PERFECT VANILLA SPONGE CAKE | Bakery Style | easy cooking with das скачать в хорошем качестве

PERFECT VANILLA SPONGE CAKE | Bakery Style | easy cooking with das

PERFECT VANILLA SPONGE CAKE | Bakery Style | Soft & Fluffy | 1 Kg Cake Base Looking for a perfect bakery-style vanilla sponge cake that is soft, fluffy, and tall? This foolproof vanilla sponge recipe gives you a 600 g sponge, ideal for making a 1 kg birthday or celebration cake 🎉 ✔ Super soft & moist ✔ Strong enough for frosting & layering ✔ Bakery-perfect texture every time Whether you’re a home baker or professional, this recipe will never fail you! ❤️eggless VANILLA cake recipe ❤️    • Bakery-Style Eggless Vanilla Sponge Cake r...   🧈 Ingredients (Gram + Cup Measurements) Ingredient 1️⃣All-purpose flour (Maida) 150 g (1¼ cup),   2️⃣Sugar 150 g (¾ cup),   3️⃣Eggs 6 (300g),   4️⃣Sunflower oil 60 ml (¼ cup),   5️⃣Baking powder 1 tsp  6️⃣Vanilla extract 1 tbsp,   7️⃣Vinegar ½ tsp(or lemon juice )  8️⃣Salt a pinch 👩‍🍳 Instructions (Step-by-Step) Preheat oven to 170°C (OTG mode: top & bottom heat with fan). In a bowl mix: 1️⃣Maida 2️⃣Baking powder 3️⃣Salt Keep aside. In a large mixing bowl, add: 4️⃣Eggs 5️⃣Sugar 6️⃣Vinegar Beat on high speed for 4–5 minutes until thick, pale, and fluffy. Add 7️⃣vanilla extract & 8️⃣oil, beat on low speed for 1 minute. Add dry ingredients in batches. Gently fold using a spatula until smooth and lump-free. Pour batter into a greased 8-inch round cake tin. Tap the pan 2 times to release air bubbles. Bake at 170°C for 40 minutes. Cool completely before slicing. Slice into 3 even layers – perfect for a 1 kg cake 🎂 ⭐ Tips  ✔ Use room-temperature eggs ✔ Do not over-fold after adding flour ✔ Always preheat oven properly ✔ Cool fully before slicing or frosting ✔ Sponge weight after baking: ~600 g ❤️ Like • Share • Subscribe If you loved this recipe, please LIKE 👍, SHARE 📤, and SUBSCRIBE 🔔 for more bakery-perfect recipes. ❤️Eggless vanilla sponge cake:❤️    • Eggless vanilla sponge cake   ❤️❤️❤️❤️❤️🧁🧁🧁🧁❤️❤️❤️❤️❤️ PERFECT CHOCOLATE SPONGE CAKE | Bakery Style | Soft & Fluffy | 1 Kg Cake Base 🧈 Ingredients (Gram + Cup) 1️⃣ All-purpose flour (Maida) – 120 g (1 cup) 2️⃣ Cocoa powder – 30 g (¼ cup) 3️⃣ Sugar – 150 g (¾ cup) 4️⃣ Eggs – 6 (300 g) 5️⃣ Sunflower oil – 60 ml (¼ cup) 6️⃣ Baking powder – 1 tsp 7️⃣ Vanilla extract – 1 tbsp 8️⃣ Vinegar / lemon juice – ½ tsp 9️⃣ Salt – 1 pinch 👩‍🍳 Short Instructions • Preheat oven to 170°C • Sieve maida + cocoa powder + baking powder + salt • Beat eggs + sugar + vinegar on high speed 4–5 min till thick & fluffy • Add vanilla + oil, mix on low speed • Fold in dry ingredients gently • Pour into 8-inch greased tin, tap twice • Bake 170°C for 40 minutes • Cool completely, slice into 3 layers ✔ Sponge weight: ~600 g ✔ Perfect for 1 kg chocolate cake ⭐ Tips • Use good quality cocoa powder • Do not over-fold • Cool fully before frosting #VanillaSpongeCake #BakeryStyleCake #PerfectSponge #BirthdayCakeBase #HomeBaking #CakeRecipe #SoftSpongeCake #easycookingwithdas