Eggless Butterless Vanilla Sponge Cake you heard it right , i haven’t use any condensed milk or oil. Just the homey ingredient yes yogurt make wonders and this sponge is used to prepare cream loaded cakes. Especially I prepare this Vanilla sponge cake to make layers for Tiramisu, an Italian dessert. Tiramisu filling has Cheese and Whipped Cream (butter rich contents), so i usually prefer making the base cake an Eggless and butterless one. Here is the detailed procedure for making this simple and soft/sponge cake.
Use Exact Measurements otherwise cake texture may vary
Ingredients for Eggless Butterless Vanilla Sponge Cake
All Purpose Flour/Maida – 1 and 1/2 Cup
* Thick Curd/Yogurt or Sour Cream – 1 Cup (If using reduced fat/watery yogurt then take 1 n 1/4 Cups of Yogurt and add 2 tbsp of milk powder or 2-3 tbsp of soft butter)
Baking Powder – 1 and 1/2tsp (I use double acting) **
Baking Soda – 3/4th tsp (I use double acting soda) **
Pure Vanilla Extract – 2tsp (You can use cardamom powder instead)
Granulated/Regular Sugar – 1 Cup or more
Milk – 1/4 Cup (Optional)
Salt – Pinch
* If Yogurt is not sour you can add 2tsp of lemon juice.
** If using usual baking soda and powder, add it in the yogurt and beat, other process are same as mentioned below.
- Instead of butter i am using yogurt so start with it. In a large bowl add yogurt and sugar whisk well for few mins. If adding milk powder or butter add right now.
- Add baking powder, soda,flour and salt in a separate bowl, whisk together.
- Add flour mixture in to yogurt in 3 additions.
- Finally add vanilla essenc, once done and if it is not to dropping consistency adjust it with few drops of milk.
- The batter should not be too runny, yogurt has too much moisture in it, so make a thick yet dropping consistency batter…I will upload batter consistency picture when i make next time.
- Grease the pan with light butter or Oil and flour.
- Pour the batter in greased round/square cake pans.
- Tiramisu needs a moisture cake, so I poured the thin batter in a square cake pan covered (bottom n sides) with aluminum foil.
- You can directly pour the batter in pans, only thing is you get a thick browned outer crust.
- Preheat the oven to 350° F, bake for 18-22mins or till toothpick comes out clean when inserted in the center of the cake.
- Allow to cool completely on wire rack before slicing it.
Recipe Updated with increased quantity and I used Round cake pan last time.
You use the exactly same amount of double-acting baking powder as you would single-acting baking powder.
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Printable Version For Eggless Butterless Vanilla Sponge Cake
- All Purpose Flour/Maida - 1 and 1/2 Cup
- * Thick Curd/Yogurt or Sour Cream - 1 Cup If using reduced fat/watery yogurt then take 1 n 1/4 Cups of Yogurt and add 2 tbsp of milk powder or 2-3 tbsp of soft butter
- Baking Powder - 1 n 1/2tsp I use double acting
- Baking Soda - 3/4th tsp I use double acting soda
- Pure Vanilla Extract - 2tsp You can use cardamom powder instead
- Granulated/Regular Sugar - 1 Cup or more
- Milk - 1/4 Cup Optional
- Salt - Pinch
- If Yogurt is not sour you can add 2tsp of lemon juice.
- ** If using usual baking soda and powder add it in the yogurt and beat, other process are same as mentioned below.
-
Instead of butter i am using yogurt so start with it.
-
In a large bowl add yogurt and sugar whisk well for few mins.
-
If adding milk powder or butter add right now.
-
Add baking powder, soda,flour and salt in a separate bowl, whisk together.
-
Add flour mixture in to yogurt in 3 additions.
-
Finally add vanilla essenc, once done and if it is not to dropping consistency adjust it with few drops of milk.
-
The batter should not be too runny, yogurt has too much moisture in it, so make a thick yet dropping consistency batter...
-
I will upload batter consistency picture when i make next time.
-
Grease the pan with light butter or Oil and flour.
-
Pour the batter in greased round/square cake pans.
-
Tiramisu needs a moisture cake, so I poured the thin batter in a square cake pan covered (bottom n sides) with aluminum foil.
-
You can directly pour the batter in pans, only thing is you get a thick browned outer crust.
-
Preheat the oven to 350° F, bake for 18-22mins or till toothpick comes out clean when inserted in the center of the cake.
-
Allow to cool completely on wire rack before slicing it.
Thanks Hema and glad you liked it. Please do send the pictures to nithaskitchen@gmail.com
I tried your recipe for this cake it turned out really nice. I made 24 mini cupcakes and a single layer cake with a thin layer of lemon icing. It was really. Thank you for sharing the recipe. I wish I could send you the pictures.
