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A wonderfully soft, light, and airy vanilla sponge cake made without any eggs. This simple, one-bowl recipe is perfect for birthdays, tea time, or as a base for frosted creations. It's a go-to for a foolproof, delicious cake.
Preheat Oven and Prepare Pan
Sift Dry Ingredients
Combine Wet Ingredients
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A wonderfully soft, light, and airy vanilla sponge cake made without any eggs. This simple, one-bowl recipe is perfect for birthdays, tea time, or as a base for frosted creations. It's a go-to for a foolproof, delicious cake.
This indian recipe takes 50 minutes to prepare and yields 8 servings. At 280.47 calories per serving with 3.73g of protein, it's a beginner-friendly recipe perfect for dessert or snack.
Create the Batter
Bake to Perfection
Cool the Cake
Replace 1/4 cup of maida with 1/4 cup of unsweetened cocoa powder. Sift it along with the other dry ingredients.
Add 1 tablespoon of freshly grated lemon or orange zest to the wet ingredients for a bright, citrusy flavor.
Gently fold in 1/2 cup of tutti-frutti (candied fruit) coated in 1 teaspoon of maida into the final batter before pouring it into the pan.
Add 1/2 cup of chopped walnuts or almonds to the batter for extra texture and flavor.
This recipe is perfect for individuals with egg allergies or those following a vegetarian diet, providing a delicious cake option without the use of eggs.
The use of curd (yogurt) and milk contributes to the calcium content of the cake, which is essential for maintaining strong bones and teeth.
One slice of this eggless sponge cake contains approximately 240-260 calories, depending on the specific ingredients used, such as the type of milk and oil.
While delicious, this cake is a dessert and should be enjoyed in moderation. It contains refined flour and sugar. However, using curd provides some protein and calcium, and making it at home allows you to control the quality of ingredients.
Yes, you can substitute up to 50% of the maida with whole wheat flour for a healthier version. The cake will be denser and have a nuttier flavor. You may need to add an extra 1-2 tablespoons of milk as whole wheat flour absorbs more liquid.
A dense cake is usually caused by overmixing the batter, which develops gluten. Fold the wet and dry ingredients only until just combined. Another reason could be using cold ingredients or expired baking powder/soda.
Store the completely cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week.
Yes, you can make this cake vegan. Replace the dairy curd with a plant-based yogurt (like coconut or soy yogurt) and use a plant-based milk such as almond, soy, or oat milk. Ensure your sugar is also vegan-certified.