I've always been looking out for a basic eggless version of vanilla cake as I've already posted a egg version of vanilla cake . And this recipe from Nita Mehta cookbook is sure a keeper. It comes out perfect every time. I made this before new year eve and could reserve only 2-3 pieces for click sake after the distribution to neighbors and friends..
NOTE: As the comments exceeds the maximum number of comments set default by blogger, please proceed with ur queries/doubts or even appreciations :) in this page .
Eggless Vanilla Sponge Cake - IngredientsCooking & Prep Time:45 mins Makes:8 pieces
Maida - 1 and 1/2 cups (200 gms)
Plain yogurt(Curd) - 1 cup (250 ml)
Granulated Sugar - 3/4 cup (165 gms)
Baking soda - 1/2 tsp
Baking powder - 1 and 1/4 tsp
Cooking oil - 1/2 cup (125 ml)
Vanilla essence - 1 and 1/2 tsp
Milk - 1 tbsp (just for brushing the top)
Method:
1.Sieve maida twice and keep aside.Cream sugar and curd until sugar completely dissolves. Add baking powder, baking soda to the creamed mixture and mix well.
Have updated the pics with stepwise. I baked this cake in a round cake tin for hubbys bday as this is his favourite cake :) You can use a loaf pan and bake the cake too.1.Sieve maida twice and keep aside.Cream sugar and curd until sugar completely dissolves. Add baking powder, baking soda to the creamed mixture and mix well.
2.Leave aside for 5 mins and you can see the bubbles appearing. Now add vanilla essence,cooking oil and mix well.
3.Next slowly add maida in portions at a time and blend with wet ingredients. Beat well with a whisk until creamy and thick.Preheat oven to 200 deg C for 10mins. Meanwhile grease a butter paper, lay it in the cake tin or loaf pan and pour the batter to the tin and keep it ready.
4.Bake in preheated oven at 200 degree C for 10 mins, then reduce temperature to 180 deg C and bake it for 30-35 mins or till a fork inserted into the center of the cake comes out clean. Just brush the top of the cake with 1 tbsp milk, 10mins before the ending time to get a nice polishing glaze. Allow the cake to cool down for 10mins, then invert and remove the butter paper. Then cut/slice them into pieces and enjoy!
Updated on 29-03-12 : I tried a readymade icing on the cake this time when I baked it, refrigerated overnight and then cut it the next day. The slices were firm and clean.The above pic is after I cut it the next day and other pics were cut just waiting for an hour - Uploaded this pic to show the texture difference. Tastewise no difference at all both were soft and yummy.So I suggest to cut into slices allowing it cool down completely leaving atleast 3-4 hours to get firm neat slices.
My Notes:
- Use curd at room temperature.Do not try to reduce oil and curd, I tried once to reduce oil and the cake was a great flop ;) But still there is one way add 1 and 1/4 cups of curd and 1/4 cup oil, I assure you with the same results.
- Also after the batter is ready, dont allow the batter to sit for more than he preheating time as baking soda reacts faster. I have a reader who gave me this tip as her cake went hard as she kept the batter for 30mins after mixing.
- And while inserting fork or toothpick try checking in the center if its cooked completely or not.If suppose even after the specified time, the center of the cake isnt cooked and is slightly sticky?! dont worry just cover the top of the cake with butter paper and bake it for 5more mins,it will be perfect. The butter paper covering will avoid more browning on top at the same time the center will be cooked perfectly.
- Dont doubt on using curd, the taste of curd is totally not shown in the cake. You can use homemade curd or use nestle curd which is very thick and works good too.
- You can use icing sugar too, I used normal sugar only. I felt 3/4 cup of sugar was enough but the orginal recipe called for 1 cup. If you have a very sweet tooth then use 1 cup of sugar.
- As I always mention select a pan such that the batter is close to 3/4th of it or slightly above 1/2 of it. And the time for baking depends on the cake pan and oven too mine got baked in exactly 35mins.
NOTE: As the comments exceeds the maximum number of comments set default by blogger, please proceed with ur queries/doubts or even appreciations :) in this page .
Looks too good to be true... it is eggless yet looks so lite... lovely pic.
ReplyDeleteReva
@Prathima : I used normal cooking oil, we get Saffola
ReplyDeleteSponge cake looks moist without egg in it. Like it.
ReplyDeleteNever knew a perfect sponge cake like this can be whipped up without eggs!!! kalakkal!!! :)
ReplyDeleteso soft n delish looking! I bet they just melt in your mouth!:)
ReplyDeleteUS Masala
Cake looks super soft,moist, cant believe its eggless..
ReplyDeleteLove the moist and delicious cake...
ReplyDeleteThe cake looks so moist and spongy. Love the eggless version.
ReplyDeleteCheers,
Satrupa
http://satrupa-foodforthought.blogspot.com
wow....beautiful!
ReplyDeleteso spongy! love it :)
ReplyDeleteExtremely spongy and i love these vanila cakes without eggs. Craving for this now
ReplyDeleteWow! Soft, spongy, springy and what not... just perfect bake, Sarmilee.
ReplyDeleteLite Bite
wow, that is such a soft and moist looking cake. Simply amazing looking.
ReplyDeleteYummy cake,lovely clicks too! Hope every one enjoyed the cake!
