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Eggless Whole Wheat Vanilla Sponge cake | Basic Sponge cake recipe

Basic eggless vanilla sponge cake, made using whole wheat flour. A simple and easy basic sponge recipe, can be frosted and filled as per your choice.
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Course: Dessert
Cuisine: American, fusion, Indian
Keyword: Basic cake recipe, Basic sponge cake recipe, Easy eggless cake recipe, Eggless cake recipe, Eggless vanilla cake, Eggless vanilla cake recipe, Simple vanilla cake, Whole wheat cake
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8

Equipment

  • Convection oven

Ingredients

  • cups Whole wheat flour i have tried with Aashirwad , Pillsbury and Al Baker brand
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¾ cup sugar
  • 1 cup buttermilk at room temperature, please read notes
  • cup oil
  • 1 tbsp vanilla extract
  • ¼ cup water please read notes

Instructions

  • Preheat the oven to 170C for 10 minutes. Grease an 8 inch pan with oil and parchment paper at the bottom.
  • Sieve together flour, baking powder and baking soda. This step is very important, do not skip this step.
  • Sieving the flour helps in making the mixture light and airy that results in a a fluffy cake.I use my IKEA flour sifter and sieve it once.
  • To this sifted flour, add sugar and whisk well to combine. 
  • In a measuring cup, take buttermilk, to this add oil and vanilla extract and mix to combine. Slowly add this wet mixture to the flour mix and using a spatula, mix  in one direction to combine.
  • Please be genteel while mixing,it is not idly/pancake batter to whisk vigorously, so be slow and gentle. Take care not to have any unmixed flour.
  • The batter would be a bit thick, not pour-able consistency. If you feel it is too thick, then add 1/4 cup of water to it and combine. 
  • Pour the mixture into the prepared pan, bake the cake in the preheated oven for 45-50 minutes or until a skewer inserted in the middle comes out clean.
  • My cake got done by 50 minutes, Oven temperature differs from Model to Model, so keep an eye after 45 minutes.
  • Once done, remove the cake from the oven, let it sit on the counter for 5 minutes to cool. Then slowly unmould it from the cake pan on to a wire rack and let it cool completely.
  • Allowing the cake to rest is very important before removing the cake from the tin. Been there and done that, be patience or you will end up with half the cake in the pan and half in your hand.
  • Once done,you can either serve it with a dusting of cinnamon sugar on top or frost it with your favorite frosting and enjoy.
  • I made this cake for my kiddo birthday party, so couldn't cut it the day i made. Will share a picture of the cake on the day it is cut.

Notes

  • I have used only 3/4 cup sugar, since the cake will be frosted either with buttercream or ganache and also will be drizzled with sugar syrup prior to frosting, which will be too much sugar for us. If you will not be frosting the cakes and prefer a little extra sugar, then go on and use 1 cup sugar.
  • The cake batter will be thick, like that of idly batter, it will not be pourable. If it is too thick for you, then add 1/4 of water and mix to combine. 
  • If you don't get or have buttermilk in your place, you can dilute 1/2 cup thick curd with 1/2 cup water and whisk well to make 1 cup buttermilk. I do this at times i don't have enough buttermilk in hand