Table of Contents
preparation for eggless sponge cake 1. Grease a 7 or 8 inch cake tray and line it with parchment paper. 2. Preheat the oven to 170 C for at least 15 mins. 3. Add curd to a mixing bowl. I use fresh homemade curd made using full fat milk. It is of semi solid consistency, not very thick nor runny and isn’t sour. 4. Add sugar and vanilla extract.
Bake the cakes in the middle of the oven for about 40 minutes. The cakes are ready when a toothpick poked into the center comes out clean. If the toothpick comes out with crumbs on it, bake the cakes at 5-minute intervals until they are done; do the toothpick test between each interval.
Instructions
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