First get ready with all your ingredients, as you have to be quick enough for this recipe. In a mixer, powder the sugar. This step is optional only, if you are using fine sugar, then no need to grind it. Adjust sugar as per preference.
Toss tutti frutti with 2 tsp of maida, so it doesn't submerge into bottom of the cake. In a mixing bowl, whisk curd until smooth and creamy. Then add powdered sugar and whisk gently.
Sift the maida and keep by side. To the curd and sugar mixture, add cooking soda, baking powder and mix well. Now you can see bubbles rising on top. Keep the mixture by side for 5 minutes (not more than 5 minutes).
To this pour oil and vanilla essence. Then add maida and fold the mixture without any lumps.
Now add tutti frutti to the cake mixture, and gently fold it. Line a baking tray with a parchment paper / butter paper and grease it with little oil to all the sides.
Pre-heat the oven to 180c for 10 minutes. Now pour the cake batter to the baking tray and shake it slightly, so that the air bubbles release. Now place the tray in the oven in baking mode and bake for 35 to 40 minutes at 180c or till a tooth pick inserted in the cake comes out clean.
Just before 10 minutes the finishing time, brush the cake on top with little milk so it gets even golden colour. Leave it for 10 minutes. Once cooled, invert the tray on a plate and gently tap to remove the cake. Finally remove the butter paper and make it into slices.
Enjoy this vanilla sponge cake as a tea time snack.
Tips for Vanilla Sponge Cake
Always use fresh curd, don't use sour curd as it changes the whole taste.
Sift the maida so it helps in even mixing.
For variation, raisins, cherry, cashews can be added to this eggless tutti frutti cake recipe.
Use any odourless/neutral oil only.
Olive oil can also be used but the cake will be dense.
After adding baking soda/baking powder, don't give more than 5 minutes of resting time.
For a healthy version, maida can be replaced with wheat flour.
You can use the same cake batter, to make tutti frutti cupcakes.
Always select the correct size baking tray or else once baked the cake would come out of the tray. To avoid this fill only 3/4 of the tray with batter.
For even golden colour on top, brush the cake with little milk before the finishing time.
Don't over bake the cake, else it turns hard. After 25 minutes keep an eye on the cake.
Shelf of this vanilla sponge cake is 2 to 3 days at room temperature.
Keyword Eggless Tutti Frutti Cake Recipe, Vanilla Sponge Cake