Bakery-Style Eggless Vanilla Sponge Cake

40 mins
Serves 1
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Directions

  1. 1Preheat oven to 170°C (340°F).
  2. 2Preheat oven to 170°C (340°F).
  3. 3Preheat oven to 170°C (340°F).
  4. 4Grease and line an 8-inch square (or round) cake pan with parchment paper.
  5. 5Grease and line an 8-inch square (or round) cake pan with parchment paper.
  6. 6Grease and line an 8-inch square (or round) cake pan with parchment paper.
  7. 7In a large bowl, add sugar, milk, curd, oil, and vanilla extract.
  8. 8In a large bowl, add sugar, milk, curd, oil, and vanilla extract.
  9. 9In a large bowl, add sugar, milk, curd, oil, and vanilla extract.
  10. 10Whisk well until smooth and slightly frothy.
  11. 11Whisk well until smooth and slightly frothy.
  12. 12Whisk well until smooth and slightly frothy.
  13. 13In another bowl, sift together flour, baking powder, baking soda, and salt.
  14. 14In another bowl, sift together flour, baking powder, baking soda, and salt.
  15. 15In another bowl, sift together flour, baking powder, baking soda, and salt.
  16. 16Gradually fold dry ingredients into the wet mixture.
  17. 17Gradually fold dry ingredients into the wet mixture.
  18. 18Gradually fold dry ingredients into the wet mixture.
  19. 19Mix until there are no lumps, being careful not to overmix.
  20. 20Mix until there are no lumps, being careful not to overmix.
  21. 21Mix until there are no lumps, being careful not to overmix.
  22. 22Pour the batter into the prepared pan.
  23. 23Pour the batter into the prepared pan.
  24. 24Pour the batter into the prepared pan.
  25. 25Tap gently to remove air bubbles.
  26. 26Tap gently to remove air bubbles.
  27. 27Tap gently to remove air bubbles.
  28. 28Bake in the preheated oven at 170°C for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  29. 29Bake in the preheated oven at 170°C for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  30. 30Bake in the preheated oven at 170°C for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  31. 31Let the cake cool in the pan for 10 minutes.
  32. 32Let the cake cool in the pan for 10 minutes.
  33. 33Let the cake cool in the pan for 10 minutes.
  34. 34Transfer to a wire rack to cool completely.
  35. 35Transfer to a wire rack to cool completely.
  36. 36Transfer to a wire rack to cool completely.

Ingredients

  • 270 g Sugar
  • 270 g Sugar
  • 270 g Sugar
  • 135 g Milk
  • 135 g Milk
  • 135 g Milk
  • 135 g Curd (yogurt)
  • 135 g Curd (yogurt)
  • 135 g Curd (yogurt)
  • 1 tsp Vinegar
  • 1 tsp Vinegar
  • 1 tsp Vinegar
  • 135 g Oil (neutral like sunflower)
  • 135 g Oil (neutral like sunflower)
  • 135 g Oil (neutral like sunflower)
  • 1 tsp Vanilla extract
  • 1 tsp Vanilla extract
  • 1 tsp Vanilla extract
  • 270 g All-purpose flour (maida)
  • 270 g All-purpose flour (maida)
  • 270 g All-purpose flour (maida)
  • 0.25 tsp Salt
  • 0.25 tsp Salt
  • 0.25 tsp Salt
  • 1 tsp Baking soda
  • 1 tsp Baking soda
  • 1 tsp Baking soda
  • 1.5 tsp Baking powder
  • 1.5 tsp Baking powder
  • 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.