Friday, April 12, 2013

Eggless Vanilla Sponge Cake

 

  Cake was everyone's favorite . I made this egg less version of vanilla sponge cake. We call it as plain cake , as it is without any other extra flavor other than vanilla essence. 
   Cake is often the dessert of choice for meals at the ceremonial occasions , particularly weddings and birthdays. There are countless cake recipes ; some are rich and elaborate. Cake making is no longer a complicated procedure as in olden days , Baking equipment and directions have been simplified so that even amateur cook like me can bake cakes easily.  

  This cake was my favorite. Everyone in my family likes this cake a lot. My Mom makes this cake without oven during my childhood , she makes with egg.
  I made this cake when my cousin came to our home; she helped me in mixing the batter. She liked the cake too. When I asked what she want me to bake for her, she said immediately Plain cake.

 Requirements:
All purpose flour – 3 cup
Sugar ( Powdered ) – 1 ½ cup
Vanilla essence – 1 tbs
Fresh Curd – 1- 1 ½  cup
Butter – 2 tbs
Baking powder – 1 tsp
Lemon Juice – 2 drops

Method :
Sieve the flour and baking powder together for twice.
Whisk butter and sugar together till frothy.
Add in the curd , lemon juice  and vanilla essence , mix well .
Now , add the flour in three batches and fold in gently.
For me , from the above measurement the consistency of batter came perfect.
If you find the batter is thick , can mix in the required milk to get the correct consistency.
Preheat the oven to 220 degree Celsius @ convection mode.
Pour this batter to a greased tray.
Bake for 20 minutes or till brown on top.



Check the cake is cooked by inserting a fork and it must come out clean.
Let it cool in the wire rack.

Plain cake is ready to serve.



Desired flavored frosting can be made on top.





31 comments:

  1. Sponge cake looks super yummy! :)
    http://www.rita-bose-cooking.com/

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  2. Cake looks so soft and amazingly delicious.
    Deepa

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  3. Yummy cake with easy steps to follow!

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  4. I never made eggless cake but its becoming popular these days, especially among the vegetarians. I would love to try out one of these days. The slices looks perfect and spongy to goodness.

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  5. Yummy spongy perfect looking cake...

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  6. Cake looks lovely.Just a small doubt,is 2 tblsp butter the only fat used in this recipe and there is no baking soda used only baking powder right.I would love to try this cake so kindly clarify.

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    1. Butter is enough , as i used curd the fat is also in that too. Regarding baking soda , in the beginning of my baking i usually use both baking powder and soda , nowadays , i was using baking powder alone , I didn't find any difference , texture of the cake is same. If you want to use both means , can use both. Hope i cleared your doubt.......... If any ask me.........

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    2. Wo
      w nice cake

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  7. Stunning and super tempting cake, looks simply beautiful and gorgeous.

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  8. Very soft and fluffy sponge cake, so perfect and delicious...

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  9. soft and spongy cake..
    Thanks for linking with my event “Foodabulous Fest –April Month Series”

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  10. Super delicious cake, I wish I could have it right now. I recently tried Vanilla-Pineapple egg less cake. seems like if I add vanilla essence instead of Vanilla-Pineapple I will able to cook vanilla sponge cake. http://indian-cooking-recepies.blogspot.in/2013/03/eggless-cake.html

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  11. It look so moist and soft....that too with just 2 tbsp butter!! Amazing!

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  12. Hi dr..ur cake looks yummm...jus a doubt which I hv is wont the temperature be too high in a convection mode....as v generally bake at 170-180° c ...pls help

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  13. hanisha , i think it varies with oven to oven. I n our samsung i find it 220 drgree c was correct for baking. Earlier , i baked at 180 dgree but it takes long time to bake. you can bake at the temperature what you finds as correct in your oven. Hope this helps you..............

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  14. please confirm the quantity of curd, is it 1 and half cup or two and half cup.

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  15. I had mentioned as one to one and half cup , as the curd we use contains varying water content . I mentioned to first add one cup , if the pouring consistency is not achieved we can add another half cup. hope this helps you...... feel free to ask if you have doubts

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  16. Tried this recipie...and the cake turned out to be yummylicious!!! :-)

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    1. Thank you abhilasha ...... can you send the picture of the cake to the mail id mentioned in the contact section , I will post your cake picture on the blog's FB page.......

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  17. Hi Sharanya, Whats the size of the pan you used. if square what size to be used. The pic shows as its a very fluffy and moist cake. I am going to try it this weekend.

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    1. You must try this cake. I used round pan of 21 cm breath and 6 cm height. You can use any size pan you have , but make sure to fill the pan tiill half...........Send the picture of your cake to sarastastybuds@gmail.com.....

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  18. Hi Sharanya, what do you mean by fresh curd? I want to try making this cake with my little boy.
    Krupa

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    1. fresh curd was curd which has not gone sour , hope this helps and I think you will enjoy the making process........

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  19. I just have one doubt, are we using maida or attack? I tried it but the sponge was not good rather it was little gluey from inside.

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    1. Maida can be used , Yours must be undercooked so it was gluey . You must check the cake whether it was cooked before taking out of oven.......

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