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Wednesday, November 21, 2012

Eggless Vanilla Sponge Cake using Yogurt

I am professing for the umpteenth time here that I love baking. Since, I bake egg less, I am always in the lookout for good egg less recipes. This egg less vanilla cake is one of the popular ways of making an egg less sponge cake. This recipe originally by Nita Mehta has been blogged by many bloggers and every one is all praises for it. I have baked it many times and am posting it today from my drafts. It's high time I am out of my blogging slumber!

This is my second favourite way of making vanilla cake next only to this one.


Source: Sharmi's Passions

Ingredients:

1 1/2 cups AP flour 
1 cup Thick Yogurt 
1 cup Sugar 
1/2 tsp Baking soda 
1 1/4 tsp Baking powder 
1/2 cup Oil
1 1/2 tsp Vanilla extract 




Process:
1. Preheat the oven to 180 deg C for 10 mins. Grease a 9'' round tin and dust it with flour.
2. Sieve AP flour and keep aside. Cream the powdered sugar and yogurt until sugar completely dissolves.
3. Add baking powder, baking soda to the creamed mixture and mix well. Leave aside for 5 mins and till bubbles appear in the mixture and it increases in volume
4. Now add in vanilla essence and oil and whisk. Slowly add the AP flour little at a time and blend with wet ingredients. Beat well till creamy and thick. It will take about 2-3 minutes.

5. Pour the batter prepared tin and bake in the pre-heated oven for 10 minutes at 180 degrees. Then reduce the temperature to 160 deg C and bake it for another 35-40 mins. 
6.  The cake is done if a skewer inserted in the center comes out clean. Allow the cake to cool down for 10 mins, then invert it into a serving plate. When the cake has completely cooled down, slice them into pieces. Enjoy!

Notes:

- The Slices are firm and neat if the cake it cut after cooling for 4-5 hours.
- You can replace the oil with equal quantity of butter.
- In the recipe it is baked at 200 C at first and then at 180 C. But, I found my cakes turns brown and hard at that temperature. So, I lowered the temperature to 180 C and 160 C and baked it 5 minutes longer. So, adjust the temperature as per your oven.

Thank you for stopping by! Cheers!

24 comments:

  1. so soft and spongy eggless treat!!! love this version with thick curd!!
    Sowmya
    Ongoing Event - CWF - Whole Wheat Flour
    Ongoing Event - Eggless Bakes and Treats

    ReplyDelete
  2. I llove Yogurt cakes.. they are very soft and spongy. The only Drawback I feel is that they are best when a bit warm. Else they get dry

    Otherwise, its obviously the better choice, up above Butter Cakes

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  3. This is one of the bestest eggless cake that I have tried.....comes out so well na?

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  4. Super spongy cake,i do this eggless version quite often.

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  5. My family fav cake anytime...thanks for trying!

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  6. hi jyoti,this recipe is excellent
    i have made this cake earlier but i know what went wrong now adays
    its not coming perfectly,
    please let me know that the qty u gave for flour curd and oil ,all has been taken by single cup?
    or is there any different measurement for all
    what i assume that the qty of flour will be = curd+oil??is it correct

    ReplyDelete
    Replies
    1. yes single cup. hope it comes out well next time. sometimes we just have a bad day

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  7. Thank you for the wonderful recipe.

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  8. Fantastic cake! So soft and moist! You have a lovely blog!

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  9. Hi i made this cake as mentioned but bottom if the cake is burnt badly. I baked in otg for 30mins. The cake is otherwise good. I had the problem previous time too when i followed temperature as per sharmis. Can u please help me in getting golden crust at bottom too

    ReplyDelete
    Replies
    1. OTGs tend to get very hot. Heat it to 180 degrees, then reduce the heat to 110 and bake on bottom heat only for 30 mins. If you want the top to brown a bit at the very end turn on top heat just for 5 mins max.

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  10. Very nice moist cake; I made it using mango yoghurt and lemon extract. However, it took much
    less time to cook than stated in the recipe.

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  11. I tried this recipe and believe me it was the best eggless Vanilla Cake I've baked ) I threw in a couple of cranberries and cashew pieces to add value.

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  12. Just perfect. Have tried it so many times....eveeytime comes out nice and soft...and yummy too..

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  13. Tried end no of times..everytime comes nicely...love this recipe...thank you.

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  14. Gave it a try came out okay except it was too moist. Wondered what I did wrong it was tasty but texture of a pudding.

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    Replies
    1. Did you let the cake cool completely before slicing? Was the batter too runny...

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  15. Hi,
    Do you use powdered sugar or granulated sugar? And if using granulated sugar, what do you use to cream yogurt and sugar? A whisk or a spoon? Also, I plan to use buttercream icing on this cake, so for how long shall I cool this cake before I put on the icing? Thank you in advance :)

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    Replies
    1. using granulated or powdered sugar - both are ok. but when using granulated sugar make sure that the sugar is nicely dissolved as you whisk it with a whisk. Ideally, let it cool completely for a couple of hours. wrap it in a cling film overnight and frost it the next day. soak the layers in some amount of sugar syrup before frosting.

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  16. Hi Jyoti, I think this recipe makes the best eggless cake that I have ever tried! It came out super soft and moist which is difficult usually! Thanks for a great recipe.I actually added some rhubarb to it and it was yummy.

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Your comments are a great motivator for me. Please keep them coming!

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