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15 March, 2015

Eggless Vanilla Sponge Cake

Comments : 1 Posted in : Baker's Hut, Sugary Ride, Vegetarian Bakers on by : Isha K

The sponge cake is the base for many famous desserts, puddings, mousse, pastries. It is very soft, and as the name says, spongy in the texture, very light and fluffy. If you know how to make a sponge cake, then you can do wonders in desserts. There are many other recipes using cake mix and with a few variations, but this one is simpler and good for the beginners.

Vanillasponge

It is a simple vanilla Sponge cake, but if you want to add some flavors, like pineapple, lemon zest, orange, apple and cinnamon, you can add it to the basic recipe, but for chocolate sponge cake, the recipe is quite different which I will post soon (do not know when that soon will come, so many pending posts right now :P). Nowadays, vanilla sponge cake is easily available in the bakeries but sometimes you are not lucky enough to get the Eggless one. So, here is a treat for the vegetarians or those who are allergic to eggs like my mom, that’s why I always prefer Eggless baking. It is an Eggless sponge cake, the recipe is tested and trusted, and if followed properly can yield into the perfect spongy cake. I always have to make 2 sponge cakes, no, not because I fail in the 1st one, but because my family finish it before I can use it for the puddings. So, bake it for your Tiramisu or enjoy it with tea or simply with any frosting or chocolate syrup. But before baking this sponge cake, read the baking instructions in my article bakers hut for avoiding small blunders in baking.

The recipe is very simple. Just read the instructions and follow them carefully, trust me, you will get the right one. No hard and fast rule. So vegetarians, why to lose the pleasure of international desserts, just bake it in a few minutes and make your favorite dessert.

Baking Time: 25 minutes

Baking Temperature: 180°C (360°F)

Baking Tools: Measuring cups and spoons, a flour seiver(channi),  a 7″ (175 mm) baking tin.

Makes: 1 Cake

The Baker’s Basket:

Dry Ingredients:

1. All Purpose Flour (Maida): 1¼ Cups

2. Baking Powder: 1½ Teaspoons

3. Baking Soda: 1/2 Teaspoon

Wet Ingredients:

1. Melted Unsalted Butter: 4 Tablespoons

2. Condensed Milk: 3/4 Cup

3. Vanilla Essence: 1 Teaspoon

4. Water: 5 Tablespoons

Melted butter for greasing

All purpose flour for dusting

The Baking Tray:

Spongecake_tutorial 1

pictorial2

1. Set the oven for pre-heating at 180ºC (360°F) for 10 minutes. Grease the 7″ or 175 mm baking tin and dust it with the flour. Sift to ensure the uniform distribution of the flour, remove the excess flour if any.

2. Sieve the dry ingredients together and keep aside. Sieving is an important step, it lets the air to fill in, hence making the flour more light.

3. Combine all the wet ingredients except water in a deep bowl. Beat it well till the mixture becomes light and fluffy.

4. Add the sieved flour mixture to it. Add water to the mixture gradually and fold it with the help of a spatula. The batter should be of dropping consistency.

5. Pour the mixture into the greased and dusted tin, tap it lightly.  Bake in a pre-heated oven at 180°C for 25 minutes.

6. Insert a toothpick in the cake, if it comes out clear, then the cake is baked perfectly from inside. The cake is ready when it leaves the side of the tin and is springy to touch.

7. Take the tin out of the oven and let it cool down in the tin itself. Invert it on a plate and tap it to unmould.

Keep aside to cool. Your vanilla sponge cake is ready to use or eat it right there. Do not refrigerate it openly otherwise it will be dry, Store it in an airtight container. When you will cut the cake, you will see the pores just as you see in a sponge.

Happy Baking..!!

Vanillasponge_2

Facts for you-

The basic recipe of sponge cake uses flour, sugar and eggs. According to an American food site, Gervase Markham (1568-1637), English poet and author, recorded the earliest sponge cake recipe in English in 1615. These sponge cakes were very thin, crisp cakes, more like cookies. Then by the middle of the 18th century, yeast was used as a raising agent for cakes in favor of beaten eggs. 

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One thought on : Eggless Vanilla Sponge Cake

  • October 26, 2016 at 7:18 am

    This arltice went ahead and made my day.