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Eggless sponge cake (soft, spongy cake)

By swasthi , on December 21, 2020, 90 Comments, Jump to Recipe

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.

eggless sponge cake recipe

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.

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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.

preparation for 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.

add curd to a bowl to make eggless sponge cake

4. Add sugar and vanilla extract. I used organic sugar.

add sugar to curd to make eggless sponge cake

5. Mix very well until the sugar dissolves completely.

whisk well until sugar dissolves

6. Pour oil and mix until the mixture is smooth and uniform. Make sure there are no lumps of curd.

add oil and whisk

7. Add baking powder.

add baking powder to eggless sponge cake mixture
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8. Add baking soda.

add baking soda

9. Mix well gently. The soda begins to react with the curd. The mixture turns thick and frothy.

whisk wet ingredients to make eggless sponge cake batter

How to make eggless sponge cake

10. Place a sieve over the bowl. Add the flour in 2 to 3 parts. First add ½ to ¾ cup of the flour.

sieve flour
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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.

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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.

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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.

unmold the cake

21. Remove the parchment papers and cool the cake completely.

cool eggless sponge cake on wired rack

Frosting

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.

pour milk to choco chips

23. Microwaved it for 2 mins at 700 W. Stirred well with a spoon until smooth. I also added ¾ tbsp. vanilla extract.

smooth melted chocolate ready to go over eggless sponge cake

24. Cool the melted chocolate and the cake as well. Spread a generous amount of it with a spatula.

spread chocolate on the first layer

25. I made 2 cakes. So I placed another one on it.

place another layer

26. Spread more frosting as desired.

pour melted chocolate over eggless sponge cake

27. Smoothen with the spatula. If needed you can keep the cake in fridge for 15 to 20 mins to get a smooth finishing.

spread chocolate over eggless sponge cake

Slice the eggless sponge cake and serve.

slice eggless sponge cake

This soft, fluffy and delicious eggless sponge cake can be used as a base to make any decorative cakes.

eggless sponge cake
eggless sponge cake

For more Cake Recipes, you can check
Eggless vanilla cake
Eggless chocolate cake
Egg
free fruit cake
Eggless banana bread
Eggless chocolate banana cake

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Eggless sponge cake

Super soft, fluffy and delicious sponge cake made without eggs. This recipe is the easiest and can also be baked in a cooker or any pan.
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For best results follow the step-by-step photos above the recipe card

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings7 inch cake
AuthorSwasthi

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
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Instructions

Preparation

  • 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.
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Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

Video

NUTRITION INFO (estimation only)

Nutrition Facts
Eggless sponge cake
Amount Per Serving
Calories 445 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 18g113%
Cholesterol 6mg2%
Sodium 113mg5%
Potassium 281mg8%
Carbohydrates 53g18%
Fiber 2g8%
Sugar 29g32%
Protein 5g10%
Vitamin A 55IU1%
Vitamin C 0.2mg0%
Calcium 106mg11%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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Eggless sponge cake (soft, spongy cake)
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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Comments

  1. Advertisement
  2. Sulekha says

    January 13, 2021

    Hi Swasthi, I love your recipes and instructions. Thank you so much for sharing your knowledge with everyone. Do you have any suggestions for making this a vegan cake (non-dairy)?

    Reply
    • swasthi says

      January 16, 2021

      Hi Sulekha
      You are welcome. Thank you!
      I have a similar vegan cake. You can check it here –eggless orange cake . Look for recipe 2 on that post. Hope this helps

      Reply
  3. Subhalaxmi says

    January 8, 2021

    Should I use thick or watery curd

    Reply
    • swasthi says

      January 8, 2021

      Did you take a look at my step by step pictures or video. I have shown it & written as well.

      Reply
  4. Manaswini says

    January 5, 2021

    5 stars
    very easy and fun to make. less and easily available ingredients it is sooo perfect that, I fell in love with that…

    Reply
    • swasthi says

      January 5, 2021

      Glad to know Manaswini
      Thanks for leaving a comment

      Reply
  5. Vinka says

    December 23, 2020

    5 stars
    Hii swasthi plz share swiss roll recipe 🙂

    Reply
    • swasthi says

      December 25, 2020

      Hi Vinka
      I will try

      Reply
  6. Kavita says

    December 3, 2020

    Can I use butter instead of oil?

    Reply
    • swasthi says

      December 3, 2020

      Yes use the same amount of melted butter. But it won’t have the same kind of sponge

      Reply
  7. Abinaya Narasimhan says

    December 2, 2020

    Hi Swasthi can I double the recipe and bake in a 9 inch pan?

    Reply
    • swasthi says

      December 3, 2020

      Hi Abinaya
      I haven’ tried. It should work but the cake may have cracks on top with so much batter in the pan. Also bake it longer.

      Reply
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  9. Vaishnavi says

    November 8, 2020

    hey!
    I tried your recipe by doubling the amount. but the cake was uncooked in the middle and would break into pieces. any suggestions as to what might’ve gone wrong?

