Vanilla cake is one of the most popular cakes around the world. And if you have and Eggless Vanilla Cake sponge with you, you can be creative and do many things to bring your creativity into reality.
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 others, who were enjoying the cake, my mother-in-law asked if I know how to make an eggless vanilla cake?
Typically a Vanilla cake is baked using eggs. But the smell of eggs in cakes and other bakes irritates a lot of people. Those who have a strong nose to eggs, they can smell it even after the baked item has cooled down. Their alternative is to eat Eggless Vanilla Cake and this is what you are going to bake today.
But the Bakery cakes and bread do not have that smell of eggs. Why? Simply because that they might not have used fresh eggs, instead they would have used egg powder. And that’s even worse according to me. In the process of making the powder out of an egg, it has to shed vitamins.
I have used a combination of vinegar, milk and baking soda but there are flip sides to using vinegar. Vinegar may make the cake dry and there are a few people who do not like the smell of vinegar.
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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 with an eggless recipe for an eggless cake.
My initial two attempts did not lead to successful results and made me think where I am going wrong. In both the attempt I got a sour cake with a prominent smell. After a deep dive into 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 got one of the best eggless vanilla sponge cake.
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Eggless cake recipe in Oven
Generally, all cakes are made using eggs, because eggs provide the required softness to the cake and enhance 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.
Ingredients for Eggless Vanilla Cake
I wanted a completely soft and spongy cake and for that, in this recipe, I have used All-Purpose flour and powdered white organic sugar. Remember to use only fresh curd/yogurt and milk for the recipe. I like to use flavorless oil in the recipe to avoid any alteration of the vanilla flavor of the recipe.
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 a toothpick inserted into it comes out clean.
Once done, take out the baking tin and let it rest for 5 minutes and then de-mould the cake and serve.
This is my no fail recipe and I mostly use this spongy cake as a base for my fresh cream cakes. Watch the video to see how I made a birthday cake using this eggless vanilla cake sponge.
Cake Frosting Video
Calories Count in Eggless Vanilla Cake
|Calories per Serving||258.97|
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Some of the Tools and Ingredients used in this recipe
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