Who says cakes without eggs are not soft and delicious. Then that person would surely have not come across this recipe of Eggless sponge cake. This eggless cake is made with curd and is as delicious, soft and spongy as a normal egg cake.
Ingredients
1 ¼ cup all purpose flour
1 cup thick curd
¾ cup sugar
½ tsp baking soda
1 ¼ tsp baking powder
½ cup oil
1 ½ tsp vanilla essence
Method
- Take curd in a bowl, add sugar and mix well till the sugar dissolves.
- Add baking powder and baking soda and mix well.
- Set this aside for 5 minutes. You will see bubbles appearing.
- Meanwhile switch On your oven and preheat it for 10 minutes at 180 degree C.
- Add vanilla essence and oil to the cake mix and stir well.
- Seive all purpose flour twice and add this little by little to the cake mix.
- Fold well such that there are no lumps.
- Transfer the cake mix to a greased aluminum cake pan and place it in the central rack of the oven.
- Bake with the lower rods ON at 180 degree C for about 35 minutes or till a toothpick inserted comes out clean.
- Allow the cake to cool down completely, then invert it into a plate and cut into small squares.
- Your eggless cake is ready to be served.
More cake recipes in this blog
yummy!
ReplyDeletedelicious
ReplyDeleteCan i use yogurt instead of curd? Tq
ReplyDeleteYes
DeleteSorry, can I ask what is the " curd " look like?
ReplyDeleteI have used ready made curd that is available in the market. It looks thick and soft (like an ice cream)
Deletehi amina... can i use normal aluminium vessels that we use for normal cooking to bake the cake
ReplyDeleteHi Visishta thanks for your comment...
DeleteEven though the aluminium vessels that we use for normal cooking can be used in an otg, to get the best results and a perfect cake, it is always better to use aluminium cake pans that are specially meant for baking.
Can I know which oil may I use for it. Can I use regular mustard oil or refined oil or something else?
ReplyDeleteI used refined sunflower oil..
DeleteI want to exclude baking soda because I don't like the taste that it imparts to the cake. Can I use 1/2 tsp baking powder instead?
ReplyDeleteI am not sure how the taste of the cake would vary if you use baking powder since I have not used it myself... It is better if you go with the original recipe and I am sure you will not feel any taste of soda in the cake.
DeleteHi amina.. I try to make sponge cake. I follow following recipie
ReplyDelete1 cup flour, 1/2cup oil, 1/3 cup sugar, 1/2 cup milk, 2 eggs preheat oven at 180 then insert cake in otg on baking tray. But if i bake it at 170°C it burns. If i bake lower at 160°C it remains wet in middle.. Time is 30 minutes.please tell me how to get a better cake. I m :(
Hi Shajer... You can bake at a temperature 160 degee C and allow the cake to bake for 35 to 40 minutes. By then the wet part in the middle would be cooked. And always preheat the oven at the same temp for about 10 minutes before you place the cake pan inside your otg.
DeleteLooking sprb
ReplyDeletethanks...
DeleteHi Amina,
ReplyDeleteThank you for the recipe. I have a 28ltr prestige otg similar to yours. Just baked this cake with bottom rods on at 180C for 30min, but the bottom of the cake got burnt:( On top of that, I had lined the cake tin with baking paper. The paper got stuck to the cake and had to be sawed off with a knife! The cake was tasty and very soft, texture not bad. Any idea what could have gone wrong?
Hi veena... Where did you place the cake pan? Centre rack or lower rack? If you had placed it at the lower rack, your cake might have got burnt. And next time try keeping an eye on the cake after 25 minutes. In case you get any signs of burning you can switch off the oven. I am sure your cake will come out great next time...
DeleteDid you use colourless vanilla essence? My cake and batter had a darker colour from the vanilla essence I used, not looking anywhere near as good as yours:)
ReplyDeleteHi veena... i used colourless vanilla essence... you too can try it next time and your cake will come out as good as mine :)
DeletePls tell me can i use silken tofu instead of curd. Thanks.
ReplyDeleteI have not tried the recipe with tofu, so can't comment on it...
DeleteDear Amina Madam,
ReplyDeleteJust visited your blog & would like to try Eggless Sponge Cake with my newly bought Prestige otg 40 ltrs.I hv one question abt cup measurement used by you i.e. 1 cup is how much in ml say 200 ml or 237 ml or 250 ml.
Awaiting for your reply
Till then bye bye
SUJATA
Hello Sujataji
DeleteThanks for your comment... the cup that I use is of 180 ml... Hope your cake comes out well... do let me know...
Hi Amina mam. likd your blog very much. i have one query regarding eggless sponge cake receipe. can i use pure ghee or butter instead of oil.
ReplyDeleteHi... Thanks for your comment... I think you can use melted butter...
DeleteHi amina. I m drooling after seeing this cake its really awesome
ReplyDeleteThanks :)
DeleteIts really nice.
