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
- ¾ cup of sugar
- ½ teaspoon of baking soda
- 1 and ¼ teaspoon of baking powder
- ½ cup of any neutral oil I used vegetable oil
- 1 teaspoon 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 ⅓ 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
pradnya
Thanks for such a perfect recipe . I made it last week and I wanted to decorate it with whipped cream but when I started for decoration after 5 min cream loses its texture n got soft .cream was not firm . Where I made a mistake .plz help
Harsha Chandak
Maybe because you applied the whipped cream when the cake was still warm, always start with the whipped cream when the cake cools down completely
SmearIt
Hi, Can I use buttermilk instead of yogurt? I' might be using a 9x13 pan so should the quantities be doubled for this? Appreciate a quick response from you.
Thanks,
nags
hi, buttermilk has more liquid so i am not sure if it will work well as a substitute in this cake. yes you can double quantities for that sized pan, should be fine
Pallavi
Today i tried this cake. I used walnuts, dates and Coco powder. It was awesome test. Thanks for this recipe.
nags
thanks pallavi!
pradnya
Hii I made dis cake n that was too good .Thanks for such perfect recipes n tips .I have some problems wid bread . After baking bread in my OTG it was hard crust on top but soft from inside . Where I was wrong really don't understand .plz help me .
nags
thank you! OTG for bread is not the best, i too have had issues.. maybe the dough proportions have to be altered a bit, i am not entirely sure
Jaya
Hi, can I use this recipe and make strawberry cake using strawberry purée.. If yes, then can you please guide me the variations I need to make to the recipe. Thank you!!
nags
i haven't tried strawberry cake with the puree, not sure it will come out well with this recipe. it's best if you google for a recipe that's meant for strawberry cake 🙂
Ankita
Followed your recipe and resulted in an awesome cake!!!!!! Thanks......
nags
thanks ankita
Surabhi Upponi
Hi Nags,
I have been following your blog for the last couple of yrs & your's is my favorite 🙂 I have tried many of your cake recipes & it turns out just perfect!!
I had one query. Can I use this basic eggless sponge cake recipe to make Red Velvet Cake? I would like to use Beetroot Puree instead of color.. could you pls help me with the proportions? Have you tried something like this before?
Awaiting your reply..
nags
Hello Surabhi, thank you so much for the kind words. Red velvet cake is usually flavoured with chocolate so you may want to adapt the chocolate sponge cake and turn that into red velvet. Beetroot puree may work but you would need a lot to bring the colour out (since chocolate cake will be dark brown) and I am unsure of the measurements since I haven't tried it. You'd have to experiment a bit until you find the batter looks very red. Let me know if you do!
Zehra A R
Thanks for this easy recipe..I made cupcakes using this recipe n added chocolate chips in half of them n tuttu fruti in da next half of the batter..it came out really nice..no oil feel..all liked at home..
Gnana
Wonderful egg-free cake and I am really fond of egg-less baking. Thanks for sharing!
I used condensed milk instead of yoghurt and turned out well. But I prefer your recipe as it seems to be healthier.
(check for my recipe on http://www.vegifood4u.com/recipes/eggless-cake/)
parul kapoor
Hey.. i followed this recipe and the cake came out really well.. Fluffy and yummy.. Thanks for sharing the recipe.
Instead of maida can we used wheat flour?
Nagalakshmi V
the flavour may not be great. try with 1/2 maida and half wheat flour if you are particular about making cake with atta