Eggless Vanilla Sponge Cake| How to make vanilla sponge cake without eggs| Homemade eggfree vanilla sponge cake recipe| Recipe of eggless vanilla sponge cake with step by step instructions and pictorial presentation
Eggless Vanilla Sponge Cake is light, moist, hassel free to make, loaded with dry fruits and tastes yummy. It is a classic vanilla sponge cake recipe that is made without using butter and eggs.
Super light, moist and airy vanilla cake is made with yogurt and oil.
This vanilla cake is a must-have recipe for the one’s who wants to begin baking with the simplest recipes ever. Moreover, this cake can be a best sponge base cake recipe ever because it’s simple and easy to make.
As a teenager when I start to learn baking, Vanilla sponge cake (with eggs) cake, was my first ever bake which I learnt from my Mom. I have a written recipe note even today in my cooking dairy.
That time my my used to bake cakes in old fashioned electronic round oven with glass lid.
My experiments with Eggless bakes
I have always loved to bake with eggs. My most of cake recipes include eggs. But after making this Banana chocolate eggless cake my perception changed forever. Slowly and gradually I have started to love eggfree bakes.
If you wish to make eggless cakes, please do check out the following on the blog –
Ragi wholewheat chocolate cake eggless and Eggless Banana chocolate mug cake
I like to experiment and try new recipes and internet is full of eggless vanilla sponge cake recipes. It is really difficult to find the perfect recipe that turns out delicious and moist as per my liking.
However after trial and error when I worked through this recipe, I decided to put this on my blog for you all.
And since then I have never looked back simply the reason, how easy and perfect the vanilla eggless sponge cake turns out each time I bake it.
So let’s get started.
Instructions to make vanilla sponge cake
First of all, sieve the all purpose flour in a bowl at least 4 to 5 times to create air, that will make your cake light and fluffy and set aside.
Meanwhile preheat your oven at 180 degree C for 10 minutes. Prepare a 6-inch baking pan/ tin with parchment paper at the bottom.
Here I have used a round cake tin but you may use whatever shape baking pan/tin available with you.
In a bowl, beat the curd and sugar together. To this mixture add the baking soda and baking powder. Beat well and let this mixture rest for 5-8 minutes.
After a while the bubbles will appear and it will turn frothy. Next, add oil and vanilla essence and beat well.
Please note that once you add baking soda and baking powder do not keep the batter unbaked for long. If so, the baking powder and baking soda tends to loose its effect.
Now fold in the sieved flour by using cut and fold technique, making sure there are no lumps. Fold in chopped dry nuts coated with all purpose flour. This will prevent nuts to sink down the cake.
Pour this batter in a 6-inch baking pan/ tin with parchment paper at the bottom. Always make sure that cake batter should be filled till half in a baking tin/pan, so as to give it a space to rise while it’s baked.
Sprinkle some more nuts on the top of cake batter.
Bake this in a preheated oven at 200 degrees first for 10 minutes and then gradually reduce the temperature to 170 degrees C for 30 – 40 mins or until an inserted skewer comes out clean.
This temprature variation will give the required beautiful golden colour on top of cake.
Let it remain in the oven for atleast 15 minutes then transfer this on a cooling rack. Once it cools down completely run a knife on the edges of the tin and invert it on plate.
Cut it into desired shape and enjoy with tea or coffee.
I hope you guys enjoyed reading my today’s post. Please share your valuable feedback in comments with us, as we love to hear from you.
You can follow me on Facebook, Instagram, Pinterest, and on Twitter.
I will see you soon with yet another interesting recipe. Come right back as I love to have you around.
Happy Cooking
Regards❤️
Lata
Recipe card
- Curd 1 cup, 250 ml
- Castor sugar ¾ cup + 3 tablespoons, 190 grams
- All-purpose flour/Maida - 1¼ cup, 160 grams
- Baking soda ½ teaspoon
- Baking powder 1¼ teaspoon
- Flavorless oil ½ cup, 125 ml
- Vanilla essence - 1 teaspoon
- First of all, sieve the all purpose flour in a bowl at least 4 to 5 times to create air, that will make your cake light and fluffy and set aside.
- Meanwhile preheat your oven at 180 degree C for 10 minutes.
- Prepare a 6-inch baking pan/ tin with parchment paper at the bottom.
- Here I have used a round cake tin but you may use whatever shape baking pan/tin available with you.
- In a bowl, beat the curd and sugar together.
- To this mixture add the baking soda and baking powder.
- Beat well and let this mixture rest for 5-8 minutes.
- After a while the bubbles will appear and it will turn frothy.
- Next, add oil and vanilla essence and beat well.
- Please note that once you add baking soda and baking powder do not keep the batter unbaked for long.
- If so, the baking powder and baking soda tends to loose its effect.
- Now fold in the sieved flour by using cut and fold technique, making sure there are no lumps.
- Fold in chopped dry nuts coated with all purpose flour. This will prevent nuts to sink down the cake.
- Pour this batter in a 6-inch baking pan/ tin with parchment paper at the bottom.
- Always make sure that cake batter should be filled till half in a baking tin/pan, so as to give it a space to rise while it's baked.
- Sprinkle some more nuts on the top of cake batter.
