Eggless vanilla sponge cake recipe

                                                                        EGGLESS VANILLA SPONGE CAKE RECIPE

INGREDIENTS

• Maida – 1 ½ cup
• Fresh thick curd – 1 cup [ at room temperature]
• Sugar – ¾ cup
• Cooking oil – ½ cup [colourless and odourless]
• Vanilla essence – 1 ½ tsp
• Baking soda – ½ tsp
• Baking pwdr – 1 ¼ tsp

PREPARATION

1. Preheat the oven at 180 *
2. Grease and dust the baking tin. [ 8 inch tin]
3. Powder the sugar.

METHOD

Sieve the maida 3 times.

Beat the sugar + curd till the sugar dissolves and becomes creamy .

Add the baking pwdr + baking soda to this mixture and mix well.

Keep it aside for  5 mins.

*** I did this process in a mixer .

After 5 minutes you will see bubbles appearing , now add the cooking oil and and vanilla essence and mix well with a whisk.

Now slowly add the flour and mix it well with a whisk. [ see that there are no lumps ]

If the batter is thick , you can add few tbsp of milk .

Pour the batter in the tin and tap it well.

Bake it for 30 – 35 mins or till the inserted toothpick from the center of the cake comes out clean at 180*.

Baking time depends on the size of the tin .

Allow it to cool down for atleast an hour ,before you start decorating it.

for more recipes on cake with lots of tips [ no oven baking ] here – Cake recipes

NOTES

1. While baking after 20 minutes just brush 1 tbsp of milk evenly on top of the cake ,again bake it for 10 minutes or more till the cake is done
2. The curd has to be at room temperature .
3. Slice the cake after 1 hr.
4. Sometimes give a variation by using ½ maida and ½ wheat flour.
5. As soon as the batter is ready ,put it to bake .
6. My cake turned yellow because of the oil I used ,so use odourless[ no smell ] and colourless oil.
7. You can use 1 1/4 cup of curd + 1/4 cup oil – to reduce the quantity of oil .
8. If the batter is thick,you can add 1 or 2 tbsp of milk .

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