Cooking and Clicking with Passion
May 31, 2012 by Sharmilee J 160 Comments
Egglesss Vanilla Sponge Cake
May 31, 2012 at 4:34 am
Perfectly baked sponge cake..
May 31, 2012 at 4:37 am
very yummy cake
Kavitha Bhargav says
May 31, 2012 at 5:35 am
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
Sharmilee! :) says
May 31, 2012 at 5:54 am
@Kavitha : Yes maida has no health benefits but with wheat flour the cake texture differs thats the only problem….
namratha Jain says
June 18, 2014 at 4:18 am
how do I bake the same cake in a microwave ?
SHARMILEE J says
June 22, 2014 at 4:44 am
You can bake cakes in your microwave if you have convection mode in your oven.You can use the same settings…. timing alone check 5mins before the actual timing then proceed.
Shweta Agrawal says
March 11, 2017 at 4:03 pm
I just love this recipe of yours. Have tried making this cake 20 times atleast abd everytime it’s a HIT. Last time I tried this recipe and midway through I realised that I don’t have enough maida in stock so added 1/2 cup wholewheat flour instead (1 cup maida and 1/2 cup atta) and cake was superb. I added some coco powder too as my son loves chocolate flavour. Today im going to take 50-50 maida and atta and add 2tbsp cocoa powder. Will let you know of my experiment. Thank u.
Much love xxx
Shobha Kamath says
May 31, 2012 at 10:08 am
Very well turned out cake!
May 31, 2012 at 11:19 am
Very very tempting cake and great step by step pics…..
June 1, 2012 at 1:18 am
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
June 1, 2012 at 9:25 am
great looking cake.
June 18, 2012 at 12:37 am
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???
June 18, 2012 at 2:29 am
Yes maida in gms and curd in ml
komal agarwal says
July 5, 2012 at 3:04 pm
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
July 7, 2012 at 8:33 am
I am new to baking..Can I bake the cake adding tutti fruity and keeping rest of the ingredients and method same??
July 7, 2012 at 8:39 am
@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.
July 16, 2012 at 3:43 pm
i hav tried many recipes but none turned out so spongy and light. it turns out so perfect and beautiful….just yummy..:))
Sindu Anand says
July 19, 2012 at 4:04 pm
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????????
July 19, 2012 at 4:13 pm
@Sindu : Yes it is appasoda only 🙂 You can use that itself….
July 21, 2012 at 10:03 pm
hi sharmillei tried it again..it was again a flopplease tell me all the recipe in gms only…thank u
July 22, 2012 at 11:48 am
can i use butter instead of oil in the cake and will it be the same amount.
July 23, 2012 at 2:13 am
@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…
jayasri ramani says
July 29, 2012 at 12:29 pm
Hi Sharmi, i tried this Eggless Homemade Spongy Vanila cake.. it came out very spongy and tasty. myself and my husband loved it. Jayasri
August 1, 2012 at 10:14 am
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 🙂
August 1, 2012 at 10:22 am
@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.
August 1, 2012 at 11:10 am
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.
August 5, 2012 at 7:27 pm
Hi sharmilee,I usually prepare cake in microwave high mode for 5 min.Tell me the baking settings in convection mode for IFB.
August 6, 2012 at 2:06 am
@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.
August 10, 2012 at 10:34 am
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
August 14, 2012 at 2:03 am
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.
August 14, 2012 at 2:08 am
@iffu : May be yes that was also once reason…and for 200ml the baking soda would have been more as my cup measures 250ml.
September 8, 2012 at 5:26 pm
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.
Priya R says
September 12, 2012 at 7:52 pm
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
October 19, 2012 at 7:12 pm
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?
October 21, 2012 at 3:56 am
@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…..
Kajal H. Maharaj says
November 12, 2012 at 10:19 am
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!
November 12, 2012 at 6:32 pm
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
November 13, 2012 at 7:38 am
@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….
November 21, 2012 at 2:00 pm
@Prithi: If the batter did not bubble then there is problem with the activeness of baking soda….
November 23, 2012 at 6:36 am
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 🙂
simran mohindru says
November 23, 2012 at 8:46 am
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
November 23, 2012 at 9:11 am
@Simran: Blending there is no specified time just mix it till creamy…yes you can try with a smaller measure and check.
prithi ballal says
November 25, 2012 at 1:21 pm
my mix just did not bubble so added the flour anyway….. end result was yummy but oily/moist…. any idea what i did wrong
November 26, 2012 at 12:33 am
@Prithi : If the bubbles dont appear it shows the baking soda is inactive…
November 27, 2012 at 5:57 am
thanks for your receipe, i baked the cake in cooker as i don have oven and it turned out excellent so soft and spongy.
