Eggless Sponge Cake
by Tarla Dalal
Added to 847 cookbooks
This recipe has been viewed 1083359 times
This sponge cake is just what it should be – perfectly spongy! With the right level of sweetness, a pleasing flavour and melt-in-the-mouth softness, this versatile sponge cake is the ultimate go-to dessert for vegetarians.
The proper mix of baking soda and baking powder gives this cake a nice sponginess and rise despite not using eggs.
Fondly called the Vegetarian Sponge Cake, this eggless sponge cake can be enjoyed plain or with decorative icings like Mocha Glaze Icing or Orange Butter Icing. The same recipe also lends itself to making other cakes like Pineapple Cake.
Note that for this recipe we do not have to add any extra sugar because we are using condensed milk, which gives a rich flavour and texture.
You can store this yummy cake in an airtight container at room temperature for a day, or in the fridge for 4-5 days. However, it is best enjoyed fresh and warm when the aroma is at the peak.
Enjoy how to make Eggless Sponge Cake recipe with detailed step by step photos below.
- To make eggless sponge cake, sieve the plain flour, baking powder and soda bi-carb together. Keep aside.
- Grease a 175 mm. (7”) cake tin with melted butter, dust it with plain flour and sift to ensure uniform distribution of the flour. Shake and remove the excess flour.
- Combine the condensed milk, melted butter and vanilla essence in a deep bowl and mix well using a spatula.
- Add the sieved flour mixture and 5 tbsp of water mix gently with help of a spatula. The batter should be of dropping consistency.
- Pour the batter into a greased and dusted 175 mm. (7”) diameter cake tin.
- Bake in a pre-heated oven at 180ºc (360ºf) for 40 to 45 minutes.
- The cake is ready when it leaves the sides of the tin and is springy to touch.
- Invert the tin over a rack and tap sharply to unmould the eggless sponge cake.
- Keep the eggless sponge cake aside to cool and use as required.
Eggless Sponge Cake recipe with step by step photos
If you like this Eggless Sponge Cake (Vegetarian Sponge Cake) recipe you can try using it for recipes like:
Prepare the tin first for the Eggless Sponge Cake (Vegetarian Sponge Cake). Take a 175 mm. (7”) cake tin. Grease it well with melted butter.
Dust it with plain flour and spread it all across the tin by shaking or moving the tin.
Shake and remove the excess flour. Flouring the tin is nececssary because it prevents the butter from melting and getting mixed into the cake batter.
Now, preheat the oven at 180ºC while you prepare the batter for your Eggless Sponge Cake . It is a necessary step because it will be difficult for you to estimate the baking time if the oven is not preheated. Also, the cake will not rise well.
To make the batter for your Eggless Sponge Cake (Vegetarian Sponge Cake), take a deep bowl and place a sieve over it.
Put the plain flour into the sieve.
Now, put the baking powder into it.
Similarly, put the soda bi-carb or baking soda into the mixture. Both baking soda and baking powder are raising agents for this Eggless Sponge Cake.
Push these ingredients down into the bowl, through the sieve with the help of a ladle or a spoon. Sieving the dry ingredients together will make the flour lighter and will also remove lumps or impurities from the flour.
Now, take another deep and wide mouthed bowl and put the condensed milk into it.
Also, add the melted butter to it.
Furthermore, add the vanilla essence into the bowl. Mix all the ingredients well using a spatula. We add vanilla essence to flavour the cake or else it will taste floury.
Now, add the sieved flour mixture into the bowl. You can add it part by part to avoid the formation of lumps.
Add about 5 tbsp of water. You might require ½ tbsp more which depending upon the quality of the flour you have used. You can also add milk instead of water for more flavour.
Mix gently with help of a spatula to make the cake batter. It should be of a dropping consistency. It means it should fall off the spoon or spatula when it is tilted or held in an inverted position.
Pour the batter into the greased and dusted tin.
Tap the tin gently to spread the batter evenly.
Bake the Eggless Sponge Cake (Vegetarian Sponge Cake) in a pre-heated oven at 180ºC (360ºF) for about 40 to 45 minutes. When you bake your cake at a very high temperature, it might rise well initially but will deflate eventually.You can check the doneness with the help of a knife or a toothpick. Insert the knife into the cake, if it comes out clean the cake is ready. Be very gentle when you piece the cake with the knife or else you might end up breaking the cake into uneven pieces.
Loosen the edges of the cake using a knife,when the cake cools down slightly (after 20 to 25 minutes)
Invert the tin over a rack or any clean, dry surface and tap it sharply to unmold the cake. Demould the cake only after it has cooled or else the cake will break into pieces.
To get the crust on top, turn the Eggless Sponge Cake (Vegetarian Sponge Cake) upside down. The crust can be removed with the help of a sharp knife if you are going to frost the cake with whipped cream, butter cream or any other frosting.
Keep the Eggless Sponge Cake aside to cool and use as required.
Nutrient values (Abbrv) per wedges
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