eggless vanilla cake using curd recipe | Indian style eggless vanilla sponge cake | vegetarian vanilla cake
by Tarla Dalal
Added to 100 cookbooks
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eggless vanilla cake using curd recipe | Indian style eggless vanilla sponge cake | vegetarian vanilla cake | with 15 amazing images.
Our eggless vanilla cake using curd recipe is an Indian style eggless vanilla sponge cake. We have made this light and airy eggless vanilla cake using curd for vegetarians who don’t eat eggs.
Our eggless vanilla cake using curd uses basic Indian ingredients like plain flour, baking powder, sour cuds, baking soda, butter, sugar and vanilla essence to get that super vanilla flavour. Indian style eggless vanilla sponge cake made using a dash of curds are so soft that it would be tough to believe that one hasn’t used eggs in it!
Tips for eggless vanilla cake using curd. 1. Add baking powder. It adds the necessary lift to the cake. 2. Sift plain flour and baking powder together and keep aside. Sifting together results in uniform mixing and adds aeration to the cake mix. 3. The reason to use both baking powder and baking soda is that they affect both the browning and texture of the eggless vanilla sponge cake. 4. Add curd. If your curd is not sour, add a tbsp of vinegar in the curd and then add it to the cake mix. 5. the batter should be of pouring consistency.
enjoy the eggless vanilla sponge cake with curd as it is along with chai or coffee.
See our collection of eggless Indian cake recipes.
Learn to make eggless vanilla cake using curd recipe | Indian style eggless vanilla sponge cake | vegetarian vanilla cake | with step by step photos below.
For eggless vanilla cake using curd- Sieve the flour and the baking powder and keep aside.
- Mix the curds and soda bi-carb in a bowl and keep aside.
- Combine the butter, sugar and ¾ cup of hot water in another bowl and whisk well till the sugar dissolves completely.
- Add the flour mixture, curds and vanilla essence and mix to make a smooth batter with help of a spatula, batter should be of pouring consistency. Mix well.
- Put the batter in a 200 mm. (8”) diameter greased baking tin.
- Bake in a pre-heated oven at 180°c (360°f) for 45 minutes or until a knife inserted in the cake comes out clean.
- Remove the eggless vanilla cake using curd from the oven, keep aside to cool and use as required.
Eggless Vanilla Cake Using Curd, Indian Style recipe with step by step photos
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Make sure you sift the flour well. This step is very important as it makes the cake light and airy.
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Using the curd and baking powder give a good airation to the batter.
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Adding hot water in the batter also helps to activate the baking powder, to give a soft texture after it has been cooked.
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Cakes are baked goodies generally prepared on special occasions like birthdays and anniversaries. Chocolate and vanilla are two popular sponge cakes. You can slice up a cake from between and make a layered cake or simply top it up with frosting or icing and make it more elaborate. Cakes can be decorated further with fruits, candies, dried fruits, etc. If you like eggless vanilla cake using curd recipe | Indian style eggless vanilla sponge cake | then here are some cake recipes that you might want to try :
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For making the batter for eggless vanilla sponge cake using curd, in a deep bowl place the sieve and add flour.
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Add baking powder. It adds the necessary lift to the cake.
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Sift them together and keep aside. Sifting together results in uniform mixing and adds aeration to the cake mix.
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In another small bowl, take curd.
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Add soda bi-carb. The reason to use both baking powder and baking soda is that they affect both the browning and texture of the eggless vanilla sponge cake.
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Mix together and keep aside. You can see the bubbles appearing as you mix.
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In a deep bowl, add butter. Alternatively, you can even use vegetable oil that doesn’t have a strong smell instead of butter.
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Add sugar.
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Add ¾ cup of hot water.
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Whisk well till the sugar dissolves completely.
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Add the flour mixture.
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Add curd. If your curd is not sour, add a tbsp of vinegar in the curd and then add it to the cake mix.
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Add vanilla essence or vanilla extract. You can add rose essence, coffee essence, almond essence instead of vanilla in this mixture of sponge cake batter.
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Mix to make a smooth batter with help of a spatula or a whisk, the batter should be of pouring consistency, You can come up with variations to this sponge cake recipe by adding nuts, raisins, chocolate chips, berries etc.
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Mix well till it turns smooth and no visible signs of flour and our eggless sponge cake with eggs is ready. After preparing the batter, bake it immediately. Otherwise, the eggless vanilla cake will not turn soft and spongy.
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To prepare basic eggless vanilla cake using curd recipe | Indian style eggless vanilla sponge cake |, grease the entire surface of 200mm. (8”) diameter baking tin with oil or melted butter using a brush.
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Put the batter in a greased baking tin and bake in a pre-heated oven at 180°C (360°F) for 45minutes.
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Remove the tin from the oven and insert a toothpick or knife in the center of the cake to check whether it is fully cooked or not. If it comes out clean, then it means cake is baked perfectly. If it does not, then bake for a few more minutes. If the cake turns brown from the top but remains uncooked from the inside, cover the pan with aluminum foil to prevent the cake from turning brown further and bake again for 5-10 minutes.
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Remove eggless vanilla cake using curd | Indian style eggless vanilla sponge cake | from the oven, keep aside to cool and use as required.
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You can enjoy the eggless vanilla sponge cake with curd as it along with coffee/tea or apply whipped cream, berry compote over it and serve. Also, you can make a fancy Sponge Cake with Vanilla Ice Cream or Strawberry and Pineapple Praline Cake.
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Accompaniments
Nutrient values (Abbrv) per slice
| Energy | 481 cal |
| Protein | 6.6 g |
| Carbohydrates | 71.6 g |
| Fiber | 0.2 g |
| Fat | 18.5 g |
| Cholesterol | 54.9 mg |
| Sodium | 459.5 mg |
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