ReplyDeleteI tried this once too and loved the texture,looks delicious!!
ReplyDeleteWow.. just so soft and delicious looking :)
ReplyDeleteyum... i can't believe its eggless :)
Truly irresistible..;)
ReplyDeletethe cake looks so delectable!...so soft and moist...lovely!
ReplyDeleteAwesome...loving the texture of t
ReplyDeleteSuper soft looking cake :) I am drooling and just half cup of oil makes me feel so happy and excited. I can compromise on my fat free diet and try this :)
ReplyDeleteWOW,,THE CAKE LOOKS SOFT AND PERFECT....VERY VERY NICE...LOVED IT
ReplyDeleteSuper yummy and ultra moist one Sharmi! Loved the pic.
ReplyDeleteLooks yum and spoongy ...nice clicks
ReplyDeletebeautiful pics.. and love the fact that it is eggless... you have an award waiting at my blog
ReplyDeleteLooks gr8 ! I have bookmarked this page
ReplyDeleteThis vanilla cake looks super moist and soft!
ReplyDeleteI am a beginner in baking, this recipe would help me kick start my baking again. Thanks!
ReplyDeleteLook at that wonderful texture! Awesome recipe Sharmi, I am trying this very soon. Beautiful pictures as well!
ReplyDeleteEggless came out perfect! Pretty moist slice!
ReplyDeleteBaked it, ate it, loved it..Thanks for sharing the recipe :-)
ReplyDelete@Alka : Thanks for trying and letting me know, Glad u liked it! :)
ReplyDeleteThe top has come out a nice brown I quit like. super moist and soft.
ReplyDeletei love this sponge texture! Best Cake!!
ReplyDeleteWow looks so spongy and yummy.. I don't know how i missed 3 posts ..
ReplyDeleteI made this over the weekend and we all loved it.. including the friends we invited over for lunch. They couldn't believe how easy it was and wanted the recipe. Thank you for posting this! :)
ReplyDelete@Laavanya : Thanks for trying and letting me knw...great that it turned out good and glad that u all liked it. Its my family favorite too! :)
ReplyDeleteHi i am indu i am new to ur blog. i just came across ur blog yesterday and i was totally stunned by ur egg-less moist cake and tried out today and turned out perfect excellent recipe with correct measurements. its very moist and soft....thanks a lot. but one doubt i could smell the oil and bit power of baking soda why is it so? . but ur cake rocks on the whole.
ReplyDelete@Indu: Thanks for ur encouraging words.....Reg ur doubt I used normal cooking oil(used saffola brand) and I couldnt sense any smell of the oil. And baking soda is always neutral when we use it for rava idlis or paniyarams so there should be no smell at all.
ReplyDeleteNext time give a try by changing the oil and see.
Thanks for sharing this eggless cake. I made and we all enjoyed.
ReplyDeleteThanks once again
Viji
Wow the cake looks delicious and soft :) Iam going to try it for dessert tonight,... I have doubt can we use milk instead of curd?
ReplyDeleteHi sharmi,
ReplyDeleteI'm baking the cake right now, will let you know the comments on taste soon!
From big fan of your blog! (sw)
Harini, i think milk will make the batter thin, it will loose its consistency, curd is the best option!
ReplyDeleteOver to sharmi... :)
from:sw
@Harini : No harini dont try to replace curd with milk as the cakes special texture is becos of the addition of curd.
ReplyDelete@Sw : Thank you! Sure do let me know....:)
its turned Simply amazing!!!!!!!!!!!!!!!!
ReplyDeleteso nice, so good, so yum, moist and crunchy on the top (brushing milk worked it all)
So thankful!!
love you for sharing this with us!
sw
Hi,
ReplyDeleteI tried this cake today and i simply loved it.. I have a small doubt.. I added vennila extract but despite that my cake had a dominating Maida smell and the vennila flavour was profound in it...not sure if u know Appam(made out of maida and jaggery and fried in oil). So my cake had a similar smell.. and not like the ones that we get in shops with vennilla flavour..
Kindly clear my doubt..
Thanks
Jeyashree
@Jeyashree : Oh is it? The cake should have a aroma of the plain cake that we get in bakeries. I doubt on the oil and vanilla essence u use...I use a brand named Bakers for vanilla essence(either white or black) but I personally prefer black colored vanilla essence as the flavour is too good in that.
ReplyDeleteThanks Sharmilee! I though it was because of using Maida and not because of using All purpose flour.. Are they both Exactly same or they are different? All purpose flour also has the smell (& taste)of maida?? or it doesn't? and what did u use maida or All purpose flour??
ReplyDeleteThanks
Jeyashree
@Jeyashree : All purpose flour and maida both are the same....so I guess the smell must be because of the oil or the vanilla essence that u used....
ReplyDeleteHi sharmilee,
ReplyDeleteI tried this cake yesterday and my family absolutely loved it.Thank you for sharing the recipe.
while the bottom browned perfectly, the top remained somewhat creamish, though I followed your tip of brushing with milk.
Any more suggestions to make it look like the one in ur pics?
