Dates cake recipe | Eggless whole wheat dates cake recipe (2024)

FAQs

How to make cake formula? ›

Mix tog chopped dates, soda and boiling water and let stand. Mix tog butter, sugar and vanilla, then add the date mixture. Add the flour and chopped nuts. Pour into prepared cake pan and bake at 350 degF for approximately 35 minutes.

Cakes with eggs tend to have a richer, more complex flavour, while eggless cakes can taste a bit flat in comparison. Ultimately, it comes down to personal preference. Some people prefer the light texture and rich flavour of cakes with eggs, while others find that eggless cakes are just as delicious (if not more so).

An eggless cake is often more expensive due to the use of alternative ingredients like egg substitutes, which can be pricier than eggs. Additionally, the production process may require adjustments and specialized ingredients, contributing to higher overall costs.

Much like pound cake, the 1-2-3-4 cake gets its name from the proportions of its base ingredients: one cup of butter, two cups of sugar, three cups of flour, four eggs.

Deglet Noor Dates

These yummy dates are a must-have in your kitchen. They have a firm texture and somewhat nutty taste. However, the date's flavor is not too intense or overpowering, making them ideal for baking. Deglet Noor dates are also easy to work with and mix into dessert batters due to their drier consistency.

Let the cake cool, then cover the cake pan tightly and store it at room temperature. The cake will keep for up to 3 days. You can freeze leftover cake as well. I recommend wrapping the slices in plastic wrap, then storing them in a zip-top freezer bag for up to 3 months.

However, when it comes to replacing dates for white sugar in cooking and baking, a simple one-for-one swap isn't always possible. But dates can be manipulated into a few baking-friendly forms and replace white sugar in everything from salad dressing to cookies.

When eggs are balanced with liquids and fats like water, oil, and butter, they ensure that your cake doesn't turn into a soupy mess, but adding too many of them adds too much structure, leaving you with a cake that's rubbery and dense.

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

Why are Indian cakes eggless? ›

If there is a fundamental ingredient in Indian sweets, it's milk. It's worth mentioning here that there are plenty of savory egg dishes in Indian cuisine—from bhurji to keema to akuri. But in sweets, eggs are less universal. Eggless pastries are lighter and gentler than your average eggy confection.

Eggless cake may not come out fluffy for a host of reasons like not sifting the flour well, inactive leavening agent, improper mixing or overmixing the batter leading to deflation of air bubbles. Read my pro tips where I clearly explain these below.

It is important to not overmix your cake, as mixing too much or too vigorously makes gluten – the protein in wheat flour that makes breads chewy – form too much structure too early in the cake-making process, which results in a gummier, less tender cake.

The "Diamond Cake" by Debbie Wingham - Price: $75 million

An amalgamation of luxury and confectionary art, it's embedded with more than 4000 diamonds, including pink, yellow, and white ones, making it not just a cake but a jewelled masterpiece. It's no wonder it holds the crown for the most expensive cake in the world!

There are three ratios to remember here, so forget about the 1:1:1:1. The weight of the eggs must equal the weight of the butter (fat). The weight of the sugar should equal the wight of the flour, but the sugar should ideally be a little more than the flour. As far as I can tell, the rule of thumb is within 20%.

Divide the ingredient weight by the total ingredient weight. Congrats - your recipe is now a formula! With this in hand, you can easily hand off production to employees or co-packers, or you can scale up your current production to meet your increased demand.

They are often used in making cakes, muffins, cupcakes, or any baked goods. In case you run out of it, did you know that you can make baking powder? Just combine 1 tablespoon baking soda and 2 tablespoons cream of tartar, and voila – you already have a homemade baking powder.