Eggless Sponge Cake Recipe (2024)

This is a soft, moist, vanilla flavour eggless Sponge Cake. Serve it with whipped cream and fresh fruits for teatime. Be sure to watch the video!

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Vanilla Sponge Cake is a classic baking recipe you will always find in grandma’s recipe diary. It is a versatile cake you can serve in a million creative ways.

August – Septemberis always a transitional month for me.

It’s not quite autumn, but it feels like summer is over, so I can spend some quality baking time in the kitchen without worrying about the melting butter and sweltering heat.

I love the warmth and comfort of old-fashioned teatime cakes. Instead of layering cakes with beautiful piping details, I like to keep them simple.

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What You Need

You need 8 ingredients, 8-inch round cake tin, and a hand mixer to make eggless vanilla sponge cake.

• All-Purpose Flour: I have used basic all-purpose flour and not cake flour.
• Condensed Milk: This is an eggless cake. Hence, we are using condensed milk. I have used Nestle Sweetened Condensed Milk.
• Butter: The butter gives this sponge cake a rich buttery classic taste.
• Sugar: I add only 3 tablespoons of powdered sugar because the condensed milk is already sweet. You can use regular powdered sugar or castor sugar. Don’t use icing sugar.
• Vanilla: Adding vanilla flavour is optional.
• Other ingredients: Milk, Baking Powder, Baking Soda

Equipment: A hand mixer or a stand mixer with a whisk attachment is a must for making the batter for vanilla sponge cake. Else, it would be best if you used a lot of muscle power to get that perfect airy cake batter.

Baking Tin: You can bake this cake in a round or square tin. Or, if you are planning to layer the cake with frosting, divide the batter into two 8-inch cake tins and bake.

Watch Sponge Cake Video

My Tried & True Tips

My 1 Cup = 250 ml liquid and 200-gram flour. Whereas 1 tablespoon = 15 ml and 1 teaspoon = 5 ml. The condensed milk tin I bought was 400 grams. I used exactly half of it.

Ensure all ingredients are at room temperature before making the cake batter.

I have used salted butter hence skipping adding salt separately. If you use unsalted butter, add ¼ teaspoon salt to 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 aluminium foil if the top of the cake is browning too fast.

In my 52-litre capacity OTG, this eggless sponge cake takes precisely 45 minutes. I would suggest checking it after 30 minutes by inserting a toothpick.

Do not invert a piping hot cake after immediately bringing it out of the oven. Let it sit in the cake tin for 10 – 15 minutes or till it becomes lukewarm before inverting.

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Serving Suggestion

There are a million ways to serve a sponge cake. It is the most versatile cake recipe.

A few of my favourite easy ways to serve a sponge cake are:

• dust it with icing sugar
• layer with fresh berries or fruits
• make a victoria sponge with a layer of whipped cream and fruit compote

or serve it without any add-ons with a cup of tea

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More Eggless Cake Recipes

• Eggless Peach Cake
• Eggless Orange Cake
• Eggless Semolina Cake
• Eggless Chocolate Cake
• Eggless Tutti Frutti Cake
• Strawberry Cheesecake
• Eggless Whole Wheat Cake

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