Eggless Vanilla Sponge Cake

Eggless Vanilla Sponge Cake

Ingredients:

 All Purpose Flour (Maida):  ¾ cup

 Curd (Plain Yogurt):  ½ cup , 120 gm

  Granulated Sugar:  ½ cup

  Baking Soda: ¾ tsp

 Baking Powder: ¾ tsp

Flaxseed powder: ¾ tsp

Cooking Oil: ¼ cup

Vanilla Extract:

1. Pre heat the oven at 350 degree f .

2. Take half cup yougurt or dahi in bowl

3. Add half cup sugar in bowl.

4. Mix well using a wired whisk until smooth. Add 3/4 teaspoon baking soda and 3/4 teaspoon baking powder. Add 1 ½ tsp of flaxseeds powder.

5. Close the bowl and proof this for 5 to 8 minutes.

6. On the other side, Take either two 6-inches (round or square) baking pans or one 8-inch baking pan. Grease entire surface of the pan with oil or melted butter using a brush.

7.  Sift All-purpose flour on the other side.

8. Look now yogurt is proof properly, can you see the bubbles??

9.  Add previously sifted flour (maida) in yogurt in 4 to 5 batches.

10. Mix using spatula by using cut and fold method.

11. Add ¼ cup of oil in this mixture and mix well.

12. Pour batter into previously greased pan. Place it in pre-heated oven and bake for 20 to 25 minutes at 180 C (356 F) until the top looks brown.

13.Remove the pan from the oven and insert a toothpick in the center to check whether it is fully cooked or not. If it comes out clean, then it means it is cooked. If it does not, then cook for few more minutes. If the cake turns brown from the top but remains uncooked from inside, cover the pan with aluminum foil to prevent cake from turning brown further and bake again for 5-10 minutes.

14. Let it cool for 15-20 minutes. Run a knife on sides of the pan. Place a cooling rack (or a plate) on the pan and invert both pan and rack to remove the cake from pan easily. Carefully remove the parchment paper. It will come out very easily.