Quick Eggless Sponge Cake
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 just one bowl.
Equipment
- Hand Mixer
- Spatula
- Mixing bowl
- 8 inch round baking pan
- Measuring cups and spoons
Ingredients
- 1 ¾ cup All-purpose flour
- 1 cup Sweetened condensed milk
- ¾ cup Full fat/ Whole milk
- ½ cup Unsalted butter room temperature
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 teaspoon Vanilla extract
- ¼ teaspoon Salt
Instructions
- Preheat the oven at 355F
- Grease an 8 inch pan with butter/oil and dust it with all-purpose flour. Line the bottom with parchment paper
- In a bowl sift together the dry ingredients 1 ¾ cup of all purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda and ¼ teaspoon salt.
- In a Big mixing bowl add the ½ cup room temperature unsalted butter and 1 cup sweetened condensed milk.
- Whisk/beat it together using a hand mixer at medium speed till all is all comes together and becomes a little light and fluffy.
- To this mixture add the 1 teaspoon vanilla extract and mix it together.
- Now add ½ sifted dry flour mix and ½ milk and mix it all together.
- Once it all mixes add the remaining flour and mix it together. Finally add the remaining milk and mix till all the lumps are broken and a smooth batter is ready.
- Immediately pour the batter in the previously prepared baking pan and bake it in the preheated oven for 38 - 42 minutes or till the toothpick comes out clean.
- Get the pan out and let it cool down to room temperature.
- Once the cake cools down completely run a thin knife or butter knife around the edge and flip the cake over a wire rack.
- Let it cool further and then store it in an airtight container or wrap it with cling wrap. It will stay good up to 2 day at room temperature.
- You can serve the cake warm dusted with powdered sugar or top it with fruit compote.
Notes
- Always measure the ingredients correctly. Do not press pack the ingredients.
- Beat the butter and sweetened condensed milk so it is little light.
- Use either a hand mixer or whisk to mix the butter and condensed milk.
- Always sift the dry ingredients.
- As soon as the batter is ready pour it into the baking pan and bake it.
- Be careful while adding milk. While adding the last ¼ cup do it gradually so that if the batter has become smooth enough you can skip the remaining milk.
- If you use low-fat milk be careful as you might have to skip ¼th cup of low-fat milk due to its more liquid nature.
- You can add up to ¼ cup of extra sugar to the batter if you are looking for a sweeter cake.
Tried this recipe?Let us know how it was!