How to make eggless cake | How to make eggless vanilla sponge cake

By Swasthi's Recipes · 50 min

Ingredients

Instructions

1. Grease a 7- or 8-inch cake pan and line it with parchment or dust with flour. Preheat the oven to 170°C (340°F) for at least 15 minutes.
2. In a large bowl, stir the curd, sugar and vanilla until the sugar dissolves and no lumps of curd remain. Add the oil and mix well.
3. Whisk the baking powder and baking soda into the wet mixture for about a minute, until thick and frothy.
4. Sift half to three-quarters of a cup of flour over the bowl and fold gently until just combined. Sift in the rest of the flour in 1 to 2 additions, mixing gently until no streaks remain.
5. Add 2 to 3 tablespoons of milk to loosen the batter to a ribbon consistency. Pour into the pan, brush the top lightly with milk, and knock the pan on the counter a few times.
6. Bake for 25 to 30 minutes, until a tester inserted in the centre comes out clean. Times vary; a 7-inch square pan took exactly 30 minutes.
7. Cool in the pan on a wire rack for 10 to 15 minutes, then invert onto the rack and cool completely.
8. Melt the chocolate chips with 1/4 cup milk and the vanilla in the microwave for 1 to 2 minutes, stirring until smooth and spreadable. Cool completely, spread over the cake, and chill for 15 minutes if you like. Slice and serve.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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