EGGLESS RASPBERRY & WHITE CHOCOLATE CHIP CAKE
1 ¼ cups All – purpose Flour
1 cup Fresh Raspberry plus extra for serving
½ cup white Chocolate chips
80 gm. Butter
2 tbsp. Sugar, powdered
½ tin Condensed Milk
½ cup yogurt
¾ tsp. Baking Soda
½ tsp. Baking Powder
1 tsp. Raspberry Essence
½ tsp. Pink food color
Sieve flour with baking powder and baking soda and keep aside. Pre heat the oven at 160 degree centigrade.
Take butter and sugar in the bowl and beat well with hand blender. Add condensed milk and beat again. Add yogurt, essence and food color, beat again.
Gradually add plain flour and beat well after each addition. Beat continuously till the mixture will light and smooth. Take raspberry in the bowl and mash roughly with fork and add this to the cake mixture. Mix chocolate chip to the mixture and transfer in the 7 inch diameter cake tin. Bake in the pre heated oven for 40 -42 minutes or till the cake is done. Remove the cake from the oven and cool. Garnish with fresh raspberry and serve.