@Kalyani : Thanks for trying and letting me know....As I've mentioned in my notes, Even after the given mentioned time the center/top of the cake isnt cooked and is slightly sticky?! dont worry just cover the top of the cake with butter paper and bake it for 5more mins,it will be perfect. The butter paper covering will avoid more browning on top at the same time the center will be cooked perfectly.
ReplyDeleteHi Sharmilee
ReplyDeleteU have a super blog and a great recipe. I tried it - nice texture but the cake sank slightly in the middle. I used self raising flour so maybe I shld omit the baking powder ? Also, how thick should the curd /yoghurt be. Mine was the consistency of sour cream.
Thanks and with warmest wishes n regards
It seems I didn't express my doubt clearly.....(
ReplyDeleteI didn't have any problem with the texture. The cake baked completely and tasted divine without any stickiness.
What it lacked was the perfect brown look on the top, just like yours.Brushing with the milk didn't help much either.
@Kalyani : I didnt do anything specific except brushing it with milk 10mins before the end of baking time....I use a OTG oven what do u use, Is it a microwave convection oven?
ReplyDeleteYeah sharmilee I bake in the convection mode of my Mw oven. Could it be the reason?
ReplyDelete@Kalyani: I am not very sure if thats the reason....but friends have baked the same cake in microwave as well but havent heard this issue so far.....
ReplyDeleteThank you very much for taking pains and trying to help me out Sharmilee.
ReplyDeleteThat browning was not an issue with my family, and enjoyed the awesome taste.
It was me who just fell in love with your pics and wanted to recreate such a beauty in my kitchen.....D
Thanks for the recipe.
@Kalyani : No problem, my pleasure. I am glad that u tried and came up with feedback and queries. I feel really happy when someone tries from sharmispassions so keep visiting and trying :)
ReplyDeleteWill the cake turn out proper in microwave as well???
ReplyDelete@Pallavi : Yes!!
ReplyDeleteHi.. I just came across ur blog… tried out today and the cake turned out perfect… it's very moist,spongy and soft cake. I have a small doubt..my cake look same like ur's..but only differents is the colour..it's not creamy, but brownish colour(inside)...is it b'coz of the vanilla extract..but I follow the same amount.. Anyway the cake is super delicious!!Kindly clear my doubt..thanks.
ReplyDelete@Vanee : Glad to hear that the cake turned out well and u liked it :) Regarding the color it depends on the vanilla essence u use. If you use vanilla essence which is white/colorless u will get a cream color and the black one(I have used) gives a slightly yellow shade. Hope this helps!
ReplyDeleteThanks Sharmilee! I guess it must be because of the vanilla essence that I used(black).Thanks for ur help n also the recipe. tc.
ReplyDeleteHi Sharmilee,
ReplyDeleteCan you pl tell me if this can be steam cooked in a pressure cooker.. I dont have an oven at home but have induction cooker which has temp control. But I could not make out what to do in place of your 'preheating' instruction.
Thanks!
@Megha : I havent tried baking in a pressure cooker. I own a OTG and all my bakings are done with it. Also this cake has been tried by many in microwave also and it has turned out good. Sorry I am unable to give info on this regard....
ReplyDeleteHi cake looks great please can you tell me the amount of flour in grams? Thanks Anita
ReplyDeletehi..can i use vegetable oil which i use for normal cooking?
ReplyDeleteAnonymous : Yes you can use normal cooking oil itself thats what I used too.....
ReplyDeletehi, i made this cake today. the texture was really good, like a perfect sponge cake. But sadly enough there was an after taste of oil. I had use peanut oil, was that the reason of the aftertaste. Will you please guide me, i am looking forward to bake this cake again tommorow morning and want to dispel all the myths regarding use of oil in baking. Thanks a lot !!
ReplyDelete@Shweta : I used normal cooking oil saffola brand....and cudnt find any taste of the oil. Also use nice thick fresh curd...Hope this helps!
ReplyDeleteHi Sharmilee
ReplyDeleteThank you so much for this recipe. I tried this recipe and taste good. But I have doubt, my cake didnt come out as the one image you uploaded here. My complete cake was in wheat colour not only the out layer. But urs out layer is dark brown and inside whitish brown. Can you tell me what wrong with mine. But i Just baked it for 12 minutes and i inserted fork it came out cleanly. So i off and once its become cool i cut that.
Thanks
Priya.
@Priya : I am not sure what made the color difference as maida is half white and I used the black vanilla essence I got a nice golden yellow color in the middle and top slightly browned. And baking in 12 mins is a huge difference as the batter is runny and it takes atleast 30-35mins....as the orginal recipe says. Did u bake in microwave convection mode or what type of oven u used for this?
ReplyDeleteHi Sharmis,
ReplyDeleteThe receipe is great, but dint come out as per my expectations. The cake came out hard, not sure why. Are we suppose to whip the dry and wet ingredients well or just incorporate them well. Can that have made the cake hard and not moist? I used 1/4 oil and 1& 1/4 curd (as in ur notes) Please advise.
Cheers,
@ncj
@ncj : Yes u need to whip up well until creamy to get a texture like this....the batter is runny not and not thick....
