Eggless Vanilla Sponge Cake / Eggless Christmas Fruit Cake

Hi all, How was ur weekend? Did u bake anything yet? Christmas is just around the corner and I haven't started anything yet , he he, am on a diet (?! really..!) as well. Can't have butter, sugar and other fatty items hence this egg free butter free baking, as everyone knows Nita Mehta's recipe is a sure winner esp. for eggless light bakes, referred her recipe it was so simple, u'll not believe me it hardly takes less than 10 minutes to put together the ingredients and the batter is ready. 








Also no need to worry for keeping stuff earlier to bring down to room temperature, it's just curd, actually I kept the curd outside for 2 minutes din't bother and went ahead with the procedure. Basically the recipe is for eggless sponge cake but I've added fruits and nuts to make it as fruit cake, like wise u may also tweak the recipe without altering the ingredients and it's measurements. There was no problem and everything went just as she described. Try this once u'll treasure this recipe for ur lifetime.










Ingredients:

1 1/2 cups All purpose flour also known as Maida
1 cup Sugar, use fine sugar
1/2 cup Oil like Sunflower or Canola oil
1 1/4 tsp Baking powder
1/2 tsp Baking Soda
a pinch of Salt
2 tsp Vanilla essence
1 cup Curd/Yogurt, beaten @ room temp.

Oil to grease the baking tin
Parchment paper to line the baking tin
Milk to brush the top

Other ingredients:

1/2 cup Tutti frutti 
2 tbsp. Raisins
1/4 cup Cashews or any nuts of ur choice









Instructions:
  • Grease the baking tin with 1/2 tsp. of oil all over and line the tin with parchment paper. Preheat the oven to 180 deg C for 12 minutes. 
  • Add the curd, baking powder, baking soda. in a wide bowl and slightly mix them evenly using a whisk. Keep aside for 3 to 5 minutes. By then, u see they develop lots of small bubbles and become frothy.



  • To this add the sugar (add if u have icing sugar, else use fine sugar) and mix evenly in a slow motion. Do not break the bubbles and the let the air away. Next add in the oil , vanilla extract to this and mix well together.
  • Sieve the all purpose flour 2 to 3 times and make it ready. Reserve 2 tsp of flour separately. Now add this flour to the batter in two intervals and fold it gently without breaking the bubbles. Add the tutti frutti, nuts, raisins to the 2 tsp. of flour and mix together so that it doesn't stick to the bottom while baking. This coating ensures it is evenly distributed everywhere. Add this flour coated fruits and nuts to the batter and fold again to mix evenly.
                                       
                                                   * Click on the collage for the better view *



  • Now if u look at the batter it will be in dropping consistency. Transfer the cake batter to the prepared baking tin. Bake for 30 to 40 mins or until a skewer comes clean. Take the baking tin out just before 5 minutes near the end and brush the top of the cake with milk. Put it back inside the oven and cook until it is completely baked. My oven exactly took 40 minutes to bake, but ovens vary. So you better keep an eye after it 30 minutes. Adjust the time accordingly.


  • Cool the cake without disturbing for the first 5 minutes after taking out from the oven. Let it be in the baking tin for 5 minutes. Later turn the cake on the wire rack and let it cool for few more minutes. next remove the parchment paper one by one, it should come out just like that. Now again let the cake cool completely, it might take anywhere from 30 minutes to 1 hour which depends on the weather. Slice and Njoy. Stays good for 24 hrs without refrigerated. Cover the cake tightly with the plastic wrap and store inside the refrigerator for a week time.

Notes:
  • Here I get only big sized crystals of granulated sugar so I grind it in the mixer to make it fine. I suggest to use fine sugar as we don't want to beat vigorously until it melts thoroughly.
  • Also 3/4 cup of sugar is more than enough for this measurement but the original recipe calls for 1 cup. Here I've used only 3/4 cup of powdered sugar.
  • U may also skip the fruits, nuts and make it a simple sponge cake.
  • U can bake this recipe on a round baking tin as well.
  • Always keep an eye when the baking cycle nears the ending time.




Printed recipe:


This is title
How To Make Eggless Vanilla Sponge Cake / Eggless Christmas Fruit Cake

Prep Time : 10 mins | Cooking Time : 30-40 mins | Serves : ~ | Cuisine : International

Author : Nita Mehta | Copyright : www.kitchensecretsandsnippets.com

This is title
PRINT THIS RECIPE


Ingredients:   


1 1/2 cups All purpose flour also known as Maida
1 cup Sugar, use fine sugar
1/2 cup Oil like Sunflower or Canola oil
1 1/4 tsp Baking powder
1/2 tsp Baking Soda
a pinch of Salt
2 tsp Vanilla essence
1 cup Curd,beaten @ room temp.

