Home Baking Eggless vanilla sponge cake recipe | basic cake recipe | no egg no butter recipe

Eggless vanilla sponge cake recipe | basic cake recipe | no egg no butter recipe

by Jeyashri suresh
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EGGLESS VANILLA SPONGE CAKE RECIPE

Few days back when i was talking to my friend who recently got a baking oven, asked me a recipe of a basic cake recipe. I suggested a few eggless baking recipes from my blog . But i wanted to try a a basic eggless vanilla sponge cake too. I already tried this Vanilla sponge cake from here and i thought i will make it again and blog the recipe too.
This cake turned out super soft and moist. I wanted to bake it in a loaf pan, but ended up baking in a round spring foam pan only. I added little tutti fruitty to the cake. You can skip that and bake a plain cake too.
While uploading the pictures i realized that this is my 300th post too.
Thanks Sharmi for the perfect recipe. We enjoyed the cake very much.

INGREDIENTS:

ALL PURPOSE FLOUR(MAIDA) 1 AND 1/2 CUP
YOGURT 1 CUP
SUGAR 3/4 CUP
BAKING SODA 1/2 TSP
BAKING POWDER 1 AND 1/2 TSP
COOKING OIL 1/2 CUP
VANILLA ESSENCE 1 AND 1/2 TSP
MILK 1 TSP
TUTTI FRUITY 1 TBLSP(Optional)

VANILLA CAKE
METHOD:

  • Cream sugar and yogurt ( use yogurt in room temperature) till the sugar gets dissolved.

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  • Add baking powder and baking soda to this mixture and mix well.
  • Keep it aside for 5 minutes.
  • Add vanilla essence.
  • Add oil to this.

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  • In a wide bowl add the flour and slowly add the wet mixture to the flour.

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  • Mix well to get a creamy texture.
  • Add tutti fruity to this and mix well.( if using)

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  • Pre heat the oven to 180 degree C for 10 minutes.
  • Grease the baking pan and dust it with flour.
  • Transfer the cake mixture to the baking tin.
  • Bake it for 35 –40 minutes at 180 degrees C till the center gets completely cooked. Check it by inserting a tooth pick in the center. If it comes out clean then it is cooked.

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  • After 20 minutes just brush the top of the cake with milk to get a glaze.
  • when it is completely cooled keep it in the refrigerator for 3 hours and cut the cake.
  • This step will make it to get perfect pieces without crumbles.
  • But i didn’t do as i have to click soon as the weather was getting bad and it was about to rain. (Natural light will work out best for pictures)

vanilla cake
Note:

  • Never allow the batter to sit for a long time as this will make the cake hard.
  • 3/4 th cup of sugar is normally perfect but  i prefer to have little extra and so you can make it as 1 cup also.
  • The taste of yogurt will not be felt in the cake so you can move on to try out this recipe without any second thought.

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86 comments

xxx December 19, 2013 - 9:44 am

can i add butter instead of oil, if so how many cup do i require?

Reply
jeyashri suresh December 22, 2013 - 12:20 pm

You can add add butter. Add 1/2 cup of melted butter

Reply
Srividhya Sreenivaasan January 29, 2014 - 7:18 am

Hi madam,
Can you please write a post how to make cake in pressure cooker. Also my husband says not to use baking soda or powder whether it is possible to make without these. I want to give a try in pressure cooker sine I dont have oven a simple recipe.Kindly help

Reply
jeyashri suresh February 1, 2014 - 3:04 am

thanks for the feedback. Will try to post the recipe in pressure cooker for sure. Without baking powder it is not possible

Reply
Namitha Ajai February 25, 2014 - 7:43 am

Thanks so much for the recipe ma'am.. can we replace milk with condensed milk?

Reply
jeyashri suresh March 5, 2014 - 11:00 am

I have never tried with condensed milk. I am not sure how this will be. Very sorry about that

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Babita Vijay March 13, 2014 - 3:10 pm

Hi jeyshri,
Made this cake today.delicious yummy cake ...!!!it was so easy to make....just loved it....will try out more recepies and let you know......loved your blog..
Babita

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Sudha Badrinathan April 13, 2014 - 11:02 pm

Hi jeyashri,
I am baking for the first tym and I tried this cake and it came out really really good..My hubby liked it alottt...Thanks for the recipe:)

Reply
Shruthi Kumar June 28, 2014 - 10:20 am

Hi jeyshri.. I need to make a bigger cake.. can I double the recipie .in that case do I double up baking pwd and baking soda??

