Vanilla & Choco Chip Sponge Cake(Eggless)


Vanilla & Choco Chip Sponge Cake

(Eggless)

Like everyone I am also a big fan of cakes. To be honest it took me couple of times to make perfect cake and I think the trick here is stick to ingredients measurements, don’t play around them and follow the instructions to the T!!

This recipe is quite simple with no butter or any other fancy substitutes and is a simple and easy to make and not fussy at all! Secret ingredient of this cake is curd, it would be tough to believe that one hasn’t used eggs in it but believe me that cake is absolutely soft and fluffy.

I was too busy eating the cake and couldn’t take pics after cutting them into slices, next time I bake this cake I will surely add more pics here 🙂

Ingredients

Maida- 1 and 1/2 cup
Curd- 1 cup
Powdered Sugar – 3/4 cup
Baking soda – 1/2 tsp
Baking powder – 1 and 1/4 tsp
Oil – 1/2 cup
Vanilla essence – 1 and 1/2 tsp
Choco Chips- 1/2 cup
Chocolate/ Caramel sauce (Optional)

Method:-

Preheat the oven at 200 deg C(400 deg F) for 10 mins.

Sieve maida with help of strainer to remove any lumps and keep aside.

Now in a bowl, add curd and sugar and beat well with untill the sugar is dissolved completely. Once small bubbles start to appear add vanilla essence and oil and mix well.

Slowly add maida in portion and using cut and fold method mix everything together. (Cut and Fold method- With spatula cut the flour in the bowl and fold slowly, repeat the same step until the maida is completely mixed) Avoid mixing rigorously.

In a separate bowl toss choc chips in maida and keep them aside for few minutes. This helps them to remain in the place they are added and not sink down. At this stage you can actually add anything you desire…tutti frutti, dry fruits, raisins!!

Grease a cake tin or loaf pan, drizzle some flour and pour the batter to the tin and bake it for 30-35 mins or till a fork inserted into the center of the cake comes out clean.

Garnish with some chocolate sauce if you wish. I would suggest to cut into slices allowing it cool down completely leaving at least couple of hours to get firm neat slices.

Serve it with tea/coffee or eat as it is as a snack and enjoy!!

Pressure cooker cake:

In a pressure cooker add water and boil for a minute. Place a stand and a pour batter in a tin and pressure cook without whistle in high heat for first 10 mins then lower the heat to sim and cook for 30 mins or until a  tooth pick inserted comes out clean.

After 30 mins switch off and leave the cake in the cooker for 5 more mins then open.Carefully remove the cake pan from the cooker and place it on a wet cloth for 5 mins. After 10 minute run the knife around the edges of cake tin.Then invert the cake pan to remove the cake.

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