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Caramel Cake with Vanilla Frosting
Caramel Cake with Vanilla Frosting

Ingredients Serves 1

1 1/2 cups All Purpose Flour (Maida)
4 cups Epigamia Vanilla Bean Greek Yogurt
2 3/4 cups Granulated Sugar
1/2 tsp Baking Soda
1 tsp Baking Powder
1/2 cup Cooking Oil
Figs, quartered
A couple of sprigs of thyme
Drizzle of caramel sauce
4 tbsp Butter

Directions Prep Time : 90 mins

Step 1 Preheat the oven to 180C (350F)
Step 2 Take a 9x12-inch baking pan. Grease the entire surface of the pan with oil or melted butter using a brush.
Step 3 Sprinkle some maida over it and tilt the pan in all directions so the maida
covers the greased surface. Line the pan with a parchment paper (or butter paper).
Step 4 Sift 1½ cups of all purpose flour (maida) in a large bowl.
Step 5 Add 1 cup of Epigamia Vanilla Bean Greek Yogurt and 3/4 cup sugar in
another large bowl. Mix well using a wired whisk until smooth.
Step 6 Add 1/2 teaspoon baking soda and 1 teaspoon baking powder. Mix well and keep the mixture idle for 5 minutes. As the baking soda starts to react with the curd, bubbles will start to appear on the surface.
Step 7 Add 1/2 cup oil. Use any cooking oil that doesn’t have a strong smell, e.g
sunflower oil, light olive oil.
Step 8 Add previously sifted flour (maida) and mix well until it turns a little smooth and no visible signs of white flour.
Step 9 Pour batter into previously greased pan. Place it in preheated oven and bake for 35-40 minutes at 180 C (356 F) until the top looks brown. Remove the pan from the oven and insert a toothpick in the center to check whether it is fully cooked or not. 10. Let it cool for 15-20 minutes and then invert the cake into a plate. Carefully remove the parchment paper.
Step 10 For Vanilla frosting, place 3 tablespoons of Epigamia Vanilla Bean Greek
Yogurt in a medium bowl.
Step 11 Beat in 2 cups of granulated sugar with an electric mixer on high speed,
adding enough to make stiff but spreadable frosting.

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