Eggless sponge cake recipe | Vanilla eggless sponge cake

Eggless sponge cake

Eggless sponge cake is a light and fluffy cake that is perfect for those who cannot or choose not to consume eggs. It is a classic cake that can be enjoyed on its own or with a variety of toppings, such as whipped cream, frosting, or fresh fruit.

Table of contents

History

Sponge cake originated in Europe in the 17th century, and was known for its light and airy texture. The first sponge cake recipe that did not include eggs was published in the late 19th century in the United States. Since then, eggless sponge cake has become a popular alternative for those who are allergic to eggs or avoid them for dietary or ethical reasons.

Variations of Eggless Sponge cake

Eggless sponge cake can be made in a variety of flavors, such as vanilla, chocolate, lemon, or almond. You can also add different mix-ins, such as fruit, nuts, or chocolate chips. Additionally, you can use different types of flour, such as whole wheat or almond flour, to create a unique texture and flavor.

Substitutes

Eggs provide structure and moisture to cakes, so when making an eggless sponge cake, you’ll need to use ingredients that can mimic these properties. Some common substitutes for eggs in cake recipes include applesauce, yogurt, mashed bananas, silken tofu, or vinegar mixed with milk.

Equipments and Ingredients

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Agaro Oven for Home

AGARO Marvel 9 Liters Oven Toaster Griller, Cake Baking Otg (Black),800 Watts

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Stand Mixer

AGARO Royal Stand Mixer 1000W with 5L SS Bowl and 8 Speed Setting I Includes Whisking Cone, Mixing Beater & Dough Hook, and Splash Guard, 2 Years Warranty, (Black)

Rectifications

If your eggless sponge cake turns out too dense or heavy, it could be due to overmixing the batter or not using enough leavening agent. To fix this, try reducing the mixing time or increasing the amount of baking powder or soda. If your cake is too dry or crumbly, it could be due to using too much flour or not enough liquid. To fix this, try reducing the amount of flour or adding a bit more liquid to the batter.

Other Sponge cake recipes

Recipe

Eggless sponge cake recipe | Vanilla eggless Sponge cake

Eggless sponge cake is a delicious and versatile dessert that’s made without eggs. It’s known for its light, airy, and tender texture. This cake is made using basic ingredients like all-purpose flour, sugar, baking powder, baking soda, milk, vegetable oil or butter, and an egg substitute like vinegar or lemon juice.

It’s a popular choice for those who prefer or need to avoid eggs in their diet. Eggless sponge cake can be enjoyed plain or customized with various flavors and toppings, making it a delightful treat for all occasions.

Prep Time 10 min Cook Time 30 min Rest Time 10 min Total Time 50 mins Difficulty: Beginner Cooking Temp: 180  °C Servings: 6 Calories: 389 kcal Best Season: Suitable throughout the year

Ingredients

Instructions

    1. Preheat your oven to 350°F (180°C) and grease and flour a 9-inch cake pan.
    2. In a large mixing bowl, whisk together the flour, baking powder, baking soda and sugar.
    3. In a separate bowl, mix together the curd or yoghurt, milk, melted butter, vanilla extract, and vinegar.
    4. Add the wet ingredients to the dry ingredients and mix until the batter is smooth and well-combined.
    5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
    6. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
    7. Serve the cake on its own or with your desired toppings.
Nutrition Facts

Servings 6


Amount Per Serving
Calories 389kcal
% Daily Value *
Total Fat 16.6g26%
Saturated Fat 10.3g52%
Cholesterol 44mg15%
Sodium 288mg12%
Potassium 144mg5%
Total Carbohydrate 56.3g19%
Dietary Fiber 0.9g4%
Sugars 30.3g
Protein 5.2g11%

Calcium 75 mg
Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If your eggless sponge cake turns out too dense or heavy, it could be due to overmixing the batter or not using enough leavening agent.

To fix this, try reducing the mixing time or increasing the amount of baking powder or soda.

If your cake is too dry or crumbly, it could be due to using too much flour or not enough liquid. To fix this, try reducing the amount of flour or adding a bit more liquid to the batter.

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Frequently asked questions

Can I use a gluten-free flour to make an eggless sponge cake?

Yes, you can use a gluten-free flour blend to make an eggless sponge cake, but keep in mind that the texture and flavor may be different than a traditional sponge cake made with wheat flour.

Can I use almond milk or soy milk instead of cow’s milk in an eggless sponge cake?

Yes, you can use any type of milk that you prefer in an eggless sponge cake

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