Easy Tutti Frutti Cake/Eggless One Bowl Cake is an easy and simple cake recipe to make for any occasion. This cake is soft, moist, and studded with colorful Candied Tutti frutti. It is also an eggless, butter-less Cake recipe and can relish by all without any guilt.
It is a One bowl cake recipe and does not require any fancy gadgets to mix or whip for a long time. All needed are a Bowl and a wire whisk. The recipe requires regular cake ingredients, which are readily available in your pantry. While the recipe is an egg-less cake, you can use curd/yogurt or fake egg, etc. But, my choice is always condensed milk or milk and a teaspoon of vinegar. In this recipe, I have used condensed milk, which gives the cake richness, moist and beautiful golden crumbs.
This recipe is a plain eggless vanilla sponge cake, where we add any mix-ins as we wish. If you do not have Tutti frutti, do not postpone your baking, throw in some available dry fruits or nuts or bake a plain cake. This recipe is a perfect base for any frosting. I’m not a great lover of any frosting except for sugar glaze and coffee sauce.
My love for tutti frutti since childhood is not changed would love to create more recipes out it. You can check out my Eggless Tutti Frutti Cookies(Eggless), which is an all-time favorite cookie in my Bake Diary. Before going into a detailed recipe. Let’s see what Tutti frutti and some variations.
What is Tutti Frutti
Tutti frutti usually refers to candied raw papaya. These are often cut into small, cubes boiled, and soaked in colored sugar syrup. It is often in bright colors like red, green, orange, and yellow. On another side of Globe, it’s soaking preparation differs from India.
Some Variations
You can add any candied fruit in place of Tutti Frutti. If you a great lover of nuts, mix-in as per the taste of your palate, or you can skip both candied fruits and nuts and bake as a plain cake.
Lets see how to make Easy Tutti Frutti Cake/Eggless One Bowl Cake
To begin with, preheat oven to 180 C and sift all-purpose flour, baking powder, and baking soda and keep it aside. In a wide bowl add in caster sugar, oil, condensed milk and vanilla essence.
Gently mix with a wire whisk until sugar is completely dissolved.
Now add in sifted flour mixture and mix gently with a spatula using cut and fold method. The cake batter looks like a thick consistency.
Further add in ½ cup of water and mix well forming thick flowing consistency.
Finally, add in flour-coated tutti frutti and give a gentle mix. Do not over mix the cake batter. Overmixing results cake hard.
Transfer the cake batter into a well-greased 7″ inch round springform pan and line the base with a parchment paper. It helps to avoid sticking at the bottom. Level the cake batter and pat the tin on a countertop to remove the air in the batter.
Bake in a pre heated oven at 180 C for 35 to 40 minutes or until inserted skewer comes out clean.
Remove from cake tin to a wire rack and let it cool completely. Slice it and serve with a hot cup of coffee or tea or munch as it is.
Store the cake in an airtight container or refrigerate for a week or two. Bring the cake to room temperature before consuming it.
Hope you like the recipe! if so, please try it out, leave your comment and thought which means a lot to me. Thank you so much for visiting my blog! Happy Baking ????.
Notes
All the ingredients should be at room temperature. After the flour added to the wet ingredients, do not over mix the cake batter. You can add any mix-ins available in your pantry. If you want your cake to be rich, use butter in place of oil. Likewise, you can substitute curd/yogurt in place of condensed milk with a teaspoon of vinegar.
More Cake Recipes You Might Like To Try
Basic Vanilla Cake/Easy Vanilla Cake
Eggless Butterless Chocolate Cake
Panforte/Italian Christmas Fruit and Nut Cake
No-Bake Blueberry Biscuit Mousse Cake
Eggless Whole Wheat Black Grape Cake
Easy Tutti Frutti Cake/ Eggless One Bowl Cake
Equipment
Ingredients
- 3 cup All purpose flour
- 1.2 cup Condensed Milk
- 1¼ cup Caster Sugar
- 1 cup Oil Flavourless
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ cup Water
- 1 cup Tutti frutti
- 1½ teaspoon Vanilla extract
Instructions
- To begin with, preheat oven to 180 C and sift all-purpose flour, baking powder, and baking soda and keep it aside. In a wide bowl add in caster sugar, oil, condensed milk and vanilla essence.
- Gently mix with a wire whisk until sugar is completely dissolved.
- Now add in sifted flour mixture and mix gently with a spatula using cut and fold method. The cake batter looks like a thick consistency.
- Further add in ½ cup of water and mix well forming thick flowing consistency.
- Finally, add in flour-coated tutti frutti and give a gentle mix. Do not over mix the cake batter. Overmixing results cake hard.
- Transfer the cake batter into a well-greased 7″ inch round springform pan and line the base with a parchment paper. It helps to avoid sticking at the bottom. Level the cake batter and pat the tin on a countertop to remove the air in the batter.
- Bake in a pre heated oven at 180 C for 35 to 40 minutes or until inserted skewer comes out clean.
- Remove from cake tin to a wire rack and let it cool completely. Slice it and serve with a hot cup of coffee or tea or munch as it is.
- Store the cake in an airtight container or refrigerate for a week or two. Bring the cake to room temperature before consuming it.
Notes
Nutrition
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