Eggless Vanilla Cake without condensed Milk
When I baked Vanilla cake a few days ago, my mother-in-law who does not eat eggs did not eat the cake. Looking at the reaction of other, who were enjoying the cake, my mother-in-law asked if I know how to make an eggless vanilla cake?
I have made eggless chocolate cake earlier, so I knew that it is possible to make a vanilla eggless cake. The quest here was that I was to keep this cake eggless and also avoid using condensed milk. She would only prefer a cake with minimum sweetness to it.
I have used a combination of vinegar, milk and baking soda but there are flip sides to using vinegar. First, many a times vinegar makes the cake dry and there are a few people who do not like the smell of vinegar.
How to make eggless cake?
Research is the backbone of an experiment. The better the research the better will be the output of an experiment. I started reading eggless vanilla sponge cake recipes, but they were all using the condensed milk.
Hard work does not go waste. My search headed me to an eggless vanilla cake recipe that used curd and baking soda. This was it. I got my formula to experiment on an eggless recipe of eggless cake. My initial two attempts did not lead to successful results and made me think where am I going wrong. In both the attempt I got sour dense cake with a prominent smell to it. After a deep dive to my recipe, I felt it is the curd that might be the culprit. I changed the 2 days old refrigerated curd with fresh curd and increased the amount of baking soda for my recipe. Finally, after two failed attempts I got one of the best eggless vanilla sponge cake.
Eggless cake recipe in Oven
Generally, all cakes are made using eggs, because eggs provide the required softness to the cake and enhances its taste. Vegetarian people, for the reasons of eggs, avoid baking. If you follow my step by step recipe and ensure that Oven temperature is maintained, you will get your moist fluffy eggless cake and will never avoid baking yourself.
Leave a comment and let me know how your experiment went with the recipe. Your suggestions will be highly appreciated.
Also see my video on how to frost a cake with whipping cream. I have used fresh chopped fruits and fresh fruit juice to keep the cake moist.
|All Purpose Flour||140 gm|
|Refined Sugar||100 gm|
|Curd/ Yogurt||120 ml|
|Baking Powder||½ tsp|
|Baking Soda||1 tsp|
|Vanilla Essence||1 tsp|
In a bowl mix Curd, Oil, Sugar, Milk and Vanilla Essence.
In a separate bowl mix Flour, Baking Powder, Baking Soda and salt altogether.
Sift all the dry ingredients and mix into wet ingredients.
Make a smooth batter. There should be no lumps.
Line a baking tin with parchment paper and pour the batter into it. I have used baking tin which is 8 inches in diameter.
Now place this tin in a preheated oven at 180 degree Celsius for 25 minutes or until toothpick inserted into it comes out clean.
Once done, take out the baking tin and let it rest for 5 minutes.
Now de-mould the cake and serve.