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Eggless Sponge Cake Recipe, Sponge Cake Step by Step

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Eggless sponge cake recipe, eggless vanilla sponge cake

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.

Eggless sponge cake recipe, eggless vanilla sponge cake

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:
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Eggless chocolate sponge cake recipe
Eggless Christmas fruit cake
Cake made in pressure cooker

4.9 from 9 reviews
Eggless Sponge Cake Recipe
 
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Eggless vanilla sponge cake - this recipe makes a great eggless cake that works as a good base for any layered cakes you may want to make. You can also customise as you'd like, like throw in some nuts, chocolate chips etc
Author:
Recipe type: Cakes
Cuisine: International
Serves: one 8" cake
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 tsp of baking soda
  • 1 and ¼ tsp of baking powder
  • ½ cup of any neutral oil (I used vegetable oil)
  • 1 tsp of vanilla extract / essence
Instructions
  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.
  4. Beat again and set aside for 5 mins until you see small bubbles on the surface of the mixture.
  5. To this, add the vanilla extract and oil. Mix well until the ingredients are combined.
  6. Sift in the flour in three batches into this mixture.
  7. Gently fold the mixture using a whisk or rubber spatula (or even a wooden spoon) until you see no more streaks of flour.
  8. Pour into the prepared pan and tap it firmly on the counter top a couple times to get rid of the air bubbles.
  9. 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.
  10. 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.

Eggless sponge cake recipe, eggless vanilla sponge cake

3. Beat well and add the baking powder and baking soda to it.

Eggless sponge cake recipe, eggless vanilla sponge cake

Beat again and set aside for 5 mins until you see small bubbles on the surface of the mixture.

Eggless sponge cake recipe, eggless vanilla sponge cake

4. To this, add the vanilla extract and oil. Mix well until the ingredients are combined.

Eggless sponge cake recipe, eggless vanilla sponge cake

5. Sift in the flour in three batches into this mixture.

Eggless sponge cake recipe, eggless vanilla sponge cake

6. Gently fold the mixture using a whisk or rubber spatula (or even a wooden spoon) until you see no more streaks of flour.

Eggless sponge cake recipe, eggless vanilla sponge cake

7. Pour into the prepared pan…

Eggless sponge cake recipe, eggless vanilla sponge cake

… and tap it firmly on the counter top a couple times to get rid of the air bubbles.

Eggless sponge cake recipe, eggless vanilla sponge cake

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.

Eggless sponge cake recipe, eggless vanilla sponge cake

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

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  4. Can i make this cake bt replacing maida with wholw wheat flour? I know the cake will be denser. Also what Kind of vegetable oil is best for use? I have tried with groundnut oil before but i can always taste the nuttiness in the cake.

    Reply

    • yes you can use wholewheat flour instead of maida. i typically use vegetable oil (it will say vegetable oil on the bottle) or olive oil in cakes that call for oil. groundnut oil is too thick and flavourful which is why you get the flavour in your cakes too

      Reply

    • In most of the egg less cake recepies I have read and used corn oil very good in the baking industry

      Reply

  5. Hi Nags, I tried this recipe a week back. The flavour, aroma were simply great. But, I made a blunder. I didn’t realise I ran out of baking powder. I substituted it with baking soda. The cake out like a brick. I added 1and 3/4 tsp of baking soda in total.
    Can you tell me if this happened due to lack of baking powder? I want to try I again tomo but this time with baking powder for sure.

    Reply

  7. thanks for such a wonderful recipe and explanation with pics.
    I was searching a lot for egg less, condense milk less, butter less cakes. I really liked adding of yogurt instead.
    can I replace all purpose flour with whole wheat and keep the remaining quantities same and do the cake.
    would that work.

    Reply

    • thank you! yes you can definitely try that. I have had people try it and tell me it came out fine. do let me know how it turns out for you 🙂

      Reply

  8. Hi, I want to make eggless half sheet cake for my daughters birthday. Can you please tell me the quantity of ingredients i need to bake. Or if i can double these quantities?