Oil to grease the baking tin
Parchment paper to line the baking tin
Milk to brush the top

Optional ingredients:

1/2 cup Tutti frutti 
2 tbsp. Raisins
1/4 cup Cashews or any nuts of ur choice

Instructions:

  • Grease the baking tin with 1/2 tsp. of oil all over and line the tin with parchment paper. Preheat the oven to 180 deg C for 12 minutes. 
  • Add the curd in a wide bowl and add the baking powder and the baking soda. Slightly mix them evenly using a whisk. Keep aside for 3 to 5 minutes. By then, u see they develop lots of small bubbles and they become frothy.
  • Now if u look at the batter it will be in dropping consistency. Transfer the cake batter to the prepared baking tin. Bake for 30 to 40 mins or until a skewer comes clean. Take the baking tin out just before 5 minutes near the end and brush the top of the cake with milk. Put it back inside the oven and cook until it is completely baked. My oven exactly took 40 minutes to bake, but ovens vary. So you better keep an eye after it 30 minutes. Adjust the time accordingly.
  • Cool the cake without disturbing for the first 5 minutes after taking out from the oven. Let it be in the baking tin for 5 minutes. Later turn the cake on the wire rack and let it cool for few more minutes. next remove the parchment paper one by one, it should come out just like that. Now again let the cake cool completely, it might take anywhere from 30 minutes to 1 hour depending on the climate. Slice and Njoy.

Notes:
  • Here I get only big sized crystals of granulated sugar so I grind it in the mixer to make it fine. I suggest to use fine sugar as we don't want to beat vigorously until it melts thoroughly.
  • Also 3/4 cup of sugar is more than enough for this measurement but the original recipe calls for 1 cup. Here I've used only 3/4 cup of powdered sugar.
  • U may also skip the fruits, nuts and make it a simple sponge cake.
  • U can bake this recipe on a round baking tin as well.
  • Always keep an eye when the baking cycle nears the ending time.



Cheers,
Shanavi




26 comments:

  1. That looks sooooooo delicious.. Very simple to make too.

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  2. wow sponge cake looks fabulous and stunning clicks dear :) am drooling here , plz pass me few slices :)

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  3. Yummy cake and super presentation love to grab the whole loaf

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  4. tempting n colourful fruit cake.

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  5. nice recipe Im going to try this out

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  6. Drooling here. Very inviting.

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  7. Colorful and soft looking cake. Excellent preparation.
    Deepa

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  8. Woow..Absolutely stunning pictures..Love to grab some..

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  9. Omg !! the cake looks so moist and superb...

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  10. Wow.... Looks so good... Thanks for the recipe. I tried your plum cake almost I guess 3-4 times and it turned out so well, just that everytime the tutti frutti settles down at the bottom.... I coat them with flour but still :-( can you pls let me know where I am going wrong

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    Replies
    1. Hi Shalini, Thanks for coming by and most of all for ur feedback, U just made my day, Suggestion for ur doubt, may be try coating the fruits with generous amount of flour, always reserve a tbsp or 2 tbsp of flour from the given amount of flour to coat the fruits generously. Finally do not over mix, let me know. This should do fine.

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  11. What exactly is curd? Thank You.

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  12. Thanks for sharing this receipe....tried and it has come out well...

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  13. Thanks for sharing this receipe....tried and it has come our very well...

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  14. Can we add melted butter instead of oil?

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  15. Can we use melted butter instead of oil?

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  16. Yes, u can add melted butter but the texture will be little different but good

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  17. Please what can I use instead of curd?

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  18. What can I use in place of curd ,I can't use any thing on milk base ,please

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    Replies
    1. This comment has been removed by the author.

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    2. Basma, u may add silken tofu in place of Curd, but make sure you puree the tofu until the texture is uniformly smooth. Banana or applesauce can also be used.

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    3. Such a yummy looking cake! and great pics. I have never tried a eggless cake before. but ur blog and these pics sorely tempt me.

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    4. Such a yummy looking cake and wonderful Pics. I have never tried an eggless cake before but ur blog and this cake especially tempts me to do so.

      Delete
  19. Nice recipe. Good recipe of cake for vegetarian; they can try it if they want eggless cake .

    ReplyDelete

 

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