Eggless Vanilla Cake Recipe- Sharmis Passion

This eggless vanilla cake is fluffy, moist, soft and incredibly delicious. If you’re looking for an easy, eggless vanilla sponge cake you’re in the right place. This cake is easy to make and tastes so good that you can eat it as is or use it to layer cakes. Learn how to make Eggless Vanilla Cake with step by step pictures.

I am always on the lookout for a simple eggless vanilla cake and this cake has been my savior for almost a decade. Every year I make this cake for most of our family’s birthday celebrations because we all love it so much. I have tried many eggless versions of vanilla cake and ultimately stuck to this one for many years because of the cake’s perfect texture and ease of preparation.

About Eggless Vanilla Cake

Eggless vanilla cake is made with a mixture of flour, sugar, oil, curd, baking powder, soda and vanilla. Eggless Vanilla Sponge Cake is a simple and basic baking recipe that can be prepared for special occasions.

This classy eggless vanilla cake is proof that even beginners in baking can try it. This is a perfect cake for tea time or any celebration. This cake recipe is a basic classic recipe that can be made with basic kitchen ingredients.

By mixing oil and curd, this cake comes out so wet that it does not dry even after 2 days. But I bet it won’t last that long, yes experience speaks. Some of my cakes failed in my early days of baking but this cake was a hit in my first test. Since then it has been my savior whenever I want to make eggless vanilla cake.

I have tried the same recipe with wheat flour and it turned out well. So you can use wheat flour for a healthier variety. The combination of curd and oil gives a very moist and soft texture to the cake.

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Eggless Vanilla Cake Ingredients

• Flour – Use all purpose flour or plain flour. You can also try mixing half and half flour with wheat flour.
• Oil – Use a flavorless, odorless oil that works best for this recipe.
• Curd – Curd with oil gives moist and soft cake.
• Sugar – White granulated sugar is best, although you can also use castor sugar.
• emerging agents – Baking powder and baking soda are used.
• vanilla extract -Vanilla essence or extract is the main flavor here.

How to make eggless vanilla sponge cake step by step

1. Sieve the flour twice and keep it aside. Mix sugar and curd until the sugar dissolves completely. Add baking powder, baking soda to the creamed mixture and mix well.

2. Keep aside for 5 minutes and you can see bubbles emerging. Now add vanilla extract, cooking oil and mix well.

3. After this, slowly add flour a little at a time and mix it with the wet ingredients. Beat well with a whisk until creamy and thick. Preheat the oven at 200 degrees Celsius for 10 minutes. Meanwhile, grease a butter paper, spread it in a cake tin or loaf pan and prepare the batter by pouring it into the tin.

4. Bake in a preheated oven at 200°C for 10 minutes, then reduce the temperature to 180°C and bake for 30-35 minutes or until a fork inserted in the center comes out clean. The cake comes out clean. To get a nice polishing glaze, simply drizzle 1 tablespoon milk over the top of the cake 10 minutes before the finish time. Let the cake cool for 10 minutes, then turn it over and remove the butter paper. Then cut them into pieces and enjoy.

The pictures have been updated step wise. I baked this cake in a round cake tin for my husband’s birthday because it is his favorite cake. You can also use a loaf pan and bake the cake.

Update: This time I tried applying ready-made icing on the cake after I baked it, kept it in the fridge overnight and then cut it the next day. The pieces were hard and clean. The picture above is after I cut it the next day and the other pictures were taken after waiting only an hour – uploaded this picture to show the difference in texture. No difference in taste, both were soft and tasty. So I suggest cutting it into slices and letting it cool completely, at least 3-4 hours to get strong and neat slices.

Expert Tips

• Curd – Use curd at room temperature. Do not try to reduce oil and curd.
• batter – Also once the batter is prepared, do not leave the batter for longer than the preheating time as baking soda reacts rapidly. I have a reader who gave me this tip because her cake turned out to be hard because she let it sit for 30 minutes after mixing the batter.
• checking – And while inserting a fork or toothpick, check in the middle whether it is completely cooked or not. Suppose even after the specified time, the middle part of the cake is not cooked and is a little sticky?! Don’t worry just cover the top of the cake with butter paper and bake it for 5 minutes, it will be perfect.
• butter paper – Applying butter paper on top will prevent it from getting too brown on top and the middle part will also cook well.
• Sugar – You can also use icing sugar, I have used normal sugar. I thought ¾ cup sugar was enough but the original recipe called for 1 cup. If you are very fond of sweets then use 1 cup sugar.

service and storage

This vanilla cake can be served with a cup of coffee or tea. You can serve it as is or use it as a base for desserts. Store the cake in an air tight container and it keeps well for 2 to 3 days at room temperature. The cake can be stored in the refrigerator for a week.

If you have any further questions about this Eggless Vanilla Sponge Cake Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter .

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