    Reply

  10. I tried this cake today and it turned out super fluffy! The only thing was that I baked this cake in a normal oven, the simple round one. It took me more than an hour but it turned out really well! Thank you for this amazing recipe 🙂

    Reply

  11. 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

    Reply

  12. Hi, Can I use buttermilk instead of yogurt? I’ might be using a 9×13 pan so should the quantities be doubled for this? Appreciate a quick response from you.
    Thanks,

    Reply

    • 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

      Reply

  13. Today i tried this cake. I used walnuts, dates and Coco powder. It was awesome test. Thanks for this recipe.

    Reply

  14. 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 .

    Reply

    • 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

      Reply

  15. 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!!

    Reply

    • 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 🙂

      Reply

  17. 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..

    Reply

    • 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!

      Reply

  18. 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..

    Reply

  21. Tried this recipe for making a loaf in convection microwave..came out yummy and soft…Thanks for this one
    Can you give a recipe for cake with atta/whole wheat flour in place of maida?!

    Reply

  25. THank you so much for this recipe. I tried this and it came out very well. Was bit worried about the smell of curd. But smell of curd doesnt show at all. I was looking for an eggless cake without using condensed milk. THis is just perfect. My variation here is , I just used butter and oil. :)))

    Reply

  28. Hello Nags,

    I have been following your blog for some time now and it has some great and easy recipies. . . best one for me is this cake. I have made this cake three times now in three months and it's wonderful always.

    This is the only cake my 3 year old eats. Thank you.

    Regards,
    Ashwini.

    Reply

    • Thank you so much for leaving a note Ashwini. I am so glad your kid loves this eggless sponge cake 🙂 You can also try a variation by adding cocoa to get an eggless chocolate sponge cake.

      Reply

  29. Hello!
    Just wanted to say THANK YOU SO MUCH for such a fab recipe. My mom is vegetarian and I've tried several eggless sponge cakes for her in the past…and I always encountered some problem or the other with the texture of the cake.
    I was ready to give up on eggless cakes when I came across this recipe and it turned out to be absolutely terrific!!! It's so amazingly moist that you don't even miss the eggs.
    Thanks again, you're a fabulous chef, keep up the good work!!
    Thumbs up from Mauritius!
    🙂

    Reply

  30. The recipe worked like a charm! Did the variation with cocoa powder and also used 50:50 butter:oil ratio as I wanted to use up some butter. One of the best sponge cake recipes I've baked.Thanks a ton 🙂

    Reply

  32. 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

    Reply

  33. 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

    Reply

  34. 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 !

    Reply

  35. 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. . .

    Reply

  37. 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

    Reply

    • 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.

      Reply

  38. 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.

    Reply

  39. 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

    Reply

  42. 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

    Reply

  44. 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!

    Reply

  46. 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..

    Reply

  48. 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??

    Reply

  49. 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 🙂

    Reply

  50. 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 🙂

    Reply

  51. Hi, I really became a fan of you from the day i saw your website. Thanks for the recipes. Really the Cake came out very soft and it tasted very well…. But i was feeling a bit saltiness n it, can u tell me y is that so ??

    Reply

  53. Am allergic to eggs so tried this and its amazing! I can now eat the cakes i make thank you so much this is the best ive tried!
    And will be making again!

    Truly grateful ash

    Reply

  56. Hi Nags am sure u would have faced this question a lot..Can u just tell me whether i should go for OTG or convection oven for baking n tandoori…i already have a microwave oven with grill mode…really confused..pls clarify this for me…

    Reply

  57. hi made this cake and i added tutti frutti to that and it was a big hit at my house. all of the cake is gone just in few mins. thanks for the recepi. i am a regular visitor to ur site.

