• Eggless Vanilla Cake Sheet

1. In a glass, mix milk and vinegar. Mix well and let it rest for 5 minutes.

2. Sift the flour, baking powder and baking soda. Set aside.

3. In a small bowl, add condensed and turmeric powder. Mix until well combined. Set aside.

4. In a large mixing bowl, add yogurt, sugar, oil, salt, vanilla extract and turmeric mixture. Mix for 1 minute until well combined.

5. Add in the milk mixture in a few batches, alternate with the sifted dry ingredients. Mix to combine.

6. Add in the sifted dry ingredients in a few batches, alternate with the milk mixture. Mix until combined.

7. Transfer the batter onto a 26x36cm pan. Try not to use a smaller pan. Use a scrapper to spread the batter evenly. Tap the pan on the table to release air bubbles.

8. Bake them in preheated oven at 180°C/355°F for 15 min or until the inserted skewer comes out clean.

9. While the baking is going on, prepare the cream frosting as you’ll need to standby using it later.

• Pastry Cream

1. In a milk pot, add the milk and sugar. Cook over a medium low heat. 

2. Add in the flour and cornstarch. Constantly stir and cook until the source is thickened. Remove from the heat. Add in the vanilla extract, mix until combined.

3. Strain the mixture. Cover with a cling film directly on top of the cream to prevent formation of skin.

4. Set aside until it is completely cool before using.

*Remark: you can also put the bowl over another bowl of ice cubes to bring down the temperature fast.

1. In a large mixing bowl, cream the butter until creamy and pale. 

2. Add in the cooled pastry cream in 2 batches. Mix until combined. Use a spatula to scrape the bowl to ensure even mixing. 

• Assemble the Cake (refer to the video)