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.
Step-by-step photos
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.
For more Cake Recipes, you can check
Eggless vanilla cake
Eggless chocolate cake
Eggless fruit cake
Eggless banana bread
Eggless chocolate banana cake
Recipe
Eggless sponge cake recipe
Eggless sponge cake
For best results follow the step-by-step photos above the recipe card
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
Instructions
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 (estimation only)
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.
© Swasthi’s Recipes
Maithreyi says
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 😃
swasthi says
Hi Maithreyi
I haven’t used a pudding mix anytime so no idea.
Jiya Verma says
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?
swasthi says
Thanks Jiya
No Not always. It depends on the recipe
Mrigakhi says
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?
swasthi says
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
Mrigakhi says
Thank you so much ma’am
Revathi says
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.
swasthi says
Hi Revathi
You are welcome! So glad to know!
Thanks much for leaving a comment.
🙂
Lakshmi says
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 !!
swasthi says
Hi Lakshmi
You are welcome! Glad to know your family loved it. Thank you
Jaya says
Hi swasthi,
Thanks for the reply , for butter scotch frosting which cake is better to make .. spongy or moist cake …
swasthi says
Hi Jaya
Yes you can make butter scotch frosting on this cake. Both are good. You can go with any you like
Jaya says
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.
swasthi says
Hi Jaya
I am not sure what kind of milk that is. I have tried this recipe with curd made with full fat milk
Anu says
Hi Swasthi,
I like all your recipe as they are very healthy and you make them very easy by your simplest way of explanation.
Your step by step explanation is very appreciative.
Can I half this recipe? Also,as I don’t have measuring cups,can you give grams to tablespoon conversion
swasthi says
Hi Anu
Thank you! Yes you can but it will make only 3 small servings. I don’t have those conversions. Even if I do it for you, not sure if they work that way as I have not tried with those conversions. I insist you buy measuring cups,spoons & a weighing scale. Without that the recipes wont work. Hope this helps
Anu says
Thanks a lot Swasthi.
Srivani says
Hi…i wanna make pineapple cake without frosting… Can you please help..
swasthi says
Hi Srivani,
I have shared the recipe of pineapple cake in the comments section on my eggless vanilla cake recipe. You can check that post.
Mani says
Hi Swati , I hv tried ur cake recipes …came out very well ….thank you…
I want to bake cake in 10inch tray so how can I make big Vanilla cake
swasthi says
Hi
I haven’t tried in a 10 inch pan. You have to experiment the timing.
Swathi says
Hi Swasthi, after searching so many eggless recipes finally tried yours and found it very very delicious and satisfying. I just wanted to check if I can replace the all purpose flour with coconut flour or almond flour? If so what would be the measurements?
And I have a few recipe requests as well.. please can you post eggless wheat bread, eggless wheat rusk and eggless sweet bun (the one we get in local Indian bakery) recipe please..
swasthi says
Hi Swathi,
Glad to know! You can substitute 1/2 of the flour with blanched fine almond flour. But there will be a change in the texture. Do not make the substitution for a sponge cake. Most other recipes work. I will try to share them.
🙂
Ankita says
Hi dear. Your recipes are awesome. I’ve tried lots of recipes from your post and all come out perfect. But I am little bit confused about the cake recipe because as I don’t have measurement spoon so it becomes difficult for me to measure baking soda and baking powder. Could you please guide me.
swasthi says
Thanks Ankita
Tell me how can I help you?
Please buy measuring spoons
Sandhya Singh says
Hi,
I made chocolate cake using your recepie and it was delicious. This time i wanted to try basic sponge cake. I want to know why do we need to add curd in sponge cake but not in chocolate cake, isn’t just removing cocoa powder from chocolate cake recipe it will be a sponge cake.
swasthi says
Hi,
If using yogurt is the problem, take a look at this tutti frutti cake. You can just skip the fruttis in it. The cake turns out good – soft and moist. You can convert a chocolate sponge cake to a sponge cake with some modifications. But cannot convert a normal chocolate cake to a sponge cake. The cake you tried is not a chocolate sponge cake, it is just a normal chocolate cake. Here is my chocolate sponge cake.
Sujana says
its awesome. kids liked it.
But I want to know whether I can reduce sugar quantity. It was too sweet for me. Also can i reduce the quantity of oil too.
swasthi says
Hi Sujana
Yes I guess you can reduce sugar. Any alterations to the recipe may affect the texture and the cake will turn dense. I don’t think too much of this cake is healthy especially for kids. You can try this chocolate ragi cake
Sujana says
Hi
Thanks for sharing healthy cake for kids. Ragi cake!! sounds interesting. Can we bake this in microwave or pressure cooker, if yes please tell me how to
Thanks in advance
swasthi says
Yes you can make it in a pressure cooker. You have to experiment with the baking time as it depends on the size of your cooker and pan. If you are new to making cake in cooker, you can check the method here – cooker cake recipe. Hope this helps.
Lakshmi says
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 !!
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.
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.
Keerthi says
Very nice delicious cake I prepared it , really I loved it……
swasthi says
Thanks Keerthi
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