Tutti frutti cake is a popular and favourite Indian tea time cake made with flour, colourful tutti frutti (colourful candied papaya), sugar and flavourings. This is a delightfully moist and soft cake with tutti frutti as a star ingredient. This bakery-style fruit cake is a quick, eggless, super moist vanilla cake studded with colourful tutti frutti jewels.The tutti frutti brings in some colours, chewy bites, and sweet pops of flavour to the cake.This cake recipe is so adaptable and versatile. You can make it with eggs or without eggs; both taste divine. You can make it vegan by replacing milk with almond milk and curd with vegan yoghurt.Making tutti frutti cake is so simple. You don’t need fancy equipment or ingredients to bake this delicious cake. Just Grab a whisker and mix some dry ingredients, then in a big bowl, mix wet ingredients; combine both, mix in flour-coated tutti frutti and bake this delightful cake to perfection.This tea-time cake tastes best with a hot cup of tea or coffee. It has all the flavours and goodness of vanilla sponge cake with a moist, soft, and light crumb. This is an eggless cake recipe, a bonus point for vegetarians.
Utensil and Tools
- 2 Borosil Glass Mixing Bowl
- Borosil DIGIPRO 38L, Digital OTG
- SEIKO Cake Mould
Ingredients
- ¼ cup Oil
- ½ cup Curd (yoghurt)
- ½ cup Powder Sugar
- 1 tsp Vanilla Essence
- 1 cup Maida (All Purpose Flour)
- 2 tbsp Milk Powder
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp salt
- ¼ cup Milk
- â…“ cup Tutti Frutti
- 2 tbsp Flour for coating
Video
Instructions
- Preheat the oven to 180 C. grease and line the baking pan with parchment paper.
- Add flour, milk powder, baking powder, baking soda, and salt in a mixing bowl. Whisk together the dry ingredients and keep them aside.
- Add oil, curd (yoghurt), and powdered sugar in another big mixing bowl. Whisk it with a spatula or whisker until the mixture becomes homogenous.
- Add vanilla essence and whisk it well.
- Add the dry ingredients and whisk them well. Care not to overmix the batter.
- Add the milk and whisk it well with the cake batter.
- Add tutti frutti and 1 teaspoon of flour to the bowl. Coat the tutti frutti with the flour and remove the excess flour. (Do not discard the excess flour, you can use it to make cake, chapati, bread etc.)
- Add ¼ cup of flour-coated tutti frutti to the cake batter and fold it gently.
- Pour the cake batter into the prepared cake tin. Tap it twice to remove the air bubbles. Sprinkle the flour-coated tutti frutti on the top of the cake.
- Bake the cake at 180 C for 25-30 minutes or until the skewer inserted in the centre comes out clean.
- Allow the cake to cool down completely on the wire rack.
- Once cooled down, cut the cake slices into desired thickness and serve. (Note: cut the cake slices the next day or after 6-7 hours for neat cake slices. Do not try to cut when it is warm, or else the slices will break apart.)
- Serve the cake slices with your favourite tea or coffee. You can store the cake in an airtight container in the fridge for 3-4 days.
Nutrition
Calories: 114kcalCarbohydrates: 14gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 3mgSodium: 141mgPotassium: 53mgFiber: 0.3gSugar: 6gVitamin A: 32IUVitamin C: 0.2mgCalcium: 52mgIron: 1mg
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