okay recipe testing for this eggless vanilla cake was quite literally the worst until I tried
something completely different to what I was doing and then I cracked it this cake is light fluffy
and you wouldn't even have a clue that it didn't have any eggs so to start off you want to preheat
your oven to 160 degrees Celsius with the fan on and grease or line two eight inch cake tins
as usual I'm using my homemade cake release for this which I absolutely love set these aside and
in another Bowl you want to sift together your dry ingredients I do recommend using the gram
measurements in all of my baking recipes as well as any baking recipe because they're always just
way more accurate so for my dry ingredients I've got two and a half cups of flour two and a half
teaspoons of baking powder and half a teaspoon of salt this recipe also has baking soda but we're
gonna leave that for now and then using a whisk just give it a little mix until well combined
okay set that aside and then a large mixing bowl add in three quarters of a cup of regular yogurt
one and a half cups of sugar one and a half tablespoons of vanilla and half a teaspoon of
baking soda and then give that a mix until well combined so the reason I'm adding the baking
soda now is because the main purpose of it in this recipe is to neutralize the flavor of the yogurt
so that our vanilla cake doesn't have a sour taste to it although it does help with the rise a little
as well okay set that aside and in a microwave safe bowl or jug you're going to add in half a
cup of butter a quarter cup of oil and one cup of milk and then just heat that in the microwave
until the butter is fully melted and the mixture is hot to the touch this cake is similar to a hot
milk cake except we don't have the eggs so all our different elements are ready now and your yogurt
baking soda mixture should also be a bit frothy now like this so the next thing to do is to add
in half of your hot milk mixture to your yogurt mixture and mix that using a whisk until well
combined then add in half of your dry ingredients and again using the Whisk mix very gently until
just combined then add the remaining hot milk mixture and again mix until just combined and
then finish off with the remaining dry ingredients and again mix it very gently until just combined
be careful not to over mix this so just mix until most of the lumps disappear okay so that is our
batter done and now we just want to distribute it evenly into our 2 8 inch cake tins it's okay
if your batter is a little bit lumpy it's best for it to be a little bit lumpy as opposed to over mixed
then give your cake tins a little bang to get rid of any large air bubbles and now these are going
to go into the oven for 28 minutes or until a toothpick comes out clean so my cakes are out
of the oven now they smell incredible and now I'm just running a thin knife around the edges
to release the cake from the cake tins and then turning them out onto a wire rack to completely
cool just look at how incredibly soft these cake layers are so my cake layers have been cooling for
about two hours now and now I'm going to frost them with my favorite stabilized whipped cream
frosting it is so delicious much lighter than a regular frosting the recipe is on my blog but let
me know if you guys want an updated recipe video so these cake layers have a very small Dome so I'm
just going to level the tops with a serrated knife so that they're nice and flat and then I'm placing
my first cake layer onto my cake stand and then placing a generous amount of whipped cream on top
and spreading it out with my offset spatula then I'm placing my next cake layer on top and then
again placing a generous amount of frosting on the top of that and then using my offset
spatula to spread it out once that's done I'm just applying a thin layer of the whipped cream
around the edges and then using my cake scraper to smooth it out and then I'm just finishing
off by cleaning up the tops with my offset spatula and what I'm doing here is I'm just
gently catching that lip of frosting on the top and dragging it into the middle of the cake like
okay now you guys can go ahead and continue to decorate this cake however you like but
that is my eggless vanilla cake all done this cake is so incredibly soft it has
a great fluffy texture and a beautiful crumb which I really struggled with when
recipe testing so I'm almost amazed that I managed to achieve this without the eggs
mmm so so good it has a beautiful beautiful crumb to it and you
honestly would not even know that it didn't have eggs if you try out this
recipe don't forget to leave a review on my blog it really helps my content
reach more people and I love hearing from you guys I'll see you in the next video