An Eggless Yellow Cake is a delicious, moist, and versatile dessert that can be enjoyed on any occasion. Whether you’re allergic to eggs, following a plant-based diet, or simply want to try a new recipe, this eggless version offers a delightful alternative to traditional cakes. Made with simple ingredients that you likely already have in your pantry, this cake is perfect for birthdays, celebrations, or a special treat at home.
In this detailed guide, you will learn how to make an eggless yellow cake, along with tips for achieving the perfect texture, the nutritional benefits, and answers to some common questions. With a light, tender crumb and a delicate vanilla flavor, this cake will surely become a favorite in your dessert repertoire.
Ingredients
Here’s what you’ll need to make the perfect Eggless Yellow Cake:
- 250ml (1 cup) milk: This provides moisture and contributes to the soft texture of the cake. Whole milk is preferred for a rich taste, but any milk (including plant-based) can work.
- 170g/6 oz (3/4 cup) castor sugar: This fine sugar dissolves easily into the batter, helping to create a smooth consistency while adding the right level of sweetness to the cake.
- 50g/1.7 oz (1/2 cup) corn starch: Cornstarch helps to lighten the batter, ensuring the cake is soft and airy. It also helps the cake hold its structure.
- 56g/1.9 oz (1/4 cup) vegetable oil: This oil helps to keep the cake moist and soft. You can substitute vegetable oil with other neutral oils like sunflower or canola oil.
- 56g/1.9 oz (1/4 cup) butter (slightly melted): Butter adds richness and flavor, making the cake taste fuller and more indulgent.
- 1 tsp vanilla extract: This is the key flavoring for the cake, imparting a warm, aromatic sweetness that complements the cake’s delicate crumb.
- 188g/6.6 oz (1 1/2 cups) all-purpose flour: This forms the structure of the cake and helps it rise. You can substitute this with gluten-free flour if needed.
- 2 tsp baking powder: Baking powder is essential for providing the leavening needed for the cake to rise and become fluffy.
- ¼ tsp baking soda: This works in conjunction with the baking powder, aiding in the leavening process to help the cake rise evenly and have a light texture.
Instructions
Step 1: Preheat the Oven
Start by preheating your oven to 160°C/325°F. Grease a round or square cake pan with butter or cooking spray, and line it with parchment paper to prevent the cake from sticking. This will ensure a smooth and easy cake release once it’s baked.
Step 2: Prepare the Milk Mixture
In a saucepan, add milk and castor sugar. Bring the milk to a gentle boil, stirring occasionally until the sugar dissolves completely. Once the sugar has melted, remove the saucepan from the heat. The milk should be warm but not too hot to touch—this will help in activating the cornstarch and other ingredients without curdling the milk.
Add corn starch into the warm milk mixture, whisking continuously to ensure there are no lumps. The cornstarch will thicken the mixture slightly, which is essential for the texture of the cake. Once fully combined, add the slightly melted butter and vegetable oil. Whisk again until everything is smooth. Finally, stir in vanilla extract to infuse the milk mixture with that signature vanilla flavor that is characteristic of yellow cakes.
Step 3: Combine the Dry Ingredients
In a separate mixing bowl, sift together the all-purpose flour, baking powder, and baking soda. Sifting helps prevent any lumps and ensures the leavening agents are evenly distributed throughout the flour. This step also helps in achieving a finer crumb in the final cake. Once sifted, set the dry ingredients aside.
Step 4: Combine Wet and Dry Ingredients
Now it’s time to bring the wet and dry ingredients together. Gradually pour the warm milk mixture into the bowl of dry ingredients, stirring gently as you go. Mix until the batter is smooth and well combined. Be cautious not to overmix the batter, as this can lead to a dense cake. You want the mixture to be well incorporated but still airy.
Step 5: Prepare the Pan and Pour the Batter
Pour the batter into the prepared cake pan, spreading it evenly with a spatula. To ensure even baking and prevent air bubbles from forming, gently tap the pan on the counter a few times. This helps release any trapped air that could cause the cake to bake unevenly. The batter should fill the pan about halfway, allowing room for the cake to rise as it bakes.
