Eggless Sponge Cake Recipe
Eggless vanilla sponge cake - this recipe makes a great eggless cake that works as a good base for any layered cakes you may want to make. You can also customise as you'd like, like throw in some nuts, chocolate chips etc
Ingredients
- 1.5 cups of all-purpose flour / maida
- 1 cup of plain thick curds / yogurt not sour, at room temperature
- 3/4 cup of sugar
- 1/2 tsp of baking soda
- 1 and 1/4 tsp of baking powder
- 1/2 cup of any neutral oil I used vegetable oil
- 1 tsp of vanilla extract / essence
Instructions
- Preheat oven to 350F / 180C. Grease an 8" cake pan (or loaf pan) with some butter or oil and set aside.
- Beat the yogurt well removing any lumps and add the sugar to it.
- Beat well and add the baking powder and baking soda to it.
- Beat again and set aside for 5 mins until you see small bubbles on the surface of the mixture.
- To this, add the vanilla extract and oil. Mix well until the ingredients are combined.
- Sift in the flour in three batches into this mixture.
- Gently fold the mixture using a whisk or rubber spatula (or even a wooden spoon) until you see no more streaks of flour.
- Pour into the prepared pan and tap it firmly on the counter top a couple times to get rid of the air bubbles.
- Bake in the pre-heated oven at 350F / 180C for 30-35 mins or until the top turns a golden brown and a tooth pick inserted into the centre of the cake comes out with dry crumbs.
- Cool completely before cutting and serving the eggless sponge cake