ReplyDeleteHi Sharmi,
ReplyDeleteI think i figured out the reason. My batter was thick (not sure why when i followed the same ingredients) and i let it sit for abt 30 mins before baking it and this dint let the cake leavening to happen as per the chemical pptys of baking powder & soda. I guess that's my lesson for my next trial/attempt. However the taste was just perfect ;-)
Cheers,
@ncj
@Ncj : Yes sinec the baking soda reacts fast, u should not keep the batter for long...I will add this in the my notes section so that its useful for others who want to try :)
ReplyDeleteHi sharmi am a silent visitor here
ReplyDeletethis is my first comment
I tried baking this cake once . but turned out to be a disaster!!!
U know why its a fool proof recipe am sure
but instead of maida I added rice flour .
so i baked and baked nearly 1.30 hours he he
but i came to know about my mistake only after two days
being a beginer in baking My family too supported me eating it.
anyways am gonna try this rrecipe again tomorow.
wish me good luck !!
@Mitha : Thank u so much Mitha...Haha that was nice to read ur first baking disaster. I have so many such stories too...:)Do try and dont forget to give me the feedback..Keeping fingers crossed :)
ReplyDeleteby the way I have a doubt , I dont have an electric beater, But i do have a food processor can i use it to beat the mixture. does it affect the texture of my cake ?
ReplyDeleteusually the recipes say fold in.
what exactly does it mean.
if i beat using my food processor on low speed , does it affect the texture of my cake ?
@Mitha : I dont have a food processor too...I use a whipper to mix, it works very well. If you dont have a whipper then use a big spoon(which is what I did before buying a whipper) and mix until there are no lumps and make sure the batter is creamy.
ReplyDeleteYup and am all geared up to try it out tomorow.. this time am planning everything ahead and it should be a diaster
ReplyDeletethank you sharmi
u r one among very few bloggers who give quick reply to readers..
love u dear
@Mitha : Thats nice to hear...Gud luck on ur try!
ReplyDeleteHi sharmila, i just love your blog, thanks for sharing these wonderful recipes, i just bought a OTG and tried, oats almond cookies, i followed your receipe but the centre part was not baked properly, so can you give me some suggestions on how to bake, which mode to use, the top heat selection or bottom heat selection for baking cookies and cakes? I used top heat selection.
ReplyDeleteI Tried your eggless banana walnut muffin and it came out really well :-) but the bottom and side didnt become brown so i again baked for 5 mnts turning the muffins upside down :-) It worked that way... So can u pls tell me wht went wrong ?? And i have a doubt in this recipe , if we open and remove the cake and glaze it with milk again we need to keep it in oven is it ??will it not make the temperature in the oven to go down when we open the oven door??
ReplyDeleteThe browning part purely depends on the rack you keep and the oven type. Do u use a microwave or OTG?
ReplyDeleteReg vanilla sponge cake, no no dont take the tin outside just slide it, brush it with milk and close it again. Its just few seconds so the temperature wouldnt drop down......so dont worry :)
@Krupa : Sorry I missed ur previous query : Mode is bake and I always bake my biscuits/cookies keeping the tray in the top rack. I am not sure of the topheat, bottom heat selection becos my OTG does not have that option......But I guess it must be top selection only.May be you can give an extra 5more minutes if the center part is not cooked in the given specified time but closely keep an eye......The oats cookies are soft when taken and hardens after few minutes of keeping in the cooling wirerack. Also these cookies are not very crispy as there is no butter - They are slightly crispy and crunchy
ReplyDeleteSharmi I tried the recipe. it was simply awesome !!
ReplyDeleteand I tried moist chocolate cake reciope from raks kitchen
I beleive that recipe has been slightly adapted from ur recipe..
that too tasted awesome.
now U can see me flooding ur posts with lots of comments.
after such a disasterous encounter, I could whip up something edible yesterday.
thanks dear !!
please suggest me more recipes from ur blog dear..
prefer eggless
@mitha : Thats so nice to hear about ur baking experiments. Yes raks also adapted the recipe from here and from the orginal recipe chowtimes :)
ReplyDeleteHi Sharmilee sorry for late reply! Ya I used LG Microwave Oven. BTW, I have doubt, when u say 1 cup or some other measures, do it mean any 1 cup we can use, or is it 200gm or something like that? And also I tried Yo Yo Vanilla Cookies, it didnt came out well for me...its become like murukku..though i just kept only for 2 mins in my oven, i dont know what went wrong for me, and also when i shape the biscuits out of dove it was good, but when I kept in oven shape went it started melting and its shapeless cookies very very crispy. But really the taste is too good.
ReplyDeleteRegarding cup measurement my 1 cup measures 250ml so have given the gram measurement accordingly...Oh sorry to hear about ur biscuits.....yo yo biscuits are just melt in the mouth biscuits and am not sure what went wrong for you....
ReplyDeleteThanks for your reply! why that shape is also melted when I kept in oven (for the biscuits), is there anything specifically I have to do. I followed the way and measurements as you mentioned for Yo Yo Biscuits.
ReplyDelete@Priya:I didnt find any pblm with the shape as it holded very well..The dough was very smooth and as its chilled it holds shape well....I am not able to figure out the reason for ur problem...may be excess of butter?
ReplyDeleteMay be, because i just brought 100gms of butter and used whole(It didnt melt just kind of soft paste). But I found when I shape the biscuits dough (after chilled) was smooth but there was cracks at the corner of the shaped bis. Actually my dolly was very enthu to eat this bis, but after seen this bis she said you should'nt have done this mamma! But onething for sure, I am doing something special every weekend from the time I came to know your blog. Simply Superb!
