1 1/2 cup(s) sifted cake flour 1 1/2 teaspoon(s) baking powder 1/4 teaspoon(s) salt cup(s) (1 stick) unsalted

butter, softened 1 cup(s) sugar 2 large eggs, room temperature teaspoon(s) vanilla extract cup(s) whole milk

Directions 1. Heat the oven to 400 degrees F. Lightly coat an 8-inch cake pan with butter and dust with all-purpose flour. Sift the cake flour, baking powder, and salt into a large mixing bowl. 2. Beat in the butter one heaping 1/4 teaspoonful at a time , using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand. Beat in the eggs one at a time. Add the vanilla and milk, and beat on medium-high, just until blended. Do not overbeat. 3. Pour into the prepared pan and bake until a wooden skewer inserted in the center comes out clean 30 to 35 minutes. Cool cake in the pan on a wire rack for 5 minutes. 4. Un-mold and cool completely. Ice with Browned-Butter Glaze.
Eggless Vanilla Cake Recipe

2 and 1/2 cups All Purpose Flour 2 teaspoons Baking Powder 1 teaspoon Baking Soda 1/4 teaspoon Salt 2 tablespoons Sugar 1 can Condensed Milk (I used a 300ml can) 1 cup Water 2 tablespoons Vinegar 2 tablespoons Vanilla Extract 1/2 cup Melted Butter

Procedure: 1. Preheat the oven at 350F/180C for 15 minutes. Lightly grease a 913 inch pan and line it with parchment paper. 2. In a large bowl sift together the flour, baking powder, baking soda and salt. Mix in the sugar. 3. Make a well in the center of the dry ingredients and stir in the the wet ingredients one by one. Stir the mixture together using a whisk. Some lumps is okay. 4. Pour the batter in the prepared pan and tap the pan to even it out and break the air bubbles if any.

5. Bake it for 25-35 minutes. The first time I baked this eggless cake I checked it for doneness after 30 minutes and felt that I could have taken it out 2-3 minutes earlier. 6. The bottom had started to brown more than it is required to. So I did that the next time and took the pan out the oven after 27 minutes itself and the cake turned out to be perfect. 7. Transfer the pan to a cooling rack and remove the cake after 15-20 minutes. Place the cake on the rack for it to cool down completely before slicing it.

Read More: http://www.egglesscooking.com/2011/08/30/eggless-vanilla-cake-recipe/ Pancake Original recipe makes 8 servings Change Servings

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar

1 1/4 cups milk

1 egg

3 tablespoons butter, melted

Directions

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. 2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. 3. Butter cake
4. Ingredients:

All Purpose Flour : 1 3/4 cup Butter : 1 cup /225 gm at room temperature Sugar : 1 1/4 cup Baking powder : 3 tsp Salt : 1/2 tsp Vanilla essence : 1/2 tsp Eggs : 4 nos at room temperature Milk : 1/2 cup Method of Preparation: 1. Center a rack in the oven and preheat the oven to 350 degrees F/180 degree C and grease 9-inch round baking pan. 2. Take a bowl sift the flour with baking powder. 3. In a large bowl, combine the butter, salt and sugar with a mixer, beat on medium-high speed for 5 minutes until creamy and fluffy. 4. Beat in the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each additions. 5. Add flour,milk and vanilla extract and fold well. 6. Scrape the batter into the buttered pan and smooth the top. 7. Bake for 40-50 minutes or until the top is dark golden brown and a tester inserted in the center comes out clean. 8. Let the cake cool on a wire inside the pan for 5 minutes and then cool on a wire rack. 9. Run a blunt knife between the cake and the sides of the pan and turn the cake out, then turn it right side up on the rack and cool to room temperature.