Eggless Vanilla Sponge Cake Using Curds ( Cakes and Pastries )
by Tarla Dalal
3/5 stars 80% LIKED IT
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Added to 83 cookbooks
This recipe has been viewed 115960 times
Eggless vanilla cakes made using a dash of curds are so soft that it would be tough to believe that one hasn’t used eggs in it!
- Sieve the flour and the baking powder and keep aside.
- Mix the curds and soda bi-carb in a bowl and keep aside.
- Combine the butter, sugar and 1/2 cup of hot water in another bowl and whisk well till the sugar dissolves completely.
- Add the flour mixture, curds and vanilla essence and mix to make a smooth batter with help of a spatula, batter should be of pouring consistency,if needed add 2 tbsp hot water. Mix well.
- Put the batter in a175 mm. (7”) diameter greased baking tin.
- Bake in a pre-heated oven at 160°c (320°f) for 60 minutes or until a knife inserted in the cake comes out clean.
- Remove from the oven, keep aside to cool and use as required.
Nutrient values per cake
|Vitamin A||4244.8 mcg|
|Vitamin B1||0.4 mg|
|Vitamin B2||0.3 mg|
|Vitamin B3||6.7 mg|
|Vitamin C||0.9 mg|
|Folic Acid||5 mcg|
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