Margarine Free Cake

This tastes better than a margarine cake and is healthier and easy to measure.


  • eggs, 3 nos (number of eggs that fills one tea cup, approximately 3-4)
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  • sugar, 1 tea cup
  • oil, 1 tea cup
  • flour, 1 tea cup
  • baking powder, 1 tsp.
  • essence*, 1 tsp.

*Essence is the same as vanilla extract or any other flavoring agent you may wish to use.


Using an egg beater, beat the eggs on medium speed for 2 minutes. Add castor sugar and continue beating for another minute. If the sugar doesn't dissolve, let the mixture stand for a minute. Add the essence and beat again for 30 seconds.

In a dry vessel sift the dry ingredients (flour and baking powder). Fold the flour and baking powder mixture into the egg mixture. DO NOT mix it vigorously. Add the oil and again mix gently till all the oil gets incorporated into the mix. Put this mixture in a 11.5 inch loaf tin or round 6 inch diameter tin and bake it at 150 degrees C (about 300 degrees F) for 15 minutes.


After 15 minutes, check using a wooden skewer to see if the cake is done.

Servings: 4-5
Prep Time: 10 minutes
Cooking Time: 20 minutes

Source: grandmother's recipe

By Khan R. from Bangalore, India

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Food and Recipes Recipes Baking & Desserts CakesSeptember 16, 2011
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