Eggless sponge cake recipe

How can I make my eggless cake light and fluffy?

To maintain the texture of the cake, make sure you take extra time to beat the fat (butter or oil) and sugar mix to make more airy. Beat it till it is light and fluffy, but be careful not to over beat. If you over beat, the cake will sink in the middle on baking.

Can I make a cake mix without eggs?

White/Yellow Cake Mix + Applesauce

Instead of eggs and oil, applesauce is used as the replacement. … It will not work with chocolate cake mix without some adjustments to the recipe. The cake comes out very moist. You can also add a little bit of cinnamon to enhance the flavor.

Why is my eggless cake not spongy?

1. Because of the absence of eggs in the batter, there are more chances of eggless cake not turning super spongy. Therefore, make sure you preheat the oven and place the cake as much as possible, in the center of the pan. 2.

What ingredient makes a cake light and fluffy?

Most cakes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake.

Can you use oil instead of eggs?

Vegetable oil

Oil is used in place of eggs for recipes where the egg is included as a Leavening Agent to make the baked goods rise. To make the replacement, mix 1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg.

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Can I use milk instead of eggs in cake?

If the recipe doesn’t call for any other liquid, the egg is most likely there for moisture. In that case, you can confidently replace it with yogurt or milk. Eggs are high in protein and fat. If the egg is added for an additional richness, replace it with milk powder or cream.

What happens if you bake a cake without eggs?

It’s unlikely a cake mix without eggs will work if the original recipe requires three or more eggs for a batch size of one cake, a pan or brownies or 36 small cookies. Sponge cakes and angel food cakes won’t work well with egg substitutes for this reason.

What can replace eggs in a cake?

Egg replacers

  • Vinegar & baking soda. Replace 1 egg with: 1 teaspoon baking soda, 1 tablespoon vinegar. …
  • Unsweetened applesauce. Replace 1 egg with: 1/4 cup applesauce. …
  • Plain or vanilla soy yogurt. Replace 1 egg with: 1/4 cup yogurt. …
  • Silken tofu. …
  • Ripe banana. …
  • Ground flaxseed.

Can you bake without eggs?

Applesauce. Use a quarter cup of unsweetened applesauce in place of one egg in most baking recipes. Some sources say to mix it with half a teaspoon of baking powder. … Applesauce is also a popular healthy replacement for oil in many baked goods.

How does a cake rise without eggs?

One way to make a light cake without eggs is by using vinegar and baking soda. While this may sound a very strange combination, the vinegar and the baking soda react together. This reaction makes the cake rise and creates a light finish.

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How do I make my cake more fluffy?

Whisking butter and sugar together is one essential tip to make the cake spongy, fluffy and moist. Whisk butter and sugar for long until the mixture becomes pale yellow and fluffy because of incorporation of air. The process is known as creaming.

Why is my sponge cake not fluffy?

If your sponge has come out too heavy or dense but cooked through, this could be due to under-mixing. Mixing is an important step in incorporating lots of air so that the sponge becomes light and fluffy. It could also be due to the fact that there weren’t enough raising agents used.

What happens if I add an extra egg to my cake mix?

Eggs + yolks: Extra YOLKS means more fat which gives the cake ultra moistness! Add the amount of eggs called for in the recipe but add two extra egg yolks. The extra yolks add the density and moisture you’d find in a bakery cake! … The milk adds density, fat and, most importantly, extra flavor to your mix.

Why is my cake falling apart?

There are many reasons why our cake could fall apart, but most often are the following: too little or too much moisture, poor planing, wrong oven temperature, under o rover-baking the cake, not enough emulsification.

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