Eggless Sponge Cake Recipes

EGGLESS SPONGE CAKE RECIPE: HOW TO MAKE EGGLESS SPONGE CAKE RECIPE FOR CHRISTMAS AT HOME | HOMEMADE EGGLESS SPONGE CAKE RECIPE - TIMES FOOD

Steps:

• Preheat the oven at 180 degrees Celsius for 10 minutes. Now take a pan and grease it with butter. Dust some flour on it evenly. You can also spread butter paper in the pan.
• Powder the sugar and add it in a large bowl. Mix in the curd and butter and beat well. Then, add baking powder and baking soda. Use a hand blender to mix till bubbles start appearing. Add the vanilla essence and mix again.
• Now gradually fold in the flour, one spoon at a time so that no lumps remain. Once all the flour is mixed, vigorously beat the cake batter for 3-4 minutes. After it becomes light and frothy, pour it in the baking pan. Bake it at 180 degrees for 30-35 minutes.
• Insert a toothpick in the cake to check if it is done. If the toothpick comes out clean, your cake is ready. Slice it and serve with tea and coffee.

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.

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.

CLASSIC VANILLA SPONGE (EGGLESS)

Steps:

• Start by sifting the dry ingredients in a bowl. Simply place on top, a sieve that fits the mixing bowl perfectly. Next add the dry ingredients one by one and then start sifting. To speed up the process tap the sieve continuously while slowly shaking it. Once done, discard any left over big particles (try pushing them down using a spoon first, as sometimes they form big lumps due to exposure of moisture. Thus pushing them down make help lower the waste). Mix all the sifted dry ingredients and move on to the next step.
• The second step is to add the wet ingredients into the dry ingredients. Start by gradually pouring the room temperature milk in, add little by little and keep whisking it. Once smooth, add the rest of the ingredients and whisk again to get rid of lumps and to incorporate everything nicely.
• Next, start by preheating your oven to 180 deg. Celsius. Then remove your cake tin and grease it on all sides with melted butter to prevent it from sticking. Then dust some all-purpose flour on top and nicely coat it to ensure that the cake gets de-molded with ease. People usually mess up with coating the tin most of the times. You are supposed to add some all-purpose flour and slightly tilt the pan and keep rotating in order to coat the base and the edges. Then shake off the excess. Next, pour your prepared batter into the tin and tap 2-3 times against the kitchen platform to remove any air bubbles.
• Transfer to the preheated oven and bake for 15-20 minutes. Check the cake every 7-8 minutes. Once it is about 15 minutes, remove it and insert a toothpick. It should come out clean but not bone dry (which means your toothpick should still have a few crumbs on indicating that it is still moist inside). If there is a lot of crumbs on the toothpick, bake the cake for an additional 5-7 minutes. Then leave it to cool for up to 15-20 minutes. Once cooled, dust icing sugar on top and drizzle over some *chocolate ganache and serve.
• *To prepare the chocolate ganache, melt some chocolate (milk/dark/mix of both), cream and butter together in the microwave or using a double boiler. Once cooled down, transfer to a piping bag or simply use a spoon to drizzle it on top.

EGGLESS VANILLA CAKE SPONGE

Steps:

• Sieve the flour in a bowl and set aside
• In another bowl, beat the yogurt and sugar together. To this mixture add the baking soda and baking powder. Beat well making sure there are no lumps and let this mixture rest for 5-8 mins. This mixture will have bubbles all around and turn frothy
• Now add the vanilla essence and oil. Beat well
• Fold in the flour making sure there are no lumps
• Pour this batter in a 6-inch baking dish lined with parchment paper
• Bake in a preheated oven at 180 degrees C for 30 - 40 mins or until an inserted skewer comes out clean