If you’re looking for a no-oven, egg-less, easy and worthy cake recipe, I’ve got you covered with this sublime Vanilla Sponge Cake!
Also, who says cakes are just for birthday parties and etc? I think they can be eaten anytime, anywhere. You don’t need a specific occasion to eat a cake lol.
I know there is numerous vanilla sponge cake recipe on the internet which one can easily find it but basically this recipe will show you just how easy it is to make a sponge cake from scratch.
I remember the last time I made vanilla sponge cake, I accidentally added curd thinking its milk (I know I know, humans tend to do dumb things sometimes) plus I ran out of baking powder and baking soda. Since that day, I make sure to stash a couple extra in the kitchen pantry to ensure that doesn’t happen again.
Let’s dig in!!
No-oven Egg-less Vanilla Sponge Cake
- 1/2 cup Warm milk
- 1 tsp Lemon juice
- 6 tbsp Cooking oil (odour-less)
- 1 cup Powdered sugar
- 2 tbsp Yogurt
- 1+1/2 cup All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 4 tbsp Milk powder (Optional)
- 8 tbsp Milk
- 1 tsp Vanilla essence
STEPS TO MAKE VANILLA SPONGE CAKE
Grease cake tin by using some vegetable oil and line the bottoms with parchment paper and grease the sides OR you can add 1 tbsp of all-purpose flour for dusting, instead of parchment paper. Set aside.
In a bowl, pour 1/2 cup warm milk and add 1 tsp lemon juice. Stir well and keep aside.
In another bowl, add 6 tbsp odour-less cooking oil and 1 cup powdered sugar. Whisk until combined. Afterwards, 2 tbsp yoghurt and mix until smooth.
Furthermore, add 1+1/2 cup all-purpose flour, 1 tsp baking powder and 1/2 tsp baking soda and milk-lemon mixture (which we made in step 2). You can also add 4 tbsp milk powder if you want. Mix well.
Add 8 tbsp milk little by little, stirring after each addition. Beat until well combined. Don’t overbeat it. Now, add 1 tsp vanilla essence and mix. Let the batter rest for at least 5 mins.
Take a kadhai or pressure cooker with a fitting lid and add sea salt or sand. spread it evenly (You can use this same salt, for your next round of baking.) Place the stand inside the kadhai. Turn the heat to medium for pre-heating (5 mins) and cover the Kadhai.
Pour the batter into the cake tin and gently shake the tin. Place the cake tin on top of the stand, inside the kadhai and quickly cover the kadhai with a lid. Bake on a medium flame for 5 mins. Then, cook for another 35 mins on low flame. (if you’re baking this cake in the oven, bake it at 180 C for 25 min.)
Check the Vanilla Sponge Cake by inserting a toothpick whether if it’s baked or not. (if the cake is still not baked yet then continue baking until a wooden toothpick inserted in the centre comes out clean. Gently remove the cake tin carefully from the kadhai and let it cool down on a wire rack.
Now, take a small knife and run it around the edges of the Vanilla Sponge Cake to loosen it from the sides of the tin then turn the tin upside down and gently ease the cake out and onto the plate.
Slice the Vanilla Sponge Cake and serve!
WATCH THIS VIDEO ON HOW EASY IT IS TO MAKE VANILLA SPONGE CAKE AT HOME!
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