Monday, July 29, 2013

Eggless Vanilla Sponge Cake Recipe | Eggless Tutti Frutti Cake

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I have never developed a liking for cakes that have cream frosting or any Icing applied on it and my preference is for the plain cake - vanilla or chocolate.I still remember those days when we used to have plain Vanilla Sponge Cake at Butter Sponge in Bangalore city; believe me that cake used to be absolutely soft and fluffy.
I do make cakes with Icing but only for specific occasions but in general I prefer to bake simple plain cakes on a regular basis as an accompaniment with evening tea/coffee or just as an anytime snack.I also use this plain Vanilla Sponge Cake for Cake Pops and also as a base for Fruit Trifle | Trifle Pudding.
A few years back when I saw this recipe in Madhuri's blog,which she tried from Nita Mehta's book,I knew that I would be baking that cake as I was in search of good Sponge Cake at that time.I am glad that I prepared that cake as my search for a good Eggless Vanilla Sponge Cake finally ended. I wonder why it took so long for me to post this beautiful cake recipe in my blog.The recipe is quite simple with no butter or any other fancy substitutes-it is a simple and straight forward recipe.You should try this recipe and am sure you would agree that it is the best Eggless Vanilla Sponge Cake recipe.
If you are in search for a good Eggless Cake recipes I would strongly recommend you to try these tried and tested Eggless Cake recipes from my blog which were appreciated by many.

Basic Eggless Vanilla Sponge Cake | Eggless Tutti Frutti Cake Recipe:
Makes one 8" round cake or 4"x7" loaf tin
Original recipe source: Nita Mehta
Prep time: 10 mins | Baking time: 30-40 mins | Total time: 1 hr
Cuisine: Indian|International | Category: Cakes - Baking

Ingredients:
1 1/2 cups All purpose flour(Maida)
3/4 cup Sugar
1 cup Curd,beaten
1/3 cup Tutti frutti(optional)
1/2 cup Oil
1 1/4 tsp Baking powder
1/2 tsp Baking Soda
a pinch of Salt
2" Vanilla Pod or 2 tsp Vanilla essence
1 tsp milk,to brush the cake
2 tsp flour,to coat the tin and tutti frutti

Method:
  • Grease an 8" round pan or the 4"x7" loaf tin with oil.Add a tsp of flour and shake it well so that it coats all the sides and bottom of the tin.Alternatively you can line it with baking paper,make sure you cut it into right size before lining it in the pan.
  • Preheat the oven at 200 deg C(400 deg F) for 10-12 mins.
  • Sieve all purpose flour a couple of time to ensure that there are no lumps in it.
  • Grind sugar to a fine powder in mixer.You can avoid this step if your sugar is fine,as the sugar crystals what we get here are very big I usually grind it before using in the cake.
  • In a bowl beat curd until smooth.Add sugar powder to it and beat again for 2-3 mins.
  • Add baking powder and baking soda to the curd mixture and mix well and leave it aside for 2-3 mins.The curd mixture will become frothy and increase in volume,you can see some bubbles forming in it.
  • Scrape the vanilla bean if you are using and keep it ready.
  • Now add the scraped vanilla pod or vanilla essence and oil to the curd mixture and mix it nicely and gently and make sure that the air in the mixture is not lost.
  • Add the flour in two batches and gently fold the flour into the mixture until you get smooth dropping consistency.Do not stir vigorously as it will loose air in the mixture,hence do it gentle.
  • In a small bowl take tutti frutti and add 1 tsp of flour and mix well.the addition of flour to tutti frutti ensures that it will not settle in the bottom of the tin.
  • Add the tutti frutti to the cake batter and fold it nicely.
  • Pour this batter into the prepared tin and keep it ready.
  • Reduce the oven temperature to 180 deg C(350 deg F) and place the tin in the preheated oven and bake it at 180 deg C for 35-40 mins.The baking time varies from oven to oven,hence keep an eye over it after 30 mins.
  • You can insert a toothpick in the center of the cake to check whether it is done or not.If the toothpick comes out clean with few cake crumbs then your cake is ready.If the toothpick has some batter stuck to it keep the tin back in the oven and bake for some more time.
  • Brush the top of the cake with milk and put it back in the oven and bake for 2 mins.This gives a shiny look on top of the cake.However this step is optional.But I recommend you to do that.
  • Remove the tin from the oven and let it sit for 5 mins.
  • Run a sharp knife around the edges of the cake and gently turn it upside down onto a wire rack and let it cool completely,approx 2 hrs.
  • Once it is completely cooled,slice the cake into thick slices using a serrated knife.
Serve it with tea/coffee or eat as it is as a snack.

