Bakery-Style Eggless Vanilla Sponge Cake
Directions
- 1Preheat oven to 170°C (340°F).
- 2Grease and line an 8-inch square (or round) cake pan with parchment paper.
- 3In a large bowl, add sugar, milk, curd, oil, and vanilla extract.
- 4Whisk well until smooth and slightly frothy.
- 5In another bowl, sift together flour, baking powder, baking soda, and salt.
- 6Gradually fold dry ingredients into the wet mixture.
- 7Mix until there are no lumps, being careful not to overmix.
- 8Pour the batter into the prepared pan.
- 9Tap gently to remove air bubbles.
- 10Bake in the preheated oven at 170°C for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- 11Let the cake cool in the pan for 10 minutes.
- 12Transfer to a wire rack to cool completely.
Ingredients
- 270 g Sugar
- 135 g Milk
- 135 g Curd (yogurt)
- 1 tsp Vinegar
- 135 g Oil (neutral like sunflower)
- 1 tsp Vanilla extract
- 270 g All-purpose flour (maida)
- 0.25 tsp Salt
- 1 tsp Baking soda
- 1.5 tsp Baking powder
Equipment
oven8-inch square cake panround cake panparchment paperlarge bowlwhiskanother bowlwire rack
Tips
- You can frost with whipped cream or buttercream after cooling.
- Add chopped nuts or tutti frutti for variation.
- Vinegar is optional and helps in softness.
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