Eggless Vanilla Sponge Cake / Perfect Soft and Fluffy Cake

Vanilla Sponge Cake / Eggless Vanilla Sponge cake recipe with step by step images and recipe video.

This is a perfect recipe for soft, spongy and fluffy vanilla sponge cake made with very easily available ingredients and tastes really yummy and delicious. It is the eggless version of vanilla sponge cake. Includes very minimal and simple ingredients and can be made very effortlessly.

There are some points to be taken care of as for instance while adding sugar add the amount mentioned as adding more would make the cake surface sticky and the cake crumbly.

Secondly pre heating is very important. Also the time required would vary as the ovens properties do so keep a check. Other tips I have mentioned in the tips section after the method do check them.

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Ingredients:

1 ½ cup All purpose flour (Maida)

1 cup Curd (250 gms)

½ cup Sugar

½ tsp Baking soda

1 tsp Baking powder

1 tsp Vanilla essence

½ cup Edible Oil

Method:

Pre heat the oven at 180 degress C

Grease a baking dish and dust it with flour. You can also line with a baking paper.

In a bowl sieve the all purpose flour to remove the lumps if any.

sift all purpose flour

In another bowl take 250 gms curd (not the hung curd) and add sugar to it.

add sugar to curd

Mix it well till all the sugar gets dissolved. Then add in the baking powder and baking soda. Mix it evenly and let it rest for 5 minutes.

add baking powder and baking soda 

In these 5 minutes the curd, baking soda and baking powder would react with each other.

rest for 5 min

After 5 minutes bubbles would appear in the curd.

bubbles appear

Now its time to add in the vanilla essence followed by the oil.

add vanilla essence and oil

Mix it well.

mix well

Further put in the sieved all purpose flour in parts and mix by cut and fold technique.

add flour in parts

mix by cut and fold

 

batter ready

Once the batter is ready pour it in the greased baking dish.

pour in greased baking dish and tap 

Tap it twice and bake it for 40 minutes at 180 degress C.

Your time may vary so keep a check.

After 40 minutes take it out of the oven and insert a toothpick in the cake.

remove it from oven

If the toothpick comes out clean it means the cake is ready, but if some batter comes along then bake the cake for more 5 minutes or until done.

toothpick test

Let it rest for some time. Then loosen the edges with a help of knife.

loosen edges

Take a plate and invert it on the cake tin.

invert plate and flip

Hold both the plate and the tin and flip.

Tap all over the cake dish to loosen the cake from the bottom.

tap all over

Lift up the cake tin and de mould the cake.

de mould

You can enjoy it plain as it is or dust some powdered sugar on it and decorate with some cherries and mint leaves.

dust powdered sugar and decorate with cherries and mint leaves

Eggless Vanilla Sponge Cake is done.

Eggless Vanilla Sponge Cake

Tips:

Do not add more sugar as excess sugar would make the surface sticky and cake crumbly.

Time may vary so keep a check. After 35 minutes do the toothpick test.

Use a cooking oil which has no strong smell.

It can also be decorated with honey, maple syrup or even chocolate ganache.

Do try this food-a-licious eggless vanilla sponge cake and share your experience with us via comments.

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Mawa Burfi or Khoya Burfi / How to make quick khoya burfi

Mawa burfi or khoya burfi as the name suggests is made up of mawa also known as khoya. I have made this burfi with the instant homemade khoya pooled with sugar, some nuts with the zest of cardamom makes this admired sweet delicacy.

Care need to be taken while preparing it as it burns very quickly so always keep the heat low. Also if the khoya you are using is hard then you would need to add more milk. Other tips are mentioned in the tips section after the method.

Mawa Burfi or Khoya Burfi

You can also have a look at the other 18 Sweets Recipes on my website

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Ingredients:

1 ½ cup Khoya (mawa) grated

¼ cup Sugar

1 tsp Cardamom powder

¼ cup Milk

Sliced Pistachios for garnishing

Method:

Firstly take a dish in which we would set the burfi.

