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Eggless Sponge cake is a soft, fluffy, tasty cake with a perfect bounce that any sponge cake should have. It is quick and easy to make with regular pantry ingredients and it all comes together in one bowl in just 5 minutes.

This Eggless Sponge Cake recipe makes a soft, fluffy, perfectly moist, and lightly sweetened flavorful cake every time. This cake makes a perfect base for any decorated or frosted cake. You can simply eat it with a drizzle of fruit compote or soak it in simple syrup and frost it with icing for a nice party cake. It is quick, easy, and delicious!!

Baking a sponge cake is very easy but at the same time, it's also an art. It needs patience and technique to get it right. The cake is called sponge cake because it's light and fluffy and has pores like a sponge. And normally in a regular cake eggs are the component that helps bring that fluff and texture.

However many people don't eat eggs or use eggs in their cooking due to dietary issues or personal concerns. I always used to feel that they get left out of enjoying the beautiful creations that come together with the use of sponge cake. Any other cake that you bake at home does not match the texture of a sponge cake with an egg.

Being an egg eater this issue never came to my mind until I started making and selling cakes professionally. It surprised me that there are so many people out there who are interested in an eggless cake. This is what triggered the creative food developer in me to create a recipe that would work as a perfect eggless sponge cake for any decorative cakes that I sell.

I went through numerous experiments to reach a point where I could finally say that yes I have an eggless sponge cake which will be an excellent choice for any eggless frosted cake. During my journey of experiments, I ended up creating cake using yogurt, hot milk, condensed milk, egg replacers, and even an extreme experiment using eno. Each recipe had its pros and cons, some of them were truly delicious too and I will be sharing them with you in the future. But they were just excellent cakes, not good eggless sponge cake.

This recipe that I am sharing with step-by-step guided instructions and images is very easy to make, needs just one bowl, and comes together in just 5 minutes. Follow the instructions and also read through FAQs to get all the processes right. Sometimes a small trick is all you need to succeed.

How to make Eggless Sponge Cake at home

Making this eggless cake is very easy. So before we get to the guided recipe let's first get to know the ingredients.

Ingredients for Eggless Sponge Cake

All-purpose flour - I use unbleached all-purpose flour for this recipe. You can also use cake flour instead of all-purpose flour for better results.

Sweetened condensed milk - In this sponge cake recipe we are not adding any other sweetener so it is very important that you use sweetened condensed milk. This gives the cake a mild nice sweet taste and does not make it overly sweet.

Butter - Use unsalted butter at room temperature for the eggless sponge cake. Though we will be adding salt to the recipe it is always good to use unsalted butter. Every brand uses different levels of salt in their butter so I like to control the amount of salt that goes into the recipe.

Baking Powder - Regular baking powder

Baking Soda - Check the expiry date before using.

Salt - regular table salt or kosher salt

Milk - As far as possible use whole milk in this recipe. This will give a good taste and texture to the cake.

Vanilla Extract - In any cake recipe, it is very important to use the best quality flavoring or extract. Use original vanilla extract and never an imitation one.

Step by Step instruction to make the eggless sponge cake

Preheat the oven to 355F.

Grease an 8 inch round baking pan, dust it with flour and line the bottom with parchment paper.

Take a bowl and sift together the all-purpose flour, salt, baking powder, and baking soda. Whisk it together to combine it. Sifting will also remove any lumps in the dry ingredients.

In another big bowl take the room temperature unsalted butter and sweetened condensed milk. Whisk it all together with a hand mixer or a regular whisk until it's all well combined and a little light in texture.

Add vanilla extract and mix it in.

Add ⅔rd sifted dry flour mix to the liquid batter and mix it together.

Pour ½ the milk into the batter and slowly mix it all together.

Now add the remaining flour and mix it.

Finally, add the remaining milk and mix it all is well combined and you have a nice smooth batter.

Pour the batter into the previously prepared pan and bake it in the oven for 38 to 43 minutes or until the toothpick comes out clean. Since each oven heats up differently keep an eye on the cake and check at 38 minutes if it needs to bake further. If you overcook it then the cake will become dry from inside.

Get the pan out of the oven and let it cool down for about 20 to 30 minutes.

Once the eggless sponge cake has cooled down run a thin knife or spatula around the edge, transfer the cake to a wire rack and then transfer it to a plate.

