August 20, 2012

Basic Eggless Vanilla Sponge Cake

Cake Mix  - 1 pack (460g)
Milk - 1/2 cup 
Yogurt-3/4 cup 
Vegetable Oil-2/3 cup 
Vanilla Extract - 1 teaspoon
1.Preheat oven to 350F/180C for metal pans and 325F for dark non-stick pans. Line an 8-inch cake pan and a muffin tin with parchment paper and paper liners. 
2.In a large bowl blend cake mix, yogurt, milk and oil at low speed until moistened. 
3.Beat at medium-high speed for 2 minutes. Scrape bottom and sides of bowl. Continue beating at medium-high speed for 2 minutes. Pour batter into the prepared pans. 
4.Bake according to the instructions give in the pack. Mine was done in 25 minutes. The cupcakes even sooner. Cake is done when toothpick inserted in centre comes out clean. 
5.Cool in pans on rack for 10 minutes. Remove from pans and cool completely before frosting.