A basic Eggless sponge

My quest for finding the perfect eggless sponge recipe began when We stopped having eggs at my place!
Several magazines were analysed, recipes with my friends exchanged! But none of them was just right!
One day I mixed up two recipes! Tweaked it a li’l and baked the cake! I might add that this cake was the best I had ever made! Better than the one with eggs!
Ever since this recipe has been modified, but now, I can confidently say, it is the easiest yet the yummiest eggless cake recipe you will come across! The options to modify it are endless!
Do drop in your comments and share with everyone how did your cake turn out!
PS: trust me on the measurement, the proportion might seem odd, but is just perfect when its baked!

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Ingredients
1/4 cup butter/ malai(heavy cream)
1/2 cup powdered sugar( i’l admit most of the times I use granulated sugar)
1. Cup all purpose flour
2/3 cup milk
1/2tsp baking powder
1/4 tsp baking soda
Salt a pinch( it adds to the flavour, do not omit!)

How to make it

In a large bowl mix together the butter with the sugar.

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Whisk with a bloom whisk,till it forms a blob!

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Add in 1/6th of the milk and whisk again. Once it thickens add in 1/6th of the milk, repeat this step again.

Now in a large sieve, add all the dry ingredients and pass it through the sieve.

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Add the dry ingredients to the butter mix along with the remaining milk.

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Mix with a spatula to incorporate all the flour into the mix.
IMPORTANT do not over mix otherwise your cake wont rise.

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Pour into a greased baking dish so that the dish is 2/3rd full.

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Bake in a pre-heated oven at 180°C for 20-25 minutes or till a skewer inserted in the centre of the cake comes out clean.
Once cooked flip out on a wire rack, and cool completely before slicing.

Variations to this basic recipe will be posted soon! If you have any questions, feel free to drop a question! All The Best!

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9 Comments Add yours

  1. Raman says:

    I tried this recipe and I must admit this was the best eggless cake recipe ive ever tried. Im just gonna make it my standard recipe for cakes from now on. Thanks Divya for sharing this 🙂

    1. yumelicious says:

      Thanks Raman!! Glad you liked it!!

  2. Gunjan says:

    I like cooking.. But being a vegetarian I was pretty apprehensive about eggless baking.. I tried it a couple of times but the results weren’t quite pleasing.. So I gave up.. And then I came across ur blog.. This probably is the simplest recipe of an eggless cake that I’ve ever come across and the best one too because everyone loved the cake!!! Which was quite motivating!!! So thank u Divya.. ur my inspiration!! Keep up the good work..

    1. yumelicious says:

      Thank you soo much Gunjan for appreciating the recipe… Keep coming back!

  3. D says:

    Hello Divya, Hope you are well, I just wanted to ask you what round cake pan size I would need to bake this recipe in and can this recipe be doubled?

    Hope to hear from you soon
    Best Wishes
    D!

    1. Hey D! Thanks for stopping by the blog!
      You can use any regular 8-10 inch round pan!
      And yes it can easily be doubled!

  4. seema jude says:

    Hi Divya. Is there any replacement for butter. I would want to make pastries and when refrigerated the cake wud become hard due to butter.Pls msg if there is any substitute for butter

    1. Hi Seema! Thanks for stopping by! Well you can replace the butter with (flavourless,refined) oil, however, the cakes might not turn out as fluffy!

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