Eggless Semolina Cake - I had the egg version last week so this week I would like to show you the eggless version. The recipe is super simple and easy as there are lots of ingredients we can’t get during this lockdown period, so I want to minimise the ingredients as much as possible. However, to begin with, you will obviously need semolina flour. The cake turned out so moist and soft, and I hope you’ll be inspired to try out this one. Enjoy!
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Ingredients:
I am using 9x5x3-inch loaf pan
120g (3/4 cup) fine semolina flour
150ml (1/2 cup + 2 tbsp) whole milk
100g (3/4 cup) plain flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
113g (1/2 cup) unsalted butter, softened
150g (3/4 cup) fine sugar
1 tsp vanilla extract
Instructions:
1. Soak the semolina flour in the milk for about 30min - 1 hour, or while the time preparing for the next steps.
2. Sift the dry ingredients (plain flour, baking powder, baking soda, salt). Set aside.
3. In a large bowl, add the softened butter and sugar. Mix them until creamy, fluffy and pale.
4. Add vanilla extract. Mix until combined.
5. Add in the soaked semolina flour. Mix until combined.
6. Add in the sift ingredients in two batches. Fold in using a spatula to avoid over mixing. Add in the remaining dry ingredients. Fold in until combined.
7. Transfer to a prepared 9x5x3-inch loaf pan, greased and lined with parchment paper.
13. Bake in preheated oven at Bake in preheated oven at 180°C/355°F for about 35-40 min or until the inserted skewer comes out clean.
8. Cool the cake on a cooling rack. Slice when it’s cooled.
9. Cake is ready to serve.
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