Eggless Vanilla Sponge Cake (with step by step photos)

Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Eggless Vanilla Sponge Cake (with step by step photos). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Eggless Vanilla Sponge Cake (with step by step photos), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Eggless Vanilla Sponge Cake (with step by step photos) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Eggless Vanilla Sponge Cake (with step by step photos) is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Eggless Vanilla Sponge Cake (with step by step photos) estimated approx 40 mins.

To get started with this particular recipe, we must prepare a few components. You can have Eggless Vanilla Sponge Cake (with step by step photos) using 7 ingredients and 18 steps. Here is how you cook that.

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 eggs to make it soft, and due to this, baking a cake at home becomes prohibitive if you don’t prefer to use eggs or follow a strict vegetarian food diet. With this Eggless Vanilla Sponge Cake Recipe’s step-by-step photo guide, carefully measured ingredients, and detailed explanation of the 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 react with one another which makes cake soft while baking powder makes it raise during baking, giving it a light and fluffy texture.

Ingredients and spices that need to be Prepare to make Eggless Vanilla Sponge Cake (with step by step photos):

1. 1 1/2 cups All-purpose Flour (Maida) (approx. 200 gms)
2. 1 cup Curd (Plain Yogurt) (250 ml)
3. 3/4 cup Granulated Sugar (or 1-2 tablespoon less) (165 gms)
4. 1/2 teaspoon Baking Soda
5. 1 teaspoon Baking Powder
6. 1/2 cup Cooking Oil (any smell-less oil like sunflower oil) (125 ml)
7. 1 teaspoon Vanilla Extract or Vanilla Essence

Steps to make to make Eggless Vanilla Sponge Cake (with step by step photos)

1. Pre heat the oven to 180 degree C (356 degree F) for 10 minutes.
2. Take either two 6-inches (round or square) baking pans or one 8-inch baking pan. Grease the entire surface of the pan with oil or melted butter using a brush.
3. Sprinkle some Maida over it and tilt the pan in all directions so the Maida covers the greased surface. Line the pan with parchment paper (or butter paper).
4. Sift 1½ cups all-purpose flour (Maida) in a large bowl.
5. Add 1 cup plain curd and 3/4 cup sugar in another large bowl.
6. Mix well using a wired whisk until smooth. Add 1/2 teaspoon baking soda and 1 teaspoon baking powder.
7. 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.
8. Add 1/2 cup oil. Use any cooking oil that doesn’t have a strong smell, e.g sunflower oil, light olive oil.
9. Add 1 teaspoon vanilla extract or vanilla essence and mix well.
10. Add previously sifted flour (Maida).
11. Mix well using a wired whisk or a spatula.
12. Mix until it turns little smooth and no visible signs of white flour. Do not worry if the mixture is little lumpy.
13. 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.
14. 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 a few more minutes. If the cake turns brown from the top but remains uncooked from the inside, cover the pan with aluminum foil to prevent the cake from turning brown further and bake again for 5-10 minutes.
15. Let it cool for 15-20 minutes. Run a knife on the 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 the pan easily. Carefully remove the parchment paper. It will come out very easily.
16. Cake is ready. Either serve it as is with coffee or garnish with chocolate syrup or vanilla frosting and enjoy.
17. How to bake the cake in pressure Cooker/ any Heavy Based Pan:
    Use aluminum cooker or a heavy-based aluminum Kadai.
    If you are using a cooker, remove the cooker ring and whistle.
18. Place a stand (round-shaped metal stand) in the cooker and place the cake container over it. The cake container should not touch the cooker from the bottom side.
    Close the lid and cook it for 5-minutes over a high flame and then 30-45 minutes (as required) over low flame.
    Check the cake with a toothpick after 30 minutes

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So that's going to wrap it up with this exceptional food Simple Way to Make Perfect Eggless Vanilla Sponge Cake (with step by step photos). Thank you very much for reading. I am confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!