July 4, 2021

Eggless Vanilla Dry Sponge Cake

History and Origin

Sponge Cake is a light cake made with egg whites, flour and sugar, sometimes leavened with baking powder. Sponge Cake when leavened with beaten eggs, originated during the renaissance, possibly in Spain.

Ingredients

1 cup all purpose flour

3/4th cup sugar

1 cup oil

1 cup curd

1 tbsp baking powder

1 tsp baking soda

few drops of Vanilla Essence

Milk as per requirement

Preparation

In a bowl, mix oil and sugar
Add curd into the bowl
Take another bowl and sift the dry ingredients all purpose floor, baking powder and baking soda
Add the dry ingredients to the the oil, sugar mix and curd mix and using cut and fold method mix it well till the time there are no lumps. Now it’s time to add milk if the texture of the batter is too thick
Add vanilla essence to the mixture and mix it once again.
Take a baking tray and put a parchment paper on it.
Preheat the oven for 15 minutes at 200 degree Celsius.
Add the baking tray into the oven after it is preheated and bake it for 35-40 minutes at 200 degree Celsius.
Take out the cake, check it if it sticks.
Cake is ready, top it with chocolate spread, nuts and icing sugar and serve.