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
Nisha Purohit
Thanks a lot for sharing this wonderful recipe.
I just loved the way it turned out.
But can you plz tell me whether I can use fresh cream to decorate this cake?
Arundhuti Bhattacharya
Tried your recipe yesterday on Diwali-needed a eggless recipe cos it was Tuesday too. It turned out awesome only it took much longer time as I made it in borosil glass bowl next time will try on silicon molds. Keep up with good recipes
Anonymous
How much does 1 cup measure?
Nagalakshmi V
depends on one cup of what you are trying to measure. if it's flour, it's about 120 grams
Anonymous
Thank you so much. I recently opened a small cake making business from home and had an order for eggless cake. I was very afraid it would go wrong but thanks to your easy recipe, it was perfection the first time.
Thanks again and God Bless!
Anonymous
Hi
What should be the temperature for baking?
Nagalakshmi V
the temperature is mentioned in the post.
Anonymous
As you have mentioned, cooking time in oven is 30 mins. How about in microwave oven? I think it should be around 10 mins if i am not wrong..
Anonymous
hi,
i wanted to know if i can replace the oil with butter n wd it be the same measurement.thx
Nagalakshmi V
i haven't tried that for this recipe but it should work. i would add a bit lesser amount of butter though.
Neelam Mehta
hey.. i tried the cake.. i used saffola oil.. n the batter was thick so i added lil milk…
it came out well.. but it wasnt fluffy.. it was heavy..
how do i incorporate more air and make it soft n fluufy and light??
ishliv kaur
Hey nagi nags…..
I made dis wid a little oil and made it into cupcakes by usin.dat method u told if u dont h.cupcake pans use ur spice box little bowls
I used dis and it made 6 cupcakes…
I even baked it in pressure cooker
D result was totally awesome…..
Thx a ton for ol dis….
Rly grateful to ya 🙂
ishliv kaur
Hey nags,
I tried dis on cooker on gas n it came out beautiful
D only flaw was dat i added a little more and it was oily
Other dan dat it was soft spungy moist and d sweetness was perfect
Thx for dis awesome recipe 🙂