Vanilla sponge Cake (eggless)
Simplicity is the quintessence of a well lived life. Morning Jog in the park, gleaming of dew drops on grass blades , contagious enthusiasm of kids playing football, sipping a hot cuppa in silence, joy in the child’s smile, warmth in a mother’s hug, reassuring touch of beloved….The beauty of life lies in these simple things.
How many times we want to bake a simple, no nonsense, cannot-go-wrong cake confidently for small (or big) special occasions. This simple vanilla cake is an answer to it. With just the essence of vanilla in it, its like a white canvass to paint your imagination on. I had baked this for kid’s passing out party, and it was a conscious decision not to include my oft repeated chocolate flavour, yet had to keep it intresting and colourful for kids. So converted into a fresh fruit cake. I havent posted the completed picture as it became overtly decorative and not so photogenic. However, I see myself baking this cake a lot many times in coming days, so definitely will be updating this post once I manage to make a better looking finished cake. I found this recipe from sharmi’s passion and instantly knew this was going to be a keeper of a recipe. You can find the original recipe here, which I have slightly modified.
- All purpose flour (maida)- 1 ½ cup minus 3 tablespoon
- Cornflour/ vanilla flavoured custard powder- 3 tablespoons
- yogurt (curd)- 1 cup
- Granulated sugar- ¾ cup ( I usually grind it after measuring)
- Baking powder- 1 ¼ teaspoon
- Baking soda- ½ teaspoon
- Refined oil- ½ cup
- Vanilla essence- 1 teaspoon
For Icing and decoration:
- whipping cream- 1 ½ cup
- Icing sugar- 2 tablespoon
- Assorted chopped fruits- 2-3 cups
- Preheat the oven to 1800 C, grease and dust a 9 inch round pan.
- Sift all the dry ingredients, flour, baking powder, soda, cornflour.
- Add sugar and whisk all the dry ingredients well with a hand whisk.
- Beat oil and yogurt well till well combined. Mix in vanilla essence.
- Mix both the dry and wet ingredients until they are well incorporated,
- Pour batter into the cake tin, tap it on the kitchen counter to remove any air bubbles, bake for 35-40 minutes until toothpick inserted into the centre comes out clean.
- Cool the cake on a wire rack.
Icing and Decoration:
I am presenting a simple way.
- Once the cake has completely cooled down, (preferably refrigerate it for a couple of hours before starting the frosting procedure) take a long serrated knife and slice the cake horizontally into two halves ( I have baked two cakes, so skipped the slicing part). Do it as neatly as possible. Alternatively,you can use a thread to tie it around the circumference at the level of slicing, knot it and tighten the knot by pulling the ends, till the cake is completely sliced.
- Take the two halves on two plates,with the sliced surface facing up.
- Make a sugar syrup by mixing two tablespoon of sugar in around two tablespoon of water, brush it lightly over the sliced surfaces of the cake.
- Whip the whipping cream in a chilled bowl with chilled beaters with a hand mixer starting with low speed and gradually increasing the speed till beater marks are seen.
- Add icing sugar and continue beating till stiff peak stage.
- Using an offset spatula, spread the whipped cream onto the soaked surface of the cake slices.
- Sprinkle chopped fruits over the cream, place the two cake halves one above the other with the iced surfaces facing each other.
- Cover the cake with the remaining whipping cream trying to level it neatly.
- If you have piping bags and tips you can do some fancy design over the top and decorate with fresh fruits, cherries according to your design.