Eggless Sponge Cake: How is it different?

Cakes are an all-time favorite and suit any occasion. However, those who do not eat eggs, either for health reasons or for religious beliefs, may feel deprived of the pleasure of savoring such a delicacy as eggs are an integral part of cakes. But necessity is the mother of invention. An alternative technique of preparing the cake batter without using eggs was soon invented, leading to beautifully tested soft and eggless sponge cake.

What is the replacement of eggs in cakes?

It is the eggs that make the cake soft and fluffy. Soon it was realized that items like condensed milk and butter together could bring the same effect. Thus, using condensed milk instead of eggs became popular while making a cake for vegetarian diet practitioners. Another alternative method can be using plain curd or yogurt, baking soda, and baking powder to prepare a cake batter that will bake into a spongy and fluffy eggless cake. Some also prefer to use oil instead of eggs to the cake batter and make flavourful eggless cakes.

Variety of Eggless Sponge Cakes

The kind of diversity eggless cakes have is surprising. It can be eggless atta cake, eggless marble cake, eggless almond and cashew cake, eggless date cake, eggless chocolate chestnut cake, eggless vanilla cake, eggless chocolate cake, eggless banana cake, eggless truffle cake, and many more. These eggless sinful treats are in no way inferior to their with-egg counterparts and are bound to make people crave for more.

The Difference in Preparing Techniques

Since eggs are not used for making eggless cakes, they can be sometimes tricky if the balance in the ingredients is not maintained properly. The choice of egg replacement is important in determining the taste and flavor and fluffiness of the cake. There are quite a few ingredients that can be used instead of eggs, such as mashed banana, flax seeds, silken tofu, yogurt, and so on. Whichever egg replacement you use, the batter should never be overbeaten lest the cake may sink in the middle when baked. The fat and sugar must be beaten well for a frothier texture. Sour curd adds a rise in the egg free cake by providing added moisture and fat. One should never forget to pre-heat the oven before placing the cake batter for baking. This will prevent the cake from not turning spongy due to the absence of eggs.

Difference in Taste

Eggless sponge cakes do not differ in taste from egg cakes. There is hardly any difference in the taste and flavor between the two when prepared with care and precision. The looks are also precisely the same.

The Occasion for Eggless Sponge Cakes

Eggless sponge cakes are for every occasion. It depends on the kind of people who will have a cake. If there are vegans in a party who do not have eggs, the best option is to have eggless cakes. These cakes can be decorated in all possible fashion like its with-egg variants and can be as visually appealing as the other ones are.

Arindom Ghosh is a passionate food writer and blogger who loves to create unique, informative, and well-researched contents on food for his valued readers around the world.