Eggless Cake Without Baking Powder

This simple homemade recipe helps anyone make soft yummy vanilla or white sponge cake within minutes, using basic easily available ingredients without yeast and eggs so be sure it’s going to be a really simple cake. Start by preheating your oven to 350 degrees Fahrenheit then you will need an 8-inch diameter baking tin and you can use any shape you like, you can use a heart-shaped, rectangle, or square shaped pan, grease the pan with butter then lightly flour it and set it aside.

In a bowl, sift one and a quarter cup of flour and powdered sugar then add condensed milk, 100 grams of soft butter, a teaspoon of vanilla essence, two teaspoons of vinegar, and half a cup of water. For the baking powder substitute, you will use 1/4 teaspoon (1 gram) baking soda and 1/2 teaspoon (2.5 grams) lemon juice or ¼ cup of molasses with ¼ teaspoon of baking soda.

With the hand mixer, mix the ingredients starting at low speed then increasing the speed until you get a smooth batter. Remember not to overbeat the batter, once the batter is smooth and there are no lumps available, you will stop beating it and to check the consistency of the batter, take a spoonful of the batter and drop it in the bowl and if it drops easily then know it’s not stiff and the batter is perfect.

Pour the baking tin with the batter and tap it on the counter just until its uniform on the top then bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted at the center comes out clean. Once out of the oven, cover the cake with a wet cloth and leave it for 20 minutes then invert the cake on a wire rack.

Always release the cake on a wire rack so that it won’t stick on a plate, the wire rack will ensure the cake is dry on the outside so that when you place it on a plate and start cutting it will not stick. Let the cake cool for a couple of hours before frosting the cake. Dust the top with icing sugar then serve.