Take a bowl and add curd and powdered sugar in it.
Give them a good mix.
Add baking powder and baking soda. mix.
Rest for 5 minutes and it will have a frothy surface.
Add oil and whisk gently so that the froth doesn't settle down.
Place a sieve over the bowl and add flour, salt, custard powder, milk powder andĀ tutti fruity in it.
Sift the ingredients in to bowl. The tutti fruity will remain in the sieve. The purpose to add tutti fruity in the sieve was to coat it with flour. Keep tutti fruity aside.
Add pineapple and orange essence.
Give a good mixing but not over mixing.
Now add tutti fruity to the bowl.
Mix everything well but don't overdo.
Transfer the batter in 9 inches cake tin lined with greased butter paper.
Put some tutti fruity over the top of batter too.
Tap the cake tin so that the air bubbles release, if there's any.
Bake it in the pre-heated oven for about 40-45 minutes @180 degree Celsius in the middle rack of the oven with both the rods on.
Bring out the cake pan from the oven and let it cool down for 10 miuutes.
Take the cake out of tin, remove the butter paper underneath and place cake on cooling rack to cool down completely.
Eggless tutti fruity cake is ready. Cut into slices and enjoy.