EGGLESS VANILLA CAKE SPONGE
Steps:
- Sieve the flour in a bowl and set aside
- In another bowl, beat the yogurt and sugar together. To this mixture add the baking soda and baking powder. Beat well making sure there are no lumps and let this mixture rest for 5-8 mins. This mixture will have bubbles all around and turn frothy
- Now add the vanilla essence and oil. Beat well
- Fold in the flour making sure there are no lumps
- Pour this batter in a 6-inch baking dish lined with parchment paper
- Bake in a preheated oven at 180 degrees C for 30 - 40 mins or until an inserted skewer comes out clean
Nutrition Facts : Calories 327 kcal, ServingSize 100 g, Fat 21.41 g, SaturatedFat 2.425 g, TransFat 0.078 g, Cholesterol 6 mg, Sodium 135 mg, Carbohydrate 28.6 g, Fiber 0.9 g, Sugar 2.38 g, UnsaturatedFat 12.849 g
EGGLESS SPONGE CAKE RECIPE: HOW TO MAKE EGGLESS SPONGE CAKE RECIPE FOR CHRISTMAS AT HOME | HOMEMADE EGGLESS SPONGE CAKE RECIPE - TIMES FOOD
A sponge cake forms the base of so many cake recipes. If you are planning to surprise someone by a personalised gesture, baking a cake is the best idea. But you cannot be a good baker if you do not know the basics of this art, which is, baking a perfect sponge cake. The ones available in the market have questionable ingredients and are also not eggless. This easy cake recipe substitutes eggs with yoghurt and can be made in minutes. It also has a very spongy texture and makes the perfect base for cakes. If you are looking for a healthier cake, replace sugar with brown sugar and flour with whole wheat flour. But this would mean, your cake would be slightly less spongy and would be a little moister. But it would taste the same. The only mantra here is to beat your cake well so that the batter is light. Try out this super easy eggless cake recipe and impress your family and friends!
Provided by TNN
Categories Dessert
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven at 180 degrees Celsius for 10 minutes. Now take a pan and grease it with butter. Dust some flour on it evenly. You can also spread butter paper in the pan.
- Powder the sugar and add it in a large bowl. Mix in the curd and butter and beat well. Then, add baking powder and baking soda. Use a hand blender to mix till bubbles start appearing. Add the vanilla essence and mix again.
- Now gradually fold in the flour, one spoon at a time so that no lumps remain. Once all the flour is mixed, vigorously beat the cake batter for 3-4 minutes. After it becomes light and frothy, pour it in the baking pan. Bake it at 180 degrees for 30-35 minutes.
- Insert a toothpick in the cake to check if it is done. If the toothpick comes out clean, your cake is ready. Slice it and serve with tea and coffee.
Nutrition Facts : ServingSize 1 bowl, Calories 398 cal
EGGLESS SPONGE CAKE
Super soft, fluffy and delicious sponge cake made without eggs. This recipe is the easiest and can also be baked in a cooker or any pan.
Provided by Swasthi
Categories Dessert / Sweet
Time 45m
Number Of Ingredients 11
Steps:
- Grease a 7 or 8 inch cake tray. Line a parchment paper or dust with flour.
- Preheat the oven to 170 C for at least 15 mins.
- To a large mixing bowl, add fresh curd along with sugar and vanilla extract.
- Mix all of these until sugar has dissolved completely. Make sure there are no lumps of curd.
- Pour oil and mix well until combined.
- Add in the baking powder and soda.
- Begin to gently whisk it until the soda reacts with curd. Within mins you will see the mixture turning thick and frothy.
- Place a sieve over the bowl. Add ½ to ¾ cup of flour to the sieve.
- Sieve it well. Mix gently until just combined.
- Place the sieve back on the bowl. Add the rest of the flour in 1 to 2 parts.
- Sieve well.
- Gently mix until there are no streaks of flour seen.
- The batter will be slightly thick. Add 2 to 3 tbsps. of milk and mix in.
- The batter at this stage is of the ribbon consistency.
- Pour this to the cake tray. Brush lightly with milk on top to get a beautiful golden color.
- Gently knock the pan to the counter a few times.
- Bake for 25 to 30 mins. Do adjust the time depending on your oven and the size of your pan. It took exactly 30 mins for me in a 7 inch square pan.
- When the cake is done, a tester inserted comes out clean.
- Cool the cake for 10 to 15 mins.
