Simple Eggless Vanilla Sponge Cake Recipe

Simple Eggless Vanilla Sponge Cake Recipe – Very Soft and Moist.

How to make Basic Eggless Vanilla Sponge Cake Recipe. Very soft, moist, tender and fluffy. Best plain vanilla base cake recipe. With step by step pictures.

This is a very simple Eggless Vanilla Sponge Cake and delicious recipe. Egg-less cakes can be tricky as they usually turn out dry and dense and crumble easily. But this one is a winner. This cake is very soft, moist, tender and fluffy. It makes an absolutely nice base cake that one can use for layer cakes. My mom had given me a small and tiny recipe snippet book on baking years back. I found this gem of a recipe in that book. Many of you have requested that I post a good egg-less cake recipe. I am happy to oblige. Lets jump straight into the recipe. Here you go!

Preheat the oven to 350 degrees F / 180 degrees Celsius. Line an 8 inch square pan with butter paper or parchment. Grease and flour the pan. Set aside.

We need to cream butter and sugar. Sift 60 grams of confectioners sugar and set aside. We need to sift the sugar to get rid of any lumps. Let the butter be at room temperature.

Cream the butter and sugar until light and fluffy.

Its time for that delicious ingredient called milkmaid. Its nothing but condensed milk. I lick the can almost every single time I use it. I know you do it too.

Add in a teaspoon of real vanilla extract and one whole can/tin of milkmaid to the creamed butter sugar mixture. Beat well for a couple of minutes.

Lets now measure the flour and the raising agents. We will need one level teaspoon of baking soda and two level teaspoon of baking powder.

Sift the ingredients to remove any lumps in the flour and to distribute the raising agents uniformly in the mixture. Add in the sifted flour mixture slowly until a thick batter is formed.

Measure 1.5 cups of milk. Heat the milk until its hot but not boiling.

Add the hot milk to the batter and mix well to combine.

Pour it in a 8 by 8 square pan. Bake it immediately in a preheated 350 degree F oven for about 50-60 minutes or until a toothpick inserted in the middle comes clean. Do not open the oven for the first 30 minutes of baking. If you open, the heat will escape and the middle of the cake will sink.

Cool on a wire rack for 10 minutes. Run a knife on the edges of the pan to ensure smooth release.

Turn the pan upside down and gently release the pan. Remove the butter paper/parchment. Invert the cake and cool the cake completely.

Store in an airtight container in the refrigerator for up-to two days.

• 60 grams / 1/2 cup confectioners sugar
• 100 grams butter (Approximately 1/2 cup )
• 1 can/tin (400 grams) condensed milk like milkmaid
• 1 teaspoon pure vanilla extract
• 1.5 cups milk
• 250 grams / 1.75 cups flour
• 1 teaspoon baking soda
• 2 teaspoon baking powder

1. Preheat the oven to 350 degrees F / 180 degrees Celsius. Line an 8 inch square pan with butter paper or parchment. Grease and flour the pan. Set aside.
2. Cream the butter and sugar until light and fluffy.
3. Add in a teaspoon of real vanilla extract and one whole can/tin of milkmaid to the creamed butter sugar mixture. Beat well for a couple of minutes.
4. Sift the dry ingredients to remove any lumps in the flour and to distribute the raising agents uniformly in the mixture. Add in the sifted flour mixture slowly until a thick batter is formed.
5. Measure 1.5 cups of milk. Heat the milk until its hot but not boiling. Add the hot milk to the batter and mix well to combine.
6. Pour it in a 8 by 8 square pan and bake it immediately in a preheated 350 degree F oven for about 50-60 minutes or until a toothpick inserted in the middle comes clean. Do not open the oven for the first 30 minutes of baking.
7. Cool on a wire rack for 10 minutes. Run a knife on the edges of the pan to ensure smooth release.
8. Turn the pan upside down and gently release the pan. Remove the butter paper/parchment. Invert the cake and cool the cake completely.
9. Store in an airtight container in the refrigerator for up-to two days.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 50 mins
• Category: Dessert
• Cuisine: Indian

• 60 grams / 1/2 cup confectioners sugar
• 100 grams butter (Approximately 1/2 cup )
• 1 can/tin (400 grams) condensed milk like milkmaid
• 1 teaspoon pure vanilla extract
• 1.5 cups milk
• 250 grams / 1.75 cups flour
• 1 teaspoon baking soda
• 2 teaspoon baking powder

