Eggless sponge cake recipe: this is an easy and foolproof recipe for an eggless sponge vanilla cake that can form a base to pretty much any party cake or birthday cake you want to put together. My cake recipes usually don’t have a story attached to them. Wait, that’s not true. There is sometimes a story but it’s usually just one line – “I felt like eating cake so I baked one and ate it all”. However, this eggless sponge cake recipe has a slightly longer story behind it.
I have the habit of taking pictures of recipes from cook books to try later. Mostly, these pictures just stay in my phone album, forgotten and hardly ever looked at again but this cake recipe came out of that dungeon one day.
Flashback: I was in Gurgaon some time last year and walked into some random book store that had every single Nita Mehta book every printed. When I first saw it, I thought I would buy half of them and come back but I got so overwhelmed that all I did was browse through half a dozen of them, click a picture of one recipe, and leave without buying any.
Over a year later, this cake happened because I was trying to sort through my phone pics and free up some space on the memory card and I chanced upon this recipe I had taken a picture of ages ago.
Before I get to the recipe, one more thing. I am not a fan of cake recipes with oil instead of butter. I am wary of them, and often insist in my head that I can taste the oil and it’s not good and butter is the food of the Gods and that’s what we should always bake with.
This cake is an exception though. You really can’t taste the oil, even if you are paranoid and dramatic like me.
More delicious cake recipes:
Cake pops
Eggless chocolate sponge cake recipe
Eggless Christmas fruit cake
Cake made in pressure cooker
Eggless Sponge Cake Recipe
Ingredients
- 1.5 cups of all-purpose flour / maida
- 1 cup of plain thick curds / yogurt not sour, at room temperature
- 3/4 cup of sugar
- 1/2 tsp of baking soda
- 1 and 1/4 tsp of baking powder
- 1/2 cup of any neutral oil I used vegetable oil
- 1 tsp of vanilla extract / essence
Instructions
- Preheat oven to 350F / 180C. Grease an 8" cake pan (or loaf pan) with some butter or oil and set aside.
- Beat the yogurt well removing any lumps and add the sugar to it.
- Beat well and add the baking powder and baking soda to it.
- Beat again and set aside for 5 mins until you see small bubbles on the surface of the mixture.
- To this, add the vanilla extract and oil. Mix well until the ingredients are combined.
- Sift in the flour in three batches into this mixture.
- Gently fold the mixture using a whisk or rubber spatula (or even a wooden spoon) until you see no more streaks of flour.
- Pour into the prepared pan and tap it firmly on the counter top a couple times to get rid of the air bubbles.
- Bake in the pre-heated oven at 350F / 180C for 30-35 mins or until the top turns a golden brown and a tooth pick inserted into the centre of the cake comes out with dry crumbs.
- Cool completely before cutting and serving the eggless sponge cake
Step by Step Eggless Sponge Cake Recipe
1. Preheat oven to 350F / 180C. Grease an 8″ cake pan (or loaf pan) with some butter or oil and set aside.
2. Beat the yogurt well removing any lumps and add the sugar to it.
3. Beat well and add the baking powder and baking soda to it.
Beat again and set aside for 5 mins until you see small bubbles on the surface of the mixture.
4. To this, add the vanilla extract and oil. Mix well until the ingredients are combined.
5. Sift in the flour in three batches into this mixture.
6. Gently fold the mixture using a whisk or rubber spatula (or even a wooden spoon) until you see no more streaks of flour.
7. Pour into the prepared pan…
… and tap it firmly on the counter top a couple times to get rid of the air bubbles.
8. Bake in the pre-heated oven for 30-35 mins until the top turns a golden brown and a tooth pick inserted into the centre of the cake comes out with dry crumbs.
Cool completely before cutting and serving the eggless sponge cake recipe.
Notes:
– To make a vegan eggless sponge cake recipe, replace the yogurt with applesauce. A reader tried this and got great results!
– This recipe can be used to bake basic sponge cakes that can be layered and frosted. You can also bake them into loaves or cupcakes
– If you find that your cake is browning too much on top and not cooked inside, cover the cake pan with aluminium foil and slit it on top a bit to let the heat out
– To make this an eggless chocolate sponge cake, replace 1/3 cup of the flour with cocoa powder and sift them together before adding to the wet mixture
– The cake stores well outside for up to two days and in the refrigerator for up to 5 days
If you want this eggless sponge cake recipe in Hindi, Tamil, Telugu, Urdu, Kannada, Marathi, etc please use the Google translate button in the sidebar
Can the yogurt be substituted by Milk?
I have baked your eggless chocolate muffins many times and they have always come out real yummy. My husband Loves it more that those with eggs.
Anu
no.. unfortunately you need yogurt for this, milk won't do.
This is my family fav….Glad that you liked it too!! 🙂 Looks absolutely tempting, nice clicks !!
I have bookmarked yours and Sharmi's recipe. Have to give it a try pretty soon. After so many rave reviews, I am sure it will turn out well for me as well. 🙂
Siri
Love this eggless cake….
http://recipe-excavator.blogspot.com
Loved reading you Nagalakshmi..And that click having sugar,I am gone for it.I most often come here to see what you have photograhed;Awesome lighting pattern Yours Nags !
The cake is extremely moist and tempting..
I love cakes that use oil, not as rich as butter and makes my life so very easy 🙂 I am too impatient with the "beat butter and sugar bit". This one will be done with some lemon extract 🙂
looks so yummy and perfect
Beautiful. I also made this cake from Sharmi's blog. The taste was absolutely perfect but I thought it was a bit more crumbly than usual. Did you think so too or is it just me ?
mine wasn't crumbly at all actually. maybe the baking powder quantity was too much? try adding just 1 tsp next time 🙂
hmmm. I just checked my notes and found that I did use just 1 tsp of baking powder. I used cake flour (7 Tbsp wheat flour, 1 cup all purpose flour and 1 Tbsp corn starch) – that seems to be the only difference I could figure. Maybe in my anxiety I didn't let the cake cool enough before slicing or some such incidental activity 🙂 Anyway thanks for your suggestion.
Well bakes, super spongy cake.
I did try this cake today…it tasted delicious but wasnt as spongy as I expected. When you have said beat it did u mean with an electric beater ? I did it manually with a whisk . May be I went wrong there. O let me know. Thank u.
oh sorry to hear that! i actually did the initial wet ingredients beating with a spoon (which you see in the first few pics of the step by step recipe pics) and then used a rubber spatula to fold in the flour.
I can think of 2 reasons why it wasn't as soft as expected:
– the baking powder and soda weren't fresh
– over-beating the batter after adding flour
Also, did you set it aside for 5 mins after adding the soda and baking powder?