EGGLESS YELLOW CAKE

Table of Contents hide

1.2.2 2. In a pan, add milk and sugar. Bring the milk to a boil just until it melts the sugar then remove from the heat.

1.2.3 3. Add in the corn starch in the milk mixture, and whisk until there are no lumps. Add butter and oil and whisk well. Add the vanilla essence.

1.2.4 4. In a separate mixing bowl, sift the flour, baking powder and baking soda then slowly add the milk mixture into the dry ingredients and mix until there are no lumps. Do not over mix.

1.2.5 5. Grease a baking pan, and line a parchment paper then pour the batter into the prepared pan and tap the pan on the counter couple of times to release any bubbles trapped in the batter.

1.2.6 6. Bake in a preheated oven at 160°C/325°F for about 40-45 min or until a tester comes out clean.

1.2.7 7. Enjoy your eggless yellow sponge cake.

Table of Contents

INGREDIENTS:

250ml (1 cup) milk
170g/ 6Oz (3/4 cup) castor sugar
50g/ 1.7Oz (1/2 cup) corn starch
56g/ 1.9Oz (1/4 cup) vegetable oil
56g/ 1.9Oz (1/4 cup) butter (slightly melted)
1 tsp vanilla extract
188g/ 6.6Oz (1 1/2 cup) all-purpose Flour
2 tsp baking powder
¼ tsp baking soda

INSTRUCTIONS:

1. Preheat oven at 160°C/325°F.

2. In a pan, add milk and sugar. Bring the milk to a boil
just until it melts the sugar then remove from the heat.

3. Add in the corn starch in the milk mixture, and whisk
until there are no lumps. Add butter and oil and whisk
well. Add the vanilla essence.

4. In a separate mixing bowl, sift the flour, baking
powder and baking soda then slowly add the milk
mixture into the dry ingredients and mix until there are
no lumps. Do not over mix.

5. Grease a baking pan, and line a parchment paper then
pour the batter into the prepared pan and tap the pan on
the counter couple of times to release any bubbles
trapped in the batter.

6. Bake in a preheated oven at 160°C/325°F for about
40-45 min or until a tester comes out clean.

7. Enjoy your eggless yellow sponge cake.

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EGGLESS YELLOW CAKE

INGREDIENTS:

INSTRUCTIONS:

1. Preheat oven at 160°C/325°F.

2. In a pan, add milk and sugar. Bring the milk to a boil just until it melts the sugar then remove from the heat.

3. Add in the corn starch in the milk mixture, and whisk until there are no lumps. Add butter and oil and whisk well. Add the vanilla essence.

4. In a separate mixing bowl, sift the flour, baking powder and baking soda then slowly add the milk mixture into the dry ingredients and mix until there are no lumps. Do not over mix.

5. Grease a baking pan, and line a parchment paper then pour the batter into the prepared pan and tap the pan on the counter couple of times to release any bubbles trapped in the batter.

6. Bake in a preheated oven at 160°C/325°F for about 40-45 min or until a tester comes out clean.