Classic Vanilla Sponge Cake(eggless)

After the novelty cakes and other fancy desserts have stepped into the global foodosphere, the classic stuff has been forgotten. Molten Lava cakes, two-minute mug cakes, red velvets… these are very recent introductions and have already taken over.. which is why I am sharing this recipe so that everyone remembers one of the first and rather significant creations in the “cake-o-mania”; that is this cake. Trust me guys, nothing beats a classic vanilla sponge cake with a simple chocolate glaze. Nothing!  Prepared with the simplest condiments, this cake is a serious love affair.  Another good thing is that it is pocket friendly as it uses minimum ingredients that are available in the local shops. So no worrying about the money you have to spend because it is very cost-effective. This cake is very versatile too, as it forms a base for many other desserts if you wish, plus it goes well with every meal as it is so light and literally melts in your mouth. Satisfying indeed! ❤ In addition, an eggless version will allow everyone(except vegans) to savor this classic delight. Which makes it all the more fantastic.. doesn’t it? So let me walk you through the recipe in quick and easy steps..

  • Preparation time: 5 minutes
  • Baking time: 20-25 minutes
  • Total time: 30 minutes (max.)

This recipe will serve upto 8 people (1 medium portion each)

Ingredients:

Dry :

  • 1.5 cups of all-purpose flour
  • ¾ cup powdered sugar (1 cup if you don’t wish to dust extra sugar on top)
  • 1 tsp baking powder
  • ½ tsp baking soda

Wet:

  • ¾ cup of *room temperature milk
  • half of a vanilla bean – scraped (use 1 tsp extract/essence as a substitute).
  • ½ cup of *salted butter
  • 4 leveled tbsp. natural yogurt or fresh curd

Chocolate ganache: chocolate, cream, butter

Procedure:

  1. Start by sifting the dry ingredients in a bowl. Simply place on top, a sieve that fits the mixing bowl perfectly. Next add the dry ingredients one by one and then start sifting. To speed up the process tap the sieve continuously while slowly shaking it. Once done, discard any left over big particles (try pushing them down using a spoon first, as sometimes they form big lumps due to exposure of moisture. Thus pushing them down make help lower the waste). Mix all the sifted dry ingredients and move on to the next step.

    IMG_1087.JPG

    sifted, mixed dry ingredients.

  2. The second step is to add the wet ingredients into the dry ingredients. Start by gradually pouring the room temperature milk in, add little by little and keep whisking it. Once smooth, add the rest of the ingredients and whisk again to get rid of lumps and to incorporate everything nicely.

    IMG_1092.JPG

    Perfect consistency batter.

  3. Next, start by preheating your oven to 180 deg. Celsius. Then remove your cake tin and grease it on all sides with melted butter to prevent it from sticking. Then dust some all-purpose flour on top and nicely coat it to ensure that the cake gets de-molded with ease. People usually mess up with coating the tin most of the times. You are supposed to add some all-purpose flour and slightly tilt the pan and keep rotating in order to coat the base and the edges. Then shake off the excess. Next, pour your prepared batter into the tin and tap 2-3 times against the kitchen platform to remove any air bubbles.

    IMG_1104.JPG

    The batter in a greased, flour dusted cake tin.

  4. Transfer to the preheated oven and bake for 15-20 minutes. Check the cake every 7-8 minutes. Once it is about 15 minutes, remove it and insert a toothpick. It should come out clean but not bone dry (which means your toothpick should still have a few crumbs on indicating that it is still moist inside). If there is a lot of crumbs on the toothpick, bake the cake for an additional 5-7 minutes. Then leave it to cool for up to 15-20 minutes. Once cooled, dust icing sugar on top and drizzle over some *chocolate ganache and serve.

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*To prepare the chocolate ganache, melt some chocolate (milk/dark/mix of both), cream and butter together in the microwave or using a double boiler. Once cooled down, transfer to a piping bag or simply use a spoon to drizzle it on top.

IMG_1115.JPG

Look at that stunning piece of cake. Absolutely gorgeous and mouth-watering ❤

Make this fun-filled and quick recipe and do not forget to let me know how it turns out to be by commenting on the recipe! If you enjoyed my recipe, share it and hit the thumbs up (like) button and do not forget to follow my blog!

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