Hi can we use it for making whipped cream icing cakes? Like with soaking and all ???
Hi Mehak this sponge cake can be used for any type of icing.
I don't have double acting baking powder and soda. Is it ok to use normal ones? I'm planning to try this tomorrow
Yes Gayathri you can use the regular agents…
What does the color come out to be? Is is white or yellowish?
Sonali the color of the cake depends on what type of 1) sugar (white or organic), 2)clear vanilla or regular vanilla extract, 3)All purpose Flour (bleached or unbleached)…
What does the color come out to be? Is is white or yellowish?
its such a wonderful complement Priyanka, keep trying my recipes 🙂
Hi Nitha. Tried this cake tdy. Came out pretty well. Thx for the recipe. Will try it again.
That's you Swetha, thank you so much for your patience n feedback…keep trying my recipes 🙂
Tried again with perfect measurements. ..came out well very fluffy thanks a lot. ..
Thanks n Sure Swetha!!!
Thanku sangeeta will try today and let u know. ..
s Swetha that is same 1tsp = 5ml
1tsp is equal to 5ml? Will try tomm again…
oh sorry Swetha i am not sure what went wrong, 1 cup equals 125grams of flour.
I tried this cake. .but doesn't came out well. .1cup flour is equal to how many grams
Raindrop, yes it is safe to cover the inner pan with aluminum foil, also we sometimes cover the outer pan to get rid of dark brown crust for example Orange Glow Chiffon Cake…
Is it safe to line a pan with aluminium foil and cook the cake in it. Sorry if it's a stupid question
Joan, mine is 8 inch square or round cake pan…
Sorry what size cake pan did you use? Thanks
Thank you Swetha Shastri, its such a quick try n my fingers crossed as well :-), yup you can cover it with fondant too 🙂
Hi Nitha,this moist vanilla cake is just out of my oven…i never had a good eggless vanilla sponge cake till now…but let me tell you.. your recipe is going to be a keeper…i mean it..m just waiting for it to cool down so that i indulge in it… lastly can we use this cake to carve and use it under fondant ????
thanking you ,
Swetha
nicely made soft and moist cake
perfectly made
Super spongy and tasty cake…….. Looks promising 🙂
Thanks Meeta for stopping by, I have covered only the bottom and sides of the pan with foil. Try n I am sure that you like it 🙂
do u mean fully covered i.e. Cover by top and bottom with all side pan??? I am looking for white sponge cake and found urs….seems interesting ….will try soon… Thanks…and waiting for ur answer too…..
Hi Sangeetha,
I tried this recipe today. Undoubtedly, it is a winner but somehow the top of the cake quite turned sticky althougth I measured everything using a scale and followed the recipe to T. What can be done to overcome this? The batter wasn’t runny and I had used market sourced yogurt.
Also, the texture of the cake was very spongy but somehow the sponge was a little stretchy though at the last stage of mixing flour I ensured using cut and fold method.
Thanks for trying out Lakshya, glad it tasted good. The sticky cake is because of not completely cooling it over a cooling rack, even phulka maker is fine to cool the cakes. The stretched or rubbery texture is because of over beating or working with the cake batter. Since this is an eggless version normal and quick mixing is enough.
Sangeetha, I did cool for 2 hrs over a cooling rack. Also, after adding flour I just folded the batter. I have been making a lot of chiffon cakes also but never doI over beat the batter. I am quite particular about that. Do you feel that sugar can be reduced to 150gms since I found it to be quite sweet. Somewhere I was reading that extra sugar tends to make the top sticky. Could that be the culprit?
Thank you so much for your prompt response. Would really appreciate if you can share the measurements for the recipe in grams so that way there is no chance of any miscalculation. Looking forward to hear from you.
Will update measurements in grams yes then excess sugar is the culprit!
Thank you so much. Will be waiting to try it once again
Hi
Loved your recipe,.
Going to try tomm …
I dont have double acting backing powder or soda so do I need to mix normal baking powder and soda in curd ??
And my curd is also not sour so instead of lemon juice can I add same amount of apple cider vinegar ??
When do u I add vinegar ( at last ) ?
Thanks
Hi Guneet Yes please do add with curd and once you made the batter immediately place in the oven to bake. Do add vinegar at last directly in the cake batter but before adjusting the batter with milk.
Meeta cover all the sides of the pan before pouring the batter and don’t cover top after adding the batter into the cake pan.
Amazing dear
Hi Sangeetha,
Can we substitute the maida with whole wheat flour.
I always do banana wheat cakesThose comes out perfect.
But did not try this cake with wheat.
Hi Tanya, For this cake if you replace maida with wheat the texture of the cake will be dense dear. Adding fruit puree in bakes is a different perspective from this!