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
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 ??
haha that's hard for me to tell, you are the one who made the cake 🙂 did you add anything salty to the cake, like salted butter maybe?
oh yeah that's very possible too. glad you liked the eggless sponge cake 🙂
Hmmmm .. I doubt that it's bcoz of the baking powder, i added a bit more than the specified quantity , rest all as specified in the recipe. But the cake was really awesome… Thanks for your wonderful recipies 🙂
Hi. Can i use greek yogurth?
yes substituting greek yogurt for regular yogurt should work too.
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
hi….. can i bake the cake on the gas? if yes, how long should i keep it?
Hi, I just baked the cake and it came out so well. It was my first eggless cake:) thanks a lot for the recipe.
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…
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.
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
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.
Please let me the numerical measure for 1 cup like how many ml or grams.
1 cup = 200ml
Hi Nags,
Finally made the post of this cake made with your recipe and posted in my blog, do check it out. Thanks for the lovely and fool-proff dish, I have used it as a basic sponge and made a butter icing to go with it.
Priya
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