What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 eggless sponge cake recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Eggless Sponge Cake Recipe
Eggless Vanilla Sponge Cake Recipe
Eggless sponge cake
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Eggless Vanilla Sponge Cake
Eggless Vanilla Cake
Eggless Vanilla Cake Recipe
Eggless Sponge Cake Recipe
Easy Eggless Sponge Cake
Easy Eggless Sponge Cake
Quick Eggless Sponge Cake
Eggless Sponge Cake Recipe
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Eggless Sponge Cake
How do you make eggless sponge cake Fluffy?
preparation for eggless sponge cake
- Grease a 7 or 8 inch cake tray and line it with parchment paper.
- Preheat the oven to 170 C for at least 15 mins.
- Add curd to a mixing bowl. …
- Add sugar and vanilla extract. …
- Mix very well until the sugar dissolves completely.
- Pour oil and mix until the mixture is smooth and uniform.
Why is my eggless cake not spongy?
Because of the absence of eggs in the batter, there are more chances of eggless cake not turning super spongy. Therefore, make sure you preheat the oven and place the cake as much as possible, in the center of the pan.
How do you make a cake mix without eggs?
Can you make a Betty Crocker cake mix without eggs? Yes, you can! To do so, substitute the three eggs called in the box for 1/4 cup of plain regular yogurt + 1/4 cup (35 g) all-purpose flour.
How do you make a vanilla sponge cake without eggs?
Eggless Vanilla Sponge Cake Recipe
- 1 + ½ cups (180g) all purpose flour (maida)
- 1 teaspoon (4g) baking powder.
- 1 cup (285g) yogurt.
- ½ teaspoon (3g) baking soda.
- ¾ cup (150g) castor sugar.
- ½ cup (120mL) vegetable 0il.
- 1 teaspoon (5mL) Vanilla Extract or Vanilla beans.
- ½ cup (63g) crushed walnuts.
Which ingredient makes cake soft?
Creaming Butter & Sugar. Whisking butter and sugar together is one essential tip to make the cake spongy, fluffy and moist. Whisk butter and sugar for long until the mixture becomes pale yellow and fluffy because of incorporation of air. The process is known as creaming.
How do you make cake soft and spongy?
Cake flour has corn starch mixed in it and it makes the cake spongy. The reason sifting is important is that it adds air and makes the mixture lighter. Therefore, it is very important to sift the flour and baking soda. Sifting before adding them to the mixture makes your cake spongy and super fluffy.
Why did my sponge cake deflate after baking?
A: Because sponge cakes are based on a high proportion of eggs (which gives them a relatively flexible structure) and they contain a large amount of air, when they cool after baking they do deflate more than other types of cakes – if you watch carefully you will notice them pulling away from the sides of the tin and …
Why is my eggless cake not rising?
If your cake doesn’t rise much at all and leads to gummy or mushy cake then most likely the baking powder is too old. Do not add the all dry ingredients at once. Combine all the dry ingredients separately and then add this mixture little by little to the wet mix.
Why do eggless cake sink in the middle?
Too much leavening agent like baking soda or powder can cause a cake to rise too high too quickly. The gas from the leavening agents builds up and escapes before the cake bakes through in the center. This causes the center to collapse and makes your cake layers sink in the middle.
What can replace eggs in cake?
Yogurt or buttermilk
You can use 1/4 cup (60 grams) of yogurt or buttermilk for each egg that needs to be replaced. This substitution works best for muffins, cakes, and cupcakes. You can use 1/4 cup (60 grams) of plain yogurt or buttermilk to replace 1 egg.
Can I use oil instead of eggs?
Oil is used in place of eggs for recipes where the egg is included as a Leavening Agent to make the baked goods rise. To make the replacement, mix 1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg.
What can replace eggs in a cake mix?
Most Commonly Used Egg Substitutes for Baking
- Mashed Banana.
- Applesauce.
- Silken Tofu.
- Ground Flax Seed mixed with water.
- Yogurt (dairy-free or regular)
- Buttermilk.
- Sweetened Condensed Milk.