After 20 years of baking, I never thought an eggless VANILLA CAKE could be this good

EGGLESS VANILLA CAKE RECIPE: https://cakesbymk.com/recipe/moist-eggless-vanilla-cake/
WHIPPED CREAM FROSTING RECIPE: https://cakesbymk.com/recipe/stabilized-whipped-cream-frosting/
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I don’t think I’ve ever been as frustrated when recipe testing as I was when it came to trialing out an eggless vanilla cake! 😂

Well, I can laugh about it now, because after some drastic changes to the methods I was using, I finally came up with the perfect eggless vanilla cake! It is soft, moist, flavourful and you wouldn’t have a clue that it didn’t have any eggs!

INGREDIENTS:
- 2½ cups (330 g) flour - regular, all purpose
- 2½ tsp baking powder
- ½ tsp salt
- ¾ cup (185 g) yoghurt - regular (not Greek), room temperature
- 1½ cups (300 g) white granulated sugar
- 1½ tbsp vanilla essence/extract
- ½ tsp baking soda
- ½ cup (113 g) unsalted butter
- ¼ cup (50 g) unflavoured vegetable oil - I use canola
- 1 cup (240 g) milk

Bake at 160 °C (320°F) with the fan on for 28 minutes, or until a toothpick comes out clean. If you don't have a fan oven, bake at 175 °C (347°F).

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https://cookingvideos.club/Baking/why-you-should-cool-your-sponge-cakes-upside-down