Baking · Vegetarian
Eggless Vanilla Sponge Cake
A soft, tall, reliable eggless sponge: the base for birthday cakes and layered desserts.
Method
- Preheat the oven to 180 °C and line a 7-inch tin.
- Sift flour, baking powder, baking soda and salt together twice.
- Whisk curd, sugar and oil until the sugar dissolves. Add vanilla.
- Fold in the dry ingredients in two batches, adding milk until you have a dropping consistency.
- Pour into the tin, tap to release air bubbles and bake for 30 to 35 minutes until a skewer comes out clean.
- Cool in the tin for 10 minutes, then on a wire rack before cutting or icing.
Chef's tips
- Do not over-mix. Fold until just combined.
- Bake in the centre of the oven and avoid opening the door in the first 20 minutes.
Free PDF guide: this recipe is in our Eggless Baking Starter Guide (15 pages, free download).
Want to master this hands-on? Join our Eggless Cake Baking Master Course in Nadiad.
Recipe by Chef Purna Shah. More videos on YouTube and Instagram.
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