Can I Make Homemade Vanilla Cake Without Eggs

Some soft, moist eggless vanilla cake? Yep please! Here's my tried and tested homemade recipe that you'll brand again and once again.

I've lived in Bangalore long enough to know that Sponge cakes from Iyengar bakery are absolutely legendary. My Bangalorean friends who've lived here all their lives SWEAR by information technology and that got me curious. Can't be also hard, I thought and started experimenting at home. At first, it was besides dry, the side by side batch was too moist, the tertiary ane was fine but non perfect. And and so the fourth trial hit the spot. Turns out information technology'south a relatively fuss-complimentary recipe and takes no more than 7 ingredients to make. It's as well suuuper simple and has that spongy texture.

7 Ingredients to making an amazing Eggless Vanilla Cake

No surprises here. The dry ingredients are flour, baking pulverisation and blistering soda which must be sieved to avoid lumps and kept separately. Beat the moisture ingredients curd, oil and vanilla excerpt with sugar together in some other bowl with a hand/stand mixer for 5-7 minutes. Make sure that the oil is blended well. Detailed instructions are below and in the video. This recipe is eggless just like the Iyengar bakeries. We have substituted eggs with curd which gives that fluffy, spongy texture, and calculation oil makes the cake lighter and more moist. The vanilla extract is, of course, the star of the show.

The Batter - Don't overmix!

The trick to getting this sponge right is mixing the concoction properly. Yep, in that location are just 7 ingredients, merely get your measuring spoons and weight scale out for this recipe. Once you lot have beaten the wet ingredients with carbohydrate, use a rubber spatula to fold and mix the concoction evenly. As well be conscientious non to overmix this concoction because we don't desire to remove all the air bubbles. Watch the video below to see how it's done. It'south okay if your batter looks slightly lumpy in the cease. That won't affect the cake once information technology's baked.

Top Cake Baking tips

Here are some things to keep in listen while baking the sponge cake:

• Preheating the oven: Pre-heating the oven for at least twenty minutes is ane of the most of import steps while blistering a cake. 20 minutes ensures your oven is evenly pre-heated and that will ensure your cake bakes well
• Greasing and Line the baking pan: Greasing the baking pan earlier adding the batter is a stride that I NEVER compromise on, because it ensures the cake doesn't go stuck to the bottom of the pan and it comes out in 1 slice. It's also recommended that you lot line the bottom with parchment paper for the same reason. I have a trick to line with paper easily in the video beneath.
• How long to bake it for: This sponge cake takes about 30-twoscore minutes at 180C to broil depending on your oven capacity. We are looking for a nice, gold-chocolate-brown colour on top.
• How to cheque if it'southward done: I recommend inserting a skewer or knife into the heart of the cake - If the skewer/knife comes out make clean, your cake is ready.
• Cooling the cake: I know sinking your teeth into a warm slice of sponge block is irresistible, but you gotta let it absurd down first. Cakes that are not cooled properly tin can crumble or break easily.

This block is super yum on its own. Or there are a whole host of things to serve it with:

• Whipped cream frosting
• Strawberries, blueberries, etc
• Generous drizzling of honey or maple syrup
• Assortment of nuts, raisins, etc
• Jam (Mixed fruit or Marmalade)
• Hot cups of chai

This sponge block can be stored in an airtight container for upwards to 2-iii days without losing it's season.

Make this like shooting fish in a barrel 7-ingredient sponge cake at home for any special occasion and surprise your loved ones with this super simple recipe!

More Eggless recipes for you:

• Eggless Mango Cak e
• Eggless Chocolate Cake
• Eggless Chocolate Mousse
• Eggless Apple Bundt Cak e

Lookout man Eggless Vanilla Cake Recipe Video

• ▢ ane ½ cups (187.five k) All Purpose Flour (Maida)
• ▢ 1 teaspoon Baking Pulverization
• ▢ ½ teaspoon Baking Soda
• ▢ 1 cup (200 1000) Greek Yogurt (Hung Curd) at room temperature
• ▢ ¾ cup (150 k) Saccharide
• ▢ ½ cup (112 m) Oil
• ▢ one teaspoon Vanilla Extract

• Preheat the oven to 180C. Grease and line a round 8 inch baking pan with oil and parchment newspaper.

• Sieve all purpose flour, baking pulverisation, baking soda into a bowl and keep aside.

• In another mixing bowl, add sugar, curd, oil and vanilla essence. Beat on depression speed with a mitt/stand mixer until just combined. Make sure the oil has blended well. Scrape down sides of the bowl and increase the mixer speed gradually. Vanquish for 5-vii minutes or until saccharide has nigh dissolved.

• Add the dry ingredients mix to this in 3 parts. Use a rubber spatula to fold and mix the batter evenly. Don't worry if the batter looks slightly lumpy only don't overmix.

• Transfer the batter to the prepared baking pan. Bake at 180C for 30-40 minutes. It may accept longer based on your oven capacity. Just bake it until it is house to affect and a skewer/pocketknife inserted into the baked block comes out clean.

• Remove from the oven and let cool before for 20-xxx minutes demoulding.

1. Make sure you lot preheat your oven for at least xx minutes
2. Keep all your ingredients at room temperature, especially the yogurt
3. Remember to prep and mensurate your ingredients before you begin. It's besides important to grease and line the baking can and preheat the oven.
4. This is a quick recipe, the batter comes together in merely ten minutes so be sure to keep the prep fix to go.
5. The blistering fourth dimension will depend on your oven. Bake at 180C for 38 minutes or until a toothpick inserted comes out make clean. You can gauge past touching the tiptop of the block, if it is as well soft, then it needs at least 10 more minutes. The surface should be house to touch.

Calories: 397 kcal | Carbohydrates: 50 grand | Protein: 7 thousand | Fat: 19 g | Saturated Fat: 1 g | Cholesterol: 2 mg | Sodium: 175 mg | Potassium: lxxx mg | Fiber: i chiliad | Carbohydrate: 26 yard | Calcium: 81 mg | Iron: 2 mg

Reader Interactions

Source: https://myfoodstory.com/eggless-vanilla-cake-recipe/

Posted by: gagnonforepland.blogspot.com

Share this post