    Reply
    • swasthi says

      November 8, 2020

      Hi,
      I have mentioned in the post. If you double the recipe you have to use 2 – 7″ cake pans. If the cake is uncooked it means it is not baked yet. Bake it little longer

      Reply
  10. Kunkia says

    October 23, 2020

    Hi.plz suggest if I can substitute the oil in this recepie with butter? If yes shud it b melted butter or soft butter to measure

    Reply
    • swasthi says

      October 23, 2020

      Hi Kunkia
      You can use the same amount of melted butter. But to get the spongy texture oil is best

      Reply
  11. N says

    October 9, 2020

    What would I need to do if I were to make this cake in a round 9inch cake tray?

    Reply
    • swasthi says

      October 10, 2020

      Reduce the bake time slightly.

      Reply
  12. Sneha says

    October 9, 2020

    5 stars
    Hi Swasthi,

    Your recipes are great.. i have tried many of them.. need guidance on this one.. bottom of the cake got burnt by the time it was fully baked.. i had set the temperature to 170 and at bake mode (bottom heat only). Could you please let me know what could be the reason? Otherwise, the cake was very good..

    Reply
    • swasthi says

      October 10, 2020

      Hi Sneha,
      To bake a cake, you must choose the option to heat both the heating elements (top and bottom). I see no other reason. Place the cake in the middle rack or as recommended in your oven manual. Give another try with the option I suggested. Hope this helps.

      Reply
      • Sneha says

        October 23, 2020

        Hi Swasthi,

        I tried choosing both heating elements and the cake out very well.. thanks sooo much! You are awesome!!

        Reply
        • swasthi says

          October 24, 2020

          Hi Sneha,
          You are welcome! Glad to know it came out well. Thanks for leaving a comment.
          🙂

          Reply
  13. Sneha says

    October 8, 2020

    Hi Swasthi,

    Your recipes are really great!! I tried this sponge cake but the bottom of the cake got a bit burnt by the time it was fully baked.. i had set the otg on bake mode and at 170.. please could you guide me on what could have gone wrong?

    Reply
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  15. Maithreyi says

    September 24, 2020

    5 stars
    Hi
    I wanted to know if a strawberry pudding mix that I have goes well on this cake, ousted of the chocolate icing.

    It is needed for a special occasion so it would be nice if you could tell me 😃

    Reply
    • swasthi says

      September 25, 2020

      Hi Maithreyi
      I haven’t used a pudding mix anytime so no idea.

      Reply
  16. Jiya Verma says

    September 20, 2020

    Your recipes are great. 😄
    Do cakes need to be covered with aluminum foil or a stainless steel lid in convection mode to allow even cooking from top and bottom?

    Reply
    • swasthi says

      September 25, 2020

      Thanks Jiya
      No Not always. It depends on the recipe

      Reply
  17. Mrigakhi says

    August 18, 2020

    Ma’am very easy and tasty recipe, I want to bake 1kg cake using this recipe for a special day. Can you help me with the measurements of ingredients?

    Reply
    • swasthi says

      August 18, 2020

      Hi Mrigakhi,
      If you double the recipe and make a 2 layer cake, you will get around 1100 grams. If you double the recipe, use 2 pans to bake the batter Hope this helps

      Reply
      • Mrigakhi says

        August 20, 2020

        5 stars
        Thank you so much ma’am

        Reply
  18. Revathi says

    August 13, 2020

    5 stars
    Hi Swasthi,
    I baked this cake for my daughter’s birthday. It turned out perfectly as you have shown and thus is my first perfect sponge cake. Thanks a lot for your recipes.

    Reply
    • swasthi says

      August 14, 2020

      Hi Revathi
      You are welcome! So glad to know!
      Thanks much for leaving a comment.
      🙂

      Reply
  19. Lakshmi says

    August 13, 2020

    Thank you so much for this recipe for eggless sponge cake …. I made it yesterday and it turned out to be a ” melt in the mouth” kind !! I added tutti-frutti liberally…. The cake tastes even better today but I’m afraid very little is left, the family gobbled it up !!

    Reply
    • swasthi says

      August 14, 2020

      Hi Lakshmi
      You are welcome! Glad to know your family loved it. Thank you

      Reply
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  21. Jaya says

    July 29, 2020

    5 stars
    Hi swasthi,
    Thanks for the reply , for butter scotch frosting which cake is better to make .. spongy or moist cake …

    Reply
    • swasthi says

      July 29, 2020

      Hi Jaya
      Yes you can make butter scotch frosting on this cake. Both are good. You can go with any you like

      Reply
  22. Jaya says

    July 28, 2020

    Hi swasthi,

    Thanks for the reply…
    It was typo avvin milk low fat milk which comes in blue cover.

    Reply
  23. Jaya says

    July 28, 2020

    Hi swasthi,
    Sorry it was typo error.. avvin milk with low fat(which comes in blue cover pack)

    Reply
  24. Jaya says

    July 28, 2020

    Hi swasthi
    We are using blue cover avail milk only it is low fat.. will the cake come soft or can I buy full fat curd from shop and do the cake.

    Reply
    • swasthi says

      July 28, 2020

      Hi Jaya
      I am not sure what kind of milk that is. I have tried this recipe with curd made with full fat milk

      Reply
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