Eggless Vanilla Sponge Cake Without Oven
ID: abc17195...
A simple, soft, and fluffy vanilla sponge cake made without eggs or an oven. Using common pantry ingredients like curd, flour, oil, and milk, this cake is baked in a preheated pan on a stovetop for an easy and delicious treat.
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🍳 Cooking Flow
Whisk the curd, powdered sugar, vanilla essence, and vegetable oil together. → Sift the flour, baking powder, and baking soda into the wet ingredients, then gradually mix in the milk to form a smooth batter. → Pour the batter into a greased cake mould lined with butter paper. → Bake in a preheated, covered pan on a stand over low flame for 40-45 minutes. → Cool completely before demoulding, removing the butter paper, and slicing.
Cooking Steps
Brief Cooking Order
Whisk the curd, powdered sugar, vanilla essence, and vegetable oil together. → Sift the flour, baking powder, and baking soda into the wet ingredients, then gradually mix in the milk to form a smooth batter. → Pour the batter into a greased cake mould lined with butter paper. → Bake in a preheated, covered pan on a stand over low flame for 40-45 minutes. → Cool completely before demoulding, removing the butter paper, and slicing.
Introduction
A simple, soft, and fluffy vanilla sponge cake made without eggs or an oven. Using common pantry ingredients like curd, flour, oil, and milk, this cake is baked in a preheated pan on a stovetop for an easy and delicious treat.
Step 1
Add 1/2 cup curd and 1 cup powdered sugar to a mixing bowl, and mix them well using a whisk.
Step 2
Add 1 Tsp vanilla essence to the mixture and whisk it thoroughly.
Step 3
Add 1/2 cup vegetable oil and whisk well until the oil is completely incorporated.
Step 4
Place a sieve over the bowl, add 1 & 1/2 cup all-purpose flour, 1 Tsp baking powder, and 1/2 Tsp baking soda, then sieve the dry ingredients together.
Step 5
Gradually add 3/4 cup milk in portions while whisking gently to create a smooth, lump-free batter.
Ingredients List
Important Notes
Always add the milk gradually to control the consistency of the batter and prevent lumps.
Ensure the pan is covered tightly while preheating and baking to trap the heat effectively.
Do not skip preheating the pan, as it ensures an even bake and good rise.
Let the cake cool down completely before demoulding to prevent it from cracking or breaking.
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