Eggless vanilla sponge cake recipe was in my try list for long time. Usually eggless sponge cake is prepared using condensed milk, curd and butter. But this egg free vanilla cake recipe is without condensed milk and curd. This recipe uses fresh cream and milk instead. I had planned to try this cake recipe during Christmas. But I was forced to make it yesterday. I had a packet of fresh cream which was about to expire and I wanted to use it without wasting. When I was thinking of what to do with it, two recipes flashed in my mind.
One was methi mutter malai and the other one was cake using fresh cream. I made both and somehow I finished the whole packet on the same day. For this cake, I google searched and got this recipe from
Parita’s blog. I followed that recipe to the ‘T’ but I followed an easy method to make the cake batter. The result was awesome.The cake came out very soft and spongy. Raksha loved it to the core and she finished all the cake herself in two days. We got only one piece to taste.
Check out this link if you wish to try the same using pressure cooker.You can just follow the same method.Hope u will get it right. Try and let me know how it turned out for you.
Eggless vanilla sponge cake recipe
Easy to make eggless vanilla flavoured sponge cake recipe using fresh cream. Kids would be pleased with this cake recipe 🙂
Cuisine: Indian Category: Sweet Yields: 8-10 pieces
Prep Time: 5 Minutes Cook Time: 40 Minutes Total Time: 45 Minutes
To make the cake batter
- Powdered Sugar – 1 cup
- Fresh cream – 3/4 cup ( I used amul)
- All purpose flour /Maida – 1 1/3 cup ( 1 + 1/3 CUP)
- Baking powder – 1 tsp
- Cooking soda/ baking soda – 1/2 tsp
- Milk – 3/4 cup
- Vanilla essence – 1 tsp
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HOW TO MAKE EGGLESS VANILLA SPONGE CAKE – METHOD
- In a big mixie jar, take the sugar and powder it nicely. Add fresh cream to it and beat twice or thrice to make a smooth paste OR take a bowl and beat the sugar & cream with a hand whisk. To this add the maida mixture as mentioned below. Do not beat the batter, mix gently. Follow this method if you don’t want to use mixie.
- Then add the maida, baking powder, baking soda, vanilla essence and beat twice. U’ll get a thick paste. Wipe the sides. Now add the milk and run the mixie in low speed. Do not over beat the mixture. U’ll get the batter in flowing consistency like a ribbon.
- Grease a baking pan with oil & sprinkle maida all over the pan and pour the cake batter. Pat the bottom of pan to break the air bubbles.
- Pre heat the oven at 180c or 10 minutes in convection mode. Keep the baking pan and bake for 35-40 minutes and bake in convection mode at 180 c.Please keep an eye after 25 minutes and check with a toothpick. Check with a skewer/toothpick or knife for doneness. If it comes out clean,cake is done.
- Cool completely. Run the knife through the sides of the pan and then invert it on a plate. Cake will come out easily.
Cut into pieces.Serve n Enjoy ! |
Note
- I am unable to say the shelf life of this cake because it got over by two days.
- If you don’t want to use mixie, you can mix the powdered sugar and fresh cream together in a bowl to make a smooth paste. In another bowl, mix maida, baking powder, soda and add this to the fresh cream mixture in one direction. Add essence and milk. Make a batter and proceed as above.
- Preheating is essential.Use Convection mode at 180c.
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Wanna bite?? : ))
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