1. Preheat the oven to 350 degrees F / 180 degrees Celsius. Line an 8 inch square pan with butter paper or parchment. Grease and flour the pan. Set aside.
2. Cream the butter and sugar until light and fluffy.
3. Add in a teaspoon of real vanilla extract and one whole can/tin of milkmaid to the creamed butter sugar mixture. Beat well for a couple of minutes.
4. Sift the dry ingredients to remove any lumps in the flour and to distribute the raising agents uniformly in the mixture. Add in the sifted flour mixture slowly until a thick batter is formed.
5. Measure 1.5 cups of milk. Heat the milk until its hot but not boiling. Add the hot milk to the batter and mix well to combine.
6. Pour it in a 8 by 8 square pan and bake it immediately in a preheated 350 degree F oven for about 50-60 minutes or until a toothpick inserted in the middle comes clean. Do not open the oven for the first 30 minutes of baking.
7. Cool on a wire rack for 10 minutes. Run a knife on the edges of the pan to ensure smooth release.
8. Turn the pan upside down and gently release the pan. Remove the butter paper/parchment. Invert the cake and cool the cake completely.
9. Store in an airtight container in the refrigerator for up-to two days.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 50 mins
• Category: Dessert
• Cuisine: Indian

Find it online : https://www.kannammacooks.com/simple-eggless-vanilla-sponge-cake-recipe-very-soft-and-moist/

Easy Capsicum Fried Rice / Bell Pepper Rice Recipe. Easy and quick recipe for capsicum fried rice. The entire recipe can be put together in under 30 minutes. With step by step pictures and video. Perfect for lunch box.

This Capsicum Fried Rice is what I will make for you if you come home and I need to fix you dinner in under 30 minutes. I am always looking for ways to make quick dinners so I have my own couple of hours to relax and do the things I wanna do. My son loves this rice. Its kid friendly, its colorful, its healthy and its easy. It makes for a very good lunch box too. Remember all those crazy mornings where you run around like a mad woman fixing breakfast, packing lunch…This recipe will be a sure winner. I use dry Italian herb seasoning in this recipe for flavoring. The addition of this seasoning adds a fantastic flavor. I learnt this tip and this recipe from a good friend of mine called Sunita. This recipe rocks. Lets make it.

Here is the video of the Capsicum Fried Rice recipe (step by step video)

Click the link below to find the recipes on the site that uses the main ingredient as Capsicum / Bell Pepper. Capsicum Recipes

Here is the step by step pictures of how to make Capsicum Fried Rice Recipe First, lets talk about the rice. We will be using basmati rice for making fried rice. The whole idea is to get the texture right. Its very important that the grains of rice do not turn mushy. Here is how I do it. Wash and soak the basmati rice in water for 30 minutes. Drain the water. Add 1.5 cups of water to every cup of rice used. Cook in a pressure cooker, medium flame – for exactly 2 whistles. Switch off the flame and allow it to rest for 15 minutes. The pressure will release on its own during that time. After 15 minutes, open the cooker and fluff up the rice. Immediately, transfer the rice to 2-3 plates to cool it down completely. The rice needs to be completely cool before you start cooking the fried rice. Note: For a very dry rice, release the pressure manually after 5 minutes.

Add in the veggie works namely carrots and bell peppers. Saute till the bell peppers have reduced to half. It will take 10 minutes in medium flame. Keep sauteing every couple of minutes so the bottom doesn’t scorch. Add in a teaspoon of black pepper powder and saute for a minute more.

Add in the cooked rice. I used Basmati rice. Any leftover rice can also be used for making this. Do not use hot rice. Rice should be cold or at room temperature. Mix well to combine. Finally add in some coriander leaves and remove off from heat. Serve.

Main ingredients for making Capsicum Fried Rice

• 1 cup Basmati Rice
• 2 tablespoon oil
• 1 heaping teaspoon Italian herb seasoning
• 2 tablespoon minced garlic
• 1 cup chopped onion
• 2 green chillies, slit
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons coriander leaves

Veggies for making Capsicum Fried Rice

• 1/2 cup carrot
• 1/2 cup red bell pepper
• 1/2 cup yellow bell pepper
• 1/2 cup green bell pepper

Here is how to make Capsicum Fried Rice

1. Boil the rice and set aside to cool.
2. Heat couple of tablespoons of oil in a pan and add in a heaping teaspoon of dry Italian herb seasoning. Add in 2 tablespoons of minced garlic. Saute briefly until you can smell the aromatics. Add in onions, slit green chillies and the salt. Saute till the onions are cooked and slightly brown. It will take 5-8 minutes in medium flame.
3. Add in the vegetables. Saute till the bell peppers have reduced to half. It will take 10 minutes in medium flame. Add in a teaspoon of black pepper powder and saute for a minute more.
4. Add in the cooked rice.Mix well to combine. Finally add in some coriander leaves and remove off from heat. Serve.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Main
• Cuisine: Asian