I’ve always been looking out for a basic eggless version of vanilla cake as I’ve already posted a egg version of vanilla cake . And this recipe from Nita Mehta cookbook is sure a keeper. It comes out perfect every time. I made this before new year eve and could reserve only 2-3 pieces for click sake after the distribution to neighbors and friends. If you have any more questions about this Eggless Vanilla Sponge Cake Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter . Tried this Eggless Vanilla Sponge Cake Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
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Step by Step Method
Have updated the pics with stepwise. I baked this cake in a round cake tin for hubbys bday as this is his favourite cake 🙂 You can use a loaf pan and bake the cake too. Pin Pin
Expert Tips
Use curd at room temperature.Do not try to reduce oil and curd, I tried once to reduce oil and the cake was a great flop 😉 But still there is one way add 1 and 1/4 cups of curd and 1/4 cup oil, I assure you with the same results. Also after the batter is ready, dont allow the batter to sit for more than he preheating time as baking soda reacts faster. I have a reader who gave me this tip as her cake went hard as she kept the batter for 30mins after mixing. And while inserting fork or toothpick try checking in the center if its cooked completely or not.If suppose even after the specified time, the center of the cake isnt cooked and is slightly sticky?! dont worry just cover the top of the cake with butter paper and bake it for 5more mins,it will be perfect. The butter paper covering will avoid more browning on top at the same time the center will be cooked perfectly. Dont doubt on using curd, the taste of curd is totally not shown in the cake. You can use homemade curd or use nestle curd which is very thick and works good too. You can use icing sugar too, I used normal sugar only. I felt 3/4 cup of sugar was enough but the orginal recipe called for 1 cup. If you have a very sweet tooth then use 1 cup of sugar. As I always mention select a pan such that the batter is close to 3/4th of it or slightly above 1/2 of it. And the time for baking depends on the cake pan and oven too mine got baked in exactly 35mins.
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