BhavnaThis Eggless Sponge Cake is made using condensed milk. This Eggless cake is great for vegetarians. 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 however you want. You can even add different flavors. The only drawback of this cake is that once you refrigerate the cake, it tends to become little hard because of butter(I think). So if you want to avoid that, try my other recipe made with Yogurt and oil(Video below).
Keep watching all the videos below to learn more about baking cakes without eggs. You can also bake cakes in pressure cooker(follow the safety tips). Below is the cake video.
My another version of cake is made using thick fat yogurt. If you don’t have condensed milk and still interested in making cake, cake made with yogurt and oil is your best option. I actually like this version better these days as the cake comes out light and airy.
I recently also tried with almond meal flour and golden flax seeds meal and the cake comes out just like baked with eggs. I simply love the texture. Below is the picture.
Eggless Sponge Cake
Ingredients
- 2 cups (280gm) all purpose or plain flour (Maida)-cake flour can be used.
- 1 cup (400 gms) sweetened condensed milk
- ½ 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.
Instructions
- 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.
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.
Hello Ginaanjun!
Very glad to hear that…keep enjoying!
I am confused regarding butter…is it 1/4 cup (1/2 stick) or 1/2 cup (1 stick) in US measurements?
Thanks
jackL
1/4 cup is 1/2 stick
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 🙂
Wow! Super duper great..
Very glad to hear that..keep enjoying!
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
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
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
Hi Jack!
Yes, measurement is for 2 trays and this recipe will make 24 regular cup cakes.
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…
Thanx a lot for sharing all these..keep enjoying!
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 🙂
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…
Should work but I haven’t tried yet.
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! 🙂
Great…Thanx a lot for coming back here to share.
2 layer 9″
Hi Bhavna, thank you for sharing with us this great recipe. What type of vinegar do you usually use in this cake?
Sorry for the late reply. I use distilled white vinegar but any would work.
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?
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.
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
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.