ReplyDeleteDear Amina Madam,
ReplyDeleteI tried to make Eggless Sponge Cake twice with both heating rod on.
I bake @ 160 C for 19 minutes & observed cake tin is leaving sides but middle part is
little bit uncooked So Madam, can you please guide me what temp is suitable for
my Prestige 40 LTR OTG.
Thanks & Regards,
SUJATA.
Dear Sujata
DeleteI think the temp 160 degrees is high for your oven. You can bake at 130 degree or 140 degrees for 22 to 25 minutes.
I hope your cake will come out perfect next time...
Can v use a glass bowl ?
ReplyDeleteIt is best to use aluminium cake moulds. You can also use borosil glass bowls which are meant for baking...
DeleteMadam do we really get puffy cakes in prestige 19 ltr otg.please answer me soon as I am going to buy it or waste of money
ReplyDeleteHi... I have got really good, soft and fluffy cakes using my Prestige 19 ltr otg. All cake recipes that I have shared here have been made with this otg only. This otg has worked for me but I am not sure of other people's experience of using it. If you are satisfied with it you can go ahead and buy it, otherwise I am sure there are other good brands as well available in the market.
DeleteHi Amina,
ReplyDeleteCan I bake this in a cooker?
Mam my vanilla cake never comes out this white from inside..it always turns little brown..what am I doing wrong?
ReplyDeleteHi Bhawnaji... I think you are using a brown colour vanilla esssence... you can use a colourless vanilla essence...
DeleteHi Amina, ur cake pic is tempting me to try to cake tight away. U have one query I can use olive oil for this recipe??
ReplyDeleteI haven't tried with olive oil... I think you can use it...
DeleteHi. A quick question. I have Samsung microwave oven with convection setting. Can i use the same temperature here as well or it differs from OTG to microvawe convection oven. Thanks
ReplyDeleteI think it is the same... but be careful with the temp and time settings of your oven...
DeleteHow many inches is your aluminium mould?
ReplyDeleteMy aluminium mould is of 5 and 1/2" wide and 1 and 1/2" height
DeleteHi....if I need to make eggless chocolate cake using the measurements as in the above recipe how much of cocoa powder do I use.......can I make chocolate cake using the above recipe...
ReplyDeleteYes, you can make a chocolate cake with this recipe... just replace 1/4 cup maida with cocoa powder in the same recipe...
DeleteIf I don’t have OTG can I make in pressure cooker
ReplyDeleteMa'am I made the cake this morning, added everything according to d recipe but I found my cake to be too oily , it was like as if the oil had settled at the bottom of d cake . . Where did I go Wrong ma'am
ReplyDeleteHi.. no idea.. which oil did you use... and did you add more oil than mentioned in the recipe... I have used sunflower oil here..
DeleteExcellent way of explaining ma'am.. Thank you so much for the recipe
ReplyDeleteBeautiful way of explaining ma'am... Even the oven settings... As many of them don't tell how to set the time n on which rack n the rods. Thank you so much for your help
ReplyDeleteHello Aminaji.... My cake turned out excellent with ur recipe.... I made chocolate cake
ReplyDeleteThank you :)
DeleteMade this cake using chocolate powder and it turned out yummy
ReplyDeleteWhat is the size of the square baking pan to be used?
ReplyDelete5 and 1/2"
DeleteCan I use mealted butter in place of oil with the same measurement ???
ReplyDeleteHi Sajini, It is better to use oil in this recipe...
DeleteHello Amina ji, Tried this eggless vanilla sponge cake yesterday... Made this to do some icing on it but it was so soft and yummyyy completely got vanished immediately... Everyone in the family liked it including my MIL( not really keen for cakes)
ReplyDeleteThanks you so much for the comment.. I am so happy that you all liked it...
DeleteAlso tried chocolate cake by replacing with 1/4 cup cocoa powder.. That was also a hit though not as sweet as vanilla.. But when tried to do chocolate cupcakes with that batter at 180c they got burnt... Reduced the temperature to 160c and they were good ( I use a convection oven)
ReplyDeleteI am glad your cakes came out well. Yes cupcakes have to be baked at lower temp and for shorter duration. thanks for sharing your experience..
DeleteHi Amina, Thank you so much for the recipe. I wanted to ask you one thing. The sugar that you used is powdered sugar or regular granulated sugar? Silly question but please do reply, I really want to try this recipe. Thank you so much !!
ReplyDeleteHi Meghna, I have used granulated sugar in this recipe..
DeleteThank you for recipe. My came turned out well.
ReplyDeleteI am glad it came out well... :)
DeleteThank u for the recipe..... just now I made it ..... tastes awesome
ReplyDeleteI am glad it came out well... :)
DeleteSugar used here is icing sugar pithi sakker or normal sugar without grinding
ReplyDeleteI have used normal granulated sugar here. We have to beat this with the curd till the sugar melts completely.
Delete