Step 6: Bake the Cake
Place the cake pan in the preheated oven and bake for about 40-45 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Baking times may vary depending on the oven, so it’s a good idea to start checking at the 40-minute mark. The cake should be golden brown on top and spring back when gently pressed.
Once the cake is baked, remove it from the oven and allow it to cool in the pan for 10-15 minutes. Then, transfer the cake to a wire rack to cool completely before serving.
Step 7: Serve and Enjoy
Once the cake has cooled, you can serve it as is, with a simple dusting of powdered sugar, or frost it with your favorite frosting, such as buttercream or whipped cream. The cake can be enjoyed with a cup of tea or coffee or served at birthdays and other special occasions.
Serving Suggestions
- Frosted Cake: Top with chocolate buttercream, vanilla buttercream, or cream cheese frosting for a rich, indulgent treat.
- With Fresh Fruit: Serve with fresh berries or sliced fruit to complement the sweetness of the cake and add a refreshing contrast.
- Simple Sweetness: Serve the cake plain with a dusting of powdered sugar or a drizzle of honey for a lighter, more casual treat.
- With Ice Cream: Enjoy the cake warm with a scoop of vanilla or chocolate ice cream for a decadent dessert experience.
Cooking Tips
- Temperature of Milk: Make sure the milk is warm when you add the cornstarch. Too hot, and it could curdle, and too cold, and the cornstarch won’t dissolve properly. A warm temperature will help the batter come together smoothly.
- Don’t Overmix: Once the wet ingredients are added to the dry, stir gently to avoid overmixing. Overmixing can result in a dense cake because it overdevelops the gluten.
- Pan Size: This recipe works best in an 8-inch round or square cake pan. Using a pan that’s too large could result in a thin cake, while a smaller pan could make the cake too thick, requiring longer baking time.
- Test for Doneness: If you’re unsure whether the cake is done, use a cake tester or toothpick. Insert it into the center of the cake, and if it comes out clean or with only a few crumbs, the cake is ready.
- Let the Cake Cool: Allow the cake to cool completely before frosting or slicing to prevent it from becoming mushy and to ensure that it holds its shape well.
Nutritional Benefits
This Eggless Yellow Cake is relatively low in calories but still satisfies a sweet craving. Here are some of the nutritional benefits of key ingredients:
- Corn Starch: Adds a light texture and aids in creating a tender crumb.
- Butter: Provides flavor and richness, contributing to the cake’s moistness.
- Vegetable Oil: Adds moisture and helps keep the cake soft, preventing it from drying out.
- Flour: Provides structure to the cake and is a good source of carbohydrates for energy.
FAQs
Q1: Can I substitute the milk with a dairy-free option?
Yes! You can substitute the milk with plant-based alternatives such as almond milk, soy milk, or oat milk. Be sure to use unsweetened varieties to maintain the correct sweetness in the cake.
Q2: Can I use a different fat instead of butter and oil?
You can substitute the butter with margarine or coconut oil for a different flavor profile. However, keep in mind that coconut oil may impart a slight coconut flavor.
Q3: Is there a way to make this cake gluten-free?
Yes, you can use a gluten-free flour blend instead of regular all-purpose flour. Make sure your other ingredients, like the baking powder, are also gluten-free.
Q4: How long will the cake last?
The cake can be stored in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to a month.
Q5: Can I add flavors or mix-ins to the batter?
Yes, you can add chocolate chips, dried fruits, or even nuts to the batter to create a variation of the cake. Just fold them in gently before baking.
Conclusion
This Eggless Yellow Cake recipe is a fantastic option for those who prefer or need to avoid eggs. With its light and fluffy texture, it makes a perfect base for a variety of flavors and toppings. Whether you’re making a birthday cake, serving it with ice cream, or simply enjoying a slice with a cup of tea, this cake is sure to delight everyone. Enjoy baking and sharing this eggless treat with your loved ones!