Eggless Vanilla Cake Using Oil ( Cakes and Pastries )
5
 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.
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06 Sep 19 02:24 PM
Eggless Vanilla Cake Using Oil ( Cakes and Pastries )
5
 on 30 Dec 17 09:00 PM


Eggless Vanilla Cake Using Oil ( Cakes and Pastries )
5
 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...
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22 Dec 17 08:41 AM
Eggless Vanilla Cake Using Oil ( Cakes and Pastries )
5
 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
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29 Jul 17 08:30 AM
Eggless Vanilla Cake Using Oil ( Cakes and Pastries )
5
 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
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02 May 17 09:22 AM
Eggless Vanilla Cake Using Oil ( Cakes and Pastries )
5
 on 20 Nov 15 04:26 PM


I thout how can you put so much baking powder in a cake??!! But atually it does work.. As there is no condensed milk used in this recipe, it is required..It turns out just like a normal sponge cake. I infact loved it more than the normal cake. The fragrance of vanilla just out of the oven makes it very tempting!!
Eggless Vanilla Cake Using Oil ( Cakes and Pastries )
5
 on 12 Mar 13 05:40 PM


Love the flavor of this vanilla cake and its eggless!!
Eggless Vanilla Cake Using Oil ( Cakes and Pastries )
5
 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.
Eggless Vanilla Cake Using Oil ( Cakes and Pastries )
1
 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 !!
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20 Nov 15 03:43 PM

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