December 2, 2012 at 8:48 am
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?
December 3, 2012 at 9:41 am
@Shree : No just skip it and just grease the pan well and add the batter directly. Aluminium foil for cakes is not suitable…
December 5, 2012 at 10:52 pm
Hi Sharmilee, Can you pls tell the measurement for a 6 inch cake tin
December 6, 2012 at 2:52 am
@Sweta : Not really sure, you can double and see
December 10, 2012 at 1:56 pm
How much kg would I get with this amount?
December 11, 2012 at 1:03 am
@Chithra L Not really sure….
December 11, 2012 at 10:57 am
ok tx chechi
December 20, 2012 at 2:57 am
Is it mandatory to use baking soda…? Can it be replaced with equal amount of baking powder ?
December 20, 2012 at 1:13 pm
@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.
January 7, 2013 at 12:13 pm
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.
aneesa F says
February 2, 2013 at 11:16 am
hai,am a beginner in baking,want to know abt cup measures.why is it not the same measure for flour and liquid?
February 3, 2013 at 8:45 am
Yogurt is a must for this recipe, it gives a nice texture to the cake, so dont skip it
February 3, 2013 at 8:27 am
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.
Sai Prasanna says
February 14, 2013 at 3:02 pm
Your cake looks so yummy. Can I use butter instead of cooking oil? Please suggest.
March 25, 2013 at 7:12 pm
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.html
Soumya S says
April 4, 2013 at 5:50 am
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..
April 4, 2013 at 11:55 am
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.
April 29, 2013 at 7:24 am
hi sharmi…is butter paper a must?? wat will happen if i dont use butter papaer?
Meena Selvakumaran says
April 29, 2013 at 7:53 pm
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.
May 3, 2013 at 4:16 pm
I have not used self rising flour at all so not really sure of the substitute….
May 5, 2013 at 6:01 am
Thanks sharmi ,i am waiting to do this cake.
May 13, 2013 at 6:00 pm
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.
May 1, 2013 at 1:57 pm
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.
May 3, 2013 at 4:21 pm
Yes you can use beater….Yes powdered sugar can be used but check the measures accordingly….
May 2, 2013 at 4:36 am
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
May 9, 2013 at 2:18 pm
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 🙂 🙂
May 23, 2013 at 3:29 pm
Can maida be substituted with regular white/wheat/all purpose flour?
May 24, 2013 at 2:40 am
I am not sure of wheat flour but APF/white flour is ok to go
Bhavya Srivastava says
June 13, 2013 at 7:07 pm
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
June 14, 2013 at 5:22 am
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 ?
June 17, 2013 at 9:37 pm
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.
June 18, 2013 at 1:01 pm
Oh not really sure why this happens…may be try it with a baking tin next time and check if you face this issue.
July 2, 2013 at 11:18 pm
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 🙂
August 8, 2013 at 7:43 am
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
August 8, 2013 at 3:16 pm
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.
Koushik Yadiyala says
September 27, 2013 at 2:49 pm
can i bake this cake in a pressure cooker plzz reply fast my dad's birthday is approaching
September 28, 2013 at 1:45 am
I havent tried baking cakes in pressure cooker so not sure about it….
maryam khan says
November 6, 2013 at 8:49 am
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
November 6, 2013 at 11:48 am
I am not very sure but guess its 8inch in diameter
Raynukaa Durgam says
November 6, 2013 at 4:27 pm
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…
November 7, 2013 at 3:48 am
I am not sure of the difference between all purpose flour and maida…Is there any? Sure will post it in future…
November 16, 2013 at 8:41 am
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!!
November 17, 2013 at 4:06 am
Oh really not sure….did you increase the baking time as muffins and cupcakes bake faster than normal tin cakes….
December 28, 2013 at 12:49 pm
hi , i made this cake yday night . was super good . but my cake was in a dark brown shade , i didnt have the butter paper (probable reason for the brown colour?) . do u have any recipe to make normal bread ?
January 5, 2014 at 11:22 am
It depends on the oven settings and timing….I usually place in middle rack and browning is mild like you can see in the pics…may be next time reduce the timing by 5mins and check.
