Eggless Vanilla Sponge Cake

A simple Eggless Vanilla Sponge Cake is something that we need most of the time. Whenever there is a party or celebration we need to bake a simple yet spongy cake as a base, then we decorate it further. This recipe works beautifully (what I’ve adapted from here) as a basic sponge cake base, which you can make with simple ingredients available at home. This cake is spongy, soft and the sweetness is just perfect to balance the frosting part if you are doing. You can also enjoy this cake just the way it is, without any frosting. You can add tutti frutti, or any other dry fruits of your choice into the batter to convert it to a light fruit cake. Feel free to experiment by adding different ingredients into this basic cake recipe.

If you’re trying this recipe don’t forget to share your experience with me. 🙂

Eggless Vanilla Sponge Cake
Eggless Vanilla Sponge Cake

Eggless Vanilla Sponge Cake

A fuss-free Eggless Vanilla Sponge Cake recipe that can be made with pantry staple ingredients. Use it as a basic eggless sponge or eat plain as you like.

Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Author Chandrima

Ingredients

  • 1 cup- All-purpose flour/Maida
  • ½ cup- Caster sugar or White powdered sugar
  • ¼ tsp- Salt
  • ¼ cup- Curd or Yogurt
  • ¼ tsp- Baking powder
  • ½ tsp- Baking soda
  • ¼ cup- Vegetable oil/Olive oil
  • 1 tsp- Vanilla extract
  • 6 tbsp- Milk

Instructions

  1. Prepare a 6” round cake pan by greasing with oil and place a piece of baking paper at the bottom of the pan.

  2. In a bowl sift all-purpose flour and salt, keep aside.

  3. In a separate bowl mix yogurt, sugar, baking powder, and baking soda. Wait for 2-3 minutes. The mixture will become little frothy, now mix in oil and vanilla extract.

  4. Add the flour mixture into this in 2 batches, keep whisking. Now add milk, whisk well to form a lump-free batter. Preheat the oven to 180 degrees C.

  5. Transfer the batter into the prepared cake pan. Smooth the top with the help of a spatula. Tap cake pan gently on the kitchen counter a couple of times to release the air bubbles. Bake for 30 minutes.

  6. Insert a wooden skewer in the middle of the cake, the cake is ready if the skewer comes out clean. If not, bake for some more time, and then check again.

  7. Cool the cake in the pan for 10 minutes and then run a sharp knife around the edges of the pan and carefully remove the cake. Turn onto a cooling rack and leave there until completely cooled.

  8. When cooled slice, serve and enjoy!

Recipe Notes

This recipe can easily be doubled as per your requirement.

Homemade pure Vanilla Extract
Homemade pure Vanilla Extract
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18 Comments

  1. Hi. Tried your recipe. Halved it since I’m baking after a while. The cake turned out very dense. It rose beautifully, felt spongy, but when I cut it had the texture of bibinca. I made 2 changes to your recipe – I used coconut sugar powdered and whole wheat flour. My mom doesn’t eat eggs or regular sugar and this was for her. Please advise because it tasted delicious and I’d like to make it again but with the crumb and airiness of a sponge

     
    • Hi Roma! Thanks for trying my recipe, due to wheat flour your cake was dense. Use All-purpose-flour next time, it’ll be spongy and airy, you can make this cake with brown sugar too.

       
  2. Hi Chandrima, I tried the cake with the exact ingredients and the same process as mentioned. But it came out dense and dry, unlike the picture. What could have possibly gone wrong?

     
  3. The cake was yummy. Thanks for the recipe. I just replaced veg oil with butter, replaced sugar with palm sugar and milk with soya milk. Cake was so soft and tasting good. Finally i got recipe for Sponge cake. I tried so many eggless sponge cake recipes. but this one is excellent.

     
  4. Tried your cheesecake and it was the best. Tried this one and I am very happy. Thank you. It rose so much! It was substantial, probably due to the yogurt, but everyone enjoyed it so much! I don’t eat eggs and don’t like too much chocolate, so your recipes are great. Hmmm, which recipe next!

     
    • Hi Sonny,

      I’m glad to hear that you enjoyed making the cake. Thank you for sharing your experience with me, keep exploring the recipes. Happy Cooking & Baking! 🙂

       
  5. Hi. I forgot to add that I rarely come across this method of mixing yogurt and soda and then leaving it to foam/bubble.

    Usually you are told once the yogurt (acid) and soda is mixed that you have to quickly get the mix into the oven, but on this occasion there was no such rush.

    I am surprised/not sure why it is not mentioned in many other recipes???

     

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