Notes:
  1. The original recipe calls for 1 cup of sugar,however I followed her recipe and reduced it to 3/4 cup which is right enough quantity of sugar for a tea cake.If you really have a sweet tooth you can add 1-2 tbsp of sugar extra in the cake.
  2. You can bake the cake plain with out tutti frutti as the original recipe and can decorate with the icing of your choice.
  3. You can keep it out for 2 days and can be stored for 4 days in refrigerator.Just pop it in microwave for 10-15 seconds if you refrigerate the cake.
  4. Do not alter the measurements of the cake,these measurements perfectly yields soft and fluffy cake.I have used a cup size which holds 1 cup = 200 gms for this recipe.
  5. I like to use vanilla pod in my baking as it adds great flavor to the cake.If you do not get them use good quality vanilla essence.
  6. I have used Saffola oil to prepare this cake. You can use any neutral vegetable oil (canola oil etc) to prepare this.
  7. This cake makes a perfect base for dessert recipes like Fruit Trifle.

63 comments:

Sangeetha Nambi said...

OMG ! Its looks soooooooo softy !

Mala s said...

Mouth watering n superb clicks

Akila said...

What a yummy cake... Awesome clicks... Bookmarking it....

Satya said...

very yummy looking perfectly baked eggless sponge cake ....thankq for sharing

Sona S said...

Cake looks soft and delicious.

anusha praveen said...

there s absolutely no other than cake ( maybe chocolate) other than this that can make me happy at all times. This s my go to recipe and i find it goes well with all kinds of frosting. Beautifully done.

Hari Chandana P said...

looks super soft and perfect.. I recently made this cake for my sisters birthday.. Nice captures too :)

Veena Theagarajan said...

super soft and tempting clicks

Wer SAHM said...

yummy clicks and cake looks very tempting...

Shashi Charles said...

such a gorgeous cake! It looks so fluffy - I cannot believe it has no eggs!

Pratiba Bhat said...

Looks perfect :) It is a pleasure to see such a texture in a home made cake.

Jasmine said...

yum yum..definitely baking it!!

Priti S said...

Cake look just so perfect ...I want to grab a few pieces and enjoy it right way ..just too gud

Asha Shivakumar said...

I'm always on a look out for eggless cakes too, yours looks so spongy and perfect. I am bookmarking this.

dassana said...

same here. i prefer plain cakes rather than frosting and all. the cake has a lovely texture to it.

JEYASHRI SURESH said...

I always love to bake this basic sponge cake, perfectly done. Started craving for this

SARADA DEVI said...

WOW!VERY NICE TO SEE A DELICIOUS AND NICE LOOKING CAKE WITHOUT USING EGG

Lubna Karim said...

That is my sis's favorite...she likes tutti frutti a lot in cake....perfectly baked and looks delectable..

Nagashree said...

Bookmarking this Prathy, wonderful texture.

Divya Kudua said...

This is my go-to recipe for eggless sponge too.comes out perfect every single time.love your version with tutti fruitti:)

Chitz said...

A yummy, soft & perfect looking tutty fruity cake.. Awesome :)

Arunapriya said...

Looks yummy, want to try... What kind of oil have you used..

prathibha Garre said...

@Arunapriya..I have used Saffola..you can use any neutral vegetable oil like canola to prepare this

Nithya said...

I baked this for my grandmother's birthday and she loved it. Thank you so much for the recipe. :) I've been on the lookout for what feels like forever, for a good eggless sponge recipe, and now I think I've found it.
I did find though that the cake was slightly oily on the second day. I'm going to try a version where I sub half the oil for peanut butter and then split the cake and fill it with jam. I also want to try the plain cake with 1/4th cup of oil instead of 1/2. So many ideas! Thank you.

Archana said...

Tried this cake today...was a sooper hit at home..thanks Prathibha for the recipe....but cud not get the bright yellow color as in ur pics..any suggestions ?

Anonymous said...

How many grams your cup measures..... Liked ur recipe.... It's too good

prathibha Garre said...

@anonymous I used a cup which holds 1 cup = 200 gms

John Pugazh said...

awesome recipe.

Arpana Rao said...

wonderfull cake !! want to try this nxt week for my daughters second bday,.. can I use caster sugar instead of normal sugar ??

pls reply

prathibha Garre said...

@arpana...yes you can, it works best, you don't need 2 grind it in that case

Arpana Rao said...

thnk u pratibha :)

Ks R said...

hi, this recipe seems interesting, can you tell me how many cupcakes would this make? Thanks
Smita

www.autousatexas.com said...

Turned out to be amazingly good.. baked it for a party and was an instant hit.

Anonymous said...

can butter be substituted for oil?

Anonymous said...

hi,
I haven't got baking soda at the moment. can I make the cake without it?

