Eggless Wheat Sponge Cake/ Eggless Atta Cake

There are people who say, "Better bread with water than Cake with trouble". It's bold and straightforward that cakes are not healthy. They are troublesome. Yea, I know it, we know it but, still, we love it :)! So, why not go with a simple plain Atta cake this time?? This Atta cake is light, soft, and spongy and can be used for making pastries/layered cakes or just on its own for the evenings with a cup of tea or coffee. This is a crackerjack recipe I must say! If you are reluctant to use wheat flour in your baking, this recipe will change you. I always liked my All-purpose flour cakes over wheat cakes. Now I also like this recipe equally! Don't buy your cakes all the time, make them at home too coz, homemade ones are not pesky and you could alter your sugars, substitute with jaggery or whatever. My self, I didn't try jaggery but I think that will work well too. If anybody has tried cakes already with jaggery or any other healthy substitutes, do share your knowledge in the comments section below :).
If you're searching for more Eggless Recipes, check these, you might like them: 
1. Eggless Sponge Cake
2. Eggless Chocolate Cake
3. Nita Mehta's Eggless Vanilla Cake
4. Doggy Face Cookies (Eggless)

 Now, it's time for Atta cake!

To Make This Recipe, You'll Need : 

Wheat Flour (I used Aashirvaad Atta)
1 ½ Cups
Corn Flour
3 Tablespoons
Powdered Sugar
1 cup (or) 3/4th Cup
Baking Powder
1 Teaspoon
Baking Soda
½ Teaspoon
A pinch
Oil (Canola/Sunflower or any flavorless)
½ Cup
1 Cup
½ Tablespoon
Vanilla Essence
2 Teaspoons

Method : 

1. Begin by substituting 3 tablespoons of wheat flour (from 1 1/2 Cups) with 3 Tablespoons cornflour. 
2. Add baking powder, baking soda, powdered sugar and mix well. 
3. Sift the dry ingredients two times. Now, the dry ingredients are ready!
4. Next, to the Milk +vinegar+vanilla essence (Milk and vinegar mixture should be rested for 10 minutes before use, the milk should get slightly curdled, to that add vanilla) add oil and mix well.
5. Add the wet ingredients to the dry ingredients and mix gently until everything is well combined. Do not overwork the batter, you may end up with a dense cake. The batter should be smooth and lump-free. 
6. Pour the batter into a  prepared cake tin, cover the sides of the cake tin with aluminum foil and bake in a pre-heated oven at 180 degrees C  for about 30 to 35 mins. If your cake is underdone and the top of the cake starts to crack, reduce the temperature to 150 or low and continue to bake until done or the toothpick comes out clean when inserted! 


Notes : 
1. You could mix your powdered sugar with the milk mixture to dissolve completely so that you will have fewer chances of having cake tops with sugar specks (if granulated sugar is not ground properly in the mixer) 
2. Keep an eye on your oven while your cake bakes because all ovens are not the same. 

                              Thank you For Visiting Blessy's Kitchen :) 

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