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Butterless Sponge Cake Recipe
How To Make Butterless Sponge Cake
About Butter less Sponge Cake Recipe | Cake Recipes: A delicious, fluffy, traditional cake and that too without any butter or oil! This light and fluffy sponge cake, despite its basic nature tantalizes your taste buds. It is and you can indulge in it without feeling guilty. You can experiment with this basic cake, create your own icing and decorate or just have as it is. You can bake this at home easily within 30 minutes for occasions like birthdays, anniversaries or just when you want to experiment in the kitchen with your baking skills!
Ingredients in Butter less Sponge Cake Recipe: This cake recipe is made with just a few simple ingredients that can be found in your kitchen. Eggs, flour, castor sugar and baking powder along with vanilla essence comes together to form this mouth-watering sponge cake.- Total Cook Time 40 mins
- Prep Time 10 mins
- Cook Time 30 mins
- Recipe Servings8
- Intermediate
Ingredients of Butterless Sponge Cake
- Oven Temp: 400 F / 204 C
- 4 Eggs
- 3/4 cup flour/ maida
- 3/4 cup castor sugar/ powdered sugar
- 3/4 tsp vanilla essence
- 3/4 tsp baking powder
- 2 Round 8'' cake tins
How to Make Butterless Sponge Cake
HideShow Media1.
Cut two pieces of butter (grease proof) paper, the size of the base of the tins, and fit them in. Alternatively, grease the base and sprinkle some flour or sugar over it--a dusting of it.
2.
Measure the flour, sieve it on to a paper, and keep aside.
3.
Break eggs, one at a time into a cup and transfer into a mixing bowl.
4.
Add the sugar, vanilla, salt and baking powder to the eggs and beat well till light and foamy.
5.
When beaten enough, the mixture leaves a trail when the beater is lifted and moved above the batter. Of course the trail soon blends back into the batter.
6.
Fold in 1 tbsp flour with a spatula with light cutting, downward, upward and outward strokes. Fold in the rest of the flour in two installments.
7.
Divide batter into the two tins. Hollow out the center by pushing the batter from the center towards the sides with a spatula.
8.
Place tins in a pre-heated oven, preferably on the same level and bake for about 15 minutes, or till the sides start shrinking from the edge of the tin.
9.
You can also test by inserting a skewer or sharp knife in the center--if it comes out clean, the cake is done.
10.
Cool cakes in the tin after baking.
Nutritional Value
- 832 kcalCalories
- 35gProtien
- 19gFats
- 129gCarbs
- 732gCholesterol
- 2.208gFibre
- 1069.702MgSodium
- 400.24MgPotassium
- 5.102MgIron
Recipe Notes
You can sprinkle some powdered sugar on top before serving.