Eggless whole-wheat pound cake
A rich, plain tea cake made with condensed milk, hot milk and whole-wheat flour.
Based on Dassana Amit’s Dassana’s Veg Recipes of India recipe ↗
- Time
- 1 hour
- Makes
- One loaf
- Oven, conventional
- 180°C / 350°F
Before you begin
Read the whole recipe, then get these ready.
- 23 × 13 cm loaf tin
- Baking paper
- Mixing bowl
- Whisk
Do not overmix whole-wheat batter. Stop as soon as the dry flour disappears for a lighter crumb.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Heat the oven to 180°C (350°F). Grease and line the loaf tin.
- 2
Sift flour, baking powder, baking soda and salt. Whisk condensed milk, sugar, melted butter, hot milk and vanilla separately.
- 3
Fold dry ingredients into wet just until combined. Pour into the tin immediately.
- 4
Bake for 35–45 minutes, until a skewer comes out clean. Cool before slicing.
Your baking notes
Notes stay on this device.