Eggless Sponge Cake

Eggless Sponge Cake stands out in the world of desserts for its simplicity, versatility, and the joy it brings to baking enthusiasts and dessert lovers alike. This basic eggless vanilla sponge cake, devoid of eggs, caters to a broad audience, including those with dietary restrictions or preferences that limit the consumption of eggs. Its light and airy texture, combined with the rich flavour of vanilla and all-purpose flour, makes it a beloved choice for various occasions, from casual gatherings to celebratory events.

About the Recipe:

This Eggless Sponge Cake recipe is a testament to the magic of baking, where simplicity meets flavour. It’s designed to guide you through creating a dessert that’s delightful to taste and accessible to bakers of all levels. Using condensed milk as a substitute for eggs adds to the cake’s moistness and enhances its flavour, making it a must-try for anyone who appreciates the art of baking.

Why You Will Love This Recipe:

You will adore this Eggless Sponge Cake for its fluffy texture and rich vanilla essence, which come together to create a satisfying and light dessert. It’s the perfect conclusion to any meal or a sweet treat to enjoy with your afternoon tea. Its egg-free nature also means it’s a beautiful option for those catering to various dietary needs.

This easy Eggless vanilla cake recipe is a must-try for any vanilla lover, with a perfectly moist and flavorful sponge that can be enjoyed on its own or as a base for many cream cakes, gateau, and even a delicious black forest cake. This cake will turn out perfectly every time with a preheated oven at 180 degree C and a touch of vanilla extract.

Cooking Tips:

Achieving the perfect Eggless Sponge Cake involves a few essential tips: ensure your baking powder and cooking soda are fresh for the best rise, and mix the batter gently to keep the cake light and airy. Additionally, preheat your oven to even bake, and avoid opening the oven door too early to prevent the cake from sinking. It is also important to gently fold the dry ingredients in a mixing bowl, using butter paper or parchment paper to line the prepared cake tray to avoid over-mixing and ensure the cake does not stick to the tray. Don’t forget to beat the batter vigorously to incorporate air bubbles for a soft and spongy cake.

3.65 from 17 votes

Eggless Sponge Cake

A simple cake that can be used as a base or can be served as is.

Prep Time20 minutes mins

Cook Time19 minutes mins

Course: Dessert

Cuisine: Indian

Keyword: eggless

Ingredients

• 1 tin Condensed Milk standard tin, available in supermarkets
• 125 ml Butter melted
• 300 g Maida (Plain Flour)
• 2 tsp Baking Powder
• 1 tsp Cooking Soda
• 2 ts[ Vanilla Essence
• 150 ml Water adjust as required

To Garnish (Optional)

• handful Assorted Nuts Pistachios, Badam, Cashew Nuts

For Eggless Chocolate Sponge Cake

• 50 g Cocoa Powder

Instructions

• Combine and sieve together the maida, baking powder and cooking soda 3 times.
• Add butter, condensed milk and vanilla essence.
• Mix well.
• Gradually add water and knead well for 10 minutes.
• Grease a cake tin with butter and sprinkle some flour.
• Transfer the dough to the greased tin until 3/4th.
• Place it in a preheated oven at 200C and bake for 15 minutes.
• Reduce the temperature to 150C and bake for another 10 to 15 minutes.
• Remove and allow it cool 30 to 60 seconds.
• Then remove the cake from the tin and keep it on a rack for 2 minutes.
• Once cooled, cut into slices and serve or store in a clean, sterilized container.

Notes

• Do not keep the cake under a fan to cool.
• If you are planning to serve this as a standalone cake, then garnish just before putting it in the oven.
• If you want to make an eggless chocolate sponge cake, add cocoa powder.

Serving and Storing Suggestions:

Serve this Eggless Sponge Cake fresh and at room temperature for the best flavour and texture. If you have leftovers, store them in an airtight container to keep the cake moist for next time. It’s ideal for enjoying on its own or with a dusting of powdered sugar, a dollop of whipped cream, or a drizzle of olive oil for added richness.

