No eggs needed to create softness and porousness
In the busy pace of life, many people turn to making cakes at home as a way to relax after work. A soft, mildly fragrant vanilla cake is not only a familiar snack but also brings a feeling of family gathering in the summer afternoons.
The special feature of this vanilla cake recipe is that it does not use eggs but still retains its fluffiness. The secret lies in the reaction between yogurt, baking soda and baking soda. When combined in the right proportions, the mixture will create small air bubbles that help the cake expand evenly and have a light texture.
According to the recipe shared by author Divya Sharma on BoldSky - the main ingredients include multi-purpose flour, thick yogurt, vegetable oil, sugar and vanilla extract. In which, cooking oil helps the cake retain moisture longer and not become dry and hard after cooling.
According to Sarah Carey - Culinary Editor of Martha Stewart Living Omnimedia (USA) - many people often make cakes stiff due to stirring the dough too thoroughly after adding flour to the wet mixture. She believes that when gluten develops excessively, the cake will lose its inherent softness and become tougher after baking.
In addition, the ingredients should be kept at room temperature before processing so that the mixture blends better, helping the cakes to expand evenly and smoother after baking.
Maintaining stable oven heat helps the cakes bloom beautifully
According to the instructions, the cake should be baked at 180 degrees Celsius for about 30 to 35 minutes. Bakers need to limit opening the oven door for the first 20 minutes because sudden temperature changes can cause the middle of the cake to sag.
Mr. Paul Hollywood - judge of the British TV show The Great British Bake Off of the United Kingdom - said that stable oven temperature is a factor determining the quality of the cake. According to Mr. Paul Hollywood, many failed cakes are not due to wrong recipes but because the heat in the oven is not maintained evenly throughout the baking process.
After the cake is cooked, you should let it cool on a ventilated iron for about 10 minutes before removing it from the mold to avoid water vapor from the bottom of the cake.
Vanilla cake can be served with hot tea, fresh fruit or whipped cream. Without elaborate tools or complicated techniques, with just a few familiar ingredients, many families can still make a soft, porous cake with the flavor of a shop right in their small kitchen.
