New Delhi: Baking a soft and spongy cake without eggs is easier than you might think! Eggs are used in cakes to give them structure, moisture, and fluffiness,
but what if we tell you that there are several excellent options available that can provide similar results? Ingredients like yoghurt, mashed bananas, unsweetened applesauce, or condensed milk can replace eggs and will help in making a moist, soft and delicious cake.
Many people also use baking soda along with vinegar or lemon juice. This combination makes air bubbles, which results in a light, soft and airy cake. To get a perfect texture of the cake, adding buttermilk or yoghurt to the batter adds richness and reacts with baking soda to make it extra fluffy.
Apart from this, overmixing the batter should be avoided, as this can lead to a dense and more stiff cake.
How to make spongy cakes without using eggs
Here are some tips on how to make a spongy and soft cake without using eggs:
1. Use a suitable egg substitute
To make the eggless cake, use ingredients such as yoghurt, mashed bananas, unsweetened applesauce, or condensed milk. These ingredients add moisture and help in binding. For a fluffy texture, you can also add 1 tbsp vinegar with 1 tsp baking soda to create aeration. Choose the substitute based on the cake flavour.
2. Add baking soda and vinegar
A combination of baking soda and vinegar produces air bubbles that help in rising cake rise. You can add 1 tbsp white vinegar or lemon juice with 1 tsp of baking soda. Add it to the batter just before you start baking. This reaction helps in reaching a light and airy texture.
3. Use buttermilk or curd
Buttermilk or curd adds to the richness, moisture, and softness of the cake. Replace eggs with ½ cup buttermilk or thick curd in the cake mix. This also reacts with baking soda to enhance its fluffiness. If buttermilk is not available, add ½ cup milk with 1 tsp vinegar and let it rest for 5 minutes before baking.
4. Sift the dry ingredients well
Sifting flour with baking powder or baking soda helps aerate the mixture, which makes the cake softer. Use all-purpose flour or cake flour instead of dense flours such as whole wheat. This will help in getting a lighter texture.
5. Don’t overmix the batter
Overmixing the batter develops gluten, which makes the cake chewy instead of soft. Use a gentle folding motion to mix the wet and dry ingredients. Stop mixing the batter as soon as it is mixed to maintain a fluffy texture. Let the batter rest for 5-10 minutes before baking.
Eggless cakes are as delicious and spongy as the ones made with eggs if made with the right techniques and alternates.