If you are eating just the cake then you can slice it and glaze it with a compote of your choice or drizzle it with a little ganache or icing glaze.

Baker's TIPS

• Measure the ingredients properly, always fill the ingredients lightly into the measuring cups or spoons. If you load too much and pack press it into the cup or spoon then you will end up putting extra ingredients than required.

• The spoons or cups should not be heaped up like a dome. Scrape off the extra on top with a knife.

• Pans to use - This Eggless Sponge cake can be baked in one 8 inch round pan or two 6 inch round pans.

• The cake is light sweet as it is made with perspective of layered cake. If you want to eat the cake just like that then you can add a couple of tablespoons or up to ¼ cup of granulated white sugar.

• Do not over mix the batter or the cake will loose air and become flat.

• I recommend to use a hand mixer for the first mixing process when you beat the butter and sweetened condensed milk. For rest of the process you can use spatula.

• As soon as all the ingredients mix together and all lumps are gone, pour the batter in the pan and bake it immediately. If you keep it out for long before baking it will loose the air and result in a flat and dense cake.

You could also check some other cake recipes here

Frequently Asked Questions (FAQs)

How do I make the eggless sponge cake rise really well?

There are a few things that you need to follow in order to make your eggless sponge cake with condensed milk rise well.

Firstly always use fresh ingredients, especially the leavening agents - baking powder and baking soda. And sift them properly before adding to the batter.

Secondly, when you are mixing the butter and condensed milk together whisk it thoroughly so they are well incorporated and become light in texture.

And thirdly, after mixing the dry and wet ingredients together, immediately pour the batter into the prepared pan and put it in the oven for baking.

You could also use cake flour instead of all-purpose flour for a soft texture.

Can I use water instead of milk in the eggless sponge cake recipe?

Yes, you can use water instead of milk in this eggless cake recipe. However, that will change the taste of the cake and make it less rich. Also If you are using water instead of milk you will have to reduce the quantity of liquid that will go into the batter by ¼ cup. As water will make the batter runnier reducing the quantity is recommended.

Can I add more sugar to the batter?

The recipe of Eggless Sponge Cake that I have shared is mildly sweet, so if you like the cake to be sweeter you could add up to ¼th cup of extra granulated white sugar.

Why is the Eggless Sponge Cake mildly sweet?

Any sponge cake that you make, whether it's with egg or eggless has to be mildly sweet. Whenever we frost a sponge cake we soak it with simple syrup which is also a mild sugar syrup. This adds sweetness to the cake. So if your base cake is sweeter then the simple syrup will make it too sweet to consume.

How to store the eggless cake?

You can wrap the Eggless Sponge Cake in a cling wrap and it will stay good for 2 days at room temperature.

You can refrigerate the cake and it will stay good for up to a week. You can even wrap it in multiple layers of cling wrap and then store it in a and freeze it for up to 3 months. Allow the cake to cool completely before storing.

Since the eggless sponge cake has butter it tends to get a little dense once refrigerated as the butter solidifies, you could warm it up for 10 to 15 seconds before serving. Or if you want to use it for frosted cake then get it out to thaw at least 2 to 3 hrs before frosting.

When you store it in the freezer wrap it in multiple layers of cling or plastic wrap and then store it in a freezer-safe container or bag. This prevents the cake from freezer burns.

To thaw the frozen cake transfer it to the regular refrigerator, it will take about 10 hrs to thaw.

Can I eat the eggless sponge cake just as it is?

Yes, you can definitely eat this cake just as it is. It tastes very delicious. You can warm it up for about 10 seconds before serving it to bring out the flavors of the cake.

How do you serve the cake?

You can serve the eggless vanilla sponge cake with a sprinkle of powdered sugar. Or you can drizzle it with a fruit compote and serve it with tea or coffee for tea time.

This cake acts as a perfect base for a decorated or frosted cake. Torte off the top, brush it with simple syrup and frost it with Chocolate Ganache or frost it with buttercream or the soft flavored whipped cream. It is delicious either way.

HAVE YOU TRIED THIS RECIPE?

DO DROP A COMMENT IF YOU HAVE TRIED THE RECIPE. I WOULD LOVE TO HEAR ABOUT YOUR EXPERIENCES. ALSO, IF YOU HAVE ANY QUESTIONS DO DROP A COMMENT BELOW. I WOULD BE HAPPY TO HELP.

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