Follow this eggless 1 kg sponge cake recipe and enjoy a delectable treat

Sponge cakes are known for their softness and fluffy texture. They are soft and moist to eat and break apart easily in the mouth. And often, people attribute this softness to the addition of eggs. But we here at Cadbury Dessert Corner want you to know that it’s possible to make a sponge cake that meets all your fluffiness expectations and is made without any eggs. That’s right. Having dietary restrictions is no reason to miss out on sponge cake or Chocolate Sponge Cake. So simply follow this eggless 1 kg sponge cake recipe, pay attention to the details, and you're good to go.

Ingredients:

• 187 gm all-purpose flour/maida
• 250 gm plain thick curd/yogurt, at room temperature
• 150 gm sugar
• ½ tsp baking soda
• 1 tsp baking powder
• 118 ml of any neutral oil, like vegetable oil
• 1 tsp vanilla extract/vanilla essence

Directions:

• Preheat the oven to 350°F or 177°C.
• Grease a cake pan with butter or oil. Set aside.
• In a bowl, beat the yogurt with a handheld mixer or a stand mixer with a paddle attachment. Beat until it has no lumps and is smooth and even in texture.
• Once it’s smooth, add the sugar and beat until the sugar is fully incorporated and has completely dissolved.
• Then add the baking powder and baking soda and fold both into the curd. Set aside for five minutes until small bubbles appear on the surface of the mixture.
• Next, add the vanilla and oil. Use a rubber spatula or spoon to fold these ingredients into the yogurt mixture. Mix well so that the oil is thoroughly incorporated. Set aside.
• In a bowl, sift in the flour. Now add this flour to the yogurt mixture, one to two spoons at a time. Add some flour, mix it in, then add more and mix that in too. In this way, adding a little at a time, mix all the flour into the yogurt mixture until thoroughly incorporated. Do not beat with the machine. Gently fold the flour into the yogurt mixture, until you can't see any more flour streaks. The batter should be soft and thick.
• Now pour this batter into the prepared pan. Tap it against the counter a few times to get rid of any air bubbles that may have formed.
• Bake for about 30 minutes. The exact time will depend on the machine you're using. You’ll know it's done when the top turns golden brown and a toothpick inserted in the middle comes out clean.
• Once baked, set aside to cool on a wire rack.
• Top however you want and then serve.
• Leftover cake can be stored at room temperature in an airtight container for up to two days and in the fridge for about five days.

Notes, tips and tricks:

• You can easily make this sponge cake recipe vegan too. Simply replace the yogurt with applesauce and follow the rest of the recipe as is.
• You can bake multiple cakes and use them as layers to create a larger, multilayered eggless cake. You can also pour the batter into a tin and bake the cake as a loaf.
• Sometimes, if your oven isn't giving heat evenly, it's possible that the cake may brown on top but not be sufficiently cooked inside. If you notice that happening with your baked goods, simply add a tent of aluminum foil on top of the cake and make a slit on top to let the heat out. This will ensure it bakes well on the inside without too much heat on top.
• If you want to make this an eggless chocolate sponge cake, simply replace ⅓ of the flour with cocoa powder and sift that in as you would the flour.
• You can add any toppings to the cake as per your preference. If you want a simple topping, consider drizzling some honey, maple syrup, chocolate sauce, caramel or other liquid on top. Or cut the cake into slices and then drizzle, so the cake can absorb some of the liquid. Or simply sprinkle some cocoa powder, cinnamon powder or icing sugar on top of the cake. You can also add sliced fruit, nuts, or serve with a dollop of whipped cream or a scoop of ice cream for a more fancy serving.