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egglessvanillaspongecake
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Eggless Vanilla Sponge Cake

Eggless Vanilla Sponge Cake is a soft, melt in mouth tasty cake made by baking a blend of flour, butter, vanilla and sugar. Eggless Vanilla Sponge Cake is a simple & basic baking recipe that could be prepared for special occasions & experiments with baking.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Servings8 pieces
AuthorSharmilee J

Ingredients

  • 1 and 1/2 cups maida
  • 1 cup plain yogurt / curd
  • 3/4 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1 and 1/4 teaspoon baking powder
  • 1/2 cup cooking oil
  • 1 and 1/2 teaspoon vanilla essence
  • 1 tablespoon milk just for brushing the top

Instructions

  • 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.
  • Leave aside for 5 mins and you can see the bubbles appearing.
  • Now add vanilla essence, cooking oil and mix well.
  • 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.
  • 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 tablespoon milk, 10mins before the ending time to get a nice polishing glaze.
  • Allow the cake to cool down for an hour, then invert and remove the butter paper. Then cut/slice them into pieces and enjoy Eggless Vanilla Sponge Cake!

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, don't 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 isn't cooked and is slightly sticky?! don't 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.
  • Don't 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.
  • 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.
Nutrition Facts
Eggless Vanilla Sponge Cake
Amount Per Serving (30 g)
Calories 213 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Trans Fat 0.1g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 1mg0%
Sodium 92mg4%
Potassium 39mg1%
Carbohydrates 20g7%
Fiber 0.01g0%
Sugar 20g22%
Protein 3g6%
Vitamin A 4IU0%
Calcium 38mg4%
Iron 0.04mg0%
* Percent Daily Values are based on a 2000 calorie diet.
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