Some shoots and an eggless sponge cake
May 18th, 2009 | By Sunita | Category: Latest post, bakes, cakesHope all of you had a nice weekend. Ours was good too and most of it was spent outdoors. There is still a slight chill in the air, with blustery winds, but it’s still nice with the sun shining.
Yesterday evening was spent in decorating biscuits, for the kids to take to school for a charity event. Of course, they helped too,though probably much of the decorations also made their way into their mouths instead of the biscuits 
Our tiny veggie patch is thriving too, and shooting up…
and the birdies are paying their daily visits…
On Friday, I also made a sheet of eggless sponge cake, which I’m quite pleased about. The inspiration for this cake came from here . It is very, very simple, to rustle up and which can be filled and topped according to your fancy. The cake was just as it should be…well, spongy Although I made it in one pan (10 and 1/2 by 13 and 1/2), you can make two in 8 inch round pans and use them as two layers. The following is the basic recipe for the eggless vanilla sponge. I filled and topped with some mascarpone cheese and dried blueberries. The cake was done in less time than mentioned.
What’s needed-
1 and 1/2 C of whole wheat flour (atta)
5-6 tblsp of sugar, powdered ( I used raw cane sugar)
2 tsp baking powder
6 tblsp of sunflower oil
1tsp vanilla essence
1C of water
How to-
- Pre heat the oven at 180 deg C and line a baking pan of (10 and 1/2 inches by 13 and 1/2 inches) with foil. **You can also make two sponges in 8 inch round pans and use them as two layers.
- In a bowl, whisk together the flour, sugar and baking powder.
- Mix together the water, oil and vanilla in another bowl. Tip this mixture into the flour mixture and mix everything together, preferably with a wooden spoon, till smooth.
- Tip the mixture into the prepared pan and smooth the top. Tap the pan against the counter a few times.
- Place the pan in the centre of the pre heated oven and bake for about 20- 22 minutes or till the edges begin to brown slightly, and the centre of the cake is springy to the touch.
- Lift out the cake and trim the edges. Divide into four, remove the foil, and transfer to a rack to cool completely. Cut each piece into four again. Use the pieces of sponge upside down and fill and top with your choice of ingredients. As I said earlier, I did mine with mascarpone cheese and dried blueberries. **This step is not necessary ( except using the cake upside down). I did it as it was easier to take the pieces out of the pan. moreover, I was going to make them into individual servings anyway. You can just remove the foil, cool and decorate.
That’s it! A light, spongy , sponge cake ready in minutes. Dress it up as you want and you have a gorgeous dessert. The cake, on it’s own, is not too sweet either. We loved it and enjoyed as after dinner desserts.
There! Now, don’t ever say that I didn’t wish you a sweet start to the week 
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Cake looks declicious. Gorgeous presentation. Thanks for a simple, healthy eggless cake. I can’t wait to try it.
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May 18th, 2009 at 12:00 pm
You’re most welcome, jayasree…do give it a try
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loved the pictures of your veggie patch…and love this cake… am seeing only whole wheat atta here for the last few bakes… makes a sinful indulgence so much better!!
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May 18th, 2009 at 11:59 am
Thanks…and for the atta, that’s what I use for almost all my bakes
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How much baking powder do you need for the recipe ?
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May 18th, 2009 at 12:22 pm
ooops! Have updated the post…it’s 2 tspns
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Wow thats a whole wheat, eggless cake..looks perfect ..i am going to try this soon
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A great garden and a beautiful sponge cake!
Cheers,
Rosa
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i love those little baby lettuce…
Now i need to make this eggless sponge cake.. these are really versatile & u have made it sound really easy.
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Wow love the garden. I don’t think i have green fingers, but when eve ri see a garden i wish i had one.
Love the sponge cake and that too without eggs, why am i not making healthy delicous looking cakes.
I wanted to just take that last plate in the pic and enjoy the cake
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Atta in a cake…This I got to try!
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May 18th, 2009 at 5:24 pm
I always use atta in my cakes, cookies and other bakes (except probably the DB challenges
)
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What fun to see the new growth in your garden!
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May 18th, 2009 at 5:25 pm
I agree, it is indeed fun…the first thing the kids do in the morning is to check how much they’ve grown
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Everyone is showing off their greenery these days
I am jealous… and that cake looks delicious!
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May 18th, 2009 at 5:27 pm
Ours is a tiny patch, but yes, its nice to see things grow
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Wow…thats such an easy recipe and you’ve made it into something else…looks awesome.
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Green thumb you sure have….I am just starting..dont know how good will the outcome be.
That sponge cake looks – ’spongy’ . Delicious suni! Cant wait to try
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Beautiful green pics! Your cake look so inviting. Nice presentation!
Sonu (sevenspice.wordpress.com)
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Wow! wonderful garden:-) And the sponge cake looks perfect. Grt pics as usual:-)
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Ahh how much i wish to own a space like that…… is there any thing more satisfactory for a cook, to dish out food , with the veggies or herbs coming straight from his / her patch ?
The cake looks as delicious as it could be. And involvement of kids, makes it more special isn’t it (With all the fuss / mess of course…but still…..)
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Wow! A nice and simple cake. I’ve never put my hands on baking before (having said that, I’ve done it 2 or 3 times and it was an absolute disaster, either I didn’t mix up everything well or the oven was electric) I’ve been looking for simple cake recipes to bake on my brand new cooker which I got about 10 days ago. I’m definitely going to give this a try.
1. Am i alright to use Pillsbury Chakki Atta?
2. I’ve always seen you saying “line a baking tray or pan” what does that mean? – can I use the normal kitchen (aluminium foil)?
3. Do i have to cover the top?
4. When I bake chicken – can I line the tray with aluminum foil? and should I be covering the top as well?
5. If not what kind of lining can I use?
there – just enough questions for the time being. Please do expect some more in future as I try baking.
I love your patch and especilly the mint. I love mint!
Many Thanks!
Malar
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May 19th, 2009 at 3:41 pm
1. Perfectly okay!
2. Aluminium foil is what I use to line the bottom and sides of the pan (inside the pan, of course).
3. Whenever something needs to be covered, it is mentioned in the recipe.
4. I’m not sure what type of chicken recipe…if it is dry, then I use foil.
5. Parchment paper can also be used.
Hope this helps. Let the baking begin
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Lovely looking cake
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wow suni..that looks even better now..:0)…should I mention abt my mitha mela?
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I love this Suni, look wonderful, and thanks by coming to my blog. xxxxxxGloria
Suni love your blog!!!
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You know what sunita,i was thinking i want to bake something simple which is not too sweet.I was sure i wud find something here n to my suprise i found it
cant wait to try it 
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Love the cake.I have with Tarla Dalals eggless version which is yet to be tried.Love love love your version.The cake looks gorgeous
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exquisite photos… soo good i wanna grab it off the monitor
Im gonna try ur sponge cake today .. my first try at baking….
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I baked this cake. Came out well.
Thanks for sharing.
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Hi.. Thanks a ton for yr recipe.. I tried it out, and it turned out quite well.. Here’s the link http://le-bouffe.blogspot.com/2009/07/healthy-wheat-cake.html – Naina
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July 24th, 2009 at 1:52 pm
Naina, glad you liked it
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