Eggless sponge cake recipe – Sponge cakes are mostly made of Eggs, flour and sugar. They have a very light, fluffy and airy structure as a result of beating the egg whites to incorporate air. Making this eggless sponge cake is easy, quick and turns delicious. Though it cannot be compared to a real sponge cake made with eggs, this eggless version has yielded me the best results always.
This recipe yields a soft, fluffy and moist eggless vanilla sponge cake that can be used as a base for decorated or frosted cakes. There is no condensed milk and butter used here, yet it turns out good.
I have made a square 7 inch, 2 layer cake. If you desire to make the way I have made it, then you will have to double the recipe and bake 2 cakes in 2 pans. Or bake 2 cakes separately by following the same recipe. I have made a quick choco chip frosting, you can also dust some powdered sugar and serve.
If you do not have a oven, then you can follow this Pressure cooker cake recipe.
For more Cake Recipes, you can check
Eggless vanilla cake
Eggless chocolate cake
Eggless fruit cake
Eggless banana bread
Eggless chocolate banana cake
Eggless sponge cake recipe
Eggless sponge cake
Ingredients (1 cup = 240ml )
- 1 ½ cups all-purpose flour / maida about 190 grams (organic flour)
- ¾ cup sugar (organic sugar)
- 1 ¼ tsp baking powder
- ½ tsp baking soda
- ½ cup oil (I used virgin coconut oil)
- 1 cup curd / yogurt (do not use sour curd)
- 2 to 3 tbsps milk
- ¾ to 1 tbsp vanilla extract
Choco chip frosting (optional)
- 2/3 cup choco chips , semi sweet
- ¼ cup milk
- ¾ tbsp vanilla extract
How to make the recipe
Preparation for eggless sponge cake
- Grease a 7 or 8 inch cake tray. Line a parchment paper or dust with flour.
- Preheat the oven to 170 C for at least 15 mins.
- To a large mixing bowl, add fresh curd along with sugar and vanilla extract.
- Mix all of these until sugar has dissolved completely. Make sure there are no lumps of curd.
- Pour oil and mix well until combined.
- Add in the baking powder and soda.
How to make eggless sponge cake
- Begin to gently whisk it until the soda reacts with curd. Within mins you will see the mixture turning thick and frothy.
- Place a sieve over the bowl. Add ½ to ¾ cup of flour to the sieve.
- Sieve it well. Mix gently until just combined.
- Place the sieve back on the bowl. Add the rest of the flour in 1 to 2 parts.
- Sieve well.
- Gently mix until there are no streaks of flour seen.
- The batter will be slightly thick. Add 2 to 3 tbsps. of milk and mix in.
- The batter at this stage is of the ribbon consistency.
- Pour this to the cake tray. Brush lightly with milk on top to get a beautiful golden color.
- Gently knock the pan to the counter a few times.
- Bake for 25 to 30 mins. Do adjust the time depending on your oven and the size of your pan. It took exactly 30 mins for me in a 7 inch square pan.
- When the cake is done, a tester inserted comes out clean.
- Cool the cake for 10 to 15 mins.
- Invert it over a wire rack gently. Cool completely before Slicing or frosting.
Making chocolate frosting
- Melt the choco chips together with milk in a microwave for 1 to 2 mins.
- Stir well until the mixture turns smooth and is of spreading consistency.
- Cool the frosting and the cake completely.
- Spread the frosting as desired.
- If needed keep the eggless sponge cake in fridge for 15 to 20 mins. This helps to smoothen the frosting.
- Slice eggless sponge cake and serve.
Video
NUTRITION
How to make eggless sponge cake
1. Grease a 7 or 8 inch cake tray and line it with parchment paper.
2. Preheat the oven to 170 C for at least 15 mins.
3. Add curd to a mixing bowl. I use fresh homemade curd made using full fat milk. It is of semi solid consistency, not very thick nor runny and isn’t sour.
4. Add sugar and vanilla extract. I used organic sugar.
5. Mix very well until the sugar dissolves completely.
6. Pour oil and mix until the mixture is smooth and uniform. Make sure there are no lumps of curd.
7. Add baking powder.
8. Add baking soda.
9. Mix well gently. The soda begins to react with the curd. The mixture turns thick and frothy.
10. Place a sieve over the bowl. Add the flour in 2 to 3 parts. First add ½ to ¾ cup of the flour.
11. Mix gently just until combined.
12. Do not over mix.
13. Add the rest of the flour and sieve.
14. Begin to mix gently.
15. The batter will be thick at this stage.
16. Add in 2 to 3 tbsps of milk.
17. Mix gently. The batter is of a ribbon consistency. If the batter is thicker than this the cake may turn out dense.
18. Transfer to a greased and lined cake tray. Brush the top with some milk. This helps the cake top to turn golden and prevents drying up. Knock the tray to the counter few times.
19. Bake it for 25 to 30 mins. Mine was done at 30 mins. The timing may vary depending on your oven and the size of your cake pan. When the cake is done, a skewer or a tester comes out clean.
