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 you please help me with the quantities of 9 cupcakes. I am even adding strawberry icing so i wanted to know if vanilla sponge cake goes well or chocolate sponge cake goes well with strawberry flavored icing.
Thank You
hey manan, it's hard to tell without knowing the size of your cupcake pan. why don't you try with this quantity and see how that goes.
Try adding 3/4 th cup milk powder, this gives a great taste to any cake.
Loved the recipe. Made one small change. Added the juice of 1 lemon. That helps the baking soda to make more carbondioxide and thus makes the cake lighter. I used your recipe to make cupcakes and they came out great. In general, I think eggless cakes don't rise as well but if they are made in a smaller pan, they don't sag in the middle.
I really liked this recipe very much. I have tried lots of different recipes for eggless cakes. Most had Milkmaid and I never got the cakes to rise properly. So I was excited to see this one. I used the recipe to make cupcakes instead of a sponge cake. The cupcakes were delicious and spongy. I made one small change to the recipe – I added the juice of one lemon. It helps the baking soda and baking powder make more carbondioxide and thus makes the cake rise better. The lactic acid in the curd does the same thing. I think in general, eggless cakes don't rise very well. So making them in smaller pans helps. I am so glad to find this recipe!
Radha
Thanks a lot for leaving a tip on the eggless sponge cake Radha. You are right, most eggless cakes I see are also with condensed milk and wanted to try something different for a change. really glad this worked well for you. i have another version with chocolate that uses vinegar/lime and that works well too.
Naaaags… tried this out today and it was yum yum yum 🙂 Thanks a lot! have linked u to my post… chk it out 🙂
http://nansyumyums.blogspot.in/2012/08/vanilla-tea-cake.html
saw it, love it! thanks for trying the eggless sponge cake 🙂
hi. i started cooking with interest after watching ur pics of recipe and now i am gonna try this cake with baking soda.. dont hav baking powder.. how much shd i add baking soda…
thanks! i won't recommend making this without baking powder. the cake may not rise. baking soda and baking powder are not always interchangeable, you need to use both.
Okies…..will try adding baking powder n let u know…
Wow:-) I am finally baking cakes…. it came out very well for the first try… kudos Nags…:-)
I tried the cake today and it burned, I had the oven on just for 15 mins….even then!!!!
it's hard to say the exact reason but my guess is that your oven temperature was too high
Hi,
I have a doubt if I want to make a bigger cake then should I double everything in the recipe? And also should I double the baking time from 30 – 60 minutes?
yes you can double all ingredients for a larger cake. the baking time need not be doubled although it will take longer depending on the pan you use. if you use a cake pan that's double the size of what i used, then baking time will be the same so it depends. to check if cake is done, wait til the top turns golden brown and poke with a skewer or toothpick. if it comes out clean, your cake is done.
I tried this cake today and it was delicious! It was really soft and moist too. In the past all my baking attempts have been disasters, thanks to you finally I can make a cake!! 🙂 🙂
I tried it and came out really well. It was moist and soft and very tasty. Thanks for the wonderful recepie.