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side shot of eggless sponge cake with a slice
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5 from 18 votes

Eggless Sponge Cake Recipe

This is a soft, moist, vanilla flavour eggless Sponge Cake. Learn how to make an easy, egg-free vanilla sponge cake in a few simple steps.
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 8 inch cake
Calories: 301kcal
Author: Hina Gujral

Equipment

Ingredients

1 Cup = 250 ml

    1 tablespoon = 15 ml

      Dry Ingredients:

      • 1 cup (200 gram) all purpose flour (maida)
      • 1 ½ teaspoon baking powder
      • 1 teaspoon baking soda
      • 3 tablespoon powdered white sugar

      Liquid Ingredients:

      • ¼ cup (60 gram) unsalted butter, softened
      • 1 cup milk, at room temperature
      • 200 ml condensed milk, at room temperature
      • 1 teaspoon vanilla essence

      Instructions

      • 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.

      Video

      Notes

      • 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.

      Nutrition

      Calories: 301kcal | Carbohydrates: 32g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 60mg | Sodium: 192mg | Potassium: 281mg | Fiber: 1g | Sugar: 19g | Vitamin A: 655IU | Vitamin C: 6mg | Calcium: 153mg | Iron: 1mg