This recipe for moist and soft Eggless Sponge cake can be used as the base for making eggless cakes, desserts, entremets, cake pops.
The recipe uses yogurt/curd and buttermilk( made with milk and apple cider vinegar). I have used all purpose flour/maida in the recipe you can use whole wheat flour or both all-purpose flour and whole wheat flour in 1:1 ratio. I have baked the sponge in a square pan you can also use round/heart cake pan.
Olive Oil(or any flavorless oil)–80gms
Castor Sugar–160 gms
Yogurt / Curd—4 Tbsps
Apple Cider Vinegar/ Synthetic Vinegar–2 Tbsp
Baking Soda–1/2 Tsp
Baking Powder–1 Tsp
Vanilla Essence(or any of your choice)– 1 Tbsp/5 ml
Prepare the pan, grease with some oil/ butter/shortening using a pastry brush or butter paper, and evenly dust with flour, tap the pan inverted to dust off the extra flour.
Sieve together flour, baking powder and baking soda in a dry bowl. Keep aside.
Add vinegar to milk, and leave without stirring.
Beat in butter, oil, essence and sugar together until light and fluffy.
Add in yogurt and beat till a little more.
Fold in flour alternating with buttermilk in three turns.
Gently fold in all the flour until it forms a smooth batter. Do not overbeat the batter.
Transfer to a cake pan and bake in a preheated oven for 35-40 minutes at 350°F or 180°C.
Once baked, take out from the oven, give it a 2-minute rest and transfer carefully to a cooling rack to completley cool it.
Use as required, once it cools completely. Or wrap it in a cling wrap and store in the refrigerator for 2-3 days. You can also freeze it for a month, thaw in the refrigerator before use.