Gluten Free Eggless Sponge Cake

Categories GF Cakes, GF Eggless Cakes0 Comments

Simple Ingredients ; Stunning Results!

 

Finally a Gluten Free perfect Sponge . Gum free of course.

 

I never realized making an egg free gluten free cake will be such a hurricane task. I tried multiple recipes using various combination of flours over the last 10 days or so. Some failed to rise at all, while the others did not hold themselves well .

I have been sleeping, breathing, dreaming everything eggless. This is what led me to try my hand on making my ‘Home Made Condensed Milk‘, for it is known to be a wonderful egg replacement, which gave birth to ‘Gooey Chewy Caramel Candy‘. 🙂

One key thing i learnt from my struggle over the last week is that there are only two ways to replace eggs with a healthy, natural alternative :

  1. Using curd/yoghurt based replacement
  2. Using Condensed milk based replacement

I am yet to master the science of using the above comfortably, on the go. Will surely write a post on this subject some day soon.

This recipe is inspired by another recipe from a lovely blog Morphyandme (click for the original recipe) , written by Akila Subramanian.

You can easily double or halve the recipe without any changes to the texture or taste of this cake. Pic . of half cake below:

 

 

 

Why did I not try Flaxseeds ? or Chia seeds ? This needs a separate post . Will soon follow.

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Gluten Free Eggless Vanilla Sponge Cake:
Simple Ingredients ; Stunning Results! Finally a Gluten Free perfect Sponge . Gum free of course. 
Course dessert
Cuisine continental, english
Prep Time 10 minutes
Cook Time 35 minutes
Passive Time 10 minutes
Servings
Ingredients
Course dessert
Cuisine continental, english
Prep Time 10 minutes
Cook Time 35 minutes
Passive Time 10 minutes
Servings
Ingredients
Instructions
  1. Pre- heat the oven at 180 degrees for 10 minutes.
  2. Sieve the flours, baking powder and salt together about 6 times.
  3. Mix the milk, sugar, curd, oil and essence together until well combined. I used my electric mixer.
  4. Add baking soda to the above and mix. Set aside for 3-5 minutes. Tiny bubbles start appearing in the mixture. It's OK if you do not see any tiny bubbles. For me there were no visible bubbles the first time I baked this cake.They were visible in second time though. Could be the mercury levels .
  5. Pour this into the sifted flour and mix well. Do not over-mix . I used my electric mixer for a about a minute or two .There should be no lumps remaining.
  6. Pour the batter into a greased & dusted/ well lined baking pan.
  7. Bake in the pre heated oven at 180 degrees for 45 -55 minutes or until a skewer inserted comes out clean.
  8. The Cake has a lovely golden top. Once it starts leaving the sides of the pan , be very vigilant. At this stage it will harden the top and sides if not taken out at just the right time.
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