This easy Eggless vanilla cake recipe makes a perfectly moist and flavorful sponge cake every time you bake
INGREDIENTS
- 200g of T45 Cake Flour
- 245ml of Plain Yogurt
- 165g gms of Granulated Sugar
- 3g of Baking Soda
- 4g of Baking Powder
- 125ml of Sunflower Oil
- 4.9ml of Vanilla Essence / Vanilla Extract 1 teaspoon
BAKING METHOD
PREHEAT the oven to 180°C (356°F) for 10 mins.
TAKE 6 or 8-inch baking pan. Grease the surface of the pan with oil or melted butter using a brush.
SPRINKLE some flour over it and tilt the pan in all directions. Line the pan with butter paper.
PLACE plain curd and sugar in a mixing bowl. Mix well using a wired whisk until smooth.
ADD baking soda and baking powder mix well and rest the batter for 5 mins Add oil and vanilla extract and mix well.
ADD the flour in the mixing bowl and mix well using a wired whisk until no white flour visible.
POUR the batter into greased pan and bake at 35 to 40 mins at 180°C or until the top looks brown. Serve with the chocolate Syrup