Some soft, moist eggless vanilla cake? Yes please! Here’s my tried and tested homemade recipe that you’ll make again and again.No surprises here. The dry ingredients are flour, baking powder and baking soda which must be sieved to avoid lumps and kept separately. Beat the wet ingredients curd, oil and vanilla extract with sugar together in another bowl with a hand/stand mixer for 5-7 minutes. Make sure that the oil is blended well.
Ingredients1 ½ cups (187.5 g) All Purpose Flour (Maida)
1 teaspoon Baking Powder
½ teaspoon Baking Soda
1 cup (200 g) Greek Yogurt (Hung Curd) at room temperature
¾ cup (150 g) Sugar
½ cup (112 g) Oil
1 teaspoon Vanilla Extract
Method* Preheat the oven to 180C. Grease and line a round 8 inch baking pan with oil and parchment paper.
* Sieve all purpose flour, baking powder, baking soda into a bowl and keep aside.
* In another mixing bowl, add sugar, curd, oil and vanilla essence. Beat on low speed with a hand/stand mixer until just combined.
* Make sure the oil has blended well. Scrape down sides of the bowl and increase the mixer speed gradually. Beat for 5-7 minutes or until sugar has almost dissolved.
* Add the dry ingredients mix to this in three parts. Use a rubber spatula to fold and mix the batter evenly. Don’t worry if the batter looks slightly lumpy but don’t overmix.
* Transfer the batter to the prepared baking pan. Bake at 180C for 30-40 minutes. It may take longer based on your oven capacity. Just bake it until it is firm to touch and a skewer/knife inserted into the baked cake comes out clean.
* Remove from the oven and let cool before for 20-30 minutes demoulding.