INGREDIENTS
Dry Ingredients
Whole wheat flour (atta) – 150 g (1¼ cup)
Cornflour / Arrowroot – 20 g (2 tbsp)
Baking powder – 1 tsp (4 g)
Baking soda – ¼ tsp (optional, for extra softness)
Salt – 1 pinch
Cinnamon powder – ½ tsp (optional)
Wet Ingredients
Eggs – 3 medium (≈150 g without shell)
Jaggery powder (very fine, sieved) – 130–140 g (¾ cup)
Oil – 80 ml (⅓ cup) (or melted butter 90 g)
Water / milk – 80 ml (⅓ cup)
Vanilla essence – 1 tsp
Vinegar / lemon juice – 1 tsp
Optional
Chopped nuts – 2 tbsp
Raisins / dry fruits – 1 tbsp
METHOD
Dry Ingredients
Whole wheat flour (atta) – 150 g (1¼ cup)
Cornflour / Arrowroot – 20 g (2 tbsp)
Baking powder – 1 tsp (4 g)
Baking soda – ¼ tsp (optional, for extra softness)
Salt – 1 pinch
Cinnamon powder – ½ tsp (optional)
Wet Ingredients
Eggs – 3 medium (≈150 g without shell)
Jaggery powder (very fine, sieved) – 130–140 g (¾ cup)
Oil – 80 ml (⅓ cup) (or melted butter 90 g)
Water / milk – 80 ml (⅓ cup)
Vanilla essence – 1 tsp
Vinegar / lemon juice – 1 tsp
Optional
Chopped nuts – 2 tbsp
Raisins / dry fruits – 1 tbsp
METHOD
METHOD
1️⃣ Preheat your oven to 170°C and prepare the cake tin by greasing and lining it.
2️⃣ In a bowl, whisk together the eggs and jaggery for 2–3 minutes until the mixture becomes slightly thick and glossy.
3️⃣ Incorporate the oil, water or milk, vanilla, and vinegar, mixing everything thoroughly.
4️⃣ Sift all the dry ingredients together.
5️⃣ Gradually add the dry mixture to the wet ingredients in two parts, folding gently to combine.
6️⃣ The batter should have a medium flowing consistency.
7️⃣ Pour the batter into the prepared pan and tap it once to remove air bubbles.
8️⃣ Bake in the oven at 165–170°C for 30–40 minutes.
9️⃣ Check for doneness by inserting a toothpick; it should come out clean.
🔟 Allow the cake to cool for 15 minutes, then demould it and let it cool completely before slicing.
TIPS
✔ Always sift the jaggery, as this is crucial for achieving a soft crumb.
✔ Avoid over-mixing once the flour is added.
✔ The batter should flow slowly like a ribbon.
✔ For added softness, substitute 20 ml of water with fresh orange juice.
✔ The cake tastes even better the next day.
You can easily make this cake without eggs
👉 To replace 3 eggs, use:
• Thick curd (yogurt) – ¾ cup (180 g)
• Milk or plant-based milk – ¼ cup (60 ml)
• Vinegar or lemon juice – 1 tsp
Whisk all the ingredients together until smooth and creamy, then use them just like you would the eggs.
⚠️ In this eggless version, do NOT add the extra 80 ml of liquid mentioned in the egg recipe. You can adjust with 1–2 tablespoons of milk later if the batter seems too thick. This will result in a soft, moist, bakery-style tea cake.