    Reply

  58. Hi,
    I tried the eegless cake recipe…..it was burnt on bottom and sides but the cake tasted really good.My question for u is ,i want to make the cake again but this time i want to double the quantities and i m using a loaf pan.Do u think it will need more time to bake?

    Thanks

    Reply

    • if you double quantities, make sure your pan is big enough. you can use loaf pan or any shape you like. the batter shouldn't come up to more than 3/4 of the pan on the side. baking time will vary according to size, shape and material of the pan. keep an eye out and do the toothpick test to confirm.

      Reply

  61. 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

    Reply

  63. 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.

    Reply

  64. 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

    Reply

    • 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.

      Reply

  66. 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…

    Reply

  68. 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?

    Reply

    • 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.

      Reply

  69. 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!! 🙂 🙂

    Reply

  70. I tried it and came out really well. It was moist and soft and very tasty. Thanks for the wonderful recepie.

    Reply

  71. Its exactly the same as my Mom makes all the time (back in India) basically because it's eggless. I love its batter and used to lick it away each time she made it :):) I have eaten so much of it all my childhood.

    I BAKED THIS CAKE TODAY AND IT CAME OUT SO WELL…but it took me about 40-45 minutes of baking, rest all being same.. I always bake cakes with eggs and sadly my Mom being a vegetarian could never have it until today!!

    Reply

    • looks like eggless cakes are best served with nostalgia 🙂 really glad your mom liked it and she could eat it cuz it's eggless.

      baking time for this cake actually varies a lot even for me. when i use two different pans, not too different from each other, i need to keep it for different times. this is also a great basic eggless cake, lends itself very well to any kind of dressing up 🙂

      Reply

  72. It's exactly how my Mom makes it (back in India)..I have had so much of this home-(mummy)-made cake while growing up…I used to lick away its batter all the time…MADE THIS CAKE TODAY AND IT CAME OUT SO WELL..but it took me about 40-45 minutes of baking, rest everything being the same.

    Reply

  73. We tried to make the cake as per the standard recipe above in Convection Oven at 180 Deg for 35 min after preheating. The cake did n't come out good. It was pasty with top crest brownish with charred ring around it. Bottom of the bowl was pasty and stuck to the bowl

    The consistency of the baked cake was pasty with minimum rise in volume.

    We would like to know whether is it due to
    * using Ghee instead of Vegetable oil?,
    * using 1300ml Borosil glass bowl (having depth about 5")
    * using thick curd instead of yogurt?
    * using Eno instead of sodim bi carbonae

    Please advice:
    # Can we use shallow dinner ware (metallic container with coating)for baking, if the glass bowl is deep?
    # Can make the batter consistency slightly flow able rather than sticky and thick?
    # Can we avoid using vanilla essence and have any substitute for this?

    Reply

    • My first thought is that your cake was under-baked. Glass bowls, in my experience, take longer than metal to bake something in. I am not sure what dinnerware you are referring to with coating, etc, so can't say for sure if it can be used or not.

      Substitutions of any kind will alter the outcome in some way or the other. I have never tried any of the substitutions you mentioned but would urge you to try oil and soda instead of the subs you've mentioned. The yogurt is fine, doesn't matter.

      If your batter was thick, that means it needs more liquid. Try oil next time instead of ghee?
      You can avoid vanilla if you woud like but there's no real substitute for that in this cake. This is a vanilla sponge cake. You can try 2 tbsp lemon juice or 1/4 cup orange juice for a different flavour.

      Reply

    • i also had the same ppoblem as murali mentioned. i followed the same recepie of Nagalekshmi only except glass bowl and curd instead of yogurt. either of this might be the problem.

      Reply

  76. I too bake this cake, it always comes out perfect, I am so just like you, I was laughing reading your write-up, I do it here in UK, Most of the books have non-vegetarian recipes, so If I like something I take a photo of it, it is my daughter who does it for me, while I hold in book stores, thank God!, nobody has said anything so far, I also feel like I have stolen something..,Beautiful clicks, I love the last one, it has come out very well.

