A simple Eggless Vanilla Sponge Cake is something that we need most of the time. Whenever there is a party or celebration we need to bake a simple yet spongy cake as a base, then we decorate it further. This recipe works beautifully (what I’ve adapted from here) as a basic sponge cake base, which you can make with simple ingredients available at home. This cake is spongy, soft and the sweetness is just perfect to balance the frosting part if you are doing. You can also enjoy this cake just the way it is, without any frosting. You can add tutti frutti, or any other dry fruits of your choice into the batter to convert it to a light fruit cake. Feel free to experiment by adding different ingredients into this basic cake recipe.
If you’re trying this recipe don’t forget to share your experience with me. 🙂
Eggless Vanilla Sponge Cake
A fuss-free Eggless Vanilla Sponge Cake recipe that can be made with pantry staple ingredients. Use it as a basic eggless sponge or eat plain as you like.
Ingredients
- 1 cup- All-purpose flour/Maida
- ½ cup- Caster sugar or White powdered sugar
- ¼ tsp- Salt
- ¼ cup- Curd or Yogurt
- ¼ tsp- Baking powder
- ½ tsp- Baking soda
- ¼ cup- Vegetable oil/Olive oil
- 1 tsp- Vanilla extract
- 6 tbsp- Milk
Instructions
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Prepare a 6” round cake pan by greasing with oil and place a piece of baking paper at the bottom of the pan.
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In a bowl sift all-purpose flour and salt, keep aside.
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In a separate bowl mix yogurt, sugar, baking powder, and baking soda. Wait for 2-3 minutes. The mixture will become little frothy, now mix in oil and vanilla extract.
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Add the flour mixture into this in 2 batches, keep whisking. Now add milk, whisk well to form a lump-free batter. Preheat the oven to 180 degrees C.
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Transfer the batter into the prepared cake pan. Smooth the top with the help of a spatula. Tap cake pan gently on the kitchen counter a couple of times to release the air bubbles. Bake for 30 minutes.
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Insert a wooden skewer in the middle of the cake, the cake is ready if the skewer comes out clean. If not, bake for some more time, and then check again.
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Cool the cake in the pan for 10 minutes and then run a sharp knife around the edges of the pan and carefully remove the cake. Turn onto a cooling rack and leave there until completely cooled.
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When cooled slice, serve and enjoy!
Recipe Notes
This recipe can easily be doubled as per your requirement.
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