Super Soft Vanilla Sponge Cake made with milk without using any curd or condensed milk. This Cake is so easy to make without any eggs.
Eggless Vanilla Sponge Cake
Equipment
- 8 inch Round Pan 2.25inch height
Ingredients
- 2 Cups | 250g All Purpose Flour/Maida
- 1 1/2 Teaspoon | 6g Baking powder
- 1 Teaspoon | 5g Baking Soda
- 1/4 Teaspoon Salt
- 1 Cup | 200g Fine/Caster Sugar
- 1/2 Cup | 105g Vegetable Oil
- 1 Tablespoon Vanilla Essence
For Buttermilk, rest 5 mins till curdles
- 1 Cup | 250g Milk, room temp
- 1 Tablespoon White Vinegar/Lemon juice
Instructions
- In a large bowl, mix the room temperature milk and vinegar and let it sit for 5 minutes or till curdles.
- In a separate bowl, sift the flour, baking powder, baking soda, and salt well. Sifting will distribute the leavening agents well. Weigh all the ingredients using a weighing scale for perfect results.
- In the buttermilk bowl, add the sugar, oil and vanilla essence. Whisk well till the sugar almost dissolves.
- Add the sifted Dry ingredients to the wet Ingredients in three small batches gently whisking till combined. Ensure no lumps remain.
- The batter should be smooth and flowing not too thick nor runny. If batter looks too thick you can add 1-2 tablespoon of milk.
- Bake in a preheated oven @170C for 40-45 mins or till a toothpick inserted in the center comes out clean. It took 45mins for me. Let it cool in the pan for 15-20 mins then remove it to cool completely on a wire rack.
Video
Storage and Shelf Life
- Room Temperature: Up to two days in an airtight container
- Refrigerator: For five to Seven days
- Freezer: For upto two months (wrap tightly in Cling Film)
Tips
Use room temperature ingredients always because they affect the reaction in the cake. Do not use Cold Milk before mixing with the Vinegar. I like to microwave it for 10-15 secs to bring it to room temperature from fridge.