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Perfectly baked sponge cake..
very yummy cake
Reply for Ramjee's comment: My MIL used to prepare cake with wheat flour only as she says maida is not so good for health :) The colour will be little darker
@Kavitha : Yes maida has no health benefits but with wheat flour the cake texture differs thats the only problem....
Very well turned out cake!
Very very tempting cake and great step by step pics.....
wow awesome cake dear...very nice and yummy! SYF&HWS - Cook With SPICES" Series Only Mango - June 1st to 30th Dish It Out - Black Beans and Bell Pepper - June 1st to 30th
great looking cake.
hi..thats what i am confused with your previous reply..what convention are u using..you mean i should take 225 grams maida and 250 ml curd???right???
Yes maida in gms and curd in ml
Mam , i tried this cake it tasted well but the base and top of the cake got a bit harder and also the cake had cracks on the top.Can u please tell me the reason for this
I am new to baking..Can I bake the cake adding tutti fruity and keeping rest of the ingredients and method same??
@Komal : If the cake dries up it will usually crack....guess the batter mixing might not be of correct consistency.@Sachu : Yes just dust tutti frutti with little flour and then add to avoid it from sinking to the bottom.
i hav tried many recipes but none turned out so spongy and light. it turns out so perfect and beautiful....just yummy..:))
is baking soda called aappasoda in tamil??????? because in dnt get thm wen i ask fr baking soda anywr :( how shd i ask fr it in shops????????
@Sindu : Yes it is appasoda only :) You can use that itself....
hi sharmillei tried it again..it was again a flopplease tell me all the recipe in gms only...thank u
can i use butter instead of oil in the cake and will it be the same amount.
@Priyanka : I will surely update the recipe with gm measures by tomorrow.@Jagu : I am not sure of the butter measure equivalent for oil in this recipe.Do give a try an see...
Hi Sharmi, i tried this Eggless Homemade Spongy Vanila cake.. it came out very spongy and tasty. myself and my husband loved it. Jayasri
I baked this cake with exacr measurements and trust me it was one of the best eggless cakes that I have ever baked.Now I am planning to make a rainbow cake with this basic recipe and want to increase the quantity any clue how to do that? And will that also affect the time of baking?Please do reply as my Son's B'day is next week :)
@Smita : Double the measurement , Make 2 cakes of the same size.Apply icing and sandwich the two cakes.Else if you want a single cake, use a more bigger size pan and baking time I am really not sure, try baking for the same time and then adjust accordingly.
Thanks for replying promptly. Even I was thinking of doing the latter but was not sure about the time thingie. Let me see...will most probable do the latter.
Hi sharmilee,I usually prepare cake in microwave high mode for 5 min.Tell me the baking settings in convection mode for IFB.
@IndianSpiceMagic : Many have tried the same cake in microwave too, you can follow the same temperature timing alone keep for the orginal timing then adjust accordingly.
I did it :) I made a rainbow cake out of this recipe. I had doubled the amount but felt i shud have made two cakes because the centre was a undercooked but over all it turned out well. Have a look herehttp://books-life-n-more.blogspot.in/2012/08/a-bday-rainbow-cake.html
Thanks for this recipe,tried it last night.It tasted heavenly.although i have a doubt.everything was perfect except for the texture. it was not as yours.mine was very light and porous,if you know what i mean.was it because the cake batter filled only little less than half in my cake tin?.my cup measurement is 200ml,all others are taken in the same cup.
@iffu : May be yes that was also once reason...and for 200ml the baking soda would have been more as my cup measures 250ml.
This cake turned out to be excellent. I made 12 cupcakes out of it and had to adjust the baking time and its the softest cake i have ever had. I decorated with lemon whipped cream icing. Best ever! Thanks for the recipe.
Hi Sharmi,Finally made the post of this cake made with your recipe and posted in my blog, do check it out. Thanks for the lovely and fool-proff dish, I have used it as a basic sponge and made a butter icing to go with it.PriyaRose Celebration Cake for Husband
Hi., First of all thanks for your recipes.All are great recipes. Pics are self explanatory. great work. I tried it. The cake turned brown , crispy at the sides and at the center its white and soggy. Could you suggest me y ?I have only greased the glassbowl, havnt used the butter paper. is that reason . Any thing else?By the way, 2 mins cake was great hit :)One more dbt reg panneer butter masala. Once i add the milk with spices , it starts curdling. y so?
