Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.
This is my recipe for a soft, spongy, and egg-free walnut cake, made using condensed milk. It's a delicious option for those who do not eat eggs.
Walnuts are very healthy nuts that are rich mono- and polyunsaturated fats, omega-3 fats, and many minerals, as well.
This is a very simple recipe to follow. I have also included a video that shows the step-by-step preparation of this cake.
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|Prep time||Cook time||Ready in||Yields|
1 hour 20 min
- 140 grams all-purpose flour
- 120 grams salted butter, at room temperature
- 200 grams condensed milk, at room temperature
- 100 grams walnuts, chopped into small pieces
- 100-125 ml warm milk
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla essence
- Sift the flour, baking powder, and baking soda in a bowl and mix well. Set aside.
- In a large bowl, cream the butter for 2–3 minutes. Then add the condensed milk and vanilla essence. Whisk for 3–4 minutes until smooth and fluffy.
- Add 1/3 of the maida and 1/3 of the milk and stir until everything combines well. Add the remaining maida and milk, 1/3 each time, and mixing them until all ingredients combine nicely, and the batter is ready. Remember to mix gently and only until they blend together.
- Add the chopped walnuts (saving some for garnish). Stir to distribute evenly.
- Transfer the cake batter to a greased baking pan with that is lined with buttered paper at the base. Tap a few times to release any trapped air.
- Garnish the cake with the saved walnuts.
- Bake the cake in a preheated oven (preheated at 200 deg F for 10 minutes) at 180 deg F for 1 hour. Check the cake after 50 minutes and remove as soon as an inserted toothpick comes out clean.
- Cool the cake in the tin on a wire rack completely before removing it then slice and store in an airtight container.
Egg-Free Walnut Cake Recipe With Condensed Milk
© 2018 Rajan Singh Jolly