ReplyDelete@Priya : I think ur dough must have gone dry else it wudnt crack at all, it will be smooth may be after baking there might be slight cracks but sure not much.... Thank you Priya for taking time to give feedback, am glad! :)
ReplyDeleteThis comment has been removed by the author.
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ReplyDelete@Priyanka : The rising agent here is baking soda and baking powder. I have tried this cake many times and havent found any issues with rising so kindly check whether ur baking soda and baking powder are active and has not expired. The cake texture is a bit crumbly and very soft but not sticky and loose.
ReplyDeleteWith what you say you have taken 1/2 cup of maida and its hard to measure other ingredients accordingly.My advice is when you are trying for the 1st time, either follow the same amount of ingredients or just half it. Hope this helps! Good luck!
tried the cake..came out very well...Thanks!!!
ReplyDeletelooks too good... I am quite new to baking. Can you tell me in farenheit scale about the oven temperature? I live in the U.S. and so this question. Thank you.
ReplyDelete@Aruna : The temperature is 200 deg C = 392 deg F and 180 deg C = 356 deg F
ReplyDeleteHi,just like to have a small clarification.should the curd be in room temperature? Thank u in advance :)
ReplyDeleteHey! Great recipe, just one thing, i wanna make vanilla cupcakes out of this recipe, so could you tell me the pre-heat and baking temperature? Oh one more thing :) I use powdered sugar and not a very sweet tooth, what measurement of sugar would you recommend?
ReplyDeleteThanks Sharmilee for this wonderful cake.. I made it today as a lemon vanilla sponge cake.. I added zest of 2 lemons & juice of 1 lemon.. & it was awesome!! Thank you but one thing , though the cake cam eout perfect & tasted very good I preferred it to be more moist.. minne was a little dry inside.. How do we add moistness to a cake ..eg. if we used egg it would give density & moistness for eggless maybe condensed milk a tablespoon or two would make some difference.. I dont know
ReplyDeleteBut thanks it was amazing & a definite keeper..& I tell you the lemon flavoured cake is absolutey refreshing!!!
Sandhya
Sharmilee & Nikita, want to tell you I spilt this cake into making cupcakes & the rest in a small cake pan. All of them were great & held up well except the cupcake baked faster & were out of the over quicker than its bigger version.. hope this helps
ReplyDeleteSandhya
@Anonymous : Preferably yes
ReplyDelete@Nikita : I missed your query...the temperature and preheating time would be the same for cupcakes too...but the naking time will be very less for cupcakes. Sandhya can you help me out with the exact baking time?
@Sandhya: That sounds great...Yes its a but dry but the oil and curd gives a slight moist texture so will not be totally dry....I havent tried with condensed milk, will try and let you know next time :)
Hey
ReplyDeleteSharmi,
Fabulous recipe,
Thanks
will try this soon will let you know...
very interesting recipe....I have a question :
ReplyDeletenormally one adds BS and BP to the APF while sifting. but you have added them to the wet ingredient and let it stand for 5 minutes. what difference will it make, if one had added the two BS and BP to the dry ones. I am really curious, as I have never seen anybody doing like that. Well the end product looks AWESOME ...GOOD JOB DONE !!
PL. let me know !!
thanx a lot
@Astral: This was the method mentioned in the book so I followed it exactly the same :)I'm not sure whether the texture will get affected when BS is added to the flour for this recipe...Am waiting to hear from you!! :)
ReplyDeleteHi,
ReplyDeleteI am trying the recipe today sharmilee...will let you know after its done...I don't have butter paper. Where do we get it.
@Renu : You can get butter paper in any stationary shop. But you can also skip butter paper instead just grease the baking tin with little butter or oil, then drizzle a tsp of maida and shake it well until it spreads on all sides and bottom. Then finally turn over to shed of the extra....then add the cake batter this way it will not stick and will come out clean too....Hope this helps!
ReplyDeleteThat was a real quick response. Thank you sharmilee...my cake is baking now..will let you know once it's done.
ReplyDeleteRenu
Hi Sharmilee
ReplyDeletehad been a frequent visitor to your site. Purchased a OTG and tried this cake y/day and was a superhit at home. Everyone simply loved it. happy to get this comment from all for the Ist attempt. thks to yr step by step recipe.
SS
Thanks a lot, since my parents are vegetarian I was in search of eggless cake recipe, I made it and it came out nicely, only one variation instead of oven I tried in pressure cooker. Can you share recipe for eggless carrot cake
ReplyDeleteHi Sharmilee... I am new to your blog... I normally visit Rak's kitchen for recipes and when i saw the guest post for choco truffles i happened to visit your blog... your recipes are really awesome... your eggless sponge cake looks fabulous & immediately i prepared the cake mixture now & kept it in pressure cooker as i dont have oven... Raji insisted me to get an OTG & i ll buy it soon... the cake is now getting baked & meanwhile i wanted to send u my feedback... wil let you know the result once i taste the cake... :)
ReplyDeleteAre baking soda and cooking soda the same?
