Eggless Vanilla Cake, Recipe-1
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Eggless Vanilla Cake, Recipe-1

By March 4, 2017

After successful feedback bakes from all of you, as per your request, I decided to nail an eggless cake. Personally, I would prefer a cake with eggs any day. It is more fluffier, I feel. I went about trying various permutations and combinations….sounds more like Mathematics, right… Only thing is baking is much easier than math.

Don’t expect this cake to be airy and light as the ones with egg but it’s definitely moist, spongy and super delicious. This recipe has given me a flat top and a perfect looking cake without any cracks and bumps. Addition of an orange and its zest takes the flavor to another level. Love the subtle orange flavor in cakes. Do try it out……

Will be back with more trials of eggless baking…Till then….Keep smiling and happy baking!!!!

Ingredients

Instructions

Ensure all the ingredients are at room temperature before you begin. It is better to keep the butter you will use outside the refrigerator for an hour before you begin the mixing process.
Grease 2, 8 Inch baking tin with butter and dust with a little flour. Tip out all the excess flour. You can even grease and line the baking tin with baking paper.
Add salt, baking powder and baking soda to the flour, and sieve the mix a few times and then set aside.
Preheat the oven to 180oC.
In a mixing bowl, add the measured 113 grams of softened butter and 2 tablespoons granulated sugar powdered. Start creaming the butter and sugar mixture with a mixer or with a spatula. Continue creaming until it is soft and fluffy.
Add in the condensed milk, and cream the mix together until it is smooth and fluffy.
Add apple cider vinegar to the milk and add this whole mix along with the vanilla essence to the butter and condensed milk mix. Fold the mix till its uniformly incorporated. Gradually add the flour mix in three parts, and fold in till completely mixed and no more flour is seen in the mix. Finally add the club soda in two parts and fold gently with the least number of mixes n folds.
Pour the cake batter into the prepared baking tin. Tap on the work table, so that any air trapped in the batter can be expelled. You should push the batter from the center out to the edges just before you put the cake in the oven. This ensures a leveled cake top, rather than a domed one.
Place the cake in the preheated oven and allow it to bake for 10 minutes at 180 C and then reduce to 160 C. Bake for another 20 to 30 minutes, or until a wooden skewer inserted in the center comes out clean and dry.
Remove the cake from the oven and let it rest for 5 to 10 minutes.
Gently tap the bottom of the baking tin or if required run a knife along the outer edges. Unmold the cake from the baking tin and let it cool completely on a wire rack. Slice the cake with a serrated bread knife and enjoy.
You can wrap the cake with baking paper and seal it in cling foil and store at room temperature for a week. It can also be refrigerated in an air tight container.
Happy baking….Enjoy


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