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jeyashri suresh June 28, 2014 - 10:54 am

Yes you need to double all the ingredients

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sowmiya October 28, 2014 - 4:00 am

Hi can u plz suggest me how to bake the above recipe using pressure cooker..it will be much helpful to me jeyashri....

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jeyashri suresh October 29, 2014 - 3:21 am

Will surely post soon

Reply
Raindrop November 25, 2014 - 7:36 am

Hi, Thank you for such a delicious looking vanilla cake recipe. My concern is can it be carved and used under fondant.

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ammukutty November 30, 2014 - 9:21 am

Hi jeyashri...
I made this cake yesterday. But turned out to be disaster ( newbie in cooking :((
i observed following :
1. Cake was not cooked inside though the fork came our clean when inserted.
2. Cake was brown /hard outside but had lot of cracks.
3. It had strong taste of coconut oil ( i used coconut oil)
I didn't use fresh yogurt instead used yogurt which was kept outside for couple of days. Is that the reason?

Reply
jeyashri suresh December 3, 2014 - 5:57 am

Hi Thanks for the message.
1. The reason for the cake not cooked inside is the temperature must be set high and not cooked evenly on both sides.
2. Crack happens when you pen the door of the oven frequently and also over mixing of the batter. Out side brown also happens when you keep the temperature high.
3. I never used coconut oil in baking, so may be because of that you should get that.
4. Over fermented batter may affect the outcome but i am not sure. But always use fresh ones

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Manish Dwivedi December 11, 2014 - 11:45 am

WOW!!. thank you so much. for sharing this very good recipe of making vanila cake. i really liked this page. I will try for sure to make good cake with help these recipe.

Thanks!!

Kids birthday cakes in pune

Reply
LD June 4, 2015 - 10:02 pm

Hi Jeyashri,
I have tried this recipe of yours and my cake came out perfect! I wanted to bake a slightly bigger cake this time, about 2 cups of flour. Can you please help me with how I could adjust the other ingredients please?
Thanks!

Reply
jeyashri suresh June 8, 2015 - 2:44 am

Thanks for trying out. Generally for baking we follow exact measurements. If u want to double you can do. I have never tried though

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Indhu October 9, 2015 - 11:00 am

My oven doesn't have any Preheat mode. What should I do?? Thanks for your time.

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jeyashri suresh October 10, 2015 - 3:06 pm

No worries, just start baking. May be it will take little extra time to bake. Just watch out

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SS January 9, 2016 - 6:38 am

What should be the quantity of ingredients in grams for a 1 kg cake. Also should I line my stainless bowl with aluminium foil while baking in pressure cooker

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Dietician Anupreksha Rastogi May 3, 2016 - 6:25 am

i tried the same recipe..& it was really awesome experience to relish such a lovely cake...n it was really a deliciuos cake...

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preetha April 18, 2017 - 12:20 pm

hai jeyashri,
im a beginner to baking. im using Morphy Richard 25CG oven. at what temperature shall i bake the cakes? because i set it for 180C the top layer of the cake getting brown and the bottom is not cooked properly. whether i have to reduce the temperature or cover the cake with silver foil while initial baking?

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jeyashri suresh May 1, 2017 - 11:10 am

Hi baking differs from oven to oven. If you feel at 180 degree it is burning fast reduce to 160 and increase the cooking time. I have never baked cake by covering it. It's like frying vada in high flame, the outer part gets brown fast and inside will be uncooked. So reduce the temperature a bit and increase the time.

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Unknown October 5, 2018 - 3:30 am

Hi.. We had to use the hang curd or normal curd

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Jeyashris Kitchen October 6, 2018 - 5:08 am

Just normal room temperature yogurt is fine.

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Aparna December 16, 2019 - 12:36 am

Tried it...came out perfect!! 🙂 Thank you so much for sharing 🙂

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