ReplyDelete@Janani : I m not very sure as the one available here is cooking soda only and I use the same soda for cooking and baking too....so you can use cooking soda itself for this cake
ReplyDeleteHi SHarmilee..I had a Q. What kind of baking tin size I should use. I used the 8inch one. The cake turned out to be nice and spongy but was less in height. I dont have a 6 inch tin. Can you tell me if I need to double the mesurements
ReplyDelete@Anonymous : Make sure your cake batter is atleast to 1/2 or to 3/4th of the tin. My tin is a medium one which I have used here.....Hope this helps!
ReplyDeletei try baking often.... m sure gonna try dis next time.... my moist eggless cake is d 1 with milkmaid n drinking soda thingy!! these r quite easily available ingredients... thanx alot :)
ReplyDeleteI tried this cake yesterday. The taste was good but the cake did not rise much. i baked it in a loaf pan and used the same measurements you had given. Is it because i used all purpose flour instead of Maida?
ReplyDeleteHi Sharmi,
ReplyDeleteI tried this cake yesterday. The cake tastes good but the sponginess is completely missing.it was like the middle part of aapam. kindly advise me on this and i used the same mesurements
@Priya : Not sure if your baking soda was active?! Did you get the texture as shown in the pic?
Deletehi sharmilee,
ReplyDeleteur cake looks so good nice blog and nice collection of recipes..
can i use fructose(sugar substitute) instead of sugar becos i want to try this for my grandpa bcos he is a diabetic patient but he loves cake very much..pls suggest on this thanks in advance..
Yes you can use but reduce or increase according to the sweetness you require...It will not affect the texture and taste I guess :)
DeleteNo Sharmi...
ReplyDeleteThe texture in the pic is great and shows its sponginess.. Mine was thick in the middle. As you said i should check for the baking powder. DO u recommend any specific brand?
Oh...I use bakeking brand for baking powder. And baking soda the one I got was from a small petty shop which has no brand written :)
DeleteHi Sharmilee, Thanks for the great recipe. I have only one query, I plan to make a big cake since I have a big baking tin. Doubling the quantity from your mentioned recipe would help?
ReplyDeleteHi Sharmilee, thanks for a great cake recipe :) . I have only query, since I have a considerably a big size baking tin, would doubling the quantity from the mentioned recipe would help to bake a large cake?
ReplyDeleteYes you can double as per your cake tins size...It will yield a bigger cake for sure
Deletelooks delicious but i do not have curd or any type of thing like it in the house yogurt,sour cream,cream cheese,etc and no vegetable or olive oil only shortening and butter? i have apple sauce any suggestions?
ReplyDeleteI dont really recommend any substitute for curd as it gives a very nice texture to this cake....Havent tried any other alternate myself.
Deletethank u sooooooooo much for this wonderful recipe sharmilee....mine too came out really good and moist..my vanilla came never used to be moist was always hard on the outside..this one came out tooo good...thank u once again.wishing you all the best...god bless...
ReplyDeleteyippeee..mine too came out really moist and yummy..thank u soo much sharmilee....my vailla cake alwys used to come out soo dry and hard.but this eggless vailla cake was soo moist..wishing you all the best//take care
ReplyDeleteHi
ReplyDeletecan i add lemon juice and lemon essence to this recipe to make it lemon sponge cake? pls do let me know. planning to try this recipe out
Adding lemon zest should be ok but not sure about lemon juice as I doubt on how it will react with curd and soda....
DeleteHi wanted to find out if this recipe can work as a base for desserts such as Tiramisu? Looks really moist and spongy!!Generally I use a fatless egg recipe for the sponge fingers while making tiramisu, but a friend of mine is allergic to eggs.Could u help pl. thanks!
ReplyDeleteThis cake is very soft and can easily crumble becos of the very soft texture....May be you can give a try and see...
DeleteWas googling for a simple eggless sponge cake n just looked up a couple of options n had all d ingrds on hand n went ahead making this cake n VOILA!!! Thumbs up to ur recipe, my cake came out perfect... infact just made a few cupcakes with choco chip topping too with the same recipe and they too were good.
ReplyDelete1st time at ur space n loving it :)
---Meera :)
hi,
ReplyDeletewon't the "beating well" lead to loosing the air bubbles? Should I not just fold the dry ingredients in?
Thanks
Just beat well as we do for other cakes not rigourously....
DeleteHi Sharmilee ! What product did you used for the thick curd ? Can I used plain yogurt - cottage cheese etc.Or do I have to make the curd, Or can I buy thick curd from Indian stores. I am not Indian.
ReplyDeletePs. love the recipe and I am trying to make it, but stuck about the curd.
Thanks,
Babycake
I just used homemade curd...You can get nestle curd, it works too.Any curd that is thick will work.....hope this helps!
DeleteSorry, Sharmilee, But what you called curd, is it something different from the name
ReplyDeleteyogurt. Is it like cottage cheese or sour cream or buttermilk. Can you please give another name for it in the American version.
Thanks
Babycake
Oh okok....Its just plain yogurt hope now you got it :)
DeleteHello Sharmiji,
ReplyDeleteI am new visitor and already tried your recipe. Came out good. Btw I used multigrain atta instead of maida.Color came out slightly brown but test wise really good. I don't know why but i had to add some milk for the proper consistency. But ya, thank you very much for the great recipe. I have already shared to my friends.
