Eggless Vanilla Sponge Cake

1. In a small bowl, add 1/2 cup milk at room temperature and 1 tablespoon lime juice.

2. In a mixing bowl, add 1/4 cup oil.

3. Add 1/2 teaspoon vanilla essence to the mixing bowl.

4. Add 3 tablespoons milk to the mixing bowl.

5. Add 1/2 cup powdered sugar to the mixing bowl and mix well.

6. Add the milk and lime mixture to the mixing bowl and mix well.

7. Place a food strainer over the mixture, add 3/4 cup all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and a pinch of salt, then sieve and mix well.

8. Take a 4/6/8 inch round cake tin, line it with butter paper, and grease with oil.

9. Pour the mixture into the cake tin and place it in a preheated oven at 180°C for 10 minutes, then bake for 25 minutes.

10. Alternatively, to bake on the stove, preheat a pan and bake for 30 to 35 minutes.

11. Rest the cake for an hour after baking, then remove it from the mold.

12. Level the cake by slicing off the top with a knife.

Baking tips

1. For up to 3/4 cup all-purpose flour, use a 4-inch cake tin.

2. For 3/4 to 1 cup all-purpose flour, use a 6-inch cake tin.

3. For 1.5 to 2 cups all-purpose flour, use an 8-inch cake tin.

4. An 8-inch tin produces a very flat cake that may not look professional after icing.

5. A 6-inch tin also results in a flat cake, suitable for single-layer icing.

6. A 4-inch tin provides good height, allowing for multiple icing layers.

7. A 1/2 kg cake can be baked in a 4-inch or 6-inch tin.

8. A 1 kg cake requires a 6-inch tin and uses more than 1 cup all-purpose flour, yielding 400-500 grams of sponge.

9. A 1.5 to 2 kg cake needs an 8-inch tin and uses 1.5 to 2 cups all-purpose flour, yielding approximately 800-900 grams of sponge.