No I haven tried my hands in bread baking yet will surely post it when I am successful in it 🙂
Jayashree Arvind says
January 4, 2014 at 5:23 pm
I baked using my convection oven but the top cracked. What is the mistake I'm doing. Followed the exact measurements and but had to stop at 20 minutes since the cake was cracking
January 5, 2014 at 11:27 am
A mild crack is ok as you can see in my stepwise my cake cracked in the middle too….Did you have cracks only in the middle or the total cake collapsed??
tanya sharma says
January 5, 2014 at 3:13 pm
Cn u tell me…the icing u used on the sponge cake that….. white icing base on which u used small colourful balls n thin choco….
January 6, 2014 at 2:43 pm
I used readymade icing for the cake…..:)
January 7, 2014 at 3:25 pm
January 26, 2014 at 3:05 am
Hi sharmi,I have tries this cake for more than 10 times now and everytime it was as tasty.I make muffins also with same recipe.only doubt i have is my cake doesnt seem to rise much..it looks soft and fluffly though. Can you tell me the round cake tin size that u have used.
January 29, 2014 at 2:59 pm
It depends on the batter consistency and also make sure you pour atleast 1/2-3/4th of the cake tin.I think its 4inch radius not really sure though….
February 12, 2014 at 10:03 pm
I tried your recipe but cake was uncooked in middle. Although the texture was same as in pics. But it tasted as raw. Does somethng got wrong or is it that way only ? Thanks.
February 24, 2014 at 12:50 pm
I think it must have been underbaked, as you say that the center is uncooked….Each oven is different with timing and setting so adjust the timing according to your oven…..
April 22, 2014 at 6:08 am
hi sharmi,just now i baked this cake, and it turned hard in center and sticky in sideswhat to do?what is wrong with me?
April 23, 2014 at 3:12 am
Usually when the cake is underbaked it will turn sticky so you can bake for few more mins and see…To check if the cake is done insert a toothpick in the center of the cake and check if it comes out clean…Please go through my notes section for more details.
May 14, 2014 at 7:09 pm
Hello Sharmi..The cake turned out to be SUPER SOFT.. BUT!! it tastes slightly bitter… used home made curd.. My doubt is on the vanilla essence.. added the exact quantity.. Is it so 🙁 Please help.. even if the cake's so soft, it doesnt matter coz it doesnt taste so great!!
May 15, 2014 at 2:32 am
Not sure, I use Bakers brand vanilla essence which works for me…..Try a good brand vanilla essence next time
May 15, 2014 at 6:08 am
please suggest few good vanilla essence brands.. so that I can luk for them in the market (in case i dont find bakers brand) ..
May 15, 2014 at 11:03 am
I am really not sure of other brands, if I come across any good brand will update here
Seema Dwivedi says
June 10, 2014 at 11:40 am
My cake turned out super moist and tasty Sharmilee 🙂 The only problem I found was the top of my cake was slightly dry and cracked but inside it was perfectly cooked and moist. Any ideas on how to avoid that?
June 10, 2014 at 12:48 pm
Try to brush the cake with milk after its 75% done…..
aruna ganesh says
July 16, 2015 at 7:18 am
Hi sharmilee, I baked this cake today…tastes good but isn't airy and light! What can be the reason? Mine had cracks on top too
July 16, 2015 at 2:57 pm
Even my cake cracks at the top but that shouldnt be a problem, but not sure about the texture you are mentioning
July 12, 2014 at 2:26 pm
Okay, i have two questions and they might seem stupid but I've not really had any experience baking so I want to make sure this turns out okay.
1) Can I use a vanilla pod instead of the vanilla extract?2) I want to add some food colouring to the cake, when is the best time to add it? Once all the ingredients have been mixed together or as I'm mixing them together?
July 18, 2014 at 12:54 pm
1.Yes you can2.Add it along with batter but use liquid colors for best results
August 6, 2014 at 9:29 pm
I tries vanilla sponge cake twice. My batter was very thick and cake turned out to be bit hard and oily. I used all the ingredients as per the measurement.I used thick shop curd. Can i use more curd to make batter smooth? Or is there any other reason for batter to be so thick?
August 10, 2014 at 1:05 pm
Oh I am really not sure but the cake batter should be very thin more like our dosa batter consistency…..May be next time add little water to curd beat it well and add it(do this only if ur curd is too thick)
August 10, 2014 at 9:14 pm
Thanks a lot for your response 🙂 I am going to try again for my daughters birthday 🙂 your blog is too good 🙂
REVS CULINARY says
September 29, 2014 at 4:44 am
Hi Sharmilee, I tried this eggless sponge cake. I followed your recipe and added all ingredients. Curd is home made it was not too thick. My cake batter was thick and it did not flow freely into cake tin. And, Cake didnot raise. I tried to keep it for more time. But, no good results. Cake turned out like dry badusha, Awaiting your suggestions.
