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
Anonymous
Great. I will copy this to my blog. Thanks.
shankari
HI ,
I tweaked the recipe a bit and tried. 1cup maida and 1/2 cup whole wheat flour. Also added 1.5 cups applesauce, instead of 1 cup , because I thought that whole wheat flour may need more moisture. Reduced a sugar a little 'cos apple sauce also adds sweetness. The cake came out well. Would appreciate if you could post some recipes with whole wheat 🙂
shankari
Nagalakshmi V
thanks for sharing, shankar. will definitely try to include more cakes using atta or whole wheat flour 🙂
Payal Jairaj
Hey Nags,
I tried the recipe today... The cake is cooked well but did not rise as per it should have... I did use cooking soda instead of baking soda.. Do you think thats the reason...
Its cooling off at the moment so will see if it tastes good as well... I am really excited as this is my first cake 🙂
Please please please do let me know..
Regards,
Payal Jairaj
Nagalakshmi V
hey payal. cooking soda should work fine so i am not sure why it didn't rise. hopefully the taste is good 🙂
Anonymous
Hi ,
Tried the recipe today with home made applesauce. This is the first time I have baked with applesauce, and it came out awesome. I reduced the sugar a little, and it came out well. Thanks for the great recipe !
ruthvik
hi,
this is the very first cake i baked, and it turned out awesome.
love the fact that i didn't use butter, condensed milk or any of that high fat ingredients. came out light as air, but couldn't take it out the cake tin properly! any suggestions ??
anyway a wonderful recipe thanks for it. . .
Nagalakshmi V
you should grease the cake tin with butter and/or cut out some baking paper (greasing paper) and lay it before pouring the batter
ADITI ANIL PADTE
Hi, i have tried this cake yesterday, its very good.
my daughter like very much.
Aditi Padte
priyanka
Hi ,I have tried this cake previously n it was awesome but now it's not coming well.i think m going wrong in measurement.i want to know if u r using same cup for all content .please provide the grams measuring
Nagalakshmi V
if it came out awesome once, i don't see why it's not consistent. i have used the same cup for all measuring. if you want to convert cups to grams, please do an online search.
Anonymous
I just made this wonderful cake, thinking of giving a surprise before hubby returns from work this evening. But, its no more a surprise. Because, I ate up 1/4th of the cake. Having such a wonderful cake lie around the corner until evening - I can't do it 😛
Thank you for such an easy and moist cake.
My variation to it. I just sprinkled some mini chocolate chips on the top, just to get 1 or 2 in a bite.
My Cooking Journey
Hi Nags,
I made this cake today with Apple sauce. I will post the recipe in my blog soon with your link. I made everything the same, but reduced the sugar to 1/2 cup. It was great and spongy. I will let you know once I get it in my blog, so you can look at it and pass on your comments. Thanks for a great recipe.
Sandhya
Nisha Purohit
Thanks a lot for sharing this wonderful recipe.
Tried it today and it turned out so nice.
But, can we use fresh cream to decorate this cake?
Awaiting your reply.
Thanks,
Nisha
Nagalakshmi V
yes of course. just add some powdered sugar to cream and whip it until stiff and either pipe it on the cake or slather with a spoon until it's covered
Nisha Purohit
thanks once again