For the second day of Blogger’s choice, I went for another Baking Basics post.In the baking basics series, I have been posting basic cake recipes which can in turn be turned into exotic cakes by adding fillings and frostings. The Condensed milk cake perfect for carving and the Best chocolate cake have been tried by so many readers and have got so many praises so far. And I also got requests for an oil based vanilla cake recipe which can be paired with fresh cream and fruits and can be refrigerated without loosing moisture and softness. To understand why the condensed milk cake doesn’t suit for refrigeration, you need to know the basic types of cakes. Though there are so many varieties in cakes using eggs, there are only two types in eggless cakes. One is butter based and the other is oil based. Having just two recipes, you can create beautiful and delicious cakes. So what is the difference?       Butter when refrigerated goes hard but stays soft in room temperature. That is what happens with butter based cakes too. They go hard in fridge and becomes soft and moist in room temperature. So if a cake is to be paired with fresh cream, then butter based cakes will not be a good option. They will be hard and no one likes a hard cake, right? The only solution is using oil instead of butter. Oil based cakes retain moisture and stays soft in fridge. So if you are trying a fresh fruit cake or a black forest cake, you need to select a oil based cake to make it absolutely delicious. And the cake must also be strong enough to hold the icing and fruits and should not collapse. My best chocolate cake recipe is one such recipe and I converted it into a vanilla cake. Usually I convert vanilla cakes to chocolate ones but here I went for a reverse process. It is also a one bowl cake. Take the dry ingredients, add the wet ingredients and mix. The resulting cake is perfect. I also made it into cup cakes and they turned out great. So finally for all those who were asking me for this recipe, hope you are happy!!!   Makes one 7″ cake / two 6″ cakes / one 8″ cake Ingredients: All Purpose Flour-1 1/3 cups Granulated Sugar-3/4 cup Baking Powder-1/2 tsp Baking Soda-1 tsp Salt-a pinch Milk-3/4 cup Curd/ Yoghurt-1/2 cup Oil-1/2 cup Vanilla Essence-1 tsp   Procedure: Preheat oven to 180°C. Grease and line a 7″ round cake tin. In a bowl mix together flour, sugar, baking powder, salt and baking soda. Add the curd, oil, milk and vanilla in the centre. Mix it to form a smooth batter. Pour it into the prepared cake tin. Bake for 30-40 minutes or until a tooth pick inserted comes out clean. Rest it on the wire rack for 10 minutes. Flip on the wire rack, remove tin and the paper. Cool it completely before wrapping in cling wrap. Refrigerate until assembling.   Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56 [inlinkz_linkup id=533229 mode=1]