Eggless sponge cake (soft, spongy cake)
By Swasthi on August 29, 2022, 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.
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.
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.
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.
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.
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.
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.
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.
For more Cake Recipes, you can check
Eggless vanilla cake
Eggless chocolate cake
Eggfree fruit cake
Eggless banana bread
Eggless chocolate banana cake
Related Recipes
Eggless sponge cake
For best results follow the step-by-step photos above the recipe card
Ingredients (US 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
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.
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)
© Swasthi’s Recipes
About Swasthi
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s 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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Amazing recipe! Thank you so much for your patience to write each and everything in a detailed manner. I am a huge fan of your recipes. One question though: what does it mean when you say US Cup=240 ML? Because for all purpose flour you mentioned 1.5 cups equivalent to 190 grams of flour?
Thank you so much Vasudha,
It means, the measuring cup size is 240 ml, which is the standard US cup size. A lot of countries follow different cup sizes like 200 ml, 250 ml etc. For this recipe, yes it is 1.5 cups which is equal to (250ml +120ml) or 190 grams if you weigh it on a kitchen scale. 1 cup flour weighs about 125 grams. Hope this helps
Got it. Thank you so much..
Absolutely easy and brilliant recipe – loved how well it came out. Thank you for the recipe !
I tried this cake and it was awesome. My family loved it …Thanks so much for sharing this recipe
Glad to know Rekha.
Thank you
Hi, I have just tried it. However, the cake wasn’t cooked even though I put it in the oven for 35mins in an 8inch tray. The cake was still uncooked in certain places. Any tips or ideas on what went wrong?
This cake turned out amazing!! Best eggless cake I have ever made, it was super fluffy and moist. In case anyone was confused like I was about how long to leave the baking soda and yogurt to get frothy, I left it about 6 minutes. Thank you so much for this recipe!!!
So glad to know Leena
Thank you!
Thank you so much for all the wonderful detailed recipes, not one day goes by without visiting your website!
In all the current cake recipes can I make two following changes?
1) replace maida with wheat flour
2) replace sugar with jaggery
Also would greatly appreciate if you could add more cake recipes with a combination of eggs jaggery and wheat atta as am trying to feed my fussy kid eggs by hiding them in recipes which he likes like cakes etc. and replace sugar and maida due to my health issues.
Am sorry for a long request..
Hi,
Very happy to know! Thank you!
1. Yes you can replace maida with wheat flour. Make sure you add a few tbsp of more liquid while making the batter
2. You can make chocolate based cakes with jaggery and I don’t suggest the rest because wheat flour and jaggery will taste more like a appam (South Indian nei appam). I have tried a lot of cake recipes with jaggery and wheat flour but it is very hard to please the kids. But yes any cakes, muffins etc made with cocoa will be fine with jaggery and wheat flour.
Check out these Egg recipes. Your kid may like something from that. I have one egg butter masala and it’s a kids’ favorite. Hope this helps.
Thank you very much for the detailed explanation… in the sponge cake recipe comments you had replied that 4 eggs can be replace with one cup curds.. here can I do the opposite that is replace one cup curds with 4 eggs?
Hi,
It depends on the recipe. For most recipes 1 egg = 1/4 cup (4 tbsps) yogurt works well as a replacement. But for this recipe I haven’t tested it so not sure. You can halve the recipe and try. It may work
Great recipe. My son has an egg allergy so I’m always looking for eggless recipes. This was the best eggless sponge I’ve ever had. Thank you!
Glad to know Danny
Thank you!
Hi Swathi,
Can you please mention the ingredients in grams so that it will be more precise & easy to work with.
Thank you
Hi Swaathi,
The cake turned out to be delicious!! However the top part dint brown at all.. It was completely done, light, fluffy and tasty but the top part was still in pale yellow colour. . Can you please tell what could be the reason. . Thanks!!
Hi Logita
Did you brush it with milk before baking? This is what gives the color. Also it may depend on the sugar, not sure but I think organic sugar helps in the color as it is less refined.
I tried out this cake n it came out very well… it tasted too good…. thanks for the recipe…. but one problem was the cake had raised up nicely but when I took it out n let it to cool.. it got shrink a bit… what may be the reason?
