EGGLESS ,BUTTERLESS VANILLA SPONGE CAKE

தமிழ் காண : கிளிக் 
Hi All,

EGGLESS VANILLA SPONGE CAKE!! I never want to try eggless,butterless cake as we love eggs and butter flavour in cakes.But for valentines day my newly wedded neighbour requested me with eggless ,butterless cake !! I want to tell her I never make vanilla sponge cakes without eggs and butter but already I promised them to bake cake and also I want to keep up my good baker 😉name so I decided to give a try 😇.

The cake was so easy and I made it very easily , as the cake was made for a occasion I didn't cut the cake to show you , but instead I took pictures before frosting and posted for you.I got very good feedback from my neighbour couple and they all loved the cake so much.

The cake was so spongy and yummy and also very economical 👍.You can also view some of my basic sponge cake recipes below,
1) Bakery style Butter sponge cake.
2) Chocolate sponge cake.
3) Pink sponge cake. 

The easy ,peasy recipe is as below,

SERVINGS : 4 members.

INGREDIENTS :

All purpose flour / Maida – 1 1/2 cup / 180 gms

Baking powder – 1 1/4 tsp.

Baking soda -1/2 tsp.

Sugar – 3/4 cup / 150 gms.

Salt – 1/4 tsp.

Refined oil – 1/2 cup / 120 ml.

Thick curd – 1 cup / 240 ml.

Milk – as needed ( boiled and brought to room temperature)

Vanilla essence – 1 tsp.

NEED CLARIFICATION ABOUT MY MEASUREMENTS ? PLS CLICK TO CLARIFY.

METHOD : 

1. Pre-heat oven to 170” C – 40 mins.
2. Sieve maida , baking powder , baking soda for even mixing.
   
3. Using your blender beat vanilla essence and curd together for a minute ( I used food processor , you can use electric beater if available).
4. Add oil to above mixture and beat till they mixes well with each other.
   
5. Now add sugar and again beat till sugar mixes and dissolves with curd-oil mixture.
   
   
6. When done empty the contents to a bowl and add maida mixture little by little and keep mixing .
   
7. Keep mixing until the maida mixture is added completely and forms batter consistency.
8. Now your batter must be in ribbon consistency , if batter is too thick you can add milk little by little to form ribbon consistency.
   
9. Grease your baking tray with butter or oil and dust with flour.
10. Pour the batter to baking tray and tap gently as the air bubbles to be released.Also using a sharp knife or spatula just make a gently swirls over the batter to release the air bubbles.Both method with help.
    
    
11. Bake for 40 mins or more till tooth pick comes out clean.
    
12. When done remove from oven and let the cake cool down for 10 mins , remove from tray and rest the cake in wired tray to cool completely.
    
13. Done!! Frost the cake as per your wish or enjoy as it is.I frosted with cream cheese.
    

NOTES :

1. Baking temperature may vary from oven to oven . So after baking for 30 mins check with tooth pick and increase baking time accordingly.
2. Oil can be replaced with melted butter too.
3. My cake required about 60 ml of milk to bring the batter to right consistency but it may vary so add little by little.
   
   
   
   
   
   HAPPY COOKING!!