EGGLESS SPONGE CAKE

INGREDIENTS

1.5 cups all purpose flour/maida
1 tsp baking powder
a pinch of salt
½ cup water
½ cup melted butter or oil
¾ cup organic unrefined cane sugar or
regular sugar - add as required * check notes
3 tbsp yogurt/curd (dairy or vegan) + 1
tbsp water
1 tbsp apple cider vinegar or white vinegar
(substitute is 1 tbsp lime juice)
½ tsp baking soda
1 tsp vanilla extract or vanilla powder or
half of a vanilla bean, scraped

INSTRUCTIONS

1. first sift the all purposed flour/maida with
the baking powder and a pinch of salt in a
mixing bowl or pan.
2. just keep everything ready as you have to
be quick enough to mix the batter.
3. preheat the oven to 180 degrees C.
4. grease a 6 or 7 inches pan with butter or
oil.
5. you can also line the pan with butter paper
and then grease the butter paper with oil
or butter.
6. now take some butter and melt it in a
small pan or microwave.
7. you need to get about ½ cup of melted
butter.
8. just melt the butter. no need to heat it.
9. when the butter is still warm or a bit hot,
add the sugar to the melted butter.
10. stir and mix well.
11. keep aside.
12. now in a measuring cup or in a small bowl,
whisk the 3 tbsp yogurt + 1 tbsp water till
smooth.
13. add 1 tbsp vinegar.
14. then add the baking soda and stir.
15. pour the butter+sugar mixture, ½ cup
water and the frothing yogurt+vinegar
+baking soda into the sieved flour.
16. add vanilla extract.
17. be quick enough to fold and make a lump
free batter.
18. don't over do the folding.
19. pour the batter in the greased baking pan.
20. shake and tap the sides of the pan so that
air bubbles are released.
21. place the pan in the preheated oven in the
center rack.
22. keep the heating in both the bottom and
top elements of the oven on.
23. bake at 180 degrees C for 30-35 minutes
or more till a tooth pick inserted in the
cake comes out clean.
24. if the vanilla cake browns too quickly on
the top, then cover the top with an
aluminium foil or butter paper.
25. once done let the vanilla cake stand at
room temperature for 7-8 minutes.
26. then with the help of oven mitts, gently
remove the vanilla cake on a wired tray or
rack.
27. once the vanilla cake cools, you can serve
the eggless vanilla cake as it is or use the
vanilla cake to make pastries or gateau.