Simple Eggless Vanilla Sponge Cake Recipe – Very Soft and Moist

Name: Simple Eggless Vanilla Sponge Cake Recipe - Very Soft and Moist
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 16
Cuisine: Indian
Ingredients: 60 grams / 1/2 cup confectioners sugar; 100 grams butter (Approximately 1/2 cup); 1 can/tin (400 grams) condensed milk like milkmaid; 1 teaspoon pure vanilla extract; 1.5 cups milk; 250 grams / 1.75 cups flour; 1 teaspoon baking soda; 2 teaspoon baking powder

January 19, 2015 by Suguna Vinodh 117 Comments

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Simple Eggless Vanilla Sponge Cake Recipe – Very Soft and Moist.

How to make Basic Eggless Vanilla Sponge Cake Recipe. Very soft, moist, tender and fluffy. Best plain vanilla base cake recipe. With step by step pictures.

This is a very simple Eggless Vanilla Sponge Cake and delicious recipe. Egg-less cakes can be tricky as they usually turn out dry and dense and crumble easily. But this one is a winner. This cake is very soft, moist, tender and fluffy. It makes an absolutely nice base cake that one can use for layer cakes. My mom had given me a small and tiny recipe snippet book on baking years back. I found this gem of a recipe in that book. Many of you have requested that I post a good egg-less cake recipe. I am happy to oblige. Lets jump straight into the recipe. Here you go!

Preheat the oven to 350 degrees F / 180 degrees Celsius. Line an 8 inch square pan with butter paper or parchment. Grease and flour the pan. Set aside.

We need to cream butter and sugar. Sift 60 grams of confectioners sugar and set aside. We need to sift the sugar to get rid of any lumps. Let the butter be at room temperature.

Cream the butter and sugar until light and fluffy.

Its time for that delicious ingredient called milkmaid. Its nothing but condensed milk. I lick the can almost every single time I use it. I know you do it too.

Add in a teaspoon of real vanilla extract and one whole can/tin of milkmaid to the creamed butter sugar mixture. Beat well for a couple of minutes.

Lets now measure the flour and the raising agents. We will need one level teaspoon of baking soda and two level teaspoon of baking powder.

Sift the ingredients to remove any lumps in the flour and to distribute the raising agents uniformly in the mixture. Add in the sifted flour mixture slowly until a thick batter is formed.

Measure 1.5 cups of milk. Heat the milk until its hot but not boiling.

Add the hot milk to the batter and mix well to combine.

Pour it in a 8 by 8 square pan. Bake it immediately in a preheated 350 degree F oven for about 50-60 minutes or until a toothpick inserted in the middle comes clean. Do not open the oven for the first 30 minutes of baking. If you open, the heat will escape and the middle of the cake will sink.

Cool on a wire rack for 10 minutes. Run a knife on the edges of the pan to ensure smooth release.

Turn the pan upside down and gently release the pan. Remove the butter paper/parchment. Invert the cake and cool the cake completely.

Store in an airtight container in the refrigerator for up-to two days.