How to Make Award-winning Milkless ugalicake/cornbread (jiko baked)

Milkless ugalicake/cornbread (jiko baked). See recipes for Milkless ugalicake/cornbread (jiko baked) too. Milkless ugalicake/cornbread (jiko baked). all purpose flour, maize flour, sugar, cooking oil, eggs, vanilla essence, baking powder. See recipes for Milkless ugalicake/cornbread (jiko baked) too.

Sift together: Cake flour, sugar, soda, salt and cocoa. Mix and add: Canola oil, vinegar, vanilla and cold water. See more ideas about Food, Yummy food and Dessert recipes. You can cook Milkless ugalicake/cornbread (jiko baked) using 7 ingredients and 8 steps. Here is how you cook it.

Ingredients of Milkless ugalicake/cornbread (jiko baked)

1. It's 1 cup of all purpose flour.
2. It's 1 cup of maize flour.
3. Prepare 1 cup of sugar.
4. Prepare 1 cup of cooking oil.
5. It's 4 of eggs.
6. It's 1 tbsp of vanilla essence.
7. It's 1 tbsp of baking powder.

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Milkless ugalicake/cornbread (jiko baked) instructions

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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