Eggless Wheat Cake | Wheat Vanilla Cake Recipe

 

The Vanilla Cake sponge cake is thought to be one of the first of the non-yeasted cakes.

It is also the first thing, that is taught in a baking school. Once you know how to handle your cake batter and how to mix all the wet and dry ingredients, only then you are considered to be ready for baking industry.

Traditionally cakes were made by whipping egg whites with sugar and mixing flour and butter. Using only eggs as leavening agents.

Eggless, Vegan, Glutenfree, Keto, Palio etc., and different eating choices in people have given way to many recipes by tweaking traditional cake recipes.

This is one such recipe for people who cannot compromise on their sweet tooth but like to avoid refined sugar and refined flours.

This is a basic vegetarian Vanilla Cake Sponge which can be frosted in any flavour. 

It's my 'the best Eggless Wheat Vanilla Cake recipe' that needs only basic ingredient which is probably, already in your kitchen. No Condensed Milk required, easy to prepare. A few tips to keep in mind though!! which I will discuss in my footnotes.


Whole Wheat Vanilla Cake Recipe | Eggless Wheat Cake

Check out video of this recipe Wheat Cake/ Vanilla Sponge

Links to other healthy cake recipes video tutorial

 Apple brown betty, Atta badam cake, Sugarfree Dates cake, Vegan coconut cake, Mango cobbler, Atta Brownie, Ragi Brownie, Sooji Watermelon Cake, Sugarfree Oats Cake, Ragi Chocolate Cake 

RECIPE

1 batch makes : apt for 1/2 kg frosted cake

Time to bake : 45 minutes

Prep time : 30 minutes

Tools Needed: 250 ml measuring cups, 6 inch round baking pan, oven, wire whisk or spatula.

INGREDIENTS

Wheat flour 1 cup

Baking Powder 1 tsp

Baking soda 1/2 tsp

Vanilla essence 1 tsp

Flavorless oil 1/2 cup

Brown sugar 1/2 cup

Full cream Milk 1/4 cup (initially)

More milk as required

Curd 1/4  cup

 METHOD

Prep'ing 30 minutes before starting to bake, measure milk and curd in separate cups and leave on kitchen counter, to come to room temperature. Milk should not be too hot, curd and milk should not be cold or just removed from refrigerator.

In a bowl place a sieve and sift all dry ingredients, i.e. Flour, baking powder and soda. Do this 4-5 times.

In a separate mixing bowl prepare wet mixture by putting curd, brown sugar, oil, 1/4 cup milk and vanilla essence. Mix until sugar dissolves.

Before mixing the batter. Please check that your oven is preheating. Which is at 180°C.

Add sifted flour to the wet mixture In 2 parts.

Gently fold the mixture by 'cut and fold method'. Mix only until you don't see any dry flour

Add more milk or water to adjust the consistency of batter. I needed more 1/2 cup milk to make the batter. Different flour absorbs different amount of liquid.

Grease the baking pan with a tsp of oil. To be sure cut a round parchment and place in the bottom of the pan.

Pour the batter. Tap it a few times to remove any air bubble.

Place it in the oven. 

Bake for 15 minutes at 180°C and remaining 30 minutes at 160°C.

Remove the cake from oven and leave for few minutes on kitchen counter. Run a knife around the edges and gently flip it over a cooling grill

Once cooled, cover in cling film and refrigerate. You can tort the cake and use in any of your cake frosting project.

Foot Notes

*if milk or curd is cold while preparing the batter, the cake will sink from the center and have an under cooked center.

 *sifting dry ingredients makes sure that leavening agents are evenly distributed and incorporated with the flour. It removes lumps if any. And it also gives an airy texture to the bake.

 *preheating the oven is most crucial. Improper heat inside the oven will give you a poorly baked cake. Also you mustn't open the oven frequently, this will disturb the proper heat distribution.

*over mixing cake batter, especially wheat based cakes, starts to develop gluten and the end result will be an undercooked big lump, which will not cook even after keeping it hours inside the oven.

*do not leave the oven unattended, check 5 minutes before the mentioned baking time. every oven temperature and baking time defers.

*if you try to flip the cake while it's hot, it may break or fall apart, as it is probably very tender when hot. Waiting for few minutes will prove worthwhile.

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