I love sweets and desserts! Even if it is something as simple as a vanilla sponge cake. I remember a time when we used to only get cakes with eggs. Those Sponge cakes – specially the chocolate flavoured ones by Britannia – I used to love them. I love them even today, but back then would always try and search for an egg less one. Little did I know then that one day I would be writing a recipe for a perfect spongy and moist egg less vanilla sponge cake!
The third time I was trying this recipe – I remember my mum telling me – “Please cook a lesser quantity compared to last time! So much of it got spoilt. Don’t do wastage!” And I was like “Ok! (with a grump)”. I mentally decided – this cake has to be so yum that she will regret why did I cook less! And so it was – the cake baked so beautifully that everyone said “We didn’t know that it would turn out so good!” Ha Ha! And that brought such a smile on my face!
A good rise, a small crack on the top, cake leaving the sides of the pan when baked properly – it gives such a satisfaction when you see all of this happening to the cake you are baking! 😀
So, don’t wait anymore – just head over below for the super simple recipe to this amazing sponge which can become the base for so many other cakes! You can experiment so much with this one – Try it!
Prep Time: 1 hour
- 1 cup whole wheat flour
- 3/4 – 1 cup powdered brown sugar
- 4 tspn curd
- 1 tspn baking powder
- 1/2 tspn baking soda
- 1/2 tspn lime juice
- 1/2 cup butter melted
- 1/2 tspn Vanilla essence
- 1 cup water
- Sieve together all the dry ingredients (flour, baking powder and soda) in a large pan.
- In another pan, melt the butter and dissolve the sugar in the butter.
- Now, mix the curd and water together in a bowl and add the vanilla essence to it.
- Once all the 3 steps are done, add the butter mixture first to the flour. Mix it properly. Then add the prepared curd and water mixture to this batter and mix thoroughly to form a smooth batter. In the end, add the lime juice and mix once again. Adjust the water content to achieve the desired batter consistency. (Note: Batter consistency will be a little thick and not flowing like milk)
- Now, preheat the oven to 360 degrees C for 10 mins. Grease a cake tin and pour the prepared cake batter into it. Now bake the cake for 25-30 mins at 180 degrees.
- Normally the cake gets baked thoroughly in 25 mins. Check it once though and if required, let it bake for another 5 mins. Once it is done, let the cake sit inside the oven for a few minuter before taking it out. This is necessary so that the cake won’t deflate once it is out!