground cardamom
- 2 tsp rose water
- 2 tsp fresh cream
Instructions
- Preheat oven to 180 degrees Celsius. Grease and line 2 x 11cm cake pans. Using an electric mixer beat the butter and sugar until light and creamy. Mix in the cardamom/elachie and the vinegar
- Mix in the yogurt. Sift the dry ingredients and add half into the butter mixture together with half the milk. Mix just until it's all incorporated. Add the other half of the dry ingredients and mix until you can no longer see it
- Fill the cake pans 3/4 full and use the remaining batter to make 2 cupcakes
- Bake at 180 degrees Celsius for 15-20 minutes or until a toothpick inserted in the middle comes out clean
- Remove from the oven and allow to stand for 5 minutes before turning it onto a wire rack to cool. Once completely cool cut in halves and decorate
Buttercream Icing
- Using an electric mixer beat the butter until creamy. Add the sugar, rose water and cardamom and beat until light and creamy. It takes about 8 minutes to beat, that way you get a light, fluffy buttercream icing. Add fresh cream as you go along to reach the desired consistency
- Cut the two cakes in halves once they are completely cool. Decorate with the buttercream icing.
Notes
- You can make these into 2 little cakes by cutting each one in half and decorating them. Or you can double the recipe and make a large cake
- I decorated them with little sweetmeats but you can decorate them however you wish
- Please ensure your ingredients are at room temperature when making the batter
- I suggest you take your cold ingredients out the fridge at least an hour before baking. If you forget or don't have time pop them into the microwave at 10 second increments, takes about 20 seconds to reach the right temperature. Be careful not to over heat the ingredients
- I used low fat yogurt and although I love the richness of full fat or double cream yogurt I think the consistency will be a lot thicker and could affect the consistency of the batter
What a beautiful looking cake. Well done
Thank you so much Renuka:-)
beautiful
Thank you
thank you for your yummy recipes , always use your wesite
Thank you so much Teresa:-)
Thank you very much for sharing this delicious recipe. I tried it today and it was wonderfully moist and light for an eggless recipe.My family thought it was superb.
Thank you so much Premisha. I am really glad your family enjoyed it and yes it is a lovely eggless cake:-)
Simply delicious and was a hit with everyone I shared it with. There was nothing left over, so I will just have to bake another one.