It was so airy, spongy and soft that my hubby and mithu were so relished and went on enjoying each bite. I went on with a strawberry filling in between the cake and together with butter cream, they tasted heavenly. I can say this as all in one with vanilla , chocolate and strawberry flavor together.
Vanilla sponge cake can be kept as basic recipe and many variations can be adapted. You can decorate it and make it appear as a birthday cake too. It can also be used as a base to make many dessert.
Eggless Vanilla Sponge Cake with Butter cream Frosting - Ingredients:
Baking time: 35-40 mins | Recipe Cuisine: International | Recipe Category: Cake | Reference: Divya's blog
Maida - 1 1/2 cup (minus 3 tbsp)
Corn flour - 3 tbsp
Sugar - 3/4 cup
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Oil - 1/2 cup
Curd - 1 cup
Vanilla essence - 1 tsp
For Butter cream Frosting:
Butter - 1/4 cup
Confectioneries sugar or Icing sugar - 3/4 cup
Coco powder - 3 tbsp
Vanilla essence - 1/2 tsp
Milk - 2 tbsp
For Soaking syrup:
Water - 1/2 cup
Sugar - 2 tbsp
Strawberry jam - 5-6 tbsp.
1. Preheat oven at 180 deg C for 10 mins.
2. Meanwhile sieve the maida and corn flour twice to ensure even mixing.
For sugar syrup:
In a small sauce pan heat the sugar with water over medium flame until sugar dissolves and begins to boil. Switch off and allow it to cool.
For the Butter cream Frosting:
Mix the butter, sugar , coco powder together with the essence and whisk until smooth. Add milk little by little and whisk until well blended.
If the jam is hard , microwave the jam for 2 mins and keep aside.
1. Using a broad knife cut the cake into two layers.
3. Apply little butter cream over the jam filling. Carefully place the other half of the cake and moisten it with sugar syrup.
Decorate it with some piped icing or whipped cream.