Eggless Sponge Cake

Bhavna

Hello! I am Bhavna. Born and raised in India but reside in the USA at present. I love to cook and share my family recipes with others.

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32 Responses

  1. Bhavna says:

    I recommend to try my new cake recipe I shared recently under cupcake. It comes out very light and fluffier than made with this recipe.

  2. anita says:

    Hi bhavna,

    I have been using this cake as a good eggless base and last time I added lemon juice and zest. It for the first time came out soft but it always comes out dense. How do we make this cake come out moist and ‘fluffy’. I approximated your 60ml butter as 60g as per the net. Is this wrong? Also, should the batter be more pouring rather than dropping consistently? Im looking to improve my cakes now i have the basics!

    Many thanks

  3. Bhavna says:

    Sorry for the late reply. I use distilled white vinegar but any would work.

  4. Bhavna says:

    If the cake is raw in center then it might be the oven temperature. Yes, you can reduce the amount of butter when you use condensed milk. But these days, I prefer to bake cakes with just oil and Yogurt. you can watch my recent cake videos. They come light and fluffy.

  5. trupti says:

    Hi Bhavana
    I loved your eggless cake recipee. Even I tried but with the 1/2 measurements u gave in the vedio of eggless sponge cake. Yesterday I made cake with the same measurements u gave but I failed. My cake was raw in centre n upper layer was brown even toothpick came out clear. Can u plz tell me where might my mistake?
    Can I use plaine soda to reduce the amount of butter in the same recipe?
    How long can we keep batter of cake for our of oven?

  6. MK says:

    Hi Bhavna, thank you for sharing with us this great recipe. What type of vinegar do you usually use in this cake?

  7. jackloganbill says:

    The discrepancy is that the written recipe makes 2, 9″ round cakes or a 2 layer 9″ cake. The recipe in the video makes one thicker 9″ cake.

  8. Bhavna says:

    You can follow either one. The recipe will come out good.

  9. spr says:

    Hi Bhavana,
    In the recipe you have mentioned 2cups of flour, wheras in the video you say 1-1/4cups of flour. Which should i follow. I want to bake this cake on my daughters birthday next week. Please reply. Thank you.

  10. Bhavna says:

    Usually, 1/2 cup would be enough for this recipe but if you like your cake more sweet, add accordingly.

  11. neha28 says:

    Sorry it’s autocorrect , I wanted to write Bhavna and not bhai

  12. neha28 says:

    Hi Bhai was watching video of eggless sponge cake and it says 1/2 cup condensed milk and 1/2 cup butter , but here it ask for 1 cup condensed milk for 1/2 cup butter 5 please confirm .also when I add milk to the mixture of condensed milk 2 butter ,sugar and vinegar it curdled , can you suggest why it might have happened . I tried twice

  13. SakshiKitchen says:

    Just tried this recipe out and made cupcakes for a birthday! The cakes turned out beautiful and perfect, safe to say this is a foolproof recipe! Thanks for sharing Bhavna!

  14. Bhavna says:

    Great…Thanx a lot for coming back here to share.

  15. marcus11 says:

    I tried baking this cake for Christmas and it came out so great! The texture was perfect and the cake was not too heavy to eat. I followed the recipe exactly but where it calls for 1 cup milk I used half of water half of milk, it still came out perfect and great. Brilliant recipe Bhavna. Keep posting good recipes! 🙂

  16. Bhavna says:

    Should work but I haven’t tried yet.

  17. jackloganbill says:

    What about using a combination of Almond milk and sugar? The recipe implies that water may be used for the milk, and in the case of the condensed milk, I figure you could replace it with Almond milk + sugar + fat…

  18. Gretchen says:

    Looks like a good recipe…just wondering how it can be recommended as a vegan option, however, with the condensed milk in it? Might be a bit misleading for those who don’t know much about veganism! Do you have a suggestion for what can be used instead of that? Thanks 🙂

  19. Bhavna says:

    Thanx a lot for sharing all these..keep enjoying!

  20. jackloganbill says:

    I used this eggless sponge cake recipe to make the cupcakes. The recipe produced 16 cupcakes. Probably would have produced 18 to 20, but one, I ate at least one cupcake worth of batter (very good!), and I overfilled most of the cupcakes. For this recipe, for cupcakes, only fill 2/3s of the paper liner!

    The cupcakes rose very well, and for those that I filled 2/3s, they domed perfectly. For those I overfilled, they mushroomed.

    The texture of the cake and crumb was incredible. Very fine, soft crumb. Almost like a cloud. I used cake flour and 1 tsp vinegar for the recipe. My cake texture did not look like the picture posted on this page. They turned out exactly as I hoped for, nice soft, fine crumb.

    The taste was very good. They were not sweet enough for my palette; next time I will add some sugar. And they were not as rich as I accustomed to baking. I missed the egg yolks.

    Still, a very good recipe, and absolutely incredible given there are no eggs!

    I frosted using a strawberry buttercream as seen in this picture:

    http://www.thewoodshop.20m.com/food/bakesale-cupcakes-eggless01.jpg

    Thanks again for the recipe and the advice…

  21. Bhavna says:

    Hi Jack!
    Yes, measurement is for 2 trays and this recipe will make 24 regular cup cakes.

  22. jackloganbill says:

    I am going to try this recipe for a bake sale…do I read correctly that this recipe fills two (2) 9″ pans?

    Also, any idea whether the recipe works for cupcakes, and if so, how many?

    Thanks!!!

    jack

  23. Bhavna says:

    Very glad to hear about pizza. If you want to make with other egg substitute, watch my other videos of cakes on youtube http://www.youtube.com/superveggiedelight

  24. nisha says:

    Hi Bhavna,
    I tried ur pizza recipe, my family loved it so much! thanks so much for posting such nice veggie recipes!
    I don’t have condensed milk at home, can i substitute it in sponge cake recipe with milk powder + milk? what quantity?

    thanks,
    Nisha

  25. Bhavna says:

    Wow! Super duper great..
    Very glad to hear that..keep enjoying!

  26. Farzana says:

    Hi Bhavna !

    I just made your eggless vanilla cake today and I just registered so I could log in and tell you how awsome your recipe is !! My husband and 2 & 3 year old LOVED it ! My 2 year old boy has severe allergy to eggs so we just try to avoid it altogether to avoid accidents. My husband and I cannot believe its egg free. Its the perfect vanilla cake, soft and light. This is definitely a keeper for my family! I am definitely going to do a layer cake with your recipe on my hubbie’s b’day soon ! Thank you so much for sharing it with us 🙂

  27. Bhavna says:

    1/4 cup is 1/2 stick

  28. jackloganbill says:

    I am confused regarding butter…is it 1/4 cup (1/2 stick) or 1/2 cup (1 stick) in US measurements?

    Thanks
    jackL

  29. Bhavna says:

    Hello Ginaanjun!
    Very glad to hear that…keep enjoying!

  30. giananjun says:

    Hi Bhavna, your basic eggless sponge cake recipe is delicious. I tried it this evening and everyone loved it. I actually used soya milk instead of cow milk and it still turned out good. Thank you so much for taking the time to make these videos and share your wonderful recipes.

    This cake recipe texture is so good, not dry and crumbly like the cake mixes you get from the store. Easy and great. Thanks again.