Eggless Vanilla Cake with Pink Frosting

Yet another classic recipe passed on from mum. Easy-peezy and yummy yummy !

For the cake you will need -

Cup - Any cup that you desire, I generally use a regualr sized tea cup
7 inch round cake tin
An electric beater

1 cup - Sugar (powdered)
1/2 cup - Refined Oil ( Any oil that has no strong odour or flavour)
1 cup - Curd (if thick like yoghurt or "dahi", thin it with water and then measure)
1 1/2 cups - Flour
1/2 tspn  - Baking Soda
1/2 tspn - Baking Powder
1 tspn - Vanilla Extract
A pinch of Salt

For the Frosting -

50 gm - Cream (Approx.) ( I don't measure!)
Pink Food Colour - 3-4 drops
1/2 tspn - Vanilla Extract
10 - 15 - Dark Choco Chips
Coloured Sugar Sprinkles - As much as you want for decoration!

Method -

Bring all the ingredients to room temperature before starting. Pre heat the oven to 160 deg C. Take your cake tin and grease with butter or oil and then put a spoon of flour and spread evenly. Keep aside. This will help you take the cake out of the tin easily, once baked.
In a bowl take the curd and add the baking soda to it and give it a good mix with a spoon. After a minute or two it will start to froth, so you know the soda has begun it's action.
In a second bowl, sieve the flour, baking powder and salt and keep aside.
Take a larger third bowl ( large enough to hold all the ingredients) and first  put the oil, vanilla extract and the sugar. Beat well. Now, alternatingly add the curd mixture and the flour mixture, starting and ending with the flour mixture and beat till you get a uniform batter.
Pour the batter into the prepared cake tin and bake at 160 deg C for 25-30 mins or till a toothpick inserted comes out clean.

Allow the cake to cool and then you can do the frosting.
Beat the cream with the vanilla extract and the pink colour till you get stiff peaks, this will take anywhere between 15-20 mins. Only then will you be able to spread the icing on the cake, else it will run all over and become really messy!
Note - All the creams that I have bought here already have sugar, so I don't add extra. But taste before hand and if you want, you can add a tablespoon or two of castor sugar or icing sugar.

Once you have the stiff peaks, spread evenly all over the cake. I made an extra tear drop in the centre. Sprinkle the color sprinkles all over and a few choco chips in the centre and voila, you have a birthday cake :)