Basic Eggless Vanilla Cake
This is the best Eggless Vanilla sponge cake I have ever made and I love this recipe. It is super simple and uses the most easily available ingredients
Servings 1 cake
Calories
Ingredients
- 150 g all purpose flour 1 cup +2 tablespoons
- 100 g superfine sugar 1/2 cup
- 50 g butter full 1/4 cup - SOFTENED not melted and I used salted butter
- 1 tbsp oil I used sunflower
- 187 gram milk (3/4 cup)
- 1 tsp vanilla extract
- 1/8 tsp baking soda scant
- 1 tsp baking powder
- 1 tsp vinegar or freshly squeezed lemon juice
A pinch of salt if using unsalted butter
Makes: 6inch round
Instructions
- Grease and Line a 6 inch round cake pan. Preheat your oven to 175°C
- In a small bowl add the milk along with the vinegar or lemon juice, mix it and set it aside.
- In a separate bowl sift all the dry ingredients (flour, baking powder and baking soda). Set aside.
- In a bowl add the softened butter, oil and sugar and using a handheld whisk or mixer whip the butter, oil and sugar for a minimum of five minutes or until very light and fluffy. This is an important step do not skip.
- Add half of the dry ingredients and gently fold it into the butter mixture just until slightly incorporated
- Now add the milk and vinegar mixture along with the vanilla into this and continue folding gently, it is okay if the batter looks weird, you don’t have to fold more than 5-6 times.
- Finish with the remaining dry ingredients and keep folding the batter gently till it is fully incorporated.
- If the batter looks too stiff then you can add 2-3 tablespoons of more milk and gently fold it in. Be careful not to overmix.
- Pour this into the prepared pan and bake for 25-30 minutes depending on your oven. When a skewer inserted in the centre comes out clean, the cake is ready.
- Let it cool for a minimum of 20 minutes in the pan before inverted on a wire rack to cool completely. Enjoy!