Milkless ugalicake/cornbread (jiko baked)
Milkless ugalicake/cornbread (jiko baked)

Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, milkless ugalicake/cornbread (jiko baked). One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

See recipes for Milkless ugalicake/cornbread (jiko baked) too. They have termed this as their "best favourite cake" this StayHome season, and not their beloved "marble caramel-chocolate zebra cake" they so much love. You can get a moist chocolate cake without eggs, butter, or milk thanks to this recipe, tested by Grandma and approved by all who try it.

Milkless ugalicake/cornbread (jiko baked) is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Milkless ugalicake/cornbread (jiko baked) is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have milkless ugalicake/cornbread (jiko baked) using 7 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Milkless ugalicake/cornbread (jiko baked):
  1. Make ready 1 cup all purpose flour
  2. Make ready 1 cup maize flour
  3. Make ready 1 cup sugar
  4. Take 1 cup cooking oil
  5. Get 4 eggs
  6. Make ready 1 tbsp vanilla essence
  7. Get 1 tbsp baking powder

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Instructions to make Milkless ugalicake/cornbread (jiko baked):
  1. Have your ingredients ready
  2. In a clean bowl place your all purpose flour, maize flour and baking powder mix them together and set aside
  3. Cream in eggs and sugar until fluffy…add an egg at a time into your sugar then add vanilla essence
  4. Add your wet mix into the dry mix..and whisk until you get the ideal consistency
  5. Lit your jiko and put the bigger sufuria to preheat for 10 minutes
  6. Put the smaller sufuria into the big sufuria and cover with a lid as you place your hot charcoal on the lid
  7. Bake for 35 minutes… Remove the smaller sufuria and let it cool before removing your cake from the sufuria
  8. Bon appetite…with cinnamon tea

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