EGGLESS VANILLA SPONGE CAKE RECIPE
Baking a Sponge Cake is an art and even most seasoned cooks sometimes struggle to get the right spongy texture. Generally all cake recipes require using egg to make it soft, and due to this, baking a cake at home becomes prohibitive if you don't prefer to use egg or follow strict vegetarian food diet. With this Eggless Vanilla Sponge Cake Recipe's step by step photo guide, carefully measured ingredients and detailed explanation of process, making a soft and spongy cake at home is very easy. Unlike other Vanilla Cake Recipes, this recipe doesn't use butter or condensed milk. Instead, it uses plain curd (yogurt), baking soda and baking powder to make the cake spongy and fluffy. Plain curd and baking soda reacts with one another which makes cake soft while baking powder makes it raise during baking, giving it a light and fluffy texture.
Provided by Foram
Yield 4 servings
Number Of Ingredients 7
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 TEA CAKE RECIPE: HOW TO MAKE EGGLESS VANILLA TEA CAKE RECIPE AT HOME | HOMEMADE EGGLESS VANILLA TEA CAKE RECIPE - TIMES FOOD
Tea parties are undoubtedly incomplete without a sweet cake. How about a cake a recipe made without eggs and with a flavour of vanilla and cashews? Eggless Vanilla Tea Cake is an easy-to-make sweet snack cum dessert recipe that you can prepare for your family and friends without a fuss. This Continental recipe is prepared using all-purpose flour, caster sugar, cashews, baking powder, baking soda, yoghurt (curd), and vanilla extract. It is a spongy and fluffy cake recipe that will instantly melt in your mouth in just one bite. You can prepare this delicious dessert recipe on occasions like kitty party, game night and even picnic.You can add you own twist to this Vanilla cake recipe by icing it with the whipped cream or chocolate sauce and top it with some colorful sprinkles. This will add a colorful twist to this quick tea time delight. A must try snack recipe to munch on when you feel like eating something sweet! Try this easy cake recipe and enjoy with your loved ones!
Provided by TNN
Categories Dessert
Time 1h
Yield 10
Number Of Ingredients 10
Steps:
- To prepare this cake recipe, preheat oven at 200 degrees Celsius. Take the pan of your choice and grease it with some oil. Dust it with flour evenly. Keep the pan aside. Now, take a large bowl and add yoghurt in it, beat it vigorously till no lumps remain. Next, add baking powder and baking soda in the bowl and mix once again. You can use a hand blender for better results. Keep this bowl aside for 5-8 minutes and let the mixture bubble up.
- Once bubbles appear in the yoghurt mixture, add olive oil in the bowl along with caster sugar, butter, milk and vanilla essence, and stir to mix all the ingredients till uniformly blended. Now, add all-purpose flour in batches in the bowl and stir gently till just combined. It is important to add in batches as adding too much at a time will leave lumps. The cake batter is now ready. Pour it into the greased cake pan. Spread it evenly with the help of a spoon and sprinkle the chopped cashews evenly on top. You can use other nuts of your choice and not use any nuts at all if you do not like them in your cake.
- Put this pan in the preheated oven and bake at 180 degrees and bake the cake for 35-40 minutes or till a toothpick inserted in the centre comes out clean. When the cake is nicely browned from outside and clean done from the inside, take out the cake pan and let it cool. Once it comes down at the room temperature. Gradually loosen the edges of the cake and remove it from the pan. Cut into clean slices and serve warm or cold with coffee or tea.
Nutrition Facts : ServingSize 1 bowl, Calories 321 cal
VANILLA EGGLESS AND DAIRY FREE VEGAN CAKE
This is a simple yellow cake that is easy to make and very tasty. It can also be cut into slices and served with fruit.
Provided by MeowMeow00
Categories Dessert
Time 40m
Yield 1 8-inch cake, 6-9 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F
- Prepare cake pan: Line 8-inch round or square cake pan with parchment paper and grease bottom and sides of the pan. Then flour the pan.
- Whisk together flour, sugar, baking soda, and salt.
- Add vegetable oil, soy milk, and vanilla extract; whisk until no lumps appear and batter is smooth.
- Add vinegar, stir about seven times, and quickly pour into pan.
- Bake around 30 minutes, until cake begins to pull away from sides and/or toothpick inserted in the center pulls out clean.
- Let sit for ten to fifteen minutes, invert, and cool on rack.
Nutrition Facts : Calories 431.9, Fat 19.2, SaturatedFat 2.5, Sodium 425.4, Carbohydrate 60, Fiber 1.1, Sugar 35.2, Protein 4.5
CLASSIC VANILLA SPONGE (EGGLESS)
A beautiful, classic cake that is simply so amazing and easy to prepare.
Provided by dishantsipani
Time 30m
Yield Serves 8
Number Of Ingredients 0
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
Nutrition Facts : Calories 327 kcal, ServingSize 100 g, Fat 21.41 g, SaturatedFat 2.425 g, TransFat 0.078 g, Cholesterol 6 mg, Sodium 135 mg, Carbohydrate 28.6 g, Fiber 0.9 g, Sugar 2.38 g, UnsaturatedFat 12.849 g
EGGLESS SPONGE CAKE
Eggless Vanilla Sponge Recipe with Whole Wheat Flour and Yogurt.
Provided by Swati
Categories Desserts
Time 45m
Number Of Ingredients 11
Steps:
- Pre-heat oven to 350°F or 180°C.
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- Preheat oven to 350º F. Grease three 8-inch round cake pans with flour-based baking spray, or grease pans and line bottoms with parchment.
- In a large bowl, beat the sugar and butter until creamy and pale. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add vanilla and mix to combine.
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- First of all, you will have to preheat the oven. Then, take a baking pan and grease it properly with butter. Take some all-purpose flour and sprinkle it on the pan properly such that it covers the pan properly. When the pan is covered with flour, put butter paper on it with the exact size as that of the pan.
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