Classic Eggfree Vanilla Cake

Vanilla cake is the first and foremost basic cakes of all. Also it happens to be an easy peasy cake. On the other hand, you can get fancier in making a complicated vanilla cake. But here, we are just dealing with simple one.

Vanilla cake can be savoured as is or with a little bit of whipped cream on the top and adorned with some fresh fruits. Use this cake under any frosting, fondant and ganache and it gels well with any of it.

How to get that rich vanilla flavour in cake?

To achieve best vanilla flavour in cake, just opt for real vanilla over cheap artificial vanilla essence. Goodness Vanilla and Ossoro are the two brands which I have personally used and have got great results. There are many brands out there, so feel free to explore. If you can get your hands to vanilla beans itself, nothing can beat that flavour. I agree that they are quite expensive, but they are so worth it. I have chosen middle ground which is not artificial and still under budget, which is vanilla extract.

Light, Airy and Moist Vanilla Cake

Cake flour or all purpose flour will lead to light cakes over whole wheat flour cakes since all purpose flour is low in protein and fibre content. Additionally, using oil as fat over butter in cakes yields nice spongy light cakes.

Moreover, leavening agents, which are baking soda and baking powder are used to produce a light and airy cakes. When baking soda hits the liquid mixture, it starts reacting with one of the acids in baking powder (cream of tartar, sodium aluminium sulphate) and generate carbon dioxide. If there is any acidic ingredient ( yogurt, butter milk, vinegar etc), baking soda reacts with it as well. When cake batter is placed in oven, gas bubbles start to expand yielding a light crumb and airy cake.

Oil, yogurt and milk are the ones which make the moist and tender cakes.

Recipe

Serves 6 people

Prep time: 15 min

Bake time: 35 min

Total time: 50 min

Ingredients

• All purpose flour - 120g or 1 cup

• Granulated Sugar - 100g or 1/2 cup

• Thick yogurt - 120g or 1/2 cup

• Oil - 60ml or 1/4 cup

• Milk - 60ml or 1/4 cup

• Vanilla extract - 1 tsp

• Baking soda - 1/2 tsp

• Baking powder - 1 tsp

• Salt - 1/4 tsp

Steps

• Grease and dust flour 6" inch cake tin. Preheat oven to 180 degrees for 10-15 min.

• In a bowl, sift in the dry ingredients except sugar (all purpose flour, baking soda, baking powder and salt).

• In a large mixing bowl, whisk yogurt and sugar until it is completely dissolved.

• While whisking vigorously, pour in the oil to yogurt-sugar mixture. See notes.

• Add flour mixture and mix it with spatula using cut and fold method until well combined. Do not over mix.

• Add in the vanilla extract. See notes.

• Pour some room temperature milk and slowly mix batter until it is well incorporated.

• Transfer the batter to prepared tin and bake at 180 degrees for about 30-35min or until the skewer comes out clean.

• Let the cake tin sit on wiring rack for 10 min and then run a knife along the edge of tin. De-mould the cake on wiring rack and let it stay until it cools down.

• Classic Vanilla cake is ready to serve. Now I have topped it with some whipped cream and fresh fruits. You can get creative here or just eat as is.

Notes

• While pouring oil, try to whisk vigorously. We need to emulsify the mixture which is basically mixing two ingredients that generally don't mix easily.

• Feel free to add a little extra vanilla if you like its strong flavour in your cakes.