Eggless Vanilla Sponge Cake
Eggless vanilla sponge cake is a soft basic tea cake made with curd, oil, vanilla and a gentle cut-and-fold batter.
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1 hr 5 mintotal
50 min hands-on15 min hands-off
Prep 15 min · Cook 35 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Oven.
Allow 5 minutes for the curd and baking soda to foam, then 10 minutes for the baked cake to settle in the tin before demolding.
Method
In a large mixing bowl, whisk the thick curd and powdered sugar until smooth and the sugar dissolves.
Add the baking powder and baking soda to the curd mixture. Whisk gently and set aside for 5 minutes. The mixture will bubble and turn frothy (this replaces the egg).
5 min
Once frothy, add the neutral oil and vanilla extract. Whisk gently to combine.
Place a sieve over the bowl. Add the maida and the salt. Sift the dry ingredients directly into the wet mixture.
Using a spatula, gently fold the batter using the cut-and-fold method. Do not overmix, or the cake will become dense and rubbery.
If the batter is too thick, gently fold in the milk until you get a smooth, ribbon-like pouring consistency.
Pour the batter into the greased and lined baking tin. Tap the tin on the counter 3-4 times to release trapped air bubbles.
Bake in the preheated oven at 180°C for 30-35 minutes.
30–35 min
Insert a toothpick in the center; if it comes out clean, the cake is done.
Let it cool in the tin for 10 minutes before demolding onto a wire rack. Cool completely before slicing.
10 min
How to tell it's done
The cake should have an even golden top and a pale, springy crumb with small regular air holes.
Getting it right
Tip
Use room-temperature curd and milk so the leavening reacts evenly. Cold dairy slows the rise and can make the crumb dense.
What to serve it with
Serve plain with evening tea, or use it as a base for buttercream cakes, trifles or black forest pastry.
Common mistakes
- The sponge turns dense or rubbery.
- Do not overmix after adding flour, and bake soon after the curd mixture turns foamy. Waiting too long weakens the lift.
Storing and reheating
Store unfrosted sponge cake airtight at room temperature for up to 2 days, refrigerate for up to 5 days or freeze wrapped layers for up to 2 months.
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