Eggless Vanilla Sponge cake/cupcake

It has definitely been a while since I have been able to post anything on the blog 😦 …. so I thought I’ll put in this Sponge cake recipe that my sis has been asking for quite some time! This sponge cake recipe has definitely become my favourite recipe and I have made it sooooooooooo many times already πŸ™‚

The original recipe is here but I have modified it slightly as given below.

The original recipe calls only for Maida (All-purpose flour), but I have tried this with substituting 2/3rds of the all-purpose flour with Wheat flour to make it a healthier cake and the cake still comes out very very yummy! I like to make these as cupcakes as I can put it in my son’s snack box (that is currently my biggest challenge – to find stuff that I can send so that he would definitely eat)! I have also halved the oil called for in the recipe and added some flax seed powder and water.

Ingredients-

Wheat flour (Aata) – 1 Cup

All-purpose flour or Maida – 1/2 cup

Yoghurt – 1 cup

Sugar – 3/4 cup

Baking soda – 1/2 tsp

Baking powder – 1 1/2 tsp

Cooking oil – 1/4 cup

Vanilla essence – 1 1/2 cup

Flax seed powder – 1 tbsp

Warm Water – 1/4 cup

Procedure –

1. In a mixing bowl, Mix sugar and yoghurt till sugar dissolves

2. Add the baking powder and baking soda to this and mix well.

3. Keep this aside for 5 minutes

4. In another small bowl mix the warm water and the flax seed powder and let this also rest for 5 minutes.

5. Add the vanilla essence, oil and the flax seed mixture to the mixture in Step 3 and mix

6. Add both the flours to this and mix well till creamy.

7. Pre-heat the oven to 180 deg C

8. Fill the cupcake liners and bake for about 15-20 minutes. My cupcakes were done in about 18 minutes. Check with a toothpick to check if it comes out clean. (Large cakes will take about 40 minutes – again this depends on the oven and you need to check when your cake is ready)

Hot cupcakes with the wonderful aroma filling the house!

Really soft sponge cake is ready! Be careful when you remove the cake from the pan or when you remove the cupcakes from the paper liners – they are so soft that they can crumble in your hands!

Tips

– For the measurements given above you will get about 15 small sized cupcakes

-You can add some choco-chips or raisins etc instead of a plain sponge cake

-Increase the sugar to 1 cup if you like it to be sweeter.

Hope you enjoy these egg-less cupcakes and it is a wonderful and easy option for kid’s snackbox!

Cupcakes for the snack-box!

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