Nitha Kitchen

Eggless Butterless Vanilla Sponge Cake Recipe

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Eggless Butterless Vanilla Sponge Cake Recipe

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.

How to make Eggless Butterless Vanilla Sponge Cake
  • 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.

EGGLESS BUTTERLESS VANILLA SPONGE CAKE Recipe
Double-acting baking powder Vs Single-acting baking powder (According to Chemistry.com).
You use the exactly same amount of double-acting baking powder as you would single-acting baking powder.
The difference between the two types of powder is their chemical composition and whether they produce the carbon dioxide gas bubbles that make your baked goods rise when the ingredients are mixed or when the product is heated in the oven. Both types of baking powder produce the same amount of gas, so they are equally effective as leavening agents. Single-acting baking powder reacts with a water-based ingredient to form bubbles as soon as the ingredients are mixed.
If you wait too long to bake your food or mix it too long these bubbles will escape and your food will fall flat.Double-acting baking powder produces some bubbles when the ingredients are mixed, but most of the rising occurs once heat is applied. This product is more reliable for home baking because it is harder to over beat the ingredients and the recipe is less susceptible to fail if you forgot to preheat your oven. Because it is practically fail safe, this is the type of baking powder most often found in stores.
Few other eggless cakes

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Printable Version For Eggless Butterless Vanilla Sponge Cake

4 from 1 vote
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Eggless Butterless Vanilla Sponge Cake
Ingredients
  • 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.
Instructions
  1. Instead of butter i am using yogurt so start with it.
  2. In a large bowl add yogurt and sugar whisk well for few mins.
  3. If adding milk powder or butter add right now.
  4. Add baking powder, soda,flour and salt in a separate bowl, whisk together.
  5. Add flour mixture in to yogurt in 3 additions.
  6. Finally add vanilla essenc, once done and if it is not to dropping consistency adjust it with few drops of milk.
  7. The batter should not be too runny, yogurt has too much moisture in it, so make a thick yet dropping consistency batter...
  8. I will upload batter consistency picture when i make next time.
  9. Grease the pan with light butter or Oil and flour.
  10. Pour the batter in greased round/square cake pans.
  11. Tiramisu needs a moisture cake, so I poured the thin batter in a square cake pan covered (bottom n sides) with aluminum foil.
  12. You can directly pour the batter in pans, only thing is you get a thick browned outer crust.
  13. Preheat the oven to 350° F, bake for 18-22mins or till toothpick comes out clean when inserted in the center of the cake.
  14. Allow to cool completely on wire rack before slicing it.

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Reader Interactions

Comments

    • 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.

      Reply

  2. 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…..

    Reply

    • 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.

      Reply

      • 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.

        Reply

        • 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?

          Reply

          • 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.

          • 4 stars
            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.

  7. 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

    Reply

    • 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)…

      Reply

  27. 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.

    Reply

Trackbacks

  4. […] In the August 1st week I celebrated my birthday with this egg free vanilla sponge cupcakes. I personally feel yogurt is a best ingredient for eggless baking, also something healthier and you can reduce or dash egg and butter wherever the recipe calls. You can check more egg less butter less versions recipes here. These cupcakes were then decorated with blue buttercream icing so wished by my daughter. I couldn’t find time to click more pictures and I used both silicone cupcake moulds (reusable) and paper cups for this single recipe. Recipe Source :- Adapted from here […]

    Reply

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