Wednesday, February 4, 2009

Simple Basic Eggless sponge cake

Yesterday was my son's 17th month birthday.I still remember the day i had him in my arms right after he was born and today he has turned into a smart and handsome toddler.This little boy loves to eat new and tasty food and that always leaves me in a big puzzle.So yesterday to make my son happy i baked an under an hour cake.
When it was cool enough i turned it upside down and my little angel started clapping his hands.He in his sign language was telling me to give him a bite.I somehow convinced him to wait for a while since i wanted no hot spots in my cake.
After an hour,i open a small packet of chocolate fudge and coated the upper outer layer and then laid a piece on a plate with a strawberry to top it.I offer this plate to my son and i could see a twinkle in his eyes.
Though this cake just takes less than an hour to be ready,the cooling part is crucial as this cake is light,you have to be patient and wait to remove it from the pan.
A tip is to bake a cake the night before.By the time you wake up you have your sweet poison ready to be swallowed.
Note :I have used vinegar as a egg substitute and the end result was soft spongy cake.


1 cup All purpose flour
1 cup sugar ( 3/4 cup worked for me )
3/4 tsp baking soda
3 tbsp oil (I prefer Crisco canola oil)
1/2 cup cold tap water
2 tbsp milk
1 1/2 tsp white distilled vinegar
3/4 tsp pure vanilla extract
pinch of salt

  • Preheat oven at 350 Deg F for 10 mins.Grease a 6 inch cake tin with cooking spray.
  • Sift the flour,salt plus baking soda thrice.
  • In a large bowl add oil and sugar mix well.Add vanilla , vinegar, water, and milk.Whisk to combine.
  • Add the flour+salt+baking soda mixture to the wet ingredients.Mix well with a whisk or a hand mixer to a smooth batter and ensure there are no lump.
  • At this point,you will see tiny bubbles on the top of the batter due to reaction between baking soda and vinegar.Immediately pour the mixure in a greased cake pan.
  • Bake in a preheated oven at 350 F for 30-35 mins or until you succeed in the toothpick test.Cool and unmold.




SriLekha said...

wow1 it looks simple and delicious!

Vishali said...

Hey Ankitha the spongless cake looks wonderful....welcome to the blog world..
You have a nice time blogging.


Madhuram said...

Thank you so much for taking part in the event Ankita. Sorry I couldn't acknowledge it immediately. Your recipe is really good, only with 3 tablespoons of oil. Also you have written vanilla instead of vinegar. Please look into it when you find time. Thanks once again.

Have a wonderful time with the bundle of joy!

Priya Narasimhan said...

Hi Ankita,The cake looks truly spongy.
Will definitely try it out.

susanbp said...

I just made this cake in 5 mini bundt pans and it is delicious. Because of the mini's you will only need to bake for 15-18 minutes. The center od the mini leaves a little space to pour in a sauce. YUM! Next time I am going to replace part of the vanilla for lemon or almond oil and see what happens. Thank you for the recipe it is a keeper.

Anonymous said...

Ankita, I'm wondering what size cake pan you used. This recipe sounds perfect to make for my granddaughter with serious allergies to all nuts, dairy and eggs. Thank you for sharing.

Sk1204 said...

I made this cake after trying several recipes. And must say its the winner! I baked my birthday cake with pineapple flavour using this recipe and the taste was meaty and awesome! Thank you Ankita!