AUM
Glad to read your comment. Guess when you add wheat flour, the 1cup of curd might not be enough to bring it to desired consistency.
Deletehi sharmi
ReplyDeletei tried ur moist choco cake and it came out well and every one likes it.thanks.in this vinnilla cake can i add tuti fruti or fresh fruits?suggest me when to add fresh fruits.pls teach me how to do icing step by step with picture.once again thanks for ur wonderful recepies.
@Anonymous: You can just add the tutti frutti or fresh fruits after the batter is prepared at the final stage. Yes sure will post icing method once I try it :)
ReplyDeleteHi Sharmi,
ReplyDeleteI tried your eggless vanilla cake. It came out so well. I made it on my anniversary, my hubby loved this one a lot.
Thanks.:)
Hey Sharmi,
ReplyDeleteJust tried ur eggless vanilla sponge cake with whole wheat flour and olive oil. My 2 year old and also my hubby loved it.
Cheers :-)
Saily
My bro and I made this cake (with me baking and him licking) and loved this. Awesome recipe!
ReplyDeleteThanks!
I tried this recipe with exact measurement and instructions but it didnt turn out to be perfect. The sides were perfectly baked but in middle it was uncooked. :( what might have gone wrong??
ReplyDelete@Anagha : If its uncooked inside you can give in few more extra time as each oven is different.As I have mentioned in my notes if its uncooked inside even after the mentioned time just cover the top of the cake with butter paper and bake it for 5more mins,it will be perfect. The butter paper covering will avoid more browning on top at the same time the center will be cooked perfectly.Hope this helps!
ReplyDeletemade the cake and was a great success on the first try.....thx a lot for d recipe
ReplyDeleteHow to prepare this without a oven?
ReplyDelete@Anonymous : Sorry not sure of it...Havent tried baking other than in oven.
ReplyDeletehi
ReplyDeleteThanks for the recipe ,
will try it out today and offcourse make a post on it giving you the credit for the cake..
Hope it comes out lovely and soft just the way it looks in yours...
I tried your recipe it was great... THANKS I have posted the recipe on my blog ...
ReplyDeleteAfter 3 BIG Flops from various websites, you made me a proud father and a proud husband. Many thanks for the perfect recipie. I added almonds and cashews and it was wonderful.
ReplyDeleteYoure the Best.
Manish
can i use butter or margarin
ReplyDelete@Urmila : I am really not sure how butter will work here may be you can give a try and see.
ReplyDeleteLove love love!was looking for one such recipe.....:)
ReplyDeleteHi Sharmilee: the recipe looks wonderful. Just a clarification needed, can we use icing on this cake after cutting it into layers or will it be too soft and crumbly. Thanks
ReplyDelete@Devi: I doubt whether this cake is suitable for layers....But still if you want to do give atleast 3hrs after baking then may be you can keep in fridge for an hour to make it firm(not hard) then cut it into layers.
ReplyDeleteHello, Sharmi! I love your blog very much!
ReplyDeleteI'm just curious what I can replace "curd" with?
I cannot find curd in my area. Would it be alright if I use coconut milk (very thick...?)
Hi,
ReplyDeleteI'm a new bakers, i'm learnt to bake from u only.
But i don't know y my cake was very crisy at the top and oily too. please clarify me.
Thanks in advance...
Thanks for this recipe. It is the simplest cake i ever made. I have made it many times already, people love it. I sometimes add orange juice, zest and essence to it, to make an orange cake, and sometimes elaichi and coconut etc. It is so light and versatile and never fails. And it is cheap to make because it uses oil , not butter. Thank you!
ReplyDelete@Anon : That really great to hear, I will update the variations you have mentioned here :)
ReplyDelete@Rupak: Not really sure on what went wrong...depends on oven settings I guess.
Hi, I have been using your recipe for most of my cakes ever since I found it. It's so easy and tastes great too. It turns out perfect! Could you tell me how I could turn this into a mango cake (I have mango pulp)?
ReplyDeletehi sharmi..can this cake be baked as a base cake for layering and filling with icing..if kept in the fridge will the texture of the cake be affected?Thank you..
ReplyDelete@Maria : I havent tried it other than plain...so not sure about it
ReplyDelete@Anuradha: Yes you can refrigerate...the cake will become firm to layer. I have tried refrigerating overnight once not for layering but for top icing alone, it was great.
ReplyDeletethank a lot sharmi for the quick reply..waiting for your baking essentials part-2
ReplyDeletesaw the updated pics now..really appreciate your sincerity and effort..thanks a ton sharmi..
ReplyDeleteI just followed your recipe to the letter and the result was a soft, yummy, simply delicious cake. It took me less than 10 mins to put it together and 30 mins to bake! My first time baking. Perfect recipe! Thank you.
ReplyDeleteI tried this one yesterday...and it turned out sooo good..Thanks a lot for sharing this recipe..
ReplyDeleteyou know,i dint even bother to sieve the all purpose flour but the cake was soo soft and i loved the texture....i just love it soo much that i am baking another batch now...ill be posting it soon...
