Eggless Vanilla Sponge Cake
Similar to Hot milk cake, Made with both butter and oil this cake uses a Japanese technique of using hot milk which keeps it pillowy soft for days after.
Ingredients
- 1½ Cup | 180gms All Purpose Flour
- 1½ Tsp Baking powder
- 1/2 Tsp Baking soda
- 1/4 Tsp Salt
- 1/2 Cup | 110g Unsalted Butter
- 1/2 Cup | 120ml Milk , full fat
- 1/4 Cup | 60gms Thick Curd/Yogurt ( not sour, full fat at room temp)
- 3/4 Cup | 150gms superfine/Caster Sugar ( regular Sugar ok too)
- 1 Tsp Vanilla essence
- 1 1/2 Tsp Vegetable Oil
Instructions
- Preheat oven at 180C or 350F for 10mins. Grease a 6inch Square tin with few drops of oil or butter and line the base with a parchment paper. Dust with flour the sides and discard any excess flour. Do this step before starting with the batter.
- Heat the butter and milk in the microwave for 40-60secs or till the butter melts completely. Do not boil the milk too much. Keep covered in the microwave to keep it warm.
- Sift the dry ingredients together, the flour, the baking powder, soda and salt. Mix well.
- In a separate bowl, whisk the curd. Then add the sugar and whisk for a minute till the sugar dissolves. Add the dry ingredients slowly bit by bit, folding it gently till incorporated.
- Add vanilla essence and oil to the warm butter and milk mixture. Whisk it and add slowly in batches to the flour mix Folding it gently till incorporated.
- Bake it immediately. Do not let the batter sit for a long time. Bake at 180C or 350F for 40-45 mins or till a toothpick inserted into the middle comes out clean.
- Let it cool down in the pan for 20mins before removing it from the tin. Loosen the sides and then demould it. Let cool completely before slicing.
- Serve it with fresh berries and sprinkle with powdered sugar with your favorite cup of hot beverage! Bon Appetit!
Video
Notes
Preheat the Oven for 10mins at 180C for best results.
Use thick yogurt at room temperature which should not be sour to taste.
Keep the butter and milk warm in the microwave till you need it to add to the dry ingredients.
Bake the cake immediately. Do not let the batter sit around for long time.
Baking time will vary depending on the size and shape of pan used. Use toothpick in the middle to check if its cooked or not. If comes moist then bake it again for few minutes.