Other Similar Recipes:

If you love this Eggless Sponge Cake, you might enjoy other eggless delights like Eggless Carrot Cake. Date and Walnut Cake, Eggless Chocolate Cake or Eggless Vanilla Cupcakes. Each offers its unique twist on classic desserts, catering to various tastes and occasions.

You might also be interested in this simple recipe for home made cake.

Frequently Asked Questions

What are some common substitutes for eggs in sponge cake recipes?

Some common substitutes for eggs in sponge cake recipes are applesauce, yoghurt, mashed bananas, silken tofu, and buttermilk. These ingredients help provide moisture, structure, and binding properties similar to eggs, resulting in a delicious eggless sponge cake.

Are there any differences in taste between eggless and regular sponge cakes?

There may be a slight difference in taste between eggless and regular sponge cakes. Eggless sponge cakes tend to be lighter and less rich in flavour than those made with eggs. However, with the right combination of ingredients and flavours, an eggless sponge cake made with egg whites can still be delicious and satisfying.

Why my eggless cake is not spongy?

There could be several reasons why your eggless cake is not spongy. One possibility is that the recipe you are using may need to have the right balance of ingredients or the correct preparation method to achieve a spongy texture. Another factor could be the type of leavening agent used in the recipe. Eggs provide structure and moisture to cakes, so without them, it’s essential to use alternative ingredients such as baking powder, baking soda, vinegar, or yoghurt to help create a light and airy texture in your spongy cake. Using wheat flour instead of plain flour or maida can also help achieve a spongy texture in your eggless cake.

Additionally, overmixing the batter can result in a dense and heavy cake. Mixing the ingredients until they are combined is essential to avoid developing gluten, which can make the cake challenging.

Lastly, oven temperature and baking time can also affect the texture of your cake. Ensure your oven is adequately preheated and bake the cake for the recommended time specified in the recipe.

Experimenting with different recipes and techniques may help you achieve a spongy texture in your eggless cakes.

Why does an eggless cake become hard?

An eggless cake becomes hard because it lacks a binding agent and moisture. Eggs make the cake moist and hold the ingredients together. They help create air pockets that make the cake rise, too. With eggs, the cake may rise as much and turn out denser and harder. To avoid this, try alternative ingredients or techniques that provide similar binding and leavening properties, such as applesauce, mashed bananas, yoghurt or baking powder. Experiment with different recipes and ratios of ingredients for a softer texture in an eggless cake.

What toppings or fillings go well with an eggless sponge cake?

Plenty of delicious toppings and fillings can go well with an eggless sponge cake. Here are a few ideas to get you started:

1. Fresh fruits: For a refreshing and healthy option, top your eggless sponge cake with fresh fruits such as berries, sliced peaches, or mangoes.
2. Whipped cream: Spread a layer of whipped cream over your cake for a light and creamy addition. You can add flavourings like vanilla or chocolate to the whipped cream for extra taste.
3. Chocolate ganache: Drizzle or spread a rich, smooth chocolate ganache over your cake for a decadent touch. You can also add crushed nuts or sprinkles on top for added texture.
4. Fruit compote: Create a fruit compote by mixing your favourite fruits with sugar until they become soft and syrupy. This fruity topping pairs well with the light texture of an eggless sponge cake.
5. Jam or preserves: Spread a layer of your favourite jam or preserves over the cake for a burst of flavour. Choose flavours like strawberry, raspberry, or apricot to complement the cake.
6. Caramel sauce: Drizzle caramel sauce over the cake for a sweet and indulgent treat. You can also sprinkle sea salt on top to create a salted caramel flavour.
7. Lemon glaze: Mix powdered sugar and lemon juice to create a tangy glaze that can be drizzled over the cake for added sweetness and zing.
8. Nut butter: Spread a layer of creamy peanut butter, almond butter, or cashew butter on the cake for a nutty twist.

Remember, the possibilities are endless for toppings and fillings, so feel free to get creative.

Can I make this cake vegan?

Absolutely! To make this Eggless Sponge Cake vegan, substitute the butter with a plant-based alternative and use dairy-free condensed milk. These simple swaps allow you to enjoy the same delicious flavour and texture while adhering to a vegan diet.