Eggless Sponge Cake

So, today morning I posted my Vanilla Sponge Cake in various Fb groups. A bunch of facebookers had asked me to share an Eggless Version of the Sponge Cake. So this post is the result. I started arranging my ingredients and I had a power cut. Huh! I didn't stop and I continued, thinking I could bake it in the cooker. As I was mixing my batter, Tadaaa! Power was back! So I baked in the 7" round tin and I saw kinda volcanic eruption happening in the middle while baking. Hmmm, My tin was small, I should have used a wider or bigger one. This was my mistake and that's why I couldn't photograph the whole cake. I didn't want to post it and then I thought I don't want my fellow veggie friends to hold on wait. This is why I'm posting it. Photographs may not be clear or appealing but the recipe matters, right? The recipe is blameless. I baked this cake a decade ago during my schooling. I remember my Peddamma having this cake. She loved it, she encouraged me to cook more and bake more. This might be her first Homemade Eggless Cake. Me as a schoolgirl, one of my hobbies was baking. My mom gave me this recipe and I followed it. Now, after a decade when my veggie pals wanted a good eggless sponge I was thinking about this cake. Me and mom, we both forgot the recipe, I started recollecting it, I started experimenting and finally, I succeeded. This is not the exact recipe that I made a decade ago, I altered the recipe as I experimented. Yes, I had failed cakes and I learned from it. So don't be afraid about the mistakes, they will help you gain even more knowledge. 

To Make This Recipe, You'll Need : 

All Purpose Flour	1 Cup
Milk Powder	1 Cup
Sugar Powder	1 Cup
Milk	1 Cup
Oil	3/4th Cup
Apple Cider Vinegar (or) Plain Vinegar	1 Teaspoon
Baking  Powder	½ Teaspoon
Baking  Soda	1/4th- ½ Teaspoon
Vanilla Essence	1 Teaspoon
Pineapple Essence	1 Teaspoon
Salt	A Pinch (optional)

Method : 

1. First add the vinegar to the milk. 

2. In another bowl, mix all the dry ingredients.

3. Add the wet ingredients to the dry ingredients. 

4. Mix gently with the light hands until everything is well combined. 

5. Pour it into the greased cake tin (I recommend lining it with parchment paper) and bake it in the preheated oven until done. (preheat 150 degrees C, bake for 10 minutes, next reduce to 100 degrees C and bake for another 30 minutes). I always place my food on the top rack in my New Morphy Richards 28 Ltrs OTG. I see others baking in the middle rack, maybe because thermostat/ temperature sensors differ. 

6. Each oven differs, so keep an eye while you bake! 

To store the cake, let it get cooled completely and store in an air-tight container. 

Enjoy! :) 

If you Like My Recipe, Share it, Comment below. Bake it and enjoy it with your pals. Also, share your feedback here or to blessy@blessyskitchen.com

Also, check out Eggless Chocolate Cake and Nita Mehta's Eggless Vanilla Cake.

                  

                                  Thank You For Visiting Blessy's Kitchen :)