Sifting Dry Ingredient
First sift the all purposed flour with the baking powder and salt in a mixing bowl or pan.
Just keep everything ready as you have to be quick enough to mix the batter.
Preheat the oven to 180 degrees Celsius (375 degrees Fahrenheit) for 15 to 20 minutes.
Grease a 7.5 to 8 inches round pan with butter or a neutral tasting oil.
You can also line the pan with butter paper and then grease the butter paper with oil or butter.
Take slightly more than a ½ cup of butter and melt it in a small pan or microwave. Simply melt the butter. No need to heat it.
You need to get about ½ cup of melted butter. So measure the melted butter in a ½ cup measuring cup. Set aside.
Mixing Wet Ingredients
In another bowl take sugar, curd, apple cider vinegar and vanilla extract. Add water.
Beat the curd separately in a bowl and then add to the other wet ingredients as this helps it to mix evenly without having any tiny lumps.
Whisk briskly till all of the sugar is dissolved and the curd gets evenly mixed.
Add the baking soda to this wet liquid mixture
Stir until the baking soda is mixed evenly. The baking soda will cause some bubbling in this wet liquid mixture.
Making Cake Batter
Add the liquid mixture and melted butter to the dry sifted ingredients.
Mix very well with a wired whisk. Break apart any lumps by tapping on them with the whisk, but be carefully to not over-mix the batter.
Pour the batter in the greased baking pan.
Tap the pan on the countertop a few times so that extra air bubbles are released. You do not need to even the batter with a spatula. The batter spreads on its own.
Baking Eggless Vanilla Cake
Place the cake pan in the preheated oven on the middle rack.
Keep the heating in both the bottom and top elements of the oven on if you are using an OTG or regular oven.
Bake the cake at 180 degrees Celsius (375 degrees Fahrenheit) for 30 to 35 minutes or until the top crust is golden. Check the doneness of the cake with a bamboo skewer. It should be clean with no sticky batter.
While baking, If the vanilla cake browns too quickly on the top, then cover the top with an aluminium foil or butter paper.
Place the pan on a wired tray or rack and let the cake cool to room temperature.
Once the eggless vanilla cake cools, you can serve it as it is or use the cake to make pastries or gateau
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (0g)|
|Recipe Makes: 1|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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