October 20, 2014 at 4:41 pm
The batter should be flowing for this recipe, may be ur wet ingredients were not enough….that might be the problem for the cake to be dry
prarthana umashankar says
October 27, 2014 at 3:26 pm
Hi sharmilee,I tried the recipe 3 times..every time crust and the sides became hard and in middle it remained unbaked even after 1hr of baking.. Please help me resolve this issue.
Shazia Hussain says
November 25, 2014 at 8:58 pm
Hello Sharmilee,Thank you for sharing this delicious recipe. I was wondering if i could add lemon juice to make the cake rise a little bit more?
November 26, 2014 at 6:43 am
Lemon juice to cake…that sounds new to me….not sure of such rising agents
November 26, 2014 at 12:51 pm
Thank you for your quick reply. In your Eggless Chocolate Cake recipe you added lemon juice, you said. "When lemon juice reacts with baking soda it helps the cake to rise." So thats why i was thinking if it could also apply to the Eggless Vanilla Cake.
December 10, 2014 at 6:20 am
Hi Sharmilee, Can we follow this method to make the cake in pressure cooker !!
December 30, 2014 at 10:18 am
hi Sharmi, baked this cake and it was wonderful. The only problem was I used peanut oil and got bitter aftertaste. In one comment u said u used saffola oil. But there are 4-5 types of saffola oil available. Which one exactly did u use?? Can i use Sunflower oil or soyabean oil instend?
December 31, 2014 at 4:07 pm
I use green packet but I am not very specific I sometimes use olive oil too so that doesnt matter…the only thing you need to make sure is that the oil shouldnt have after taste…Hope this helps!!
January 3, 2015 at 2:59 am
Priya Subramanian says
December 31, 2014 at 2:50 pm
Superb recipe, made for my daughter's b'day today. Everybody loved it.
January 2, 2015 at 2:01 am
Thank you for the recipe. I tried it 2 days ago in the convection mode of my oven. It came out really well and my family enjoyed it too.
January 5, 2015 at 8:13 am
In MW convection oven, how long should I preheat the oven? And can I place the baking tray directly on the glass or should I place it on a steel rack? Also is there any alternative for baking soda? Is it mandatory?
January 5, 2015 at 5:01 pm
I am really not sure about microwave as I haven't used microwave at all….Your oven manual is the right place to check….
Kirtan Kasiram says
January 10, 2015 at 3:59 pm
Hi. Thanks so much for the blog. Can you use cake flour instead of all purpose flour. Made the cake today and it came out well. However after taking it out of the oven it sunk slightly in the centre but not too much, even though the cake was dry when I tested it. Is that normal? Thanks so much.
January 14, 2015 at 3:18 pm
No this cake is moist not that dry, curd and oil gives a nice moist texture to the cake….Nto sure of cake flour substitutes and measures
January 19, 2015 at 12:46 pm
Hi Sharmi, i have a morphy richards 28l otg at home. The otg came with a cooking tray. Can that be used for making this cake?..If not pl suggest the size of the cake tin to buy…Am new to baking.so, pl pardon if its a stupid qn 🙂
January 19, 2015 at 1:41 pm
You can use the tray for baking cookies but for cakes you need to use tin kind….Just buy tins that fits into your oven and according to your requirements
Gayathri R says
January 20, 2015 at 8:09 am
Hi Sharmi, The cake turned to be very yummy and very very soft. I used Vanilla yoghurt instead of essence. I have a question, How to get the top white coating as yours? What is that readymade icing?
January 20, 2015 at 1:07 pm
Thanks for the info Sharmi..am a huge fan of your blog..gr8 work 🙂
January 21, 2015 at 10:49 am
@Gayathri : I used readymade whipped cream powder to make cream and just applied on the cake 🙂 Am yet to experiment much on icing…
January 21, 2015 at 7:52 am
This is definitely a 100% foolproof recipe sharmi..tried it few weeks back and since it was my 1st baking experience, i had ur recipe by my side and followed it exactly..the cake turned out awesome and our whole family enjoyed it…thanks for such an easy recipe..it sure is a keeper for anyone wanting to try baking for the 1st time..keep up the great job..
February 1, 2015 at 5:34 pm
hi, can i use yoghurt with sugar?