- Invert it over a wire rack gently. Cool completely before Slicing or frosting.
- Melt the choco chips together with milk in a microwave for 1 to 2 mins.
- Stir well until the mixture turns smooth and is of spreading consistency.
- Cool the frosting and the cake completely.
- Spread the frosting as desired.
- If needed keep the eggless sponge cake in fridge for 15 to 20 mins. This helps to smoothen the frosting.
- Slice eggless sponge cake and serve.
Nutrition Facts : Calories 445 kcal, Carbohydrate 53 g, Protein 5 g, Fat 23 g, SaturatedFat 18 g, Cholesterol 6 mg, Sodium 113 mg, Fiber 2 g, Sugar 29 g, ServingSize 1 serving
EASY EGGLESS SPONGE CAKE
Here's a unique, light, egg-free version of sponge cake, and it's low fat and low cal as well! It's quick and easy to make, and can be dressed up with topping or frosting for an impressive dessert. This recipe is from www.tarladalal.com.
Provided by Anu_N
Categories Breads
Time 40m
Yield 1 6 inch round cake, 8 serving(s)
Number Of Ingredients 7
Steps:
- Sieve the flour, baking powder and baking soda together.
- Mix the flour mixture, condensed milk, melted butter, essence, and water and beat well.
- Pour the mixture into a greased and dusted 6 inch diameter round tin.
- Bake in a hot oven at 200 degrees C (400 degrees F) for 10 minutes.
- Then reduce the temperature to 150 degrees C (300 degree F) and bake for a further 10 minutes.
- The cake is ready when it leaves the sides of the tin and is springy to touch.
- When ready, take out from the oven and leave for 1 minute.
- Invert the tin over a rack and tap sharply to remove.
- Cool the the cake on a wire rack.
CLASSIC VANILLA SPONGE (EGGLESS)
A beautiful, classic cake that is simply so amazing and easy to prepare.
Provided by dishantsipani
Time 30m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Start by sifting the dry ingredients in a bowl. Simply place on top, a sieve that fits the mixing bowl perfectly. Next add the dry ingredients one by one and then start sifting. To speed up the process tap the sieve continuously while slowly shaking it. Once done, discard any left over big particles (try pushing them down using a spoon first, as sometimes they form big lumps due to exposure of moisture. Thus pushing them down make help lower the waste). Mix all the sifted dry ingredients and move on to the next step.
- The second step is to add the wet ingredients into the dry ingredients. Start by gradually pouring the room temperature milk in, add little by little and keep whisking it. Once smooth, add the rest of the ingredients and whisk again to get rid of lumps and to incorporate everything nicely.
- Next, start by preheating your oven to 180 deg. Celsius. Then remove your cake tin and grease it on all sides with melted butter to prevent it from sticking. Then dust some all-purpose flour on top and nicely coat it to ensure that the cake gets de-molded with ease. People usually mess up with coating the tin most of the times. You are supposed to add some all-purpose flour and slightly tilt the pan and keep rotating in order to coat the base and the edges. Then shake off the excess. Next, pour your prepared batter into the tin and tap 2-3 times against the kitchen platform to remove any air bubbles.
- Transfer to the preheated oven and bake for 15-20 minutes. Check the cake every 7-8 minutes. Once it is about 15 minutes, remove it and insert a toothpick. It should come out clean but not bone dry (which means your toothpick should still have a few crumbs on indicating that it is still moist inside). If there is a lot of crumbs on the toothpick, bake the cake for an additional 5-7 minutes. Then leave it to cool for up to 15-20 minutes. Once cooled, dust icing sugar on top and drizzle over some *chocolate ganache and serve.
- *To prepare the chocolate ganache, melt some chocolate (milk/dark/mix of both), cream and butter together in the microwave or using a double boiler. Once cooled down, transfer to a piping bag or simply use a spoon to drizzle it on top.
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- In another bowl, mix yogurt with sugar, oil, vanilla extract and orange zest. Leave until sugar dissolves, about 5 minutes.
- Add flour mixture and whisk until there are no lumps any more. Transfer into an oiled and floured cake pan.
- Bake Eggless Sponge Cake in preheated 390 F oven (200 C) for 10 minutes. Reduce temperature to 350 F (180 C) and bake for another 30 minutes or till a toothpick inserted into the center of the cake comes out clean. 10 minutes before cake is done, brush the top with 1 tablespoon milk (optional).
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