Are you craving a moist, fluffy cake but don't have any eggs? Don't despair! This eggless cake sponge recipe is the perfect solution. It's surprisingly easy to make, requires simple ingredients you likely already have, and delivers a delicious result that will impress even the most discerning cake lover. This recipe is perfect for those looking for quick dinner ideas or a simple, satisfying dessert. It's a fantastic example of homemade cooking at its best, offering a healthy meal alternative to richer desserts. Let's get baking!
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup milk (any kind works!)
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Instructions:
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Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. This prevents sticking and ensures a clean release.
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Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures even distribution of leavening agents, crucial for a light and airy sponge.
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Wet Ingredients: In a separate bowl, combine the milk, oil, and vanilla extract. Mix until well combined.
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Combine Wet & Dry: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Don't overmix; a few lumps are okay. Overmixing develops gluten, resulting in a tough cake.
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Boiling Water Magic: Slowly pour in the boiling water while mixing gently. The hot water helps create a tender crumb. The batter will be quite thin – that's perfectly normal!
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Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
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Cool & Frost: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cool, frost with your favorite frosting or enjoy it plain.
Tips for Success:
- Room Temperature Ingredients: Using room temperature ingredients helps them blend more smoothly, resulting in a better texture.
- Don't Overmix: Overmixing leads to a tough cake. Mix until just combined.
- Check for Doneness: Use a toothpick or skewer to check if the cake is baked through. If it comes out clean, it's ready.
- Cooling is Key: Allowing the cake to cool completely before frosting prevents the frosting from melting.
Variations:
- Chocolate Cake: Add ½ cup unsweetened cocoa powder to the dry ingredients.
- Lemon Cake: Add the zest of one lemon to the batter and a squeeze of lemon juice to the wet ingredients.
- Spice Cake: Add 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ¼ teaspoon of cloves to the dry ingredients.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients used. For a general idea, a serving of this eggless cake sponge contains approximately:
- Calories: 250-300
- Fat: 10-15g
- Protein: 4-6g
- Carbohydrates: 35-45g
This eggless cake sponge recipe is a fantastic addition to your repertoire of easy recipes and healthy meals. It's a versatile recipe that can be adapted to suit your taste, making it a perfect choice for both weeknight dinners and special occasions. Enjoy the delicious results of your homemade cooking!