Recipe of Awsome Eggless Flavoured Sponge Cake Recipe(Jain Food) Cooking Basics for Beginners

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One of the all time favorite cakes is a Sponge cake or also commonly called as a Maida cake. This plain cake can also be prepared in various flavors. This Vanilla Sponge Cake Recipe Explains How to Make Soft Vanilla Flavored Eggless Sponge Baking a Sponge Cake is an art and even most seasoned cooks sometimes struggle to get the right Instead, it uses plain curd (yogurt), baking soda and baking powder to make the cake spongy and. Eggless sponge cake recipe - Delicious soft, light, airy & spongy cake made without eggs.

To get started with this particular recipe, we must first prepare a few components. You can have eggless flavoured sponge cake recipe(jain food) using 8 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Eggless Flavoured Sponge Cake Recipe(Jain Food):

1. Get 1 and 1/2 cups All-purpose flour
2. Get 1 cup Plain Curd(Amul masti dahi)
3. Prepare 3/4 cup Sugar
4. Take 1/2 tsp Baking soda
5. Get 1 and 1/4 tsp Baking powder
6. Make ready 1/2 cup Cooking oil
7. Take 1 and 1/2 tsp Vanilla / Mixed fruit / pineapple essence
8. Get 1 tbsp Milk (just for brushing the top)

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Instructions to make Eggless Flavoured Sponge Cake Recipe(Jain Food):

1. Sieve maida throughly and keep aside. Mix sugar and curd until sugar dissolves completely. Add baking soda and baking powder to the mixture and mix well.
2. Leave mixture for 5 mins, till that time the bubbles will start appearing. Now add mixed fruit essence and cooking oil to the mixure and mix well.
3. Slowly add maida in small portions at a time and blend with wet ingredients. Beat well until creamy and thick.
4. Preheat oven to 200 degree Celcius for 10 mins. Meanwhile grease a base of cake mould and flicker some flour, then pour the batter to the tin and keep it ready.
5. Bake in preheated oven at 200 degree Celcius for 25 to 30 mins, At 20 mins check by inserting a fork the center of the cake weather it comes out clean. Now keep on checking the same at 5 mins interval, ie at 25 mins then 30 min. If required increase 5 more mins.
6. Optional step: Brush the top of the cake with 1 tbsp milk, at 20 min to get a nice polishing glaze.
7. Allow the cake to cool down till room temperature, then invert and remove from the mould. Then cut/slice them into pieces and serve.
8. 1. Homemade curd can also be used made from full creme milk. - 2. Use curd at room temperature. - 3. Once batter is ready, dont allow it to sit for more than 10 mins (preheating) time as baking soda reacts faster. - 4. The time for baking defers 5-10 minutes.

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