- Bake this in a preheated oven at 200 degrees first for 10 minutes and then gradually reduce the temperature to 170 degrees C for 30 – 40 mins or until an inserted skewer comes out clean.
- This temprature variation will give the required beautiful golden colour on top of cake.
- Let it remain in the oven for atleast 15 minutes then transfer this on a cooling rack.
- Once it cools down completely run a knife on the edges of the tin and invert it on plate.
- Cut it into desired shape and enjoy with tea or coffee.
Pin it for future reference 🔽
The bake looks phenomenal, I love the rise it has got and the sheen on top.
I notice that you have activated the baking powder and then folded in the other ingredients. It looks pretty perfect.
Thank you Seema.
Wow, your eggless sponge cake looks so moist, soft and fluffy. Such a simple, basic recipe but looks out of this world.
Thank you Pavani for your kind words.
This cake looks so moist and delicious. A simple classic cake recipe which everyone loves. I want to eat it now.
Thank you Vandana.
I love this cake because it’s eggless. Looks so moist and yummy vanilla sponge cake. Perfect with tea and coffee time.
Thank you Uma for stopping by.
Recipes learnt from moms are the best.. aren’t they? Even my mom had that similar kind oven.. texture of the cake is perfect
Absolutely right Amrita. Glad to know about the round glass lid oven used by your Mom also.
Thank you for sharing your thoughts.
Mum’s recipes are the best and must be treasured. Eggless cake looks very inviting. The texture is soft and am sure melt in the mouth kind.
You are right Mayuri. I have all the diary notes kept intact. Thank you for your kind words.
These are just the best recipes that has been in the family. Love the egg less recipe for a vanilla cake as it is the base for so many different recipes. Very helpful notes and tips on how to get the best texture!!
You said it right Sandhya. Thank you dear.
I love just basic and simple recipes…eggless vanilla cake looks super moist and perfect texture..I just need a cup of coffee…Yummy
Thank you Padma for stopping by.
Vanilla cake is always a wonderful treat for cake cravings. The fact this is eggless makes it even more interesting.
Thank you Sapana. Now a days I am more into eggless bakes.
I love the simple vanilla cake and this eggless version of yours looks amazing. Perfect to pair it tea or coffee.
Yes you said it right. It tastes best with tea or coffee. Thank you Lathiya.
ahaaa love this kind of recipes .. Mom’s recipes are always best. Th cake looks so soft and moist and much perfectly baked lata. I simply love this eggless version
I am not a big fan of eggless cakes Sasmita. But off late I have been making it and my perception has changed forever.
I have started to love eggfree bakes.
Thank you Sasmita.
We love eggless cakes and this moist and soft vanilla sponge is just too good! Treat for any occasion or even for coffee mornings.
You are right Jagruti. This cake is best companion. Thank you for writing in.
Hi it looks perfect wanting to try it but instead of castor sugar what can I use
Hi Jaya. You can use powdered sugar instead of castor sugar. Glad to hear from you. Please let me know your feedback about the cake with pictures clicked.
My cake sank when I left it in the oven for 15 minutes as specified in the recipe.
Hi Dharna thank you for writing in.
Even after following the recipe many times cake sinks as
1. Too much leavening agent like baking soda or powder used. It can cause a cake to rise too high too quickly. The gas from the leavening agents builds up and escapes before the cake bakes through in the center. This causes the center to collapse and makes your cake layers sink in the middle.
2. Oven Door Was Opened / Slammed
while the cake was baked.
3.Your Oven Temperature may vary
4. Using a Different Pan Size than mentioned.
Hope this helps.
Hi Lata, Thank you for sharing your recipe. I have been looking for a good eggless recipe for a long time . I want to make a big cake for my sons birthday. Can you help me out with quantity of ingredients for a 10″cake please.
Hello Sophia, thank you and glad to know that you liked it. I would suggest you to go for 2 cakes of 5 inch each rather than one 10 inch cake. It will be much easier to handle also.
For 10 inch cake you will need big cake mould, if you have than you may give it a try.
Hi Lata , thankyou for your reply .
We need a big cake for the birthday ..the wider the better so we can cut it into many pieces . Would u have a recipe for a 2 kg eggless cake so I can use the 10″ tin please
Hi Sophia, I am a home baker and never made this big 2 kg cake. So I am afraid I could advice you on this. You may double or triple the same cake quantity and can try.
Moreover, I have never weighed my cake so no idea. My apologies.
Thank you for writing in.
Hi I’m ingredients you mention “curd” ,
Do u mean yogurt! If not what product works best
Curd means dahi in Hindi. Yes you can say it’s called yogurt too. Thick ghar ka jama hua dahi I have used to make this cake.
Does plain yogurt works? Or greek yogurt?
Hi Phoebe, plain yogurt works well. Thanks for writing in.
Pingback: Eggless orange cake Recipe | Orange sponge cake - Yummy Tales Of Tummy
Pingback: Eggless Red velvet cake | Red velvet cake - Yummy Tales Of Tummy
Pingback: Eggless Lemon Cake Recipe - Yummy Tales Of Tummy
Pingback: Orange Cranberry Pound Cake - Yummy Tales Of Tummy