Eggless Sponge Cake is a soft, moist, vanilla cake without eggs. Serve it with whipped cream and fresh fruits like I do. Be sure to watch the video!
Vanilla Sponge Cake is a classic baking recipe you will always find in grandma’s recipe diary. It is a versatile cake you can serve in a million creative ways.
August – September is always a transitional month for me.
It’s not quite autumn, but it feels like summer is over, so I can spend some quality baking time in the kitchen without worrying about the melting butter and sweltering heat.
I love the warmth and comfort of old-fashioned teatime cakes. Instead of layering cakes with beautiful piping details, I like to keep them simple.
What You Need
You need 8 ingredients, 8-inch round cake tin, and a hand mixer to make eggless vanilla sponge cake.
- All-Purpose Flour: I have used basic all-purpose flour and not cake flour.
- Condensed Milk: This is an eggless cake. Hence, we are using condensed milk. I have used Nestle Sweetened Condensed Milk.
- Butter: The butter gives this sponge cake a rich buttery classic taste.
- Sugar: I add only 3 tablespoons of powdered sugar because the condensed milk is already sweet. You can use regular powdered sugar or castor sugar. Don’t use icing sugar.
- Vanilla: Adding vanilla flavour is optional.
- Other ingredients: Milk, Baking Powder, Baking Soda
Equipment: A hand mixer or a stand mixer with a whisk attachment is a must for making the batter for vanilla sponge cake. Else, it would be best if you used a lot of muscle power to get that perfect airy cake batter.
Baking Tin: You can bake this cake in a round or square tin. Or, if you are planning to layer the cake with frosting, divide the batter into two 8-inch cake tins and bake.
Watch Sponge Cake Video
My Tried & True Tips
My 1 Cup = 250 ml liquid and 200-gram flour. Whereas 1 tablespoon = 15 ml and 1 teaspoon = 5 ml. The condensed milk tin I bought was 400 grams. I used exactly half of it.
Ensure all ingredients are at room temperature before making the cake batter.
I have used salted butter hence skipping adding salt separately. If you use unsalted butter, add ¼ teaspoon salt to the flour.
I highly recommend using a hand mixer or stand mixer to achieve a light, fluffy, and airy cake batter.
After 30 minutes, cover the tin with aluminium foil if the top of the cake is browning too fast.
In my 52-litre capacity OTG, this eggless sponge cake takes precisely 45 minutes. I would suggest checking it after 30 minutes by inserting a toothpick.
Do not invert a piping hot cake after immediately bringing it out of the oven. Let it sit in the cake tin for 10 – 15 minutes or till it becomes lukewarm before inverting.
There are a million ways to serve a sponge cake. It is the most versatile cake recipe.
A few of my favourite easy ways to serve a sponge cake are:
dust it with icing sugar
layer with fresh berries or fruits
make a victoria sponge with a layer of whipped cream and fruit compote
or serve it without any add-ons with a cup of tea
More Eggless Cake Recipes
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Eggless Sponge Cake Recipe
1 Cup = 250 ml
1 tablespoon = 15 ml
- 1 cup (200 gram) all purpose flour (maida)
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 3 tablespoon powdered white sugar
- ¼ cup (60 gram) unsalted butter, softened
- 1 cup milk, at room temperature
- 200 ml condensed milk, at room temperature
- 1 teaspoon vanilla essence
- Preheat your oven at 170 degree celsius. Grease a 8 inch round cake tin with little butter or line the base with parchment paper.
- To prepare the eggless sponge cake, first mix together flour, baking soda, powder together in a mixing bowl. Set aside.
- In another mixing bowl cream butter using a hand mixer or stand mixer at medium speed still creamy in texture. Gradually add the condensed milk and whisk well using the hand mixer for 1 minute.
- Now add sugar and vanilla essence, one last time whisk with the hand mixer for 1 – 2 minutes at medium speed.
- Add ⅓ of the flour mixture in the liquid ingredients along with ½ cup of milk. Cut and fold to form a lump-free batter. Add remaining flour and milk. Once again, cut and fold the batter till smooth, evenly combined, and no streaks of flour remain.
- Pour the batter in the greased tin. Bake for 35 – 40 minutes in the middle rack of the oven. After 30 minutes cover the tin with an aluminum foil if the top of the cake is browning too fast. At this stage, insert a toothpick and check the cake for doneness as well.
- Once baked, remove the cake from the oven, let it sit in the tin for the next 10 – 15 minutes. After cooling down a bit invert the sponge cake onto a wire rack and let it cool down completely at room temperature.
- You can serve eggless sponge cake at room temperature or slightly chilled.
How To Decorate Sponge Cake:
- To layer the sponge cake, cut it horizontally from the middle into two equal halves. In the bottom half add the generous amount of whipped and spread it with the back of the spoon. Over the layer of cream add one or two spoonful of strawberry compote and some sliced fruits.
- Cover this layer with the upper half of the cake like a sandwich. Layer the upper half as well with cream, cherry compote and sliced fruits.
- Keep the cake in the fridge for sometime before serving. I feel after getting chilled it tastes more delicious and the flavors are well soaked by the sponge cake.
- Make sure all the ingredients are at room temperature before making the cake batter.
- I have used salted butter hence skipped adding salt in the flour. If you are using unsalted butter add ¼ teaspoon salt in the flour.
- I highly recommend using a hand mixer or stand mixer to achieve a light, fluffy, and airy cake batter.
- After 30 minutes cover the tin with an aluminum foil if the top of the cake is browning too fast.
- In my 52-liter capacity OTG, this eggless sponge cake takes exact 45 minutes. I would suggest checking it after 30 minutes by inserting a toothpick.
- Do not try to invert a piping hot cake after immediately bringing it out from the oven. Let it sit in the cake tin for 10 – 15 minutes or till it becomes lukewarm before inverting.