THANK YOU dear..Hugs
Vidya
No eggs at home and I was dying to bake,so decided to try this out today(Iv never made eggless cake before)..it turned really yum...gorgeously soft!Iv posted it in my blog:http://tastyveedu.blogspot.com/2012/04/vanilla-sponge-cake-eggless.html
ReplyDeleteThanks a million Sharmi!!!
Hi Sharmi.. The cake came out awesome and everyone loved it. Thanks for the recipe. I have added it to my blog. Do check it out.
ReplyDeletehttp://brahmarpanam.blogspot.com/2012/04/eggless-vanilla-sponge-cake.html
Thanks,
Deepa
I tried this recipe before and it was perfectly soft! You mentioned in your notes that you can use 1 1/4 cup curd and reduce the oil to 1/4 cup to obtain the same result. Have you tried it with that measurement? Did it come out as soft and moist as the original recipe? I want to bake this cake again by doubling the amount but don't want to use 1/2 c +1/2c=1c of oil. That's too much oil. Please let me know if it's safe to reduce the oil and increase the curd and end up with the same result. Thanks.
ReplyDelete@Anon : Yes I've tried it once and the cake was quite similar to the orginal not much difference in taste and texture. Do try and let me know!
ReplyDeleteSharmilee,
ReplyDeleteYou are a genius, the most generous person (to share such a winner recipe with all), my saviour, and blah blah blah....oops, I'm running out of breath and epithets!
I tried the recipe exactly as you mentioned,was little worried about the meaurements. But need not have worried at all since the cake was absolutely super. The aroma of fresh sponge cake filled our home for hours! The texture just perfect, very difficult to say it is eggless. Adding baking powder and soda to the curd and using curd must have done the trick! Baked last night in a heart shaped pan, cooled it overnight and iced it using Tropolite icing(another first for me)-all for my little girl's birthday today!
I would like to try baking double this recipe next time. In that case, can I try substituting half of the oil with curd as you have mentioned in the previous comment?
This recipe is going to be very loved and cherished forever in our home, God Bless you and may you continue to share such stunners and winners with all of us!
@Ranjani : Thats so good to hear...comments like these really boost me up :)
ReplyDeleteYes you can do but I havent tried for doubling the measurements, guess it will work. But I suggest you to first try with small quantity then double...to be on the safer side. Hope this helps!
And once again thanks for writing such lovely comment, it made my day :)
hi sharmi
ReplyDeletecan I use powder sugar instead of granulated? as I have plenty at home. I will try it one of these days.
@Anon : Yes you can...but am not sure of the measures may be try with little less than 3/4 cup and see...
ReplyDeletehi sharmi
ReplyDeletei tried ur vanilla cake. it came out well but it didn't turn brown like urs. it was half white. what could be the reason ? could u please share?
@Sangi: You mean the top browning? Was it fulled baked inside else you could have baked for few more mins also it depends on oven too...
ReplyDeletehi sharmi
ReplyDeletecould you explain how you made the curd.Did you keep the curd overnight or made the in the morning? I like to make cake at evening so on which time i want to prepare the curd{i mean adding 1 spoon curd to 1 cup of milk}
@Anon: Use fresh curd , means make the curd early noon and you can use it in the evening. Hope this helps!
ReplyDeleteSharmi, cake was just awesome !!! I am beginner in baking and ur recipe turned out to be a super duper hit at my home ! Thanks a ton !
ReplyDeleteAwesome recipe !!!! I substituted greek yogurt for plain.... loved that I could add some protein into this. Next time, I want to make this using white whole wheat. Do you think it will work for this?
ReplyDeleteThanks,
Anusha
@Ramjee : I havent tried with wheat flour so not sure how it will turn out. May be you can half the recipe and give a try :)
ReplyDeletemy hubby is allergic to eggs so i keep on looking for eggless recipes .... i tried this recipe & it was superb , i added grated orange rind . thanx a ton sharmi !!!!
ReplyDeleteThis is my all tym fav vanilla sponge cake n id lyk 2 make it 4 my nephews bday ,but id lyk 2 noe if you've ever tried covering dis cake with fondant..will it collapse under the weight of fondant?or do you know any other good vanilla cake recipe which would hold the fondanton n still taste as moist as yours??
ReplyDelete@Tastyveedu : I havent tried fondant just have tried the readymade icing. No I am not sure of any other recipe, sure will update here when I come across any good recipe :)
ReplyDeleteTurned out to be amazingly good.. baked it for a party and was an instant hit...
ReplyDeleteHi sharmi... i am really confused to make this cake on either microwave mode or convection mode or combination of both so it may not loose its moistness. pls help !!
ReplyDelete@Neeraj : I am really not sure as I use an OTG, use the mode which you use for baking cakes...so it should be convection mode I guess.
ReplyDeleteHi Sharmi....Excellent recipie...i and my husband thoroughly enjoyed this.... Thanks :)
ReplyDeletehi sharmee
ReplyDeleteabove u have mentioned maida is 1 and half cup
which is 1cup=225 grams + half cup(115) grams approx
so total 350 grams approx.m confused
it is only 225 grams maida which is one cup....we have to take OR
1 cup + half cup but qty = 225 grams we have to take
@Priyanka: If you own a kitchen scale go ahead with gram measures else stick with cup measures itself. With the above mentioned measure it is 1 and 1/2 cups = 225gms.
ReplyDelete