on Sep 01, 2020, Updated Jan 18, 2023 I’ve lived in Bangalore long enough to know that sponge cakes from Iyengar Bakery are absolutely legendary. And my Bangalorean friends who’ve lived here all their lives SWEAR by it! This got me curious, and had me experimenting to make the best vanilla cake ever! After several batches of cakes that were either to dry, or fine but not perfect, I can finally say that I have nailed how to make the perfect vanilla cake at home! This recipe is relatively fuss-free and takes no more than 7 ingredients to make. It’s also suuuper simple and has that deliciously moist, spongy texture we all love.
7 Ingredients to making an amazing Eggless Vanilla Cake
No surprises here. Most of the ingredients we need here are pantry staple, except probably vanilla extract. But you can easily find it in any local grocery stores or online. The dry ingredients are flour, baking powder and baking soda which must be sieved to avoid lumps and kept separately. Beat the wet ingredients curd, oil and vanilla extract with sugar together in another bowl with a hand/stand mixer for 5-7 minutes. Make sure that the oil is blended well. Detailed instructions are below and in the video. This recipe is eggless just like the ones from Iyengar bakeries. We have substituted eggs with curd which gives that fluffy, spongy texture, and adding oil makes the cake lighter and more moist. The vanilla extract is, of course, the star of the show.
The Batter – Don’t overmix!
The trick to getting this sponge right is mixing the batter properly. Yes, there are only 7 ingredients, but get your measuring spoons and weight scale out for this recipe. Once you have beaten the wet ingredients with sugar, use a rubber spatula to fold and mix the batter evenly. Also be careful not to overmix this batter because we don’t want to remove all the air bubbles. Watch the video below to see how it’s done. It’s okay if your batter looks slightly lumpy in the end. That won’t affect the cake once it’s baked.
Top Cake Baking tips
Here are some things to keep in mind while baking the sponge cake:
Preheating the oven: Pre-heating the oven for at least 20 minutes is one of the most important steps while baking a cake. 20 minutes ensures your oven is evenly pre-heated and that will ensure your cake bakes wellGreasing and Line the baking pan: Greasing the baking pan before adding the batter is a step that I NEVER compromise on, because it ensures the cake doesn’t get stuck to the bottom of the pan and it comes out in one piece. It’s also recommended that you line the bottom with parchment paper for the same reason. I have a trick to line with paper easily in the video below.How long to bake it for: This sponge cake takes about 30-40 minutes at 180C to bake depending on your oven capacity. We are looking for a nice, golden-brown colour on top. How to check if it’s done: I recommend inserting a skewer or knife into the middle of the cake. If the skewer/knife comes out clean, your cake is ready.Cooling the cake: I know sinking your teeth into a warm slice of sponge cake is irresistible, but you gotta let it cool down first. Cakes that are not cooled properly can crumble or break easily.
This cake is super yum on its own. Or there are a whole host of things to serve it with:
Whipped cream frostingStrawberries, blueberries, etcGenerous drizzling of honey or maple syrupAssortment of nuts, raisins, etcJam (Mixed fruit or Marmalade)Hot cups of chai
Make this easy 7-ingredient sponge cake at home for any special occasion and surprise your loved ones with this super simple recipe!
Watch Eggless Vanilla Cake Recipe Video
More Eggless recipes for you
Eggless Mango CakeEggless Chocolate CakeEggless Chocolate MousseEggless Apple Bundt Cake