Grease it nicely. If you have a parchment paper or butter paper you can also use that.

grease a dish

In a pan take grated khoya (mawa), sugar and cardamom powder.

khoya, sugar , cardamom powder in  a pan

Mix well and then add ¼ cup milk.

add milk

The sugar would start to melt and soon it will completely be dissolved. The mixture will turn runny and have a thin consistency.

sugar starts to melt

sugar dissolved

At this stage you would find the bubbles appear. Now the mixture would start thickening.

bubbles appear

After 4 to 5 minutes the mixture would start leaving the sides of the pan.

leaves the sides of pan

At this time turn off the heat. If you continue to cook the burfi would become sticky, hard and chewy.

Now transfer the burfi mixture into the greased tray and level it with a greased spatula. Greasing the spatula is important else the burfi mixture would stick to the spatula.

level

Garnish it with sliced pistachios and gently press them with a dry spatula so that the pistachios would not come out from the burfi once cooled.

garnish

Let it cool at room temperature.

Now cut the burfi into squares. Grease the knife as well for smooth cutting.

cut into squares

Mawa Burfi or Khoya burfi is ready to serve.

Tips:

Add more milk if the khoya you used is hard.

More sugar can be added as per your taste.

Use a greased spatula to level the burfi for setting.

Use a dry spatula to gently press the dry fruits on the burfi.

You can use dry fruits of your choice.

The heat should be low throughout.

Keep on stirring constantly.

This festival go food-a-licious with this very easy and instant mawa burfi or khoya burfi and let me your experiences via comments.

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Instant khoya in 1 min - Instant khoya using milk powder

Instant khoya recipe/ instant khoya using milk powder/ instant khoya step by step images and recipe video.

Instant khoya using milk powder

Khoya also known as mawa is a dairy product made of either dried whole milk or milk thickened by heating in an open iron pan. It is lower in moisture than typical fresh cheeses such as ricotta.

Instant khoya using milk powder

 

A very easy technique to make khoya from milk powder instantly and maintain the traditional mawa taste which can be further used to make many sweets like burfis, halwas, gujias, gulab jamuns and many more.

As the traditional method is very lengthy so I usually opt for this instant way of making khoya as it has the same taste and it is less time consuming. It goes perfect for all kinds of sweets and also other khoya recipes.

You can also have a look at the other 18 Sweets Recipes on my website

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Ingredients:

1 Cup Milk Powder

¼ cup Milk

1 tbsp Ghee

Method:

Take a bowl.

Put in 1 cup of milk powder and keep it aside

milk powder in a bowl

In a pan heat ¼ cup milk along with 1 tbsp ghee.

milk and ghee

Bring it to boil on high heat.

boil

Pour it on to the milk powder.

pour on milk powder

Mix well with the spoon. If the mixture is dry add in more milk start adding 1tsp at time. If the mixture is very moist add in some milk powder. Anyhow for me the mentioned quantity was enough.

mix well

Then combine and give it a shape with your hands. Khoya is ready to be used.

khoya done

If you want to use it later on then store it in air tight container in the frigde.

When needed grate it and use.

grate and use

Tips:

Use milk powder and not dairy whitener.

If the mixture is dry add in more milk start adding 1tsp at time. If the mixture is very moist add in some milk powder.

Store it in air tight container in the frigde.

Try out this very instant recipe of making khoya and make your sweet dishes food-a-licious..

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Instant Dhokla Recipe With Secret tips / Besan Dhokla Recipe

Instant dhokla recipe/ dhokla recipe video/ instant dhokla recipe with step by step pics.

Instant Dhokla Recipe

 

Dhokla is an instant gujrati snack a little sweet in taste made from besan(gram glour) with some leavening agent and then steamed and tempered to form a delicious bite which can be enjoyed with green chutneys in anytime of the day.

Instant Dhokla Recipe

My today’s recipe would provide you the instant method of making dhokla also I would give you some important tips which you need to follow to get a soft and spongy dhokla.

The most important ingredient in our recipe is the eno. You need to use fresh eno as if you use an old one then your dhokla would not rise leading to a flat and non spongy dhokla.

Secondly beat and mix the batter before adding eno, after adding eno just mix it lightly, do not over mix again it would lead to a flat dhokla.

Moreover do not put in more of turmeric powder add only a pinch, if added in excess it would react with eno and would turn the dhokla red in color.

