An eggless sponge cake recipe that is light and fluffy yet good enough to help you trim and smear cream on it to decorate it. This recipe is perfect when you want to make intricate designs on it. I understand most eggless sponge recipes demand yogurt, butter etc, but this recipe is gold.
You will not even need a beater to make this one. Measure and mix and you are done. Eggless vanilla sponge cake that is soft, delicious, and light enough to be had just the way it is or can be iced, trimmed, and shaped to make stunning layered cakes.
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Are you asking yourself or looking up these questions on Google?
How to make an eggless vanilla sponge cake with condensed milk?
How to make fluffy vanilla sponge cake?
How to store eggless vanilla sponge cake?
How to make eggless vanilla sponge cake without curd?
How to make eggless vanilla sponge cake without butter?
How to make eggless vanilla sponge cake without yogurt?
Then you have come to the right place. I will be sharing this foolproof recipe which will help you make that perfect sponge every single time.
I prefer making eggless sponges because everyone regardless of being non-vegetarian or vegetarian can enjoy cakes. This recipe is easy because you don’t need to even take out your beater. The only thing you have to do is measure the ingredients and give it a good mix. That’s all.
The only thing you need to care about is that you have to work fast once the baking soda and baking powder goes into the batter.
I also always pay close attention to greasing because it’s a crucial step. Back when I was in school, I used a bake cakes and sometimes I would not grease the cake tins perfectly. So when I was trying to get my cake out of the cake tin, some big chunks would still be stuck to the cake tin and I would be left with a sad face. But yes, that’s where I learnt the importance of greasing.
That’s the beauty of loving baking , you learn as you bake If you never bake, you will just never know.
What equipment do I need to make a Vanilla cake sponge recipe?
Set of teaspoons and tablespoons
What ingredients do I need to bake this eggless vanilla sponge cake?
I am a big fan of condensed milk. Give e a spoon and some time, I am surely going to finish half a tin. But, I wanted to bake a cake even more, so I controlled and made this. I would recommend using condensed milk because I feel it tastes better. Baking powder and baking soda are easily available in market.
If you are going to use the one which has been there for months, I would recommend testing whether it is active or not. To test baking powder, simply drop a little in boiling water. If the water bubbles up, it’s good to use. If not, then you might not get the desired rise in the cake.
For baking soda, drop a little in lemon juice or vinegar. If it bubbles up, it’s good to use. If not, then I would recommend buying a new one. Any kind of neutral oil would be good for this sponge cake.
I used refined oil to make this sponge cake. You will also need some icing or powdered sugar. As for the flour, I would recommend using refined flour t get similar results.
How to make this eggless vanilla sponge cake recipe?
- Line and grease a 6 inch cake tin. I used a 6 inch cake tin to get that tall cake. If you want a flatter cake, I would recommend using a 8 inch cake tin.
- Pre-heat oven at 180 degrees Centigrade/ 356 degrees Fahrenheit.
- In a separate bowl, mix refined oil and condensed milk.
- Add the icing sugar and mix well.
- Weigh, strain and add baking powder and baking soda.
- Sieve and add the flour.
- Add the milk and mix till combined.
- Add vanilla essence.
- Now, make sure you are working fast, as the baking soda and baking powder has already started reacting and the cake needs to go to the oven as soon as possible. This is the secret to that light and fluffy cake.
- Pour the batter in the cake tin and bake at 180 degrees Centigrade/356 degrees Fahrenheit for 40 minutes.
- Poke a skewer or knife to check if it comes out clean.
- If it is still not done, crank the temperature up to 200 degrees Centigrade/ 392 degrees Fahrenheit and bake for another 5 – 10 minutes.
- Let it cool. Remove from the tin and enjoy!
How to store this sponge cake?
Wrap it up in some cling wrap or aluminum foil. If the cake comes in contact with moisture , the shelf life reduces. The cake surface also becomes moist.
How can I use this cake?
You can have this cake just the way it is. You can dust some icing sugar on the sponge cake. As I already mentioned, this cake is fluffy and light but not delicate. It can be easily used to make layered cakes and cakes which require trimming and shaping. This sponge works perfect which is why I love this sponge recipe a tad bit more than my other recipes.
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If you loved this recipe, you can check this eggless no oven chocolate cake recipe.
This vanilla cake is another one of my favorite. It is insanely easy, eggless and uses yoghurt. Check it out here.
Vanilla Sponge Cake recipe
Eggless Vanilla sponge cake made without eggs and butter.
Ingredients
- Flour- 250 gm
- Baking powder- 1 tsp
- Baking soda- 1/2 tsp
- Icing sugar- 70 gm
- Refined Oil- 65 ml
- Condensed milk- 125 ml
- Milk- 130 ml
- Vanilla essence- 1 tbsp
Directions
- Step 1 • Line and grease a 6 inch cake tin. I used a 6 inch cake tin to get that tall cake. If you want a flatter cake, I would recommend using a 8 inch cake tin.
- Step 2 • Pre-heat oven at 180 degrees Centigrade/ 356 degrees Fahrenheit.
- Step 3 • In a bowl, strain flour, baking powder, baking soda and keep aside.
- Step 4 • In a separate bowl, mix refined oil and condensed milk.
- Step 5 • Add the icing sugar and mix well.
- Step 6 • Add the dry ingredients and fold using a spatula.
- Step 7 • Add the milk and mix till combined.
- Step 8 • Add vanilla essence.
- Step 9 • Pour the batter in the cake tin and bake at 180 degrees Centigrade/356 degrees Fahrenheit for 40 minutes.
- Step 10 • Poke a skewer or knife to check if it comes out clean.
- Step 11 • If it is still not done, crank the temperature up to 200 degrees Centigrade/ 392 degrees Fahrenheit and bake for another 5 – 10 minutes.
- Step 12 • Let it cool. Remove from the tin and enjoy!
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