Mary Berry Eggless Sponge Cake Recipes
EGGLESS VANILLA CAKE SPONGE
Steps:
- Sieve the flour in a bowl and set aside
- In another bowl, beat the yogurt and sugar together. To this mixture add the baking soda and baking powder. Beat well making sure there are no lumps and let this mixture rest for 5-8 mins. This mixture will have bubbles all around and turn frothy
- Now add the vanilla essence and oil. Beat well
- Fold in the flour making sure there are no lumps
- Pour this batter in a 6-inch baking dish lined with parchment paper
- Bake in a preheated oven at 180 degrees C for 30 - 40 mins or until an inserted skewer comes out clean
Nutrition Facts : Calories 327 kcal, ServingSize 100 g, Fat 21.41 g, SaturatedFat 2.425 g, TransFat 0.078 g, Cholesterol 6 mg, Sodium 135 mg, Carbohydrate 28.6 g, Fiber 0.9 g, Sugar 2.38 g, UnsaturatedFat 12.849 g
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- Preheat oven to 350º F. Grease three 8-inch round cake pans with flour-based baking spray, or grease pans and line bottoms with parchment.
- In a large bowl, beat the sugar and butter until creamy and pale. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add vanilla and mix to combine.
- Add the flour alternately with milk to the butter mixture, beginning and ending with the flour. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all of the ingredients are well incorporated. Beat just until incorporated. Do not overmix this batter.
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