Other tips you would find in my tips section after the method do not miss it.

Serve this instant besan dhokla with mint chutney or coriander chutney. Children also prefer them with tomato ketchup.

If you are searching for more snacks do visit 20 Snacks Recipes on my website

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Ingredients:

For Batter

1 cup Chickpea flour (besan)

A pinch of turmeric

2 tbsp Semolina (suji/ rava)

1 tbsp Sugar

1 tbsp Oil

2 tbsp Lemon juice

A pinch of Asafoetida

1 cup Water (or as required)

2 tsp Eno

Salt

For tempering:

2 tbsp Oil

1 tsp Mustard seeds

6 to 8 Curry Leaves

2 Green Chillies (cut lengthwise)

2 tsp White sesame seeds

¼ cup Water

1 tbsp Sugar

Other:

2 cups water (or as required)

Oil for greasing

Coriander (chopped) for garnishing

Method :

Take a mixing bowl.

Add 1 cup Chickpea flour (besan), A pinch of turmeric, 2 tbsp Semolina (suji/ rava), 1 tbsp Sugar, 1 tbsp Oil, 2 tbsp Lemon juice, A pinch of Asafoetida and salt. Do not add more turmeric powder it would react with eno and make the dhokla red in color.

Take the mentioned ingredients in bowl

Mix well and then add 1 cup of water. Add water in parts and mix well to get a lump free batter. The consistency should be a pouring consistency so add water accordingly.

lump free batter

Now take a pan and keep a stand in it. Put 2 cups of water and bring it to boil.

place stand and add water in pan

By the time the water comes to a boil we will grease a dish in which dhokla has to be steamed. Grease it nicely else the dhokla would not come out of the dish easily and would break into pieces.

grease a dish

Once the dish is greased and the water begins to boil add 2 tsp Eno in the batter.

add eno

Mix evenly but do not over mix.

mix evenly

Transfer the batter in to the greased dish. Tap it twice to remove the air if any.

transfer to greased dish

tap

As soon as you mix the eno place the batter dish in the pan on the stand. Do not wait for long as it would lead to flat and non spongy dhokla.

place on stand

Cover the pan and cook for 20 minutes. After 20 minutes open the lid, insert a toothpick in the dhokla. If the toothpick comes out clean it means the dhokla is cooked, if it has some batter on it then cover and cook it for some more time.

cover and steam for 20 min

check with toothpick

Now take out the dhokla dish from the pan and let it cool a bit.

cool

With the help of a knife loosen the edges of dhokla.

loosen edges

Take a plate and invert it on the dhokla dish.

invert plate

Hold both the plate and the dish and flip.

Tap all over the dhokla dish to loosen the dhokla from the bottom.

flip and tap

Lift up the dhokla dish and demould the dhokla.

de mould

Now take a knife. Insert the pointy side of the knife into the dhokla and start cutting as we cut a cake. This way of cutting would give us beautiful square pieces.

cut squares

Now we will prepare its tempering. For that in a pan heat 2 tbsp Oil and then add 1 tsp Mustard seeds to it. When the mustard seeds starts to splutter then put in 6 to 8 Curry Leaves followed by 2 Green Chillies. Saute till brown on low heat.

heat oil and add mustard seeds

curry leaves and green chillies

Then add 2 tsp White sesame seeds and again fry it till the seeds changes it color. Do not turn it brown.

add sesame seeds

Next include ¼ cup Water and 1 tbsp Sugar. Mix well and bring it to boil. By the time the sugar will also get dissolved.

add water and sugar

bring to boil

Spread this tempering all over the dhokla evenly.

spread the tempering

Garnish with chopped coriander.

garnish with coriander

Serve with mint chutney or coriander chutney.. However you can use the dip as per your choice.

Tips:

Do not add turmeric in excess, else it would react with eno and turn dhokla red.

Add water in the batter as per required.

Grease the dish nicely else the dhokla would stick to it and break into pieces while de moulding.

Do not over mix the batter after adding eno.

After adding eno immediately keep it for steaming.

Grated fresh coconut can also be used for garnishing.

Do try this food-a-licious instant dhokla recipe and let us know your experience via comments.

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