Baking a cake is no easy task but we bet, you all have tried at least once in your kitchen. The mess and the chaos, everything is ignored when the outcome is as delectable as you tasted. You must be under the impression that the task becomes even more hectic if you have to prepare an eggless cake and you are right, it does make for a no-nonsense bake but a few tricks here and there make this preparation, literally, a cake walk. If you are wondering what can you do right to make this vegetarian cake as delectable as the one with eggs, here you go:
Although, the presence of eggs gives the airy texture to the sponge and make it fluff. The main issue with an eggless cake is that the famous combination of soda and vinegar, tends to fail to bring the cake to rise. To avoid the blunder, try replacing baking soda and vinegar with baking soda, applesauce, mashed bananas, flax seeds, vinegar. It will give the required rise to the eggless cake.
This is a must! Eggs are not in the batter and the cake has a higher chance of missing the fluffy and moist texture. To avoid the situation altogether, preheat the oven and place the batter in the centre of the pan. A delicious eggless cake will be ready in no time. Make sure to preheat the oven at least 15 minutes before you put the pan inside it.
Do not over-beat the batter or it will become too heavy and sink the cake like cookie. Whip the sugar and oil part to lend a smooth, lump free texture but when you mix the dry ingredients in it, beat it enough to form a smooth mixture. Over-beating it will destroy the air bubbles formed while whipping the frothier mixture of oil and sugar which is undesirable for a spongy cake.
This is the secret ingredient that can lend an additional rise to the cake leaving behind a yummylicious dessert. Sour curd is known to provide extra moisture and fat in the batter, and it also prevents the dipping of cake so that it doesn’t become heavy and sink. It provides enough rise for the fluffiest texture.
Instead of pouring all the ingredients at once, mix fat and dry components in separate bowls. This will prevent the cake to become dense and will give a smooth texture to the batter. A mouth-watering eggless cake demands much hard work than a conventional one with eggs.
A cake might look done on the top but it might be undercooked in the middle. After the baking is done, stick a toothpick in it. It should come out mostly clean but if it comes out wet, bake the cake for another five minutes and check again. Once it’s completely done, take it out of the pan and allow it to cool before you begin with frosting and icing.