Baking a Sponge Cake is an art and sometimes the best chefs struggle to get the right texture and sponge. Cakes now are a part of the global cuisine. One of the most basic and delicious cakes is the Vanilla Sponge Cake. This Eggless Vanilla Sponge Cake Recipe is one of the easiest Cake Recipes.
The sponginess of this eggless cake is as good as that of a cake made with eggs. This recipe uses baking soda, baking powder and vinegar along with milk. The baking soda reacts with Vinegar & milk to give the cake its sponge and fluffiness. The milk powder adds to the taste. The base ingredient is the All Purpose Flour. The oven is preheated at 180 degrees for 10 minutes. The cake is baked at 180 degrees for 40 minutes. You can use the toothpick test to check the doneness of the cake after the baking is complete. If the toothpick test fails then bake for another 5 to 10 minutes at 180 degrees.
May it be a birthday cake or an anniversary cake, this basic vanilla sponge cake serves as the best base for any frosting. It is also a key ingredient in preparing a number of puddings & desserts. So Let us Begin.
First we will make the cake batter. This would take around 10 to 12 minutes. During this time preheat your oven at 180° Degrees for 10 Minutes.
To prepare the cake batter we will prepare the wet and dry ingredients separately. (Dry ingredients are prepared in a large mixing bowl)
To prepare the dry ingredient, place a strainer over a mixing bowl and pour half of the All Purpose Flour over the trainer. Shake and strain the flour.
After this, add the remaining half over the strainer and add 3 Tbsp. Milk Powder, 1.5 Tsp. Baking Powder, ½ Tsp. Baking Soda & a pinch of salt. Shake and strain these ingredients into the mixing bowl. Straining aerates the dry ingredients and removes lumps, if any. This aeration results in soft and spongy cake.
To prepare the wet ingredients, to a mixing bowl add ½ cup Oil, 1Sup Powdered Sugar & 1 Tsp. Vanilla Essence.
Whisk using a whisker. Keep adding a little milk while whisking. Whisk till the powdered sugar, oil & milk merge together. This would take around 1.5 minutes. You cannot use the whole milk here. Keep a little aside and use it if we need to adjust the cake batter consistency.
After the sugar dissolved with the milk, pour the wet ingredients into the mixing bowl with the dry ingredients. Using a spatula, mix the wet and dry ingredients using the cut & fold Method.
Do not mix vigorously. Add little quantities of milk at this point (2-3 Tbsp.) to set the consistency of the cake batter. We need a flowing consistency for the cake batter.
After attaining the right consistency add 1 Tsp. Vinegar & mix well with the batter.
The batter should have a ribbon consistency. When the batter flows like a ribbon from the spatula then the consistency is referred to as the Ribbon consistency.
Grease the cake tin walls and base using a brush and oil.
Place a parchment paper or abutter paper on the base of the cake tin. The size of this parchment paper should be equal to or a little bigger than the base size.
Great the paper using the brush & oil. This makes demoulding easier after baking the cake.
Pour the cake batter into the cake tin. Make sure to pour every drop of the cake batter.
After pouring the batter tap the cake tin on a counter top. This removes any air bubbles in the batter and levels the batter in the tin.
Take the cake out and perform a toothpick test. If the toothpick test fails then bake the cake at 180° degrees for another 5 minutes. Let the cake cool down for 10 to 15 minutes after baking.
After cooling down, demould the cake on a cooling rack by inverting the cake tin over the cooling rack and tapping the base of the tin with your hands.
Remove the parchment paper from the base of the cake and let it cool down to room temperature.
Transfer the cake to a plate after cooling down and doctorate using a stencil & powdered sugar.
Our Sponge cake is ready. Serve it to your friends and family.