Рецепт Eggless Butterless Vanilla Cake Recipe | Eggless & Butterless Sponge Cake | Easy Cake Recipe | Cake Recipe Using Vinegar & Oil
Preheat an oven to 175 (350 degree Fahrenheit) with a tray in the center rack for 10 minutes.
Take a 6*6 inch, square cake pan and brush some oil inside it (including sides) then line it with parchment paper or butter paper and set aside.
Meanwhile; Sift together flour, salt, baking powder and baking soda twice. Add sugar and mix well with a spoon or whisk.
Now take another bowl and pour the warm milk into it (keep some 1/4 of the milk aside so you can adjust the batter consistency if needed). Then pour vinegar into it and stir. It will curdle the milk. Set aside for 2 or 3 minutes.
Then add oil and vanilla essence into this curd that we've prepared and stir.
Pour this into the flour mix little by little and mix well using a whisk so that there are no lumps. Add the remaining milk and mix. See that the batter is thick not runny.
Now pour this into the greased and lined cake pan.
Set it into the preheated oven and bake for 25 to 30 minutes. (Check in between to see if the cake is done. Insert a toothpick or a wet knife into the center of the cake; if you find batter sticking to the knife or toothpick then bake for some more time. If it comes out clean remove pan from oven)
Now let the cake come to a bearable temperature then run a knife along the sides and gently invert the pan and remove the cake. Place over a wire rack and let it cool down completely. Only then remove the parchment paper from the cake. (most of the times when your cake is ready it will detach itself from the sides of the pan)
Frost it with buttercream or serve as such. Serve!!
TIP 1: You can add butter in place of oil. Just add about some 60 to 70 grams of butter. You can melt or cream it along with sugar and add it to the flour mix. Butter makes the cake tastier.