Take tutti frutti in a plate.
Add corn flour to it .
Mix well and keep aside. This step prevents tutti frutti from sinking at the bottom of the cake tin while baking.
Take luke warm milk . Add vinegar to it. Stir and keep it aside for five minutes to curdle.
In the meantime , sift the dry ingredients - all purpose flour, custard powder, salt, baking soda for 3-4 times. Keep aside.
In a big mixing bowl, take oil. Add sugar and milk powder to it.
Mix it well with a help of a whisk.
Now add the curdled milk to it. Mix well with a whisk.
Add vanilla essence. Mix well.
Now gradually add the sifted ingredients in two batches and mix gently.
The batter looks silky and lump free.
Add the cornflour coated tutti frutti .
Pour the batter in a greased 6.5 x 6.5 inch cake tin or any shape of your choice. Tap it two to three time on the counter.
Bake in the preheated oven @ 180 for 50-55 minutes or till the skewer comes out clean. Check after 45 minutes and cook till done.
Remove the tin from the oven. Run knife on the edges and unmould it on a wire rack and let it cool.
The eggless tutti frutti cake is ready to serve. I had cut the edges of the cake since I had to present it in for the cake cutting with our friends during our wedding anniversary. I had sprinkle some more tutti frutti over it as decoration.
Cut into slices and enjoy with a cup of tea or coffee or any time of the day.
Serve into slices and refrigerate for one week in an airtight container.