Easy Eggless Tutti Frutti Bakery CakeVeg

1

In a bowl, toss the tutti frutti with a small amount of flour until evenly coated. Set aside.

2

Sieve the all-purpose flour (maida), baking soda, and baking powder together into a large bowl. Mix well and set aside.

3

In a separate large bowl, combine the granulated sugar, vanilla essence, and curd (yogurt).

4

Whisk the mixture until the sugar is fully dissolved.

5

Add the melted butter to the whisked wet mixture and continue whisking until the batter is smooth, creamy, and thick.

6

Gradually add the sifted dry ingredients to the wet mixture in two batches, folding them in gently with a spatula.

7

Pour in the boiled and cooled milk. Mix well until you achieve a smooth, creamy batter with a nice pouring consistency.

8

Fold the flour-coated tutti frutti into the prepared cake batter.

9

Grease a cake tin with butter, line it with butter paper, and dust lightly with flour.

10

Pour the batter into the prepared tin and level the surface.

11

Gently tap the tin on the counter to release any air bubbles. Sprinkle some extra tutti frutti on top for garnish.

12

Preheat your oven to 180°C. Place the cake tin in the oven and bake at 180°C for 30 minutes.

13

Once baked, remove the cake from the oven.

14

Let it cool slightly before removing it from the tin, then slice and serve.