Eggless Sponge Cake

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This Eggless Sponge Cake is made using condensed milk. This Eggless cake is great for vegetarians and vegans. I’ve always been looking out for a basic egg less version of vanilla cake as usual. And these days, I alwasy keep condensed milk in my pentry. Cakes are always a problem for vegetarians but these days, baking has become more interesting even without eggs. This basic eggless cake can be decorated howevery you want. You can even add different flavors.

Eggless Sponge Cake

Rating: 51

Prep Time: PT5-8M

Cook Time: 15 minutes

Total Time: PT20-25M

Serving Size: Makes 2 -9\\\\\\\" round cake

Eggless Sponge Cake


  • 2 cups (280gm) all purpose or plain flour (Maida)-cake flour can be used.
  • 1 cup (400 gms) sweetened condensed milk
  • 1/2 cup (60ml) softened butter (or margarine)-If I am making biscotti out of cake, I add 1 cup butter.
  • 2 tsp baking powder
  • 1 tsp baking soda (soda bi-carb)
  • 1 tsp Vinegar(optional but will bring great texture in your cake)
  • 2 tsp vanilla essence
  • 1 cup ( about 125ml) Milk or water(for vegan, add water)-can be added more or less to adjust consistancy of batter
  • Sugar can be added if needed but condensed milk is sweet enough to make cake perfect.


Preheat Oven at 350F (about 180C).
Sift the flour along with Baking powder and Soda together in a bowl.
In another bowl, mix the condensed milk, butter, vanilla essence along with milk(or water).
Stir well until combined. Now add all mixed dry ingredients to wet one and mix gently.
The batter should be of a dropping consistency. Pour this into a greased (7 or 9") diameter cake pan. Place the tray on middle rack in preheated oven.
Bake for 10 minutes and then reduce the heat to 300F (150C) and bake for another 15 minutes. You know it is ready when the cake starts leaving the sides of the pan, get a brown tinge and as a further check - insert a toothpick in the center of the cake and it should come dry and clean.
Remove from the Oven. Let it sit for few minutes (about 5 minutes). Invert it upside down (so that the bottom is now on top) on a plate. The cake is ready.


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