The traditional ‘Hot Milk Cake’ is a light & fluffy vanilla cake; its texture lies somewhere between a butter cake and a pound cake. It is an absolute favourite in my home!
Lots of times people used to reach out and ask for eggless recipes for the cakes I baked. I wanted to arrive at a foolproof recipe that will act as a base and finally I have that! I’ve made this basic vanilla sponge cake as a whole as well as modified it to make a tutti-fruiti loaf cake – both turned out perfect. The egg substitute I’ve used is yoghurt/curd in this recipe.
This is a simple recipe with basic ingredients. If you are new to baking, this is the perfect start for you. The end result is a soft spongy airy cake and you don’t miss the eggs at all!