Hi Neema
Measure the leavening ingredients correctly. Too much leavening can cause that. Also overmixing can cause that
Hi Swasthi, after the success of apple cake I made this one and it turned out very good. I made once with maida and sugar and once with wheat and jaggery powder. I would still prefer the first one but wanted to try a healthier version for my son who asks me to bake frequently:)
Your eggless baking is perfect, please keep on posting more cakes and muffins. Thank you
Warm regards
Dhanya
Hello Dhanya
So happy to know! Thanks for leaving a review. Yes I will share.
The first rime the cake was awesome. I tried the second time for a bigger batch and doubled the quantity of the ingredients for the cake. There was a wierd taste to the babke. Could it be the baking soda or baking pwder since i double that too.
Hi Anu,
The only reason could be that you swapped the quantities of baking soda and powder by mistake. If you double the recipe you need to double the leavening agents too. But sometimes it can be the brand of baking soda itself. I always double this recipe since this makes a small cake. Hope this helps
Hi Swasthi,
Your recipes are very nice. I am planning to bake a rainbow cake for my daughter. She wants to have 6 layers for her 6th birthday. I want to use this recipe however I am going to be baking in 6 inch round cake tin. Can I make the same batter and divide it into the two 6 inch tins. So basically I will be making 3 batches of the same recipe for 6 sheets. Do you think it will work or will the layers be too thin?
Hi Tina,
Thank you! This cake is extremely light so I feel baking the batter in 3 pans will be risky as they may break. I think you should double the recipe and bake in three – 6 inch pans. To have six layers, bake in 2 batches. But I am not sure if the cake will be sturdy enough. I have made only 3 layer cake with this. Halve the recipe and try a small cake first so you know the texture. Hope this helps.
I tried your eggless cake,it’s taste is good but it was flat not fluffy, what could have been wrong,please advice. Thanks
Hi Bina,
I guess one of the leavening agents did not work. Did you check the expiry date & measure them correctly? There can be no other reason.
I followed the recipe but added more milk (6tbsp in total) to make sure I got the ribbon consistency as you showed and my cake turned out great. Had I not done that…it would have been more dense I think. Also I read something about “scoop and measure”, it is basically the principle that flour compresses as it sits so I weighed it but you can also scoop into cup measures to ensure it’s not too packed. Just my thoughts 🙂
Hi Elvira
Glad to know it turned out good. Yes for best results, it is good to weigh or scoop and measure. Thank you!
I have been baking cakes for many years now, but with condensed milk, which come out well. Last week looked up for eggless carrot cake recipes without condensed milk and chose to try yours. That turned out fine too so thank you. Now want to try this sponge cake. I want to bake two together. How long do you suggest to cook in the oven? Change temperature or same?
Hi Heena
Glad to know! Double the recipe and use 2 cake pans. No changes required. I suggest using a hand or stand mixer since that would be a lot of batter and can form lumps. However if you still want to use a whisk or a spatula then add the flour in 3 to 4 batches. Note that overmixing can make the cake gluey. Hope this helps.
Hi Swashti can I use buttermilk instead of yogurt?
Hi Jonathan
Yes you can use the same amount. But yogurt makes it spongy. With buttermilk it is still soft but not so spongy.
Hi Swasthi!
Can I make this cake with WholeWheat?
Hi Mehar
Yes you can use wheat flour. Use 2 to 3 tbsps more milk as the batter becomes too thick with wheat flour.
Swasthi ma’am i am gr8 fan of ur recipes.
whenever I tried your recipes it came out really well.
Thank u so much ma’am
Ma’am can you plz do Madatha kaja recipe.
I had tried it several times but not camed so perfect
plz do it ma’am
Hi Lekshmi
Glad to know! Thank you! Yes sure I will share it during festival time.
🙂
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)?
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
Should I use thick or watery curd
Did you take a look at my step by step pictures or video. I have shown it & written as well.
very easy and fun to make. less and easily available ingredients it is sooo perfect that, I fell in love with that…
Glad to know Manaswini
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