Eggless Sour Cream Vanilla Sponge Cake

Soft and moist vanilla flavored egg-less cake made of sour cream and a tad bit of butter. Sour cream has lesser calories as compared to butter which makes this cake a delicious treat for calorie conscious foodies. Also, a perfect sponge cake for the holy month of Shravan.

Ingredients:
All Purpose Flour/Maida - 1 1/2 cups
Sour Cream - 1 cup
Sugar - 3/4 cup
Unsalted Butter - 1/4 cup
Olive Oil or any other oil - 1/4 cup
Vanilla Extract - 2 tsp
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
Salt - 1/8 tsp

How to bake an Eggless Sour Cream Cake:

• In a small mixing bowl, add the dry ingredients - all purpose flour, baking soda, salt and baking powder. Mix well.
• Preheat the oven at 350 degrees F. Grease a loaf pan with cooking spray or oil.
• In another big mixing bowl, add sour cream, oil, softened butter, vanilla extract and sugar. Mix well with a whisk until sugar dissolves.
• I have used full fat sour cream.  
• You can powder the sugar in a mixer/blender so that sugar dissolves quickly. If you like your cake a little sweeter, add 1 - 2 tbsp sugar in addition to 3/4 cup. Along with vanilla, you can use any other flavor or essence of your choice - orange zest, lemon zest, rose essence, green cardamom/elaichi and so on.

• Now add the dry ingredients, little at a time to the big bowl. Mix with a spatula so that all the ingredients form a smooth and thick cake batter. Pour this batter in the greased pan. Bake for about 35 - 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Let the cake cool in the pan for 5 - 10 minutes. Invert the cake pan on the cooling rack and lightly tap the pan. Slice the cake after it cools down completely.

Soft, moist Sour Cream Vanilla Cake is ready to devour.