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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.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes
Prep Time
15
minutes
Cook Time
30
minutes
Total Time
45
minutes
Servings
7
inch cake
Author
Swasthi
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
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.
NUTRITION (estimation only)
Calories:
445
kcal
|
Carbohydrates:
53
g
|
Protein:
5
g
|
Fat:
23
g
|
Saturated Fat:
18
g
|
Cholesterol:
6
mg
|
Sodium:
113
mg
|
Potassium:
281
mg
|
Fiber:
2
g
|
Sugar:
29
g
|
Vitamin A:
55
IU
|
Vitamin C:
0.2
mg
|
Calcium:
106
mg
|
Iron:
2.4
mg