Eggless Sponge Cake Recipe How To Make Eggless Sponge Cake Recipe For Christmas At Home Homemade Eggless Sponge Cake Recipe Times Food

EASY EGGLESS SPONGE CAKE

Steps:

• Sieve the flour, baking powder and baking soda together.
• Mix the flour mixture, condensed milk, melted butter, essence, and water and beat well.
• Pour the mixture into a greased and dusted 6 inch diameter round tin.
• Bake in a hot oven at 200 degrees C (400 degrees F) for 10 minutes.
• Then reduce the temperature to 150 degrees C (300 degree F) and bake for a further 10 minutes.
• The cake is ready when it leaves the sides of the tin and is springy to touch.
• When ready, take out from the oven and leave for 1 minute.
• Invert the tin over a rack and tap sharply to remove.
• Cool the the cake on a wire rack.

EGGLESS VANILLA SPONGE CAKE RECIPE

Steps:

• Pre heat the oven to 180 degree C (356 degree F) for 10 minutes.
• Take either two 6-inches (round or square) baking pans or one 8-inch baking pan. Grease entire surface of the pan with oil or melted butter using a brush.
• Sprinkle some maida over it and tilt the pan in all directions so the maida covers the greased surface. Line the pan with a parchment paper (or butter paper).
• Sift 1½ cups all purpose flour (maida) in a large bowl.
• Add 1 cup plain curd and 3/4 cup sugar in another large bowl.
• Mix well using a wired whisk until smooth. Add 1/2 teaspoon baking soda and 1 teaspoon baking powder.
• Mix well and keep the mixture idle for 5 minutes. As the baking soda starts to react with the curd, bubbles will start to appear on the surface.
• Add 1/2 cup oil. Use any cooking oil that doesn't have a strong smell, e.g sunflower oil, light olive oil.
• Add 1 teaspoon vanilla extract or vanilla essence and mix well.
• Add previously sifted flour (maida).
• Mix well using a wired whisk or a spatula.
• Mix until it turns little smooth and no visible signs of white flour. Do not worry if the mixture is little lumpy.
• Pour batter into previously greased pan. Place it in pre-heated oven and bake for 35-40 minutes at 180 C (356 F) until the top looks brown.
• Remove the pan from the oven and insert a toothpick in the center to check whether it is fully cooked or not. If it comes out clean, then it means it is cooked. If it does not, then cook for few more minutes. If the cake turns brown from the top but remains uncooked from inside, cover the pan with aluminum foil to prevent cake from turning brown further and bake again for 5-10 minutes.
• Let it cool for 15-20 minutes. Run a knife on sides of the pan. Place a cooling rack (or a plate) on the pan and invert both pan and rack to remove the cake from pan easily. Carefully remove the parchment paper. It will come out very easily.
• Cake is ready. Either serve it as is with coffee or garnish with chocolate syrup or vanilla frosting and enjoy.

EGGLESS SPONGE CAKE

Steps:

• Grease a 7 or 8 inch cake tray. Line a parchment paper or dust with flour.
• Preheat the oven to 170 C for at least 15 mins.
• To a large mixing bowl, add fresh curd along with sugar and vanilla extract.
• Mix all of these until sugar has dissolved completely. Make sure there are no lumps of curd.
• Pour oil and mix well until combined.
• Add in the baking powder and soda.
• Begin to gently whisk it until the soda reacts with curd. Within mins you will see the mixture turning thick and frothy.
• Place a sieve over the bowl. Add ½ to ¾ cup of flour to the sieve.
• Sieve it well. Mix gently until just combined.
• Place the sieve back on the bowl. Add the rest of the flour in 1 to 2 parts.
• Sieve well.
• Gently mix until there are no streaks of flour seen.
• The batter will be slightly thick. Add 2 to 3 tbsps. of milk and mix in.
• The batter at this stage is of the ribbon consistency.
• Pour this to the cake tray. Brush lightly with milk on top to get a beautiful golden color.
• Gently knock the pan to the counter a few times.
• Bake for 25 to 30 mins. Do adjust the time depending on your oven and the size of your pan. It took exactly 30 mins for me in a 7 inch square pan.
• When the cake is done, a tester inserted comes out clean.
• Cool the cake for 10 to 15 mins.
• Invert it over a wire rack gently. Cool completely before Slicing or frosting.
• Melt the choco chips together with milk in a microwave for 1 to 2 mins.
• Stir well until the mixture turns smooth and is of spreading consistency.
• Cool the frosting and the cake completely.
• Spread the frosting as desired.
• If needed keep the eggless sponge cake in fridge for 15 to 20 mins. This helps to smoothen the frosting.
• Slice eggless sponge cake and serve.

ULTIMATE TRADITIONAL VICTORIA SPONGE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line the base and sides of two 20cm sandwich tins.
• Beat the butter and sugar together in a large bowl with an electric whisk for 8-10 mins, or until pale and fluffy. Add the eggs one at a time, beating well after each addition. Sift in the flour, baking powder and salt, and fold in using a large metal spoon. Add just enough of the milk to create a dropping consistency.
• Divide the batter between the prepared tins and smooth the tops with a spatula. Bake on the middle shelf of the oven for 25-30 mins, or until golden and firm to the touch. Leave to cool slightly in the tins, then transfer to a wire rack to cool completely.
• Meanwhile, make the macerated berries. Mix the sugar, lemon juice, vanilla and mint together until the sugar has dissolved. Gently stir in the strawberries and raspberries until coated in the mixture. Transfer to the fridge and chill for 30-45 mins until softened.
• To make the crème diplomat, put the custard, vanilla pod and sugar in a pan set over a medium heat and bring to the boil, stirring occasionally. Mix the custard powder with 3 tbsp water to dilute and stir until smooth. Whisk into the boiling custard, then reduce the heat to a simmer and continue whisking for 2-3 mins until thick. Put in a heatproof bowl and leave to cool slightly, then chill until cooled completely. Whisk the double cream to soft peaks, and when the custard is cool, remove the vanilla pod and whisk in the cream until the mix is thick enough to pipe.
• Drain the macerated berries, reserving the liquid. To assemble, spread half the crème diplomat over one of the sponges, then top with three-quarters of the berries. Invert the second sponge on top, so the flat base of the sponge is facing up, and dust with some icing sugar. Put the remaining crème diplomat in a piping bag fitted with a star nozzle and pipe rosettes around the edge of the cake. Dot the rest of the berries between the rosettes of cream, and serve with the reserved macerating liquid alongside - don't pour it over before serving as it will split the crème diplomat. Will keep in the fridge for up to three days.