Eggless Tutti Frutti Cake

Grease a round pan or the loaf tin with oil and dust with flour. Alternatively you can line it with parchment paper. Preheat the oven at 200 deg C for 12 mins.

Sieve all purpose flour/cake flour for about 5-6 times. In a bowl, beat curd until smooth. Add sugar powder to it and beat again for 2-3 mins till sugar dissolves.

Add baking powder, vinegar and baking soda to the curd mixture and mix well and leave it aside for 2-3 mins. The curd mixture will become frothy and increase in volume.

Add the pineapple essence and oil to the curd mixture and mix and gently.

Add the flour in two batches and gently fold the flour into the mixture until you get smooth dropping consistency. Do not stir vigorously as it will lose air in the batter.

Add the flour dusted tutti frutti to the cake batter and fold it nicely.

Pour this batter into the prepared tin. Reduce the oven temperature to 180 deg C and place the tin in the preheated oven and bake it at 180 deg C for 35-40 mins or till done.

Brush the top of the cake with milk and put it back in the oven and bake for 2 mins. This gives a shiny look on top of the cake. However this step is optional.

Run a sharp knife around the edges of the cake and gently turn it upside down onto a wire rack and let it cool completely. Once the cake is cooled, cut it into slices.