    Reply

  80. If this were a manirathnam movie, this would be Alaipayuthey…and that scene with the beautiful background..the medical camp one..so gorgeous…I mean the cake.

    Reply

  81. Can the yogurt be substituted by Milk?
    I have baked your eggless chocolate muffins many times and they have always come out real yummy. My husband Loves it more that those with eggs.

    Anu

    Reply

  83. I have bookmarked yours and Sharmi's recipe. Have to give it a try pretty soon. After so many rave reviews, I am sure it will turn out well for me as well. 🙂

    Siri

    Reply

  85. Loved reading you Nagalakshmi..And that click having sugar,I am gone for it.I most often come here to see what you have photograhed;Awesome lighting pattern Yours Nags !
    The cake is extremely moist and tempting..

    Reply

  86. I love cakes that use oil, not as rich as butter and makes my life so very easy 🙂 I am too impatient with the "beat butter and sugar bit". This one will be done with some lemon extract 🙂

    Reply

    • hmmm. I just checked my notes and found that I did use just 1 tsp of baking powder. I used cake flour (7 Tbsp wheat flour, 1 cup all purpose flour and 1 Tbsp corn starch) – that seems to be the only difference I could figure. Maybe in my anxiety I didn't let the cake cool enough before slicing or some such incidental activity 🙂 Anyway thanks for your suggestion.

      Reply

  90. I did try this cake today…it tasted delicious but wasnt as spongy as I expected. When you have said beat it did u mean with an electric beater ? I did it manually with a whisk . May be I went wrong there. O let me know. Thank u.

    Reply

    • oh sorry to hear that! i actually did the initial wet ingredients beating with a spoon (which you see in the first few pics of the step by step recipe pics) and then used a rubber spatula to fold in the flour.

      I can think of 2 reasons why it wasn't as soft as expected:

      – the baking powder and soda weren't fresh
      – over-beating the batter after adding flour

      Also, did you set it aside for 5 mins after adding the soda and baking powder?

      Reply

  94. I always prefer cake with oil as we don't have to wait till the butter becomes soft. Beautifully baked cake.
    Thanks for the sweet words on my post. U made my day nags!!

    Reply

  96. Nags, U r not alone in taking pics of recipes. I'm also guilty of that.I mostly do that in the bookstores secretly.

    Reply

  100. I like your story. And your posts. In simple language instead of flowery words. And always to the point, just the way I like. No unnecessary, never ending tales of memories and connections.

    I remember you talking about your dislike of oil in your mango cake. I personally don't mind substituting melted butter with oil in baking wherever it can be. Just that I reduce oil a little and increase any other liquid, like milk, a little to avoid the oily-feeling. But only canola oil, still not comfortable using coconut oil in cooking/baking. I always connect it to the Parachute coconut oil we put on hair, and it feels weird.

    And that's my story 😉

    Reply

  102. Love it! Both the cake and the idea of taking recipe pics using your phone. Bookstores beware, the food bloggers are on the prowl now 😉

    Reply

  103. Like the look of that cake…glad I found an eggless sponge recipe…most of my friends here don't eat egg, so I'm always on the lookout of such recipes to make and share with friends !

    Reply

  107. This is my go-to eggless cake.Though I am a die-hard chocoholic,sometimes I do crave for bakery-like sponge cakes and this one is the answer.No waiting for butter and eggs to come to room temperature and no beaters required.Truly a one-bowl fuss free cake!

    Reply

  109. Whee, you echoed my feelings on the oil part. Have baked with oil only twice, and both these times I felt that the oily taste was so dominant . And the funny part is that I do not like butter or ghee in anything else, but cakes have to be made with butter only. Again, when you say neutral oil , which one would you use (among those available in kerala).
    And sponge cake is something I ve never got right.

    Reply
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