Vanilla Sponge Cake without Eggs

This is a wonderful recipe to have in your tool box when it comes to baking an eggless cake that you would like to add colour to, as it is a white sponge cake without eggs!

It is also delicious and surprisingly spongy! The reaction between lactic acid and baking soda in this recipe gives rise to the bubbles in the cake mixture that gives the cake its lovely spongy finish and the light crumb that is very close to sponge cakes baked with eggs.

When it comes to making kids birthday cakes, it is always fun to add colour to the batter and create wonderful rainbow or coloured layered effect You can prepare the batter and then split it up into equal portions and colour it with your favorite colours. Such as this pink and green, 6 inch, 4 layer cake. It is easy and fun and your little ones will love it! Change up the colours and impress the little ones on their special day! It is even more gorgeous with the addition of pretty sprinkles, and a white chocolate drip.

So her is the sponge cake recipe. I hope you enjoy!

Vanilla Sponge Cake without Eggs

Ingredients:

11/2 cups all purpose flour

3/4 cup caster sugar

11/4 tsp baking powder

1/2 tsp baking soda

1/2 cup oil (coconut or any cooking oil)

1 cup yoghurt

t tbsp. vanilla extract

3 tbsp. liquid milk

Procedure:

1. Grease and line 2 x 6 inch round cake pans. (You can also use 1 x 8 inch or 1 x 9 inch cake pan).

2. Sift the flour in a mixing bowl and set aside.

3. In another mixing bowl, add caster sugar and yoghurt. Beat together until sugar has dissolved.

4. Add in baking powder and baking soda and beat together until the mixture becomes thick. Add in Vanilla extract and mix to combine.

5. Sift in flour, adding it gradually in 3 portions and gently folding it into the wet mixture. Take care not to over mix. Add in milk to create a soft batter.

6. Split the cake batter into 2 equal portions and add food colour of your choice. (For this cake , I chose pink and green) Use gel food colours if you would like a vibrant colour in your cake layer. Transfer to your cake tins and bake for approximately 30 -40 minutes. Check the cake, by inserting a skewer in the center and the cake is baked when the skewer comes out clean.

7. For a 4 layer cake, you can repeat the process and bake additional 2 layers of sponge cake in your desired colour.

To decorate the cake:

8. Cool the cake completely on a cake rack. Trim off the dome of the cake, if necessary, so that is flat.

9. Add equal amounts of buttercream icing in between alternating coloured layers of cakes.

10. Cover the cake with buttercream icing and add sprinkles to the bottom end o the cake. 11. Chill the cake and then add a white chocolate drip.

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