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Eggless Yogurt (Curd) Sponge Cake

eggless Yogurt Cake
When it comes to baking, I try to be precise about measuring ingredients. And follow the tips for making any cake soft and moist. 
Some say any cooking oil makes a cake really moist. My personal experience says Eggless Sour Cream Cake turns soft. Recently, I found out Silken Tofu cakes are soft too. Some day, maybe I'll try that. But sour cream and silken tofu are not the ones easily available. What works best for an egg less cake?  Homemade thick yogurt a.k.a curds with little butter and little oil.

Ingredients:
All Purpose Flour/Maida - 1 1/2 cups
Thick Yogurt/Curd/Dahi - 1 cup
Sugar - 3/4 cup
Unsalted Butter - 1/4 cup
Oil - 1/4 cup
Vanilla Extract - 2 tsp
Orange Zest/Peel - 1 1/2 tsp
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
Salt - 1/4 tsp

How to bake an Egg less Yogurt Sponge Cake:
  • In a small mixing bowl, add the dry ingredients - all purpose flour, baking powder, baking soda and salt.  Mix well.
  • Preheat the oven at 350 degrees F. Grease a loaf pan with cooking spray or oil.
Orange Zest
  • In another big mixing bowl, add yogurt, softened butter, oil, orange zest, vanilla extract and sugar. Mix well with a whisk until sugar dissolves.
  • I have used thick whole milk / full fat yogurt for this cake. Thicker the yogurt, softer the cake. Greek yogurt or hung curds would be good too.
  • If you like your cake more sweet, add 1 - 2 tbsp more sugar.
  • Now add the dry ingredients, little at a time to the big bowl. Mix well with a spatula, until you get a smooth and thick cake batter. Pour this batter in the greased pan. Bake for about 35 - 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
Eggless Yogurt Cake
Let the cake cool in the pan for about 5 minutes. Invert the cake pan on a cooling rack and lightly tap the pan. Slice the cake after it cools down completely.
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Comments

  1. Hamaree RasoiMarch 28, 2013 at 12:58 PM

    Cake looks so tempting and delicious.
    Deepa

    ReplyDelete
  2. Reshmi MaheshMarch 28, 2013 at 1:11 PM

    Soft and perfect looking loaf...Ya silken tofu works great with cakes..Had tried ones though it never appeared on space..

    ReplyDelete
  3. Suja ManojMarch 28, 2013 at 2:47 PM

    Beautiful texture,soft and yummy

    ReplyDelete
  4. Priya SureshMarch 29, 2013 at 2:13 AM

    Beautiful loaf, looks stunning and super moist.

    ReplyDelete
  5. AnonymousJuly 17, 2013 at 11:19 PM

    wow, look at that smooth top. baked to perfection!

    ReplyDelete
  6. UnknownOctober 7, 2014 at 12:47 PM

    Hi Uma! Lovely blog with simple recipes.new to baking, I want to try this cake. One question. I got measuring cups you get with measuring spoons. I use them to measure dry stuff like flour and sugar. Now, do I use the same for oil and curd? Or I need to buy the Pyrex measuring glass for liquids ? Thanks , Mansi

    ReplyDelete
    Replies
    1. UmaOctober 8, 2014 at 5:39 AM

      Hi Mansi! You can use the same measuring cups for curd and oil.
      Let me know how it turned out for you.
      Happy Baking!

      Delete

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