Life's beautiful said...

Hi....I tried the recipe mentioned here to the T but something went wrong and my cake didn't rise at all....I couldn't figure out what happened..... The only possible thing I could think was that the curd was not at room temperature...... Could that be the cause??? I have always followed your recipes and have good results so I trust your knowledge hence bugging you with this q.... Thanks for clarifying :)

prathibha Garre said...

@anonymous..I have not tried the recipe with butter substituting oil so I am not sure of the result..If you hv tried it do let me know the result..

@anonymous..baking soda plays a key role as a rising agent while preparing cakes..The cake would definitely flop if you do not add it

@Life's beautiful....I also suspect about the quality of baking soda, might be it is old..Also having the ingredients at room temperature also plays a major role for a good cake..this cake has been tried by many of my readers and got good reviews...I would suggest you to try it once again as this recipe is a keeper for sure!!

Anonymous said...

I tried this recipe and it was perfect! Instead of the tutti fruity I tried with Annie's fruit snacks. Thank you. This is a great basic recipe for other additions too!!!

Anonymous said...

Looks like a great recipe! I was wondering, can I add dried fruits&nuts with some spices and turn it into a plum cake? Would it work?

prathibha Garre said...

@anonymous..You can call it dry fruit cake and it might not turn exactly like plum cake..but it turns out good with dry fruits in terms of taste

Anonymous said...

Hi Prathibha,

Was looking a eggless tutti frutti recipe and really like it because it is with oil and no butter. I want to try the same to make cupcakes (as it is easy for kids at school party). can you let me know approx how many it would make and it would be ok making cupcakes instead of a loaf?

Thanks in advance
Kay

prathibha Garre said...

@Kay..You can definitely make cup cakes and I think it should yield 12-15 cupcakes approx..

Anonymous said...

hi, is curd da same as using sourmilk/maas or is it yogurt.........thanks

Krisha Siva said...

Hi, I was wondering which % curd you used? Please advise.

Thank you.

Monika said...

If i double the other ingredients, wat amnt of baking powder and soda shuf i use

Monika said...

Dear Prathy,

Please answer my query, if I have to double the amnt of other ingredients, like the flour sugar.yogurt, do I double for soda and baking powder as well.

Thanks
Monika

sahana Deshpande said...

i dont have an oven....can i prepare this cake in convection microwave oven? if so how?

Selvi said...

The cake was sooooo yummy, tried today :) Thanks for sharing..

Ruchi said...

Hi there, I have a dilemma. I only have a 9" tin. Will the cake turn out very wide and flat? Also, will the baking time change? Alternatively, if I was to divide this dough into two 4.5" tins instead, will the baking time be different? Kindly reply soon as I wish to make this cake for my brother's birthday in 2 days. Thank you!!

Anonymous said...

Hi Prathy,

Can I reduce the sugar to make it less sweet?
Appreciate your reply.

Thanks
Jessica

Anonymous said...

Thank you so much for posting this recipe! I made it for a party and no one could tell it was eggless! I added some lemon zest and fresh lemon juice to the cake and turned it into a lemon sponge, and it was fantastic.

sahana Deshpande said...

please sugeest me how to do this cake in a convection microwave ......

anita hariharan said...

Tried this recipe and I must say my search for a simple vanilla eggless cake ends too! Excellent pictures and description! Please let me know how this recipe can be modified if I wanna use eggs..

Cynthia Pinto said...

Thank you for sharing such a wonderful eggless and easy to make cake receipe. My family could not believe it was an eggless cake.

Marie Glass said...

Thanks for this recipe. I have just made it a second time for my Dad's birthday. The whole kitchen smells delicious.

Abhipsa S said...

I have tried it twice and it turned out really well...Thank you for the recipe :)

Anonymous said...

Please kindly let me know what is curd in the recipe? Is it yogurt? How many grams instead of cup? Many thanks in advance!!!

Anonymous said...

If i double the all quantity then what time it will take for bakeing is it same or need to increase double. ..

Anonymous said...

is there a substitute for curd?

Shalini and Malini said...

Made this for my sister n she loved it.Especially because she wanted a sponge cake n with out eggs in it.Thank You ,This is a lovely share n a keeper recipe

Anonymous said...

please, please, please tell me what is curd.... could it be buttermilk, yoghurt or cottage cheese maybe???

prathibha Garre said...

Hi anon, curd is yogurt

Anonymous said...

Lovely cake. I made it without tutti fruiti and it was a hit. It tasted so nice. I had a couple of issues though... I found that the next day it was quite oily. Also the cake came out a different colour to the pictures you posted. It was more light brown as opposed to yellow. Why would that be? It wasn't overbaked.

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