Vanilla Chiffon Eggless Cake Recipe

vanilla cake
  • Prep Time
    10 Mintues
  • Cook Time
    45 Minutes
  • View
    64

This is The BEST Vanilla Sponge Cake Recipe Eggless for Beginners . Its sweet flavorful , light and moist texture make is perfect for celebrating any special occasion! This eggless vanilla sponge cake is easy to make with simple ingredients.

This vanilla sponge cake eggless can be used as the base for all type of cakes.

They hold the cake well and yet taste spongy and soft.

Ingredients

Directions

Step 1

Preheat the oven to 180C. Oil a square cake pan, 7 inches, line it with parchment paper, and set aside.

Step 2

In a large mixing bowl, add yogurt/curd, oil, sugar, and vanilla, and mix well. Keep mixing till the sugar is melted.

Step 3

Now sift in the flour, baking soda, and baking powder to the wet ingredients and fold gently until all the ingredients are incorporated well and the batter is lump free.

Step 4

If you find the batter to be too thick, add a splash of milk to thin it out.

Step 5

Now transfer this mix to the pan and bake for 40 to 45 mins.

Step 6

Now remove the tray from the oven, and let it cool a bit.

Step 7

Cool in the tin for 10 minutes, then invert onto a plate or a wire rack. Serve warm or cold. You can top it with cream cheese frosting or simple whipped cream.

Tips: To read more about banana cake click here 

  • Use a large mixing bowl for this recipe.
  • The baking time varies with various oven types and the temperatures are not the same. Thus this eggless vanilla cake recipe can take less or more time to bake in your oven. Keep an eye on the cake as it bakes so that it does not brown too much. Always do a skewer test to make sure it is cooked well. You know that the cake is well done when a skewer inserted in the middle of the cake comes out clear.
  • While mixing the batter after adding the flour, be careful not to over-mix the batter. Over mixing leads to a rubbery and hard-textured cake.
  • Add lemon juice just before transferring the batter to the cake tin and mix well
  • Remember not to open the oven door until ¾ of the cake is baked. Opening and closing the oven door many times can make your cake sink or collapse.
  • When the cake begins to get golden and you see that is browning very quickly, then cover the top with aluminum foil or butter paper and continue to bake.

 

Alternative ingredients :

  • Cake Flour can be  replaced with  wheat flour or cake flour

To know how to make cake flour at home click here.

Vanilla cake

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