EGGLESS TUTTI FRUTTI CAKE RECIPE / EGGLESS VANILLA SPONGE CAKE (2024)

FAQs

Why my eggless cake is not spongy? ›

Why is my eggless cake not spongy? For a spongy cake use all-purpose flour and avoid wheat flour. Sponge cakes are always made with cake flour but in this recipe all-purpose flour does the job. The bran in the wheat flour won't give you the same sponge as the all-purpose flour or cake flour does in any recipe.

The reason why a cake gets rubbery is that the overmixing of flour activates the gluten. It makes cakes hard instead of the lovely soft spongy texture we associate with a good cake.

A box cake with no eggs or not enough eggs may be dense or poorly risen or may not hold together properly.

It is important to not overmix your cake, as mixing too much or too vigorously makes gluten – the protein in wheat flour that makes breads chewy – form too much structure too early in the cake-making process, which results in a gummier, less tender cake.

Cakes with eggs tend to have a richer, more complex flavour, while eggless cakes can taste a bit flat in comparison. Ultimately, it comes down to personal preference. Some people prefer the light texture and rich flavour of cakes with eggs, while others find that eggless cakes are just as delicious (if not more so).

Vinegar helps with the rise of our baked goods

Firstly, vinegar helps our baked goods rise and create an airy texture by reacting with baking soda. When vinegar reacts with baking soda, it creates carbon dioxide bubbles, which act as leavening agents.

Adding an additional 1/4 cup of flour would help bind the cake batter well making it less crumbly once baked. In short, would give it a little structure that is missing due to a lack of eggs.

Lack of Moisture: Eggs contribute moisture to the cake, helping to keep it soft and moist. Without eggs, you might need to compensate by adding alternative moistening ingredients such as yogurt, buttermilk, applesauce, or oil. Ensuring the right balance of liquid ingredients is crucial.

Mayonnaise. Eggs are a key ingredient in mayonnaise, so it makes sense that it can be a perfect substitute when you're out of eggs. Use 3 tablespoons of mayo as an egg substitute.

Since sour cream has a higher fat content it can actually mimic the fats in an egg and make our recipe extra rich and moist. One egg can be replaced by ¼ cup of sour cream. It acts as just the perfect egg substitute!

What happens if I use 1 egg instead of 2? ›

Half the recipe and make half as much. Eggs are important in adding “loft” and lightness to the finished product. As they batter cooks, the eggs heat up and release steam, and the steam is what makes the air bubbles in the final product. Half as many eggs as the recipe calls for CAN make a dense unpleasant product.

Cakes sink in the middle due to several reasons. One reason is that the cake batter might be too moist, causing it to collapse during baking. Another reason could be that the oven temperature is too low, leading to uneven baking. Opening the oven door too frequently while baking can also cause cakes to sink.

Eggs also contain a variety of proteins that create the structure of a cake, and when beaten, they can act as a leavening agent by adding air to the cake batter. However, if you add too many eggs to your cake batter, then your end result could be spongy, rubbery, or dense.

Here are our tips! For cakes, generally oil based cakes have a longer shelf life than butter based cakes. Uncut cakes: Cling wrap the sides before storing in the fridge. Cut cakes: Cling wrap each slice and store in an airtight container before storing in the fridge.

TEMPERATURE IS KEY

If the butter is too cold, it takes too long to blend into the sugar and eggs which can cause over-mixing. This will result in a heavy, dense cake. So be sure to cut your butter into cubes to get it to room temperature quicker.

My cake is very dense.

This could be because a/ the cake mixture hasn't had enough air beaten into it, b/ the eggs were added too quickly and curdled or c/ there's not enough raising agent.

When baking soda or baking powder is expired, they don't do their job as well, leading to your cake not rising properly and becoming dense instead. Another reason why your cake may be too dense is if your oven temperature is too low.

If your sponge has come out too heavy or dense but cooked through, this could be due to under-mixing. Mixing is an important step in incorporating lots of air so that the sponge becomes light and fluffy. It could also be due to the fact that there weren't enough raising agents used.