February 2, 2015 at 1:55 pm
February 11, 2015 at 2:17 pm
Hi Sharmi , I have tried this in my friends oven and it came perfectly. Now I have bought myself a new Rowenta gourmet electric oven. Can I try this recipe with same settings in natural convection mode?
February 11, 2015 at 3:28 pm
I am not aware of the working of electric oven…Is it OTG or microwave with convection mode? If the oven is intended to bakes cakes then go ahead with it….
February 14, 2015 at 3:46 am
Sure I ll try in natural convection mode. Thanks Sharmi 🙂
March 30, 2015 at 5:49 am
Thanks for the awesome super easy recipe. I have a question about baking soda n baking powder. What is the ratio of both for eggless baking. I normally mess up with eggless baking n my cakes crack on top. Please suggest. I use convention mode 180°C
April 1, 2015 at 11:52 am
Each cake recipe is different so the ratios vary accordingly…..Reg cracking on top it doesnt really matter if it cracks on top unless and until the cake is cooked inside
Jothi Sastry says
May 4, 2015 at 11:37 am
Awesome Awesome Awesome !!! I gave this recipe for my daughter to explore baking and the 13 year old was thrilled to see the cake come out perfect. So far the best eggless cake recipe
August 17, 2015 at 5:26 am
Hi sharmilee ji i tried ur chocolate cake recp. It cm iut very well in 1st attempt. I m very thankfull to u for these simple recp. 2day 8 will b trying vanilla cake only doubt is what if d cake sit back once we open d oven 10 mins b4 to brush up with milk?
November 24, 2015 at 6:07 am
No you can just brush it by still keeping the pan inside the oven itself
August 24, 2015 at 2:49 am
Had to comment before this page runs out too.. Thank you Sharmi for sharing the recipe.. 🙂 I simply followed your instructions step by step with the tip of 1 and 1/4 cup curds + 1/4 cup oil.. and my cake looks gorgeous.. it is moist, spongy and even got the brown shiny glaze.. I am still amazed because I am a horrible baker myself.. I wonder how people had so many doubts on this one though (sorry fellas).. Thanks Again..SH
Siri Kondapalli says
November 19, 2015 at 6:17 am
We have convention microwave oven , can you tell me what temperature to preheat and how much time for baking this cake?
Chelvam Rajesvaran says
December 14, 2015 at 2:09 pm
Just tried this today with a few modifications to make a 'lighter' version of fruitcake and it was fantastic. I added 100g of boxed dried mixed fruits (pre soaked in lemon juice) and half teaspoon of mixed spice. Baked in a 8×4 loaf tin for about an hour at 180C. It turned out really well. Thank you for this wonderful recipe.
December 17, 2015 at 11:14 am
I tried out this cake…it came out really good & spongy…Thanks for shearing recipe.one thing i love about ur recipe is all ingredients are easily available at home..i m big fan of ur recipies…keep it up !!
Dhija Albert says
December 27, 2015 at 5:47 pm
What must be the size of the cake pan that can be used to bake this cake.Is an 8 inch round cake pan enough to bake the above mentioned quantity cake
December 27, 2015 at 11:30 pm
Hi SharmileeWill this quantity get fit into a 8 inch cake tin for baking
December 30, 2015 at 12:33 pm
Mine is a 4 inch round pan and the batter came to 1/2 of the pan
Usha V says
January 12, 2016 at 2:35 pm
Hi SharmileeSeems a gr8 recipe from the number of positive comments. I'm going to bake this cake now. Quick ques: regarding baking temperatures n time. Did you bake at 200°C for 10 mins then lowered the temp to 180°C n continued baking for additional 30-35 mins. So totally did you bake for 10+35=45 mins? Awaiting your reply.UV
January 24, 2016 at 7:00 am
Yes but it depends on the oven too so keep an eye after 40mins in total
Adesara Sweta says
June 17, 2016 at 11:13 am
can I use butter instead of oil?
Digisha Patel says
November 20, 2016 at 2:10 am
Dear sharmilee…I tried this recipe exactly as mentioned…Cake was super awsome… family loved it so much… thank you very much for the super yummy recipe…
August 9, 2017 at 1:45 pm
Hello ma’am,regarding measurements , 1 cup measurement is 200g or 1 and half cup is 200 gm?you have mentioned 1nad half cup maida(200gm) pls clarify.this looks important ,thanks
Sharmilee J says
August 17, 2017 at 5:53 am
Gram measures depends on each ingredient, my 1 cup measures 250ml
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Hello! I am Sharmilee, author here at Sharmis Passions. Read More…