Eggless Sponge Cake with Cake Gel: A Light and Fluffy Recipe

Searching for a way to elevate your baking skills without using eggs? Look no further! Discover how to make a delicious, eggless sponge cake using cake gel. This guide includes a simple recipe that yields a light and fluffy cake suitable for various occasions. Whether you're baking for a special event or enjoying a homemade treat, this cake is perfect for everyone!

Ingredients

S dry ingredients:

1 cup all-purpose flour (maida) 1 cup sugar (granulated or caster) 1 tsp baking powder frac14; tsp baking soda frac18; tsp salt

S wet ingredients:

frac12; cup yogurt (plain, unsweetened) frac12; cup milk (or a non-dairy alternative) frac12; cup vegetable oil (or melted butter) 1 tsp vanilla extract

Cake Gel:

2 tbsp cake gel (store-bought or homemade)

Instructions

Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line it with parchment paper.

Prepare Dry Ingredients:

In a large mixing bowl, sift together the all-purpose flour, sugar, baking powder, baking soda, and salt. Sifting helps to aerate the flour and ensures even distribution of the leavening agents.

Prepare Wet Ingredients:

In another bowl, whisk together the yogurt, milk, vegetable oil, and vanilla extract until smooth.

Combine Ingredients:

Add the wet ingredients to the dry ingredients. Mix gently until just combined. Be careful not to overmix as a few lumps are acceptable.

Add Cake Gel:

Fold in the cake gel gently into the batter until it is well incorporated. The cake gel helps to create a light texture.

Pour into Pan:

Pour the batter into the prepared cake pan. Smooth the top with a spatula if necessary.

Bake:

Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean.

Cool:

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Serve:

Once cooled, you can frost or decorate the cake as desired or serve it plain with a dusting of powdered sugar.

Tips

Flavor Variations:

Add cocoa powder for a chocolate version. Include lemon zest for a citrus flavor.

Storage:

Store the cake in an airtight container at room temperature for up to 2-3 days. For longer freshness, refrigerate the cake.

Enjoy your delicious eggless sponge cake made with cake gel! This recipe is a great way to include an alternative in your baking and keep the cake light and fluffy.