This Eggless Vanilla Cake Sponge is light, moist and loaded with flavor. It’s easy to make, hassle-free and tastes yum. A must-have recipe for every baker who’s in need of an eggless sponge recipe
Ingredients
- Yogurt 1 cup 270 grams
- Baking soda ½ teaspoon
- Baking powder 1 ¼ teaspoon
- Castor sugar ¾ cup + 3 tablespoons 190 grams
- Unflavored oil ½ cup 130 ml
- Vanilla extract 1 teaspoon
- All-purpose flour 1 ¼ cup 160 grams
Instructions
- Sieve the flour in a bowl and set aside
- In another bowl, beat the yogurt and sugar together. To this mixture add the baking soda and baking powder. Beat well making sure there are no lumps and let this mixture rest for 5-8 mins. This mixture will have bubbles all around and turn frothy
- Now add the vanilla essence and oil. Beat well
- Fold in the flour making sure there are no lumps
- Pour this batter in a 6-inch baking dish lined with parchment paper
- Bake in a preheated oven at 180 degrees C for 30 - 40 mins or until an inserted skewer comes out clean
Recipe Notes
Do not keep the batter unbaked for long as the baking powder and baking soda may loose its effect
Another variation I enjoy is adding a combination of 3 essences instead of just vanilla essence/extract. I mix rose essence, almond essence, and vanilla essence together and add 1 teaspoon of this mixture to the batter. Trust me, this combination is divine
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Nutrition Information
Serving: 100g | Calories: 327kcal | Carbohydrates: 28.6g | Fat: 21.41g | Saturated Fat: 2.425g | Polyunsaturated Fat: 12.849g | Trans Fat: 0.078g | Cholesterol: 6mg | Sodium: 135mg | Fiber: 0.9g | Sugar: 2.38g
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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