Ever since I started baking cakes, I found that eggless cakes are a tad dense. I tried different combinations and found a few which work and was impressed by a few. But then I came across few sponge cake recipes and was wondering if they could be made eggless. Thats when I came across this recipe. I was spellbound by the pictures and narration and I was ready to be convinced that sponge cakes can be eggless!! Trust me, this is the best eggless cake I ever baked. Proof ? My kids and their friends finished 2 cakes in 2 days and were asking for more but I resisted the temptation of baking yet another one!
Ingredients -
Whole Wheat Flour 1 cup (I used Annapurna brand)
All Purpose Flour/Maida 1/2 cup
Custard Powder 1/2 cup (65 gm)
Vanilla Extract 1 tsp
Butter 4 Tbsp [ I used unsalted butter at room temperature]
Oil 4 Tbsp (1/4 cup)
Notes -
*The original recipe used 1 1/2 cups of all purpose flour and 1/2 cup butter.
*I prepared this cake 2 days in a row owing to its popularity. I prepared the first one with 1/4 cup butter and 1/4 cup vegetable oil. I used 1/2 cup of vegetable oil for the second one.
* The second cake had a little more sugar upon request :)
Method Of Preparation -
Boil milk in a pan until sugar melts. (I just brought the milk to room temperature and the sugar melted by then.)
Blend in the custard powder in the milk until there are no lumps. Add butter and/or oil and whisk well. (I found that by adding the butter/oil first and custard powder later, there were far less lumps to handle!) Also mix the vanilla essence.
Meanwhile prepare a 7" round baking tin (or any shape which is on hand) by greasing it and dusting with flour or by lining the base with a parchment paper.
Preheat the oven to 325F.
In a separate mixing bowl, sieve the flours baking powder and the baking soda.
Slowly add the milk mixture into the dry ingredients and mix until there are no lumps. Do not over mix.
Pour the batter into the prepared cake tin and tap the pan on the counter couple of times to release any bubbles trapped in the batter.
Place the above baking tin in the preheated oven and bake it for about 40-45 min or until a tester comes out clean.
Remove the cake from the oven and after a few minutes invert it over a wire rack.
Slice it after the cake cools down and watch it disappear!!
Preparation Time 15 min + Baking Time 40 min
Makes a 7" inch cake
Ingredients -
Whole Wheat Flour 1 cup (I used Annapurna brand)
All Purpose Flour/Maida 1/2 cup
Baking Powder 2 tsp
Baking Soda 1/4 tsp
Milk 1 cup (250 ml)
Sugar 3/4 cup (170 gm) (can use upto 1 cup if required)Custard Powder 1/2 cup (65 gm)
Vanilla Extract 1 tsp
Butter 4 Tbsp [ I used unsalted butter at room temperature]
Oil 4 Tbsp (1/4 cup)
Notes -
*The original recipe used 1 1/2 cups of all purpose flour and 1/2 cup butter.
*I prepared this cake 2 days in a row owing to its popularity. I prepared the first one with 1/4 cup butter and 1/4 cup vegetable oil. I used 1/2 cup of vegetable oil for the second one.
* The second cake had a little more sugar upon request :)
Method Of Preparation -
Boil milk in a pan until sugar melts. (I just brought the milk to room temperature and the sugar melted by then.)
Blend in the custard powder in the milk until there are no lumps. Add butter and/or oil and whisk well. (I found that by adding the butter/oil first and custard powder later, there were far less lumps to handle!) Also mix the vanilla essence.
Meanwhile prepare a 7" round baking tin (or any shape which is on hand) by greasing it and dusting with flour or by lining the base with a parchment paper.
Preheat the oven to 325F.
In a separate mixing bowl, sieve the flours baking powder and the baking soda.
Slowly add the milk mixture into the dry ingredients and mix until there are no lumps. Do not over mix.
Pour the batter into the prepared cake tin and tap the pan on the counter couple of times to release any bubbles trapped in the batter.
Place the above baking tin in the preheated oven and bake it for about 40-45 min or until a tester comes out clean.
Remove the cake from the oven and after a few minutes invert it over a wire rack.
Slice it after the cake cools down and watch it disappear!!
Preparation Time 15 min + Baking Time 40 min
Makes a 7" inch cake
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Lovely texture. Must try.
OMG I can't imagine eggless cakes this much moist & spongy.. Thanks for sharing this recipe dear..
Loved the spongy look of it!
I have already marked this from Anushruti's blog..now after seeing this here I am tempted to make this soon.
awesome crumbly texture. cant believe its eggless, perfect.
wowwwwwwwwwww harini.cake looks so tempting
bookmarking!...i perfectly know who to bake it for!! :) will make it for them!
Smitha
Smitha's Spicy Flavors
perfect light and spongy cake
Looks so soft and delicious. Have bookmarked it
South Indian Home
Prefectly baked marvellous looking sponge cake,cant believe its eggless,looks super soft..
This cake looks spongy and moist.I am going to book mark and try it.
Harini, that does look superb. I am not an experienced baker, so do not know what to substitute with what. But, the color and softness of the cake is amazing. Love it.
I would have given it a try right away if I had corn flour.
I have to try it...maybe even tonight!
I made this cake- was super yum. Check out my post at http://mylifeandspice.blogspot.com/2011/05/effortless-eggless-cake-bake.html
must try! ASAP!!
Hi Harini, I made this cake a couple of days ago and it was great. I have posted it on my blog. Thanks for sharing this recipe :)
Tis cake really looks so tempting...but can you plz specify if the butter to be used need be yellow/ white and (un)/salted.
This cake really looks tempting but can you plz specify if the butter to be used need be white or yellow and salted or unsalted.
Harini, I tried this cake and came out well. I have posted in my blog
Looks DELICIOUS! Great eggless alternative. I have all the ingredients in my pantry, need to try ASAP.
~Suneetha
saffronexperience.blogspot.com
Hi. Just wanted to ask if we can use 1.5 cups of wheat flour alone? Will it be ok?
@Pratiba Bhat - I have tried various combinations of wheat four : all purpose flour and all them work out great. So feel free to use 1.5 cups of wheat flour. Let me know how it goes!
Looks soft & yummy...
I was looking for some cake recipes with whole wheat, don't like to use all purpose flour. And I came across your blog. I have been checking your blog since last one hour and its amazing. I really admire your healthy recipes.
I would definitely make this cake soon. I am sure my kids will love it.
By any chance do you know if I can make this in muffins. I mean do you know the temperature and timing for that?
I would appreciate your reply..
Hw ws it? Too sponge? Too sweet?
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