@Neela : No even without butterpaper the cake will not get crisp....I doube either on the mode(use bake mode) or the tin....try baking in aluminium/silicon/nonstick baking tins....becos I havent tried baking cakes in glass trays...Hope this helps....Simmer after adding milk to avoid curdling.....
hi i tried this recipe for my sister in laws birthday cake. divided it in half and baked 2 layers. turned out so beautiful and moist, everyone loved it. we dont really get readily available curd as such in south africa, but i tried it with something called "maas", also known as sour milk and the texture etc was perfect. thank you for this recipe, its a keeper!
Thanks for posting this recipe.this has become my staple eggless cake recipe and i make it very often with varations1) I added abt 3/4 cup coarsely ground oats and 3/4 of a finely chopped apple and turned it into a an OATMEAL APPLE MUFFINS with ghee instead of oil and about a handful of badam powdered in the mixer plus some more finely chopped and topped on the top..It was awsome...2) I added about 3 tbsp cocoa powder and made it into a chocolate cake came out very nice and reasonably soft even though the texture was not looking so airy soft and porous and light.what cud be the reason?thanks a gain hope to hear from u.Take care and happy Diwali!!Bless u
@Ashesnroses: Baking soda gives a nice porous texture but dont know why it didnt give the same texture for the chocolate cake....not sure as I havent tried much variations exceot for few flavour additions....
@Prithi: If the batter did not bubble then there is problem with the activeness of baking soda....
baked this cake last weekend, it was yummy and got over within no time ! the step by step explanation is just perfect..followed it as is and the cake turned out to be excellent..thanks :)
Hi,i tried yr cake recipe twice but not turned as spongy like yrs.Pls tell us if we take any small cup for measurement n follow same for other ingredients does it matter? I dnt knw whnvr i bake eggless cake it pops whn inside in OTG as it cumes out frm OTG its not spongy at all. Why ?. aftr mising maida wit oil batter how much time we shld blend?? pls tell..Thanks Simran
@Simran: Blending there is no specified time just mix it till creamy...yes you can try with a smaller measure and check.
my mix just did not bubble so added the flour anyway..... end result was yummy but oily/moist.... any idea what i did wrong
@Prithi : If the bubbles dont appear it shows the baking soda is inactive...
hi sharmi, thanks for your receipe, i baked the cake in cooker as i don have oven and it turned out excellent so soft and spongy.
hi i am new to baking and ur ardent fan. i am planning to bake this tomorrow as my first baking attempt. can i use aluminium foil instead of butter paper as i dont have butter paper with me? or just greasing the pan with butter wud be enough?
@Shree : No just skip it and just grease the pan well and add the batter directly. Aluminium foil for cakes is not suitable...
Hi Sharmilee, Can you pls tell the measurement for a 6 inch cake tin
@Sweta : Not really sure, you can double and see
How much kg would I get with this amount?
@Chithra L Not really sure....
ok tx chechi
Is it mandatory to use baking soda...? Can it be replaced with equal amount of baking powder ?
@MSK : Baking soda is mandatory and acts as a main rising agent here....so dont use baking powder as replacement it will sure affect the texture of the cake.
Hi, Thank you so much for the lovely recipe! The vanilla cake was a big hit :)It was the first time i tried baking a cake and i wanted to start with the vanilla cake, i followed the recipe given by you and it turned out really well. Everyone loved it at home too. Thanks again.Regards,Ashwini
hai,am a beginner in baking,want to know abt cup measures.why is it not the same measure for flour and liquid?
Yogurt is a must for this recipe, it gives a nice texture to the cake, so dont skip it
Heey,Could you help me? I wanted to bake this cake, it seems lovely! Only, I don't have much time and I didn't buy curd. Is yoghurt okay? Please answer.Thank you,Beginner
Hi,Your cake looks so yummy. Can I use butter instead of cooking oil? Please suggest.Regards,Sai
Hi Sharmi.. Thank you for this amazing recipe. You know one funny thing. When you created a page for comments cause the comment limit ran out, this recipe caught my attention. I looked at the comments and instead of ppl just saying it was good, i saw a lot of ppl tried and gave feedback.. I knew I will use this when I make a cake. I am usually scared of baking cakes and so it took me this long to finally get to making it. We all loved the cake. I even made a Nutella Buttercream frosting to go with it. Do check out my post (and follow me) if you get a chance.. http://arusuvai-kurippu.blogspot.co.uk/2013/03/eggless-vanilla-sponge-cake-with.htmlThanksRoshni
Hi Sharmi.. I have a microwave with convention option.. so can i use the same reciepe and try??do i have to make any change in temp & time settings ?? Can i use a borosil glass container instead of cake tin..Please do let me know.. have tried many reciepes and always failed :(I'm Hoping to bake atleast one good cake for my little daughter..
