Eggless Vanilla Sponge Cake
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Vanilla Sponge Cake- This eggless vanilla sponge cake is soft and spongy. Sponge cakes are mostly prepared with just 3 things, eggs, flour and sugar. This eggless cake prepared using condense milk is equally soft, spongy and delicious. This cake is good start for beginner bakers as well as serve a perfect base cake recipe for various flavored frostings. I use this recipe as base recipe for many of my flavored cake like Chocolate cake, Chocolate Tutti Frutti cake, Christmas cake, Rasmalai cake and many more.
Just follow few tips for baking and your cake will come out perfect. Firstly, always follow the measurements of the ingredients, this is really very important, secondly use your ingredients at room temperature like butter and milk’ and lastly beat the batter as much as possible to incorporate air bubble which is key to make soft and spongy cake. Serve this cake as it is or with frosting. Give this recipe a try & Happy Baking 🙂
Step by Step Instructions with Photos
Getting Ready
- Preheat the oven at 350 degrees F or 180 degrees C.
- Grease 9” round baking tin and dust with all-purpose flour.
Mix Dry Ingredients
- In a bowl sift together flour, baking powder, baking soda, sugar and salt.
- Sieve all the ingredients thrice. Mix well and keep aside.
Mix Wet Ingredients
- In a bowl whisk, together butter and sugar till well blended.
- Next add in condense milk, vanilla extract and beat until everything gets incorporated.
Mixing and Baking
- Now pour the dry ingredients into the wet ingredients in three batches and whisk well.
- Now gradually add milk from ½ cup to 1 cup to get the right consistency.
- Pour batter in greased tin and fill the half way. You can use 2 baking pans instead of 1 pan.
- Bake it for 20 minutes if using 2 pans and 40 minutes if using 1 pan.
- Check with toothpick, cake is done if inserted toothpick comes out clean.
- Remove onto a wire rack and let it cool down. Cut into pieces and Serve.
- This Vanilla sponge works perfect to make Fresh fruit cake, Rasmalai cake, Tres letches and many more.
Recipe Card
Eggless Vanilla Sponge Cake
Description
Vanilla Sponge Cake- This eggless vanilla sponge cake is soft and spongy. This eggless cake prepared using condense milk is equally soft, spongy and delicious. This cake is good start for beginner bakers as well as serve a perfect base cake recipe for various flavored frostings.
Ingredients
Dry Ingredients
Wet Ingredients
Instructions
Getting Ready
-
Preheat the oven at 350 degrees F 0r 180 degrees C.
-
Grease 9” round baking tin and dust with all-purpose flour.
Mix Dry Ingredients
-
In a bowl sift together flour, baking powder, baking soda, sugar and salt.
-
Sieve all the ingredients thrice. Mix well and keep aside.
Mix Wet Ingredients
-
In a bowl whisk, together butter and sugar till well blended.
-
Next add in condense milk, vanilla extract and beat until everything gets incorporated.
Mixing and Baking
-
Now pour the dry ingredients into the wet ingredients in three batches and whisk well.
-
Now gradually add milk from ½ cup to 1 cup to get the right consistency.
-
Pour batter in greased tin and fill the half way. You can use 2 baking pans instead of 1 pan.
-
Bake it for 20 minutes if using 2 pans and 40 minutes if using 1 pan.
-
Check with toothpick, cake is done if inserted toothpick comes out clean.
-
Remove onto a wire rack and let it cool down. Cut into pieces and Serve.
-
This Vanilla sponge works perfect to make Fresh fruit cake, Rasmalai cake, Tres letches and many more.
Note
You can easily make cake flour at home by adding cornstarch and all-purpose flour.
- For every cup of cake flour called for the recipe, measure 1 cup of all-purpose flour.
- Remove 1 Tbsp. of all purpose flour from the measurement and replace with 1 Tbsp. of cornstarch.
- Whisk to combine and sift flour mixture. Cake flour is ready.
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