Reviews for recipe Eggless Vanilla Cake Using Oil ( Cakes and Pastries ) #33314

Reviews for recipe Eggless Vanilla Cake Using Oil ( Cakes and Pastries )

on 14 Mar 20 09:11 PM

Tried the recipe with exact amounts, only added a little more water. Cake was fluffy and soft but tasted slightly bitter don''t know why. Can you please explain the possible reasons for it and how am I to correct it.

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Tarla Dalal Hi, There was a mistake from our end.. we apologize for it, the quantity of baking powder was more.. We have once again tried the recipe with the rectified measurement.. and cake turned out perfect and not bitter at all.. We would request you to try the recipe once again.. with the rectified measurements and give us your valuable comments..

18 Mar 20 10:02 AM

Neha

on 29 Mar 19 03:12 PM

The cake was dry.

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Tarla Dalal Neha, thanks for the feedback. This helps others try the cake recipe.

06 Sep 19 02:24 PM

Foodie #675742

on 30 Dec 17 09:00 PM

vidya_6_2000

on 21 Dec 17 09:32 PM

Is there a way to substitute Baking soda with something. Want to make it now and missing that at home.

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Tarla Dalal Hi, Baking soda is available everywhere you will need to get a soft spongy sponge...

22 Dec 17 08:41 AM

Sri sadhu

on 28 Jul 17 11:17 PM

Hi, i have fan forced oven. Should I get down the temp to 160 instead of 180?

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Tarla Dalal Hi, Yes you can try

29 Jul 17 08:30 AM

Alka Patel

on 29 Apr 17 10:56 PM

can we use same recipe for a pressure cooker cake

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Tarla Dalal Hi Alka, https://www.tarladalal.com/Eggless-Vanilla-Sponge-Cake-(-Pressure-Cooker)-41264r#c26349

02 May 17 09:22 AM

Big Foodie

on 12 Mar 13 05:40 PM

Love the flavor of this vanilla cake and its eggless!!

Payal Parikh 86

on 12 Mar 13 03:58 PM

I made this cake and it turned out perfect..The water sometimes is less depending on the plain flour. One may need to add more water to get a batter of dropping consistency.

Foodie #535247

on 16 Jul 11 08:11 PM

1/2 C water was not mentioned in the ingredient list but was mentioned in the method. Further, the consistency of the batter was thick even with the addition of the water. I added 3/4C water and 1/3 C yogurt and managed to get the folding consistency.

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Tarla Dalal As per our standardization we do not put water prop in ingredients and we put only in method. Water quantity will always depend on the quality of the maida, sometimes you may need more sometimes a little less... do give it one more try we are sure you will love the taste, avoid the curds if possible Happy Cooking !!

20 Nov 15 03:43 PM

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