Eggless Vanilla Cake

Makes one 8 inch round cake or one 4 in x 7 in loaf tin.

Ingredients:

195 gm or 1 1/2 cup All purpose flour
100-150 gm Sugar (grind it to make it fine after measuring if it is coarse or use
store bought castor sugar) *
240 ml yogurt (can be substituted with 240 ml thick buttermilk)
100 ml Oil or melted butter (cooled) **
1 1/4 tsp Baking powder
1/2 tsp Baking Soda
A pinch of Salt
2 tsp Vanilla essence
Milk or water to adjust consistency of batter

Method:

1. Grease or line your tin and preheat the oven.
2. In a bowl sieve the flour, salt and baking powder. Add soda and mix well.
3. Grind your sugar to make it fine.
4. In another bowl beat the curd/thick buttermilk until smooth. Add the sugar powder and oil/melted butter to this and mix well. Add vanilla essence. Mix  well with a whisk until the fat is emulsified.
5. Add the flour to this mixture in tow additions and fold gently until just about combined. Do not over mix. Some lumps are OK. The mixture should be of dropping consistency. 
6. Add milk or water to adjust.
7. Add any dried fruits to the flour mixture and any liquid flavorings to the liquid mixture.
8. Bake for 30-40 mins at 180 deg C. Oven temperatures may vary, so keep a check on your cake.
9. Cake is done when toothpick inserted in the center comes out clean.
10. Leave it in the oven for 2 mins to cool. Then take it out from the pan and
11. Cool on a wire rack.
12. ENJOY

Note:

• Adjust the sugar to your taste. Some sugar brands are way too sweet than others.
• You need to have fine sugar since there is no beating involved in the cake making and you will be left with sugar granules in a baked cake.
• I find 100 ml of oil or butter enough, but you can add up to 120 ml if you find it less.