Eggless Sponge Cake Recipe Uk Food

EGGLESS CHOCOLATE CAKE

Steps:

• Preheat the oven to 180C/160C (Fan)/Gas 4. Grease and line a 23cm/9in springform tin.
• Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a bowl. Stir in the sugar until everything is completely combined.
• In a jug, mix together the oil, milk, vinegar and vanilla extract. Make a well in the centre of the dry ingredients and pour in the oil and milk mixture. Stir steadily until the ingredients are completely mixed, making sure there are no pockets of flour left.
• Pour the batter immediately into the prepared tin and bake in the oven for about an hour, or until a skewer inserted into the centre of the cake comes out clean. Keep an eye on the cake - you may need to cover the top with foil if the edges are catching.
• Remove the cake from the oven and set aside to cool slightly. Turn out onto a wire rack and set aside to cool completely. When cool, split the cake in half horizontally to form two layers. Fill the centre with your favourite filling - buttercream, cream and fruit, jam or fruit curd.

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.

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.

VEGAN SPONGE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Line the bases of 2 x 20cm sandwich tins with baking parchment and grease with a little of the dairy-free spread.
• Put the dairy-free milk into a jug and add the vinegar, leave for a few minutes until it looks a little lumpy. Put half of the vanilla seeds and all the other cake ingredients into a large bowl then pour over the milk mixture. Using electric beaters or a wooden spoon, beat everything together until smooth.
• Divide the mix between your two tins then bake in the centre of the oven for 30-35 mins or until a skewer inserted into the middle of the cakes comes out cleanly. Leave them in their tins until cool enough to handle then carefully turn out onto wire racks to cool completely.
• While the cakes are cooling, make the filling. To make the vegan buttercream, whisk or beat together the dairy-free spread, icing sugar and remaining vanilla seeds until pale and fluffy. Dairy-free spreads do vary so if the spread you are using is quite soft try to avoid using electric beaters. Stir the ingredients together instead to avoid overworking it. However, if the mixture is too firm, use electric beaters to help lighten it and add 1-2 tbsp of dairy-free milk when whisking.
• Spread the jam onto one of the cooled sponges, top with the buttercream then place the other sponge on top. Dust the assembled cake with a little icing sugar or caster sugar before slicing.