Eggless Sponge Cake recipe with step by step photos
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If you like this vegetarian sponge cake | eggless sponge cake | Indian vanilla sponge cake | you can try using it for recipes like:
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How to make Eggless Sponge Cake-
Prepare the tin first for the Eggless Sponge Cake (Vegetarian Sponge Cake). Take a 175 mm. (7”) cake tin. Grease it well with melted butter.
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Dust it with plain flour and spread it all across the tin by shaking or moving the tin.
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Shake and remove the excess flour. Flouring the tin is nececssary because it prevents the butter from melting and getting mixed into the cake batter.
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Now, preheat the oven at 180ºC while you prepare the batter for your Eggless Sponge Cake . It is a necessary step because it will be difficult for you to estimate the baking time if the oven is not preheated. Also, the cake will not rise well.
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To make the batter for your Eggless Sponge Cake (Vegetarian Sponge Cake), take a deep bowl and place a sieve over it.
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Put the plain flour into the sieve.
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Now, put the baking powder into it.
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Similarly, put the soda bi-carb or baking soda into the mixture. Both baking soda and baking powder are raising agents for this Eggless Sponge Cake.
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Push these ingredients down into the bowl, through the sieve with the help of a ladle or a spoon. Sieving the dry ingredients together will make the flour lighter and will also remove lumps or impurities from the flour.
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Now, take another deep and wide mouthed bowl and put the condensed milk into it.
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Also, add the melted butter to it.
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Furthermore, add the vanilla essence into the bowl. Mix all the ingredients well using a spatula. We add vanilla essence to flavour the cake or else it will taste floury.
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Now, add the sieved flour mixture into the bowl. You can add it part by part to avoid the formation of lumps.
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Add about 5 tbsp of water. You might require ½ tbsp more which depending upon the quality of the flour you have used. You can also add milk instead of water for more flavour.
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Mix gently with help of a spatula to make the cake batter. It should be of a dropping consistency. It means it should fall off the spoon or spatula when it is tilted or held in an inverted position.
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Pour the batter into the greased and dusted tin.
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Tap the tin gently to spread the batter evenly.
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Bake the Eggless Sponge Cake (Vegetarian Sponge Cake) in a pre-heated oven at 180ºC (360ºF) for about 40 to 45 minutes. When you bake your cake at a very high temperature, it might rise well initially but will deflate eventually.You can check the doneness with the help of a knife or a toothpick. Insert the knife into the cake, if it comes out clean the cake is ready. Be very gentle when you piece the cake with the knife or else you might end up breaking the cake into uneven pieces.
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Loosen the edges of the cake using a knife,when the cake cools down slightly (after 20 to 25 minutes)
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Invert the tin over a rack or any clean, dry surface and tap it sharply to unmold the cake. Demould the cake only after it has cooled or else the cake will break into pieces.
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To get the crust on top, turn the Eggless Sponge Cake (Vegetarian Sponge Cake) upside down. The crust can be removed with the help of a sharp knife if you are going to frost the cake with whipped cream, butter cream or any other frosting.
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Keep the vegetarian sponge cake | eggless sponge cake | Indian vanilla sponge cake | aside to cool and use as required.
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FAQ for Vegetarian sponge cake-
Q. How much sugar should i use in the Eggless Sponge Cake (Vegetarian Sponge Cake) recipe as it's not listed in the ingredients? Zero, as we have used condensed milk which is very sweet.
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Q. If i want to eat Eggless Sponge Cake (Vegetarian Sponge Cake) as it is, do i need to add sugar ? A. No, this cake has its own sweetness.
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Q. Instead of unsalted butter, can i use refined oil or salted butter? A. Use salted butter.