Eggless Vanilla Sponge Cake using Yogurt

I am professing for the umpteenth time here that I love baking. Since, I bake egg less, I am always in the lookout for good egg less recipes. This egg less vanilla cake is one of the popular ways of making an egg less sponge cake. This recipe originally by Nita Mehta has been blogged by many bloggers and every one is all praises for it. I have baked it many times and am posting it today from my drafts. It's high time I am out of my blogging slumber!

This is my second favourite way of making vanilla cake next only to this one.

Source: Sharmi's Passions

Ingredients:

1 1/2 cups AP flour 
1 cup Thick Yogurt 
1 cup Sugar 
1/2 tsp Baking soda 
1 1/4 tsp Baking powder 
1/2 cup Oil
1 1/2 tsp Vanilla extract 

Process:

1. Preheat the oven to 180 deg C for 10 mins. Grease a 9'' round tin and dust it with flour.

2. Sieve AP flour and keep aside. Cream the powdered sugar and yogurt until sugar completely dissolves.

3. Add baking powder, baking soda to the creamed mixture and mix well. Leave aside for 5 mins and till bubbles appear in the mixture and it increases in volume

4. Now add in vanilla essence and oil and whisk. Slowly add the AP flour little at a time and blend with wet ingredients. Beat well till creamy and thick. It will take about 2-3 minutes.

5. Pour the batter prepared tin and bake in the pre-heated oven for 10 minutes at 180 degrees. Then reduce the temperature to 160 deg C and bake it for another 35-40 mins. 

6.  The cake is done if a skewer inserted in the center comes out clean. Allow the cake to cool down for 10 mins, then invert it into a serving plate. When the cake has completely cooled down, slice them into pieces. Enjoy!

Notes:

- The Slices are firm and neat if the cake it cut after cooling for 4-5 hours.
- You can replace the oil with equal quantity of butter.
- In the recipe it is baked at 200 C at first and then at 180 C. But, I found my cakes turns brown and hard at that temperature. So, I lowered the temperature to 180 C and 160 C and baked it 5 minutes longer. So, adjust the temperature as per your oven.

Thank you for stopping by! Cheers!

Egg less Vanilla Cake (With Condensed Milk and Coke)

It has been a while since I shared a cake recipe here. I do bake often but not all get posted here. I had clicked these pictures quite a while back. Only now it is making its way to this space. When ever I have a cake craving, it is usually for chocolate cake or a brownie. But, DH loves plain vanilla cake. So, when ever he requests me for a cake, it is plain vanilla only. Anything else should come with an icing.

I make the plain vanilla cake in a couple of ways, sometimes with yogurt, sometimes with vinegar. But, my favorite way is with condensed milk. So, if I have condensed milk can at home, I go this way.
There are many recipes floating around the web for a cake with condensed milk. Even, I remember my mom making  cakes with condensed milk. I can say it is the most traditional way of making egg less cakes. For the liquid content of the cake, I like to use coke or soda water. It really makes a difference to the texture of the cake. However, it can be replaced by milk or water if you don't have aerated cold drink at hand.

Eggless Vanilla Cake (With condensed milk and coke)

11/2 cup AP Flour
2 tsp baking powder
1 tsp baking soda
1/2 cup soft butter
1 tin sweetened condensed milk (400gm)
2/3 cup coca cola at room temperature.
2 tsp vanilla extract

Butter and flour for greasing and dusting the pan

Process:

1. Preheat the oven at 180 C. Line a 9" square tin. Please note that baking time may vary if you choose a smaller or larger tin. So, adjust accordingly.

2. Shift the flour, baking powder and baking soda twice. Set aside.

3. In a large bowl whip the condensed milk and butter till the mixture is creamy.

4. Add the flour mixture to the creamed mixture in 2-3 parts. Keep stirring while adding flour mixture. Add the coke in the end and whisk for another 2 minutes. The batter will have a pouring consistency.

5. Pour the batter in the prepared tin and bake it in the preheated oven for 15 minutes at 180 C. Then lower the temperature to 160 C and bake for another 25- 30 minutes.

6. The cake is done when a skewer inserted in the middle comes out clean. Cool for at least 15 minutes before turning the cake out of the tin. Slice and enjoy!

Notes:

1. Add the aerated drink at the end only and be fast in pouring it into the greased pan and get baking.

2. Aerated drink can be replaced by room temperature milk or water. But, I find aerated drink gives a lighter texture to the cake.

3. If you are using a smaller pan, it make take longer to bake it. Similarly, if using a larger pan, it will get baked quicker. So, adjust accordingly and keep an eye.

Linking it to Bake Fest #6. This event is the brain child of Vardhini.

Thank you for stopping by. Cheers!