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While making this cake, we have used only two measuring tools and hence it is called 2 Measurements cake.

Ingredients:

To prepare the kadai oven:
A deep kadai
2 cup salt
1 perfect lid for the kadai

For Buttermilk:
1 cup Milk
1 tsp Vinegar

For Cake Batter:
1½ cups Maida (All-Purpose Flour)
½ cup Sugar
½ cup Vegetable Oil
Buttermilk (prepared from above)
1 tsp Vanilla Essence
1 pack Eno (Fruit Salt)
1 tsp milk to mix the Eno
Instructions:

1. Preheat your oven to 350°F (180°C) or spread salt on the bottom of a deep pan and preheat with a lid. Grease and line a cake tray.

2. In a bowl, mix 1 cup of milk with 1 teaspoon of vinegar. Let it sit for 5-10 minutes until it curdles. This creates a buttermilk substitute.

Note: Use a single cup and one tsp like spoon to make the entire recipe.

3. In a mixing bowl, combine ½ cup of vegetable oil, the prepared buttermilk, teaspoon of vanilla essence and ½ cup of sugar. Mix until the sugar melts.

4. Gradually add the 1 and ½ cup all-purpose flour. Mix the ingredients until you get a smooth and lump-free batter.

5. Open the Eno sachet and add its contents to the cake batter. Mix gently and quickly. You will notice the batter becoming light and frothy.

6. Pour the cake batter into the greased and floured cake pan. Spread it evenly.

7. Place the cake tray in the preheated oven or kadai. Bake for approximately 40 minutes or until a toothpick inserted into the center comes out clean.

8. Once the cake is baked, allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.

9. Once cooled, slice and serve. Optionally, you can dust the top with powdered sugar or frost as desired.

Enjoy your delicious eggless 2 measuring cake!

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