fresh grapes and cream cake...!!!

[chītralekhā harrychund]

Eggless FRESH GRAPES and CREAM CAKE Preparation : 30 minutes approx. Type: Dessert Serves: 8 portion BAKE @180* Celsius for 40-45 minutes in preheated oven in 6inch cake tin Lately, I got more fascinated by these Korean style fruit cakes which is, in my opinion, a no fuss, easy quick, soft and creamy, super delicious cake! And I believe that Summer is the perfect time to relish it! This fruit cream cake has to be chilled completely to let the cream set before serving, especially if you are living in a hot climate place. Although, the real Korean fruit cakes have eggs in them, as they use chiffon cakes, that's what I've seen. But here, I've tried to create my own Eggless version. Try it, I bet you'll definitely fall in love with it if you're a fruits & cream lover! PLEASE NOTE: Using WEIGHING SCALE for ingredient measurements gives accurate results . tsp for Teaspoon/ tbsp. for Tablespoon Ingredients for CAKE BATTER: 112g Maida/ All Purpose Flour 16g Corn Flour 15g Milk Powder 3g (1/2tsp) Soda Bicarb 4g (1tsp) Baking Powder Salt a pinch 50g Sugar 100g Thick Yoghurt 105g Milk 35g Plain Oil 6g (1/2tbsp) Vanilla Essence Ingredients for CREAM: 300g Heavy Whipping Cream 30g Icing Sugar (For more sweetness 40-50g) 1tsp Vanilla Essence Cake SYRUP: Lemonade or Any Lemon Juice FRUITS used: Red Grapes and White Grapes