How did your weekend go ? Are you trying something innovative during the quarantine period ? Let me know in the comments section below, about your hobbies and passion. I know this is a hard time for the entire world, but I know it is not too far and together we can make it happen.
I am trying to ensure that every weekend, I try a new delicacy ( especially a dessert ) and as the subject already suggests I made an Eggless Sooji Cake. I absolutely loved this cake because of its uniqueness, firstly we use more of a healthier version of flour – Sooji and also it does not have any eggs, instead we replace it with Yogurt.
As I have already mentioned in my previous blog posts, Semolina/Sooji is high in protein, with almost 6 grams per serving! It is also rich in B vitamins, including folate and thiamine, which help create energy and support brain function. Selenium is another benefit to semolina, one that serves as an antioxidant to help prevent heart disease!
So, without much ado lets start the recipe!!
Dry Ingredients :
- Semolina/Sooji – 225 gms
- All Purpose Flour – 35 gms
- Baking Powder – 1 and 1/2 tablespoon
- Baking Soda – 1/4 tablespoon
- Salt – 1/4 tablespoon
Wet Ingredients :
- Sugar – 150 gms
- Oil – 80 ml
- Non- Sour Yogurt – 125 gms
- Milk – 3/4 cup
- Vanilla Extract – 1 tablespoon
- Melted Butter – 1/2 tablespoon
- In a bowl, sift the all purpose flour, baking powder and baking soda. Add salt and whisk the dry ingredients until well combined. Keep it aside.
- In another bowl, add yogurt and whisk it well until no lumps are left. Now, add milk,sugar, oil,vanilla extract and melted butter to it. Mix it well so that the ingredients are mixed evenly.
- Add the semolina to this wet ingredient ( as mentioned in #2), mix it well and set it aside for 30 minutes.
- After 30 minutes, semolina absorbs the liquid, and the batter becomes more thicker in consistency.
- After 20 minutes, preheat the oven to 180 degrees Celcius.
- While it is getting preheated, add the flour mixture ( as mentioned in #1) to the semolina mixture and mix it well. Make sure you are mixing it only in 1 direction.
- Transfer the batter to a baking tin. Before that,use a parchment paper to the base of the tin and grease it with little buttter/oil.
- Bake the cake batter in the oven at 180 degree celcius for about 35-40 minutes.
- Open the oven and test the cake by inserting a knife or a toothpick which should come out clean.
- Cook the cake on a rack for about 15 minutes.
- Remove the cake from the baking tin and the cake is now ready to eat.
You can actually adjust the quantity of sugar as per your need. I like my cake less sweet and hence added 100-150 gms of sugar. You can also replace sugar with stevia for a little healthier version. Believe it my friends, the cake was absolutely light, airy and fluffy. It was just melting in the mouth and I loved every bite of it.
Please do try this at home and let me know how it turns out. Please also like and subscribe if you like the content of my blog 🙂
P.S : I sprinkled cocoa powder to the top of the cake and hence the black colour. You can absolutely ignore that part.