As my friends know me and expected, I mostly bake Chocolate based cakes or muffins. It’s very rare I ever venture into making plain tea cakes or sponge cakes. When I decided on my sub themes, though I was crazy enough to think of making all chocolate based dishes for the entire month, I knew it would be too much. So I had decided I would dedicate a week for only chocolates. Finally after so many changes in the themes, I finally realized that I should talk about one major aspects of baking that happens on this blog. Its all Eggless. That’s because even though I don’t indulge in lot of cakes myself, I would atleast want to taste.
Since I don’t eat egg, the bakes has to be eggless and over the years I have used different Egg Substitutes to replace the egg. To be frank, I actually don’t know how a cake with egg tastes. However I have felt the texture and how it springs back etc. Well I don’t do it openly if you are concerned that I stare at cakes..:)
I started my time in kitchen through baking as I have said before. Those days when I was in college, I used to bake with eggs but never tasted and used to invite my friends for tasting it. When I started blogging, I decided I would only bake eggless, to catch up all the cakes I missed eating during college days.
Infact Hubby dear and Konda keeps asking me for an egg based cake and I am still making it. Just to make sure I have the sponge cake in place, I baked a basic Vanilla sponge Cake with eggs. As I had mentioned in that post, this basic cake was the highlight of my growing up years.
Later I have replaced the eggs with different substitutes, but mostly looks like chocolate has come out of my oven.
The basic Chocolate Sponge Cake is my kids favorite. There are other sponge cakes on the blog, I know it becomes tiresome if I have to list them all here.
Today’s post will be under Quick Breads and Egg Substitutes theme that I will be doing as well.
As you all know, when a cake calls for one egg or two, it can easily be replaced with other ingredients. I have used different substitutes like Condensed Milk, Apple Cider Vinegar, Curds, Buttermilk, Flax Seeds along with baking powder and baking sode. I have also used Paneer once and yet to try my hands on Silken tofu.
In the forthcoming posts I will share whatever I have experimented in my kitchen and those bakes that came out great.
One of the inspiration behind baking a sponge cake wsa during our BM#50 Meet. Baking experts of the BM group baked eggless cakes for the final day cake cutting. While I have never really bothered much about plain cake, those cakes with the icing tasted awesome. When I asked Nandini, she said she used this recipe of Gayathri and I saw that it was very similar to my own Eggless Chocolate Sponge Cake.
I was surprised that a version of this with plain sponge cake was missing in my blog. So I used my chocolate Sponge cake to make this Vanilla Sponge Cake. I mention Vanilla because I never use any essence in my baking, though the recipe might mention it. So the vanilla aroma was so predominant and it felt like those typical small bakeries when the cake got done.
When Konda asked me if I was going to add something else, I said it is going to be just plain cake and not even a chocolate chip will be added. Surprisingly everybody loved the cake. Infact Amma, who eats egg cakes, said this tastes better than that as there is no smell! That’s the best compliment I could ever have.
One of the basic thing that we have to remember to get the spring in a sponge cake is to cream the butter and then fold the leavening agent.
While for different egg substitutes, different ingredient act differently, in today’s recipe, even though the baking powder and baking soda is added ahead, the final ingredient that gives the spring to this cake is the apple cider vinegar. so I added it in the end.
Eggless Vanilla Sponge Cake Squares
All purpose Flour – 1 cup
Butter – 1/4 cup
Condensed Milk – 200 gm / 1/2 tin
Baking powder- 1 tsp
Cooking Soda 1/2 tsp
Milk – 1 cup
Apple Cider Vinegar – 1/ tsp
Vanilla Extract – 1/2 tsp
How to make Eggless Vanilla Sponge Cake Squares
Keep the butter at room temperature till it softens a bit. Using a beater, beat the butter and then add condensed milk. Again beat till you get a creamy mix.
Next add the baking powder, baking soda, vanilla essence and gently blend in.
Add the flour and fold the mixture together in one side.
Next add the milk and continue till everything is folded well. Finally add the apple cider vinegar and ensure everything is folded well.
Pre heat oven at 170 C.
Grease and dust a 8″ square baking tray. Ensure the extra flour is removed
Pour the batter into the tray. The consistency is dropping state, gently pat it down using the spatula or pat it down.
Bake the cake for 30 minutes or until a tooth pick comes out clean.
Remove from oven and let it cool for 5 minutes.
Invert on to the wire rack and allow it to cool completely before slicing.
Sieving the flour along with baking powder, soda will help reduce the stirring in. The butter and condensed milk should be creamed well.
Add the apple cider vinegar will ensure your air pockets are not disturbed much.
I didn’t use any butter paper, and the tray was greased and dusted well. Let it rest for 5 – 10 mins, and gently tap after inverting.
The cake literally springs back when you press it.