20. Cool the cake for about 10 to 15 mins. Invert it on a wire rack gently.
21. Remove the parchment papers and cool the cake completely.
22. I went ahead making a quick chocolate frosting using semi sweet choco chips. You can also use any other chocolate. I used about 2/3 cup of semi-sweet choco chips with ¼ cup of milk. I did not use sugar for the frosting. The sweetness from the choco chips was good enough.
23. Microwaved it for 2 mins at 700 W. Stirred well with a spoon until smooth. I also added ¾ tbsp. vanilla extract.
24. Cool the melted chocolate and the cake as well. Spread a generous amount of it with a spatula.
25. I made 2 cakes. So I placed another one on it.
26. Spread more frosting as desired.
27. Smoothen with the spatula. If needed you can keep the cake in fridge for 15 to 20 mins to get a smooth finishing.
Slice the eggless sponge cake and serve.
This soft, fluffy and delicious eggless sponge cake can be used as a base to make any decorative cakes.
Cristina says
Made the eggless vanilla cake with whipped Cream frosting. Delivered the cake the day before (wasn’t told it was for the following day), obviously told the customer to refrigerate the cake because of the whipped Cream frosting. When spoke to the customer they were very dissatisfied with the cake because it was a bit hard. I now that refrigeration dries out a cake and don’t know how long they out the cake prior to serving. Help!! What do could have been done differently?
swasthi says
Hi Cristina,
The fats in the yogurt may have solidified after refrigerating. I am not sure how the texture would affect if you use low fat yogurt. I have a similar recipe that doesn’t use yogurt. I think you should give a try by refrigerating it, then leaving at room temperature for a few hours. I think even coconut oil is not a good choice if the cake is going to be refrigerated. This needs experimenting. You can check the other recipe here – tutti frutti cake
Andy says
The texture of the cake and taste were excellent. This recipe is certainly a keeper. Thank you so much for sharing the recipe and clear step by step instructions.
swasthi says
Hi Andy,
You are welcome. Glad to know the sponge cake turned out excellent. Thanks for rating the recipe.
Ragini Ranjith says
Can I make this cake in pressure cooker instead of oven?
swasthi says
Yes you can
Ria says
Hey sweetie,
I have tried both the eggless Chocolate cake as well as banana cake. They both were superb. I want to try the vanilla plain sponge cake. Instead of curd can I use buttermilk?
Lemon juice mixed with milk. ?
swasthi says
Hi Ria,
Glad your cakes turned out good. The recipe works with buttermilk and gives a soft cake but it is spongy with yogurt. Hope this helps.
Kervin says
Wow….. Well written recipe and it ends my Eggless sponge cake recipe search. Today, i shuffled many blog posts, but didn’t get enough information. In your post i got everything. Thank you!
swasthi says
Welcome Kervin,
Glad you found this recipe useful. Thanks for rating the recipe.
Janaki says
Can i make this cake with wheat flour instead of maida?
swasthi says
Hi Janaki,
This recipe will work with wheat flour as well. You will need 2 to 3 tbsp more milk to mix the batter. With wheat flour the cake may turn slightly dense and not spongy. It will have a nutty flavor too.
Donna says
What can I use if I don’t have curd?
swasthi says
Hi Donna,
You can try these recipes made without curd
tutti frutti cake, just skip 1 tbsp flour used for tutti fruittis
Cooker cake
Deepa says
Can we use an electric blender instead of a whisk to beat curd and sugar…if so how long?
swasthi says
Hi Deepa,
Actually you don’t need a whisk or blender, you can just do it with a fork. The idea behind is to just to make the curd smooth without being grainy. Secondly it is good to dissolve the sugar as it helps to mix the flour easily without lumps. I have made this cake with coconut oil but never with groundnut oil. Not sure if it is going to smell oily.
Deepa says
Hi Swasthi
Can I use groundnut oil instead of canola?
Keerthi says
Very nice delicious cake I prepared it , really I loved it……
swasthi says
Thanks Keerthi
Rohini says
Hi can we use butter instead of oil
swasthi says
Hi Rohini
Yes you can use melted butter. But most sponge cakes turn out good with oil (specially eggless) as it helps to keep the cake more soft. But the recipe as is works with melted butter too
Geetha says
Hi
I like to follow ur recipe every day food preparation.. Thank you soo much for ur recipes.. Each and every recipe just awesome.
I want to try cake.. But i am not able get all purpose flour or cake flour.. Is it maida replacement ok?
Thank you
swasthi says
Welcome Geetha,
Thanks a lot. All purpose flour is maida. So go ahead with maida.
Vicky says
hi,
would like to make this in the evening for birthday tomorrow…
have made the chocolate one and is delicious .
just want to ask if I use yogurt in stead of curt can It be plain yogurt??
swasthi says
Hi Vicky
Thanks for trying the chocolate cake. I guess it should work with plain yogurt without any additives. Usually the yogurt from the stores do have some additives, so not sure in that case how it will turn out. You can also check this vanilla cake without yogurt
Tri says
Hi … Swasthi…
Want to try your eggless cake recipe .Which oven u r using ? Want buy new one so…
swasthi says
Hi Tri
Sorry for the delay. I am on a vacation so late in replying you. I use a De longhi 32 lts oven. If you are living in India check for a morphy richards oven