If you have been searching for a basic and eggless vanilla cake recipe, then you are welcome, as I have just the right, easy and quick vanilla sponge cake for you. It is fluffy, light, moist and delicious!
Eggless vanilla cake recipe is a moist, soft, spongy, and not overly sweet and it comes out perfect every single time. This cake can be transformed into any layer cakes, cream cakes and even black forest cake. This recipe uses basic pantry ingredients and simple techniques, which creates super soft fluffy eggless vanilla cake. Learn how to make soft vanilla cake three ways with step by step pictures and clear instructions.
Table of Contents
EGGLESS VANILLA CAKE RECIPE
The eggless vanilla cake recipe is a classic treat that never disappoints. Whether you’re a baking enthusiast or a novice in the kitchen, this recipe is bound to become a staple in your repertoire. In this blog post, I’ll guide you through the steps of creating a light, fluffy, and irresistibly delicious eggless vanilla cake. Gather your ingredients, prep your equipment, and let’s embark on this delightful baking journey together!
Ingredients and Equipment:
Before we dive into the step-by-step process, let’s ensure we have everything we need to create the perfect Eggless vanilla cake recipe.
Ingredients:
- 65 grams All-purpose sifted maida (refined wheat flour)
- 40 grams Powdered sugar
- 20 grams Milk powder
- 1/2 tbsp Cornflour
- 1/2 tsp Baking powder
- 1/4 tsp Baking soda
- A pinch of table salt
- 80 ml Milk
- 1+1/2 tbsp Cooking oil (preferably sunflower oil)
Equipment:
- 1 Mixing Bowl (large size)
- 1 Sieve
- 1 Hand whisk
- 1 4/5 inch cake mould
- 1 Parchment paper
- 1 Silicone spatula
Ensure that your ingredients are measured accurately, and your equipment is ready to go. Now, let’s move on to the step-by-step process of creating this eggless delight!
Step-by-Step Instructions:
- Preheat and Prepare:
- Preheat your oven to 180°C (356°F) for 10-15 minutes.
- Grease the cake mould with a thin layer of oil and line it with parchment paper for easy removal.
- Sift and Mix Dry Ingredients:
- In a large mixing bowl, sift together the all-purpose flour, powdered sugar, milk powder, cornflour, baking powder, baking soda, and a pinch of salt.
- Use a silicone spatula to gently combine the dry ingredients, ensuring an even distribution.
- Combine Wet Ingredients:
- In the same bowl, mix together the milk and cooking oil.
- Slowly pour the wet ingredients into the dry ingredients while continuously whisking to avoid lumps.
- Whisk to Perfection:
- Use a hand whisk to combine the ingredients until you achieve a smooth and lump-free batter. Be careful not to overmix; a few gentle strokes are enough.
- Bake to Golden Perfection:
- Pour the batter into the prepared cake mould and tap it gently to remove any air bubbles.
- Place the mould in the preheated oven and bake it at 150°C for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Unmould:
- Allow the cake to cool in the mould for 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, use a silicone spatula to carefully unmould the eggless vanilla sponge cake.
Tips for a Perfect Eggless Vanilla Cake Recipe:
- Ingredient Temperature: Ensure that your milk and oil are at room temperature for a smoother blending process.
- Sifting Matters: Sift the dry ingredients to aerate the flour and achieve a lighter texture in your cake.
- Gentle Mixing: Overmixing can result in a dense cake, so whisk the batter gently until just combined.
- Proper Greasing: Grease the cake mould adequately, and the parchment paper ensures easy release without sticking.
- Precise Baking Time: Keep a close eye on the cake as baking times may vary. A toothpick should come out clean when inserted into the center.
Enjoying Your Eggless Vanilla Cake Recipe:
Congratulations! You’ve successfully mastered the art of baking a delightful eggless vanilla sponge cake. This versatile treat can be enjoyed as is or dressed up with your favorite frosting, fresh homemade strawberry fruit jam, or a dusting of powdered sugar. Serve it with a side of vanilla ice cream for an extra indulgent experience.
Experiment with different toppings and flavors to make this eggless creation uniquely yours. Share your baking journey on social media using the hashtag #EgglessVanillaSpongeCake – let’s spread the joy of eggless baking!
EGGLESS VANILLA CAKE RECIPE
Equipment
- 1 Mixing Bowl – Large size
- 1 Sieve
- 1 Hand whisk
- 1 4/5 inch cake mould
- 1 Parchment paper
- 1 Silicone spatula
Ingredients
- 65 Grams All purpose sifted maida (refined wheat flour)
- 40 Grams Powdered sugar
- 20 Grams Milk powder
- 1/2 tbsp Corn flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 pinch table salt
- 80 ml milk
- 1+1/2 tbsp cooking oil(preferably sunflower oil)
Instructions
- Firstly, measure all the ingredients and keep them as you will have to be quick in mixing the batter.
- Now, cut the parchment paper in a shape and size exactly of the base of the batter mould. To do so, place the cake mould on top of the parchment paper and mark the edges lightly with a pencil. Then, remove the mould and cut the parchment paper along the lining using a scissor. Place this cutout inside the mould, sticking it to the base. This cut out will serve as the base lining in the mould and prevent sticking at the bottom.
- Now, preheat the oven to 180 degree centigrade for 10-15 minutes.
- Sift the refined wheat wheat using a sieve in a bowl. This ensures that no lumps are formed.
- As the oven is preheating now, mix all the ingredients into the bowl.
- Using a spatula, mix them lightly.
- Now, using a hand whisk, mix the batter properly for 5 minutes ensuring that no lumps are formed. Note:- Do not over mix to avoid cracking
- Now, transfer this mix into the cake mould. After pouring it, slightly tap the mix against a flat slab to remove any trapped air bubble inside.
- Once the oven is preheated, place the cake batter inside the oven.
- Now, set to heat the oven to 150 degree centigrade for 30-35 minutes and allow it to bake.
- After 30 minutes, open the oven and check the batter consistency by inserting a chopstick or a knife in the cake. If it comes out clean and dry, it ready. If its moist, bake it for 10-15 minutes more, or until the batter bakes and the inserted chopstick comes out clean again.
- Once baked, wear an oven glove and pullout the cake.
- Now, wearing the oven glove, hold the cake mould wisely and Insert a knife along one of the edges of the cake. Run the knife across the edges scrapping it off from the mould. Note:- Do it slowly and precisely.
- Once its done, allow the cake to cool for 10-15 minutes till it reaches room temperature. The cake will easily come out of the mould.
- To store it, once the cake reaches the room temperature, cling wrap the cake entirely along the the parchment paper at the bottom intact. Put it in the freezer(not refrigerator area). It will remain in good condition for 3-4 days.
- For using it, bring out the cake from the freezer and allow it to thaw. Do not unwrap the cling wrap immediately. Once the cake reaches the room temperature, unwrap the cling wrap and its ready to use.
