Eggless Vanilla Sponge Cake Recipes

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.

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