A simple easy keeper-recipe for eggless vanilla cake 🙂
Lots of times people used to reach out and ask for eggless recipes for the cakes I baked. I wanted to arrive at a foolproof recipe that will act as a base and finally, I have that! I’ve made this basic vanilla sponge cake as a whole as well as modified it to make a tutti-fruiti loaf cake – both turned out perfect. The egg substitute in this recipe is yoghurt – it gives a tender crumb.
This is a simple recipe with basic ingredients. If you are new to baking, this is the perfect start for you. The end result is a soft spongy airy cake and you don’t miss the eggs at all!
This recipe makes one 8″ cake or two 6″ cakes.
160g all-purpose flour
175g granulated white sugar
125ml (½ cup) oil
250ml (1 cup) yoghurt (plain and thick)
½ tsp baking soda
1¼ tsp baking powder
1 tsp pure vanilla extract
1. Pre-heat oven to 160 C.
2. Prepare one 8″ pan by greasing with oil and sprinkling some flour. Line the base with parchment paper.
3. Sift all the dry ingredients – flour, baking powder and baking soda into a bowl and keep aside.
4. In a big mixing bowl, add sugar, curd, oil and vanilla essence and mix well till sugar dissolves completely.
5. Add flour one-third at a time to the wet ingredients and mix slowly. Don’t beat too hard else you’ll lose the air created by the baking soda/powder. Ensure its mixed well and no lumps remain.
6. Pour the batter into the greased pan, level the top.
7. Bake the cake for 35-40 minutes at 160 C till a skewer/toothpick inserted comes out clean.
8. Once out of the oven, let it cool in the pan for 10 minutes and then take it out to cool completely on a wire rack.
I am also attaching the tutti-fruiti cake images – I just added a handful of mixed colour tutti-fruiti that you get in stores into the dry ingredients before I started mixing into the wet ingredients.