Eggless Vanilla Cake: When I posted this eggless vanilla cupcake egg replacement baking powder a few weeks back, I was being asked if it could be baked without the egg replacer powder. I suggested increasing the quantity of baking powder to substitute EnerG. Some did it and got good results and some didn’t. I too made some changes to that recipe to bake it without EnerG but did not get satisfactory results.
The cupcakes did not turn out as good as the ones with Ener-G. So I was looking for another eggless vanilla cake recipe which can be baked with simple ingredients and landed on this one. I have come across this recipe before and somehow didn’t get a chance to try it until recently. Since the visitors’ request for a simple eggless cake was becoming more frequent I decided to give it a try and I would say that I was not disappointed at all.
It was not as fluffy and airy as the cupcakes but was definitely a decent recipe. After going through the reviews of the original recipe I have made a couple of changes to make it better. The only other thing I would like to try the next time is to use cake flour instead of all-purpose flour. I think that particular variation will give a lighter texture to the cake.
So do try it when you get a chance. This Eggless Vanilla Cake is simple to bake and uses readily available ingredients. The taste and texture makes it perfect for any occasion. 13 inch pan and line it with parchment paper. In a large bowl sift together the flour, baking powder, baking soda and salt. Make a well in the center of the dry ingredients and stir in the the wet ingredients one by one. Stir the mixture together using a whisk.
Pour the batter in the prepared pan and tap the pan to even it out and break the air bubbles if any. The first time I baked this eggless cake I checked it for doneness after 30 minutes and felt that I could have taken it out 2-3 minutes earlier. The bottom had started to brown more than it is required to. So I did that the next time and took the pan out the oven after 27 minutes itself and the cake turned out to be perfect. Transfer the pan to a cooling rack and remove the cake after 15-20 minutes. Place the cake on the rack for it to cool down completely before slicing it.
The texture of this eggless vanilla cake is neither too fluffy nor too dense making it a perfect base for shaped cakes and decorating. It slices off beautifully without crumbling. The sweetness of the cake is just right if you are going to frost it. Actually, we preferred this sweetness even without the frosting. This cake was a huge hit in our family and with our friends.
If you can’t find Ener-G egg replacer and try the best eggless vanilla cupcake recipe then this plain eggless cake with condensed milk is the way to go. As mentioned earlier try cake flour for the all purpose flour used in the recipe to get a fluffier cake. Freshly squeezed orange juice and grated orange zest can be used instead of water to give a nice flavor to the cake. The original recipe uses a 14oz can and I think that’s the reason my cake was not very sweet. By using this form you agree with the storage and handling of your data by this website. I made this recipe with my 3 year old, but we baked them as cupcakes rather then 1 large cake. Hello, I can not understand why anyone would blame their less then perfect results on your recipe and not on their own efforts.