Yes you can bake in your oven itself....temp no change, keep an eye on the timings alone....check 5mins before the orginal timing and then increase the timing accordingly.
hi sharmi...is butter paper a must?? wat will happen if i dont use butter papaer?
Hi Sharmi, If i am using Self raising flour,should i still use baking soda and baking powder,if yes,it is the same ratio.I dont have APF in hand.Cheers
I have not used self rising flour at all so not really sure of the substitute....
Thanks sharmi ,i am waiting to do this cake.
i made this as a cupcake following the recipe exactly,it tasted super next day,i didnt miss my egg it tasted great.it is keeper recipe.
Hi Sharmi,Very nice blog and loads of interesting and healthy recipes. Can I use a beater for mixing and can powdered sugar be used instead of granulated sugar? I would like to try this recipe as my husband loves vanilla cakes.Thanks,Lakshmi.
Yes you can use beater....Yes powdered sugar can be used but check the measures accordingly....
Butter paper is not a must....it will just be messfree to unmould. But you can also grease with maida and butter and skip butter paper
i still cant believe how beautiful this cake came out sharmi :) it was so damn soft....i jus loved it :) this is the receipe that im gona use for mt daughter's first bday :) :)
Can maida be substituted with regular white/wheat/all purpose flour?
I am not sure of wheat flour but APF/white flour is ok to go
hi, sharmithanks for such a useful recipe for beginner's like me...I tried ur recipe twice but unfortunately it doesn't came out good a single time.I don't know where i m making d mistake. Please help me.can u tell me for how long the final mixture should be beaten. may be it can make any difference to my cake.I used my convection microwave for making this cake. if any different temperature settings are required, then please provide it. this time I want my cake to come out good...thnks
Oh sorry to hear that...Its not advisable to go with the timing for beating, the batter should be creamy without any lumps, dont beat it for more than 3-4mins at the last stage.I have given the temperature and timing, please follow that. Can you tell what happens to ur cake...Is it underbaked / overbaked or ?
My cake does not rise properly and in turn gets a little harder at the corners. It does not look and taste soft and spungy as the cakes we get in market.and one thing more I want to tell u that I used a borosil vessel for my cake and baked it in convection mode.
Oh not really sure why this happens...may be try it with a baking tin next time and check if you face this issue.
I came across this recipe while searching for an eggless cake and once I read the recipe, I was hooked. I had to try it then and there and started preparing it. Had no maida so prepared it with wheat flour. The best eggless vanilla cake I ever had and evevn with wheat flour, it came out fabulous. Loved the recipe. I would love to post it in my blog giving due credits to u. Hope thats fine :)
Hi I am new to this blog. I tried this cake in cake flour not in maida. Its not comes good. Shall I use the cake flour for this receipe. Pls reply
I have not used cake flour so really not sure of the outcome with cake flour.I suggest you to try this with maida and see.
can i bake this cake in a pressure cooker plzz reply fast my dad's birthday is approaching
I havent tried baking cakes in pressure cooker so not sure about it....
hi sharmi! i am new to baking. Wannna try this cake. will u plz tell me the size of pan used? i have 20 22 and 24cm's. and can i use a spring-foam tin?reply
I am not very sure but guess its 8inch in diameter
Hi Sharmi,This is a great recipe for eggless cake. I jus have one doubt - instead of maida, can i use all purpose flour???Also, it would be great if you could post the recipe for vanilla or buttercream frosting for the cake...Thanks,Raynu
I am not sure of the difference between all purpose flour and maida...Is there any? Sure will post it in future...
Hi, i have been making choco chip muffins as per the recipe you have put up and they are very nice. I tried the same ingredients and measurements and baked it as a proper cake. The base and the side crust have turned out almost leathery and tough. The muffins turns turned nice, don't know what happened? maybe i used butter paper...could that be a reason? what should i do to avoid this. Thank you so much Sharmilee for your lovely recipes and prompt replies!!
Oh really not sure....did you increase the baking time as muffins and cupcakes bake faster than normal tin cakes....
Thank you so much for your feedback!Note: Please dont leave links back to your event announcements,and please dont leave rude/harsh comments....they will be promptly deleted.