Simple Eggless Sponge Cake loved by my whole family

The plight of studying and there after working, without being able to spend any time in the kitchen, was felt for the first time by me when I had to cook for myself. After I got married we went overseas, feeding the two souls soon became a nightmare. Bigger was the burden of not cooking when colleagues in office, I would call them male stereotypes, didn’t think much about woman who couldn’t cook. My state was obviously of astonishment. The ordeal continued for the next 8 years of constantly being reminded that without culinary skills, a woman is not woman enough. 

Then we moved to a new country and I decided to be at home. Now was the time to be there. Every day was a new creation- some delicious some burnt, other days were beautiful presentation without taste. After many hours being poured into improvising, my first triumph came when after an evening party- compliments showered from all over. Starters, main course, dessert- all vanished. .

Encouraged by my friends and family I am sharing a simple recipe here.

I can call this Idiots guide to baking for vegetarians- baking can be very easy if one remembers the basics. Few simple rules to remember- gather all ingredients before you begin. Always make the baking dish ready and preheat the oven. Bake with lower grill on only, not both. Give it a try. 

Feel free to write to me with any questions/feedback

SPONGE CAKE FOR VEGETARIANS AND VEGANS.

Both Vanilla and Chocolate

Vegetarian:

Prep Time- 5 Min

Bake Time-20 Min

What do we need?
 

11/2 cup whole meal flour

Half cup cooking oil (Sunflower, Corn)

1 tsp vanilla essence, 1/3 tsp baking soda,

1 tsp full baking powder

¼ cup coarsely powdered walnuts

50 ml - can of any aerated drink ( I prefer 7 up)

50 ml – milk- low fat/full cream

2 tbs- full icing sugar

1 tsp lemon or orange rind

What to do we do?

Collect all ingredients. Switch on the Oven for baking- lower grill- 180 deg or mark 3. 

Prepare a 5 inch baking tin. (I prefer aluminum. Oil the tin and dust with the flour and keep aside. )

To make the batter- 

In a glass bowl, pour the flour, baking powder, soda, sugar, icing sugar and mix well with a spoon. (I prefer flat wooden spoon). Make a well in the center- pour in oil, essence, aerated drink, rime, nuts and half the amount of milk. Mix well in circular motion to make a batter of smooth flowing consistency. Adjust the consistency with more milk if required.

Immediately pour into the ready tray. Clear off any sticky batter from glass bowl and pour into the baking dish. Do not stir the batter once poured. 

After twenty minutes, check if the folk or pin comes clean. If not, bake for another 5 minutes. Cool onto a cooling tray. 

Enjoy.

For the chocolate version- add 2 tbs full of cocoa powder, 2 tbs sugar (if using unsweetened cocoa) and a pinch of cinnamon. You can also use Almond essence instead of vanilla.  

For Vegan – Use coconut milk instead of regular milk. Other ingredients are vegan.

If you have enjoyed reading this post, please take a moment to post a comment. 

Tell me how did it go? I will try to post some pictures soon. 

n.b: This was the first post on the blog, but got deleted erroneously