A simple and easy-to-make eggless vanilla sponge cake! A perfect cake to relish as is or use as a base for many other cakes!
I learned this recipe from Kamalika, one of the bloggers from the BM group. It looks like she got the base recipe from Nita Mehta’s cookbook. The cake is very straightforward, and this is my staple go-to cake for all occasions. I have used this cake as a base for my eggless tres leches cake as well.
Variations that I have tried
I have tried a couple of different variations, and twice I have changed the procedure slightly. But the result is always amazing.
- Instead of using plain yogurt, I used vanilla flavored yogurt and other flavored yogurts as well.
- And I don’t brush the top of the cake with milk.
- Baking Temperature: The original recipe calls for baking the cake at 375 deg F for 10 minutes and then at 350 deg F for 30 to 35 minutes. I have tried that, and also, I have baked the cake at 350 deg F for 45 minutes instead of toggling between two different temperatures.
- Alternate procedure: I have tried combining sugar and yogurt to the all-purpose flour mix first and then add the baking soda and baking powder to them. I then let it sit for 5 minutes before adding the oil and vanilla essence. Then add this mixture to the baking pan and bake.
Ok, now that I have shared all the variations, let me share how I made the eggless vanilla sponge cake today with detailed step-wise pictures.
Eggless vanilla sponge cake with step-wise pictures
- Preheat the oven to 350 deg F. Grease a cake pan, line it with parchment paper and set aside.
- Add the yogurt and sugar to a wide bowl and whisk them together. Make sure the sugar is dissolved completely.
- Now add the baking powder, baking soda, and salt. Mix them and let them sit for 5 minutes.
- The mixture will be emulsified now.
- Add the vanilla extract and whisk again. Now slowly pour the oil and whisk the mixture. This helps in excellent emulsification.
- Sieve the all-purpose flour into this wet mix and combine gently.
- Make sure there aren’t any lumps.
- Pour this cake batter into the cake pan and spread it evenly.
- Tap it twice so that the mixture settles. Bake the cake for about 40 to 45 minutes or until a toothpick inserted in a center comes out clean. Let it cool for 15 min. And slowly remove the cake from the pan.
- Let it cool for atleast one hour before adding the frosting.
Recipe Notes:
- Every oven is different, and timing might differ between convection and conventional oven, the rack position, etc. Make sure you bake until when a toothpick inserted in a center comes out clean. For this measure, you might not need to bake beyond 45 minutes.
- Please check the other variations that I mentioned in the post.
- The frosting is optional. If I am making for a party, I usually do the frosting.
More eggless cake recipes
PS: If you try this eggless sponge cake, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Make sure to follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more gardening and recipe updates! You can also sign-up for my newsletter for weekly updates.
Eggless Vanilla Sponge Cake
Equipment
- conventional oven
- Mixing bowl
Ingredients
Measurement Details: 1 cup=240ml; 1 tbsp=15ml; 1tsp=5ml;
- 1.5 cups all-purpose flour
- 1 cup yogurt
- ¾ cup granulated sugar
- ½ tsp baking soda
- 1.25 tsp baking powder
- ½ cup neutral oil
- 1.5 tsp vanilla essence
- frosting of your choice optional
Instructions
- Preheat the oven to 350 deg F. Grease a cake pan, line it with parchment paper and set aside.
- Add the yogurt and sugar to a wide bowl and whisk them together. Make sure the sugar is dissolved completely.
- Now add the baking powder, baking soda, and salt. Mix them and let them sit for 5 minutes.
- The mixture will be emulsified now.
- Add the vanilla extract and whisk again. Now slowly pour the oil and whisk the mixture. This helps in excellent emulsification.
- Sieve the all-purpose flour into this wet mix and combine gently.
- Make sure there aren't any lumps.
- Pour this cake batter into the cake pan and spread it evenly.
- Tap it twice so that the mixture settles. Bake the cake for about 40 to 45 minutes or until a toothpick inserted in a center comes out clean. Let it cool for 15 min. And slowly remove the cake from the pan. Let it cool for atleast one hour before adding the frosting.
Notes
- Every oven is different, and timing might differ between convection and conventional oven, the rack position, etc. Make sure you bake until when a toothpick inserted in a center comes out clean. For this measure, you might not need to bake beyond 45 minutes.
- Please check the other variations that I mentioned in the post.
- The frosting is optional. If I am making for a party, I usually do the frosting.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Update Notes: Earlier posted in 2015, now update the post with new pics with frosting and recipe card with nutritional information.
Beautiful and perfectly baked cake!! Looks awesome..
Moist & delicious looking vanilla cake.
:-) :-)