Eggless Sponge Cake Video Recipe

Best ever Eggless Sponge Cake recipe which I wanted to share an year back here. Due to several reasons it happened today and the secret behind this perfect texture comes mainly from Almond or Rava / Sooji. Also each and every ingredient is important and its quantity as well. So if you skip or change the measurements I can’t assure this perfect texture in your bake. For Vanilla Flavor do add vanilla extract or cardamom powder for bakery style Cardamom Cake. I have shared

some tips, pictures of my work using this recipe as base. Also given the video tutorial for the same will update any notes if I left in near future. Thanks for being here do like, share and express your views.

Recipe adapted from Ganesha Theme Cake Plus Almond Sponge Cake Recipe

Yields 2 –> 8 or 9 inch cakes or 1 bundt cake of 9.25×3.37in.(24.8×8.6 cm)

Ingredients

All Purpose Flour (or) Maida – 2 Cups / 240 grams
Corn Flour – 1/4 Cup (32 grams)
(If using cake flour then skip corn flour and use Cake Flour 2.25 Cups in total)
Unsalted Butter – 1 Stick / 8 Tbsp / 113 Grams
Sweetened Condensed Milk – 3/4 Cup (230 grams)
Thick Yogurt – bit less than 1.5 Cup (1.25 cup after drained *refer Video, 1.5 cups is equal to 355 ml)
Homemade Almond Flour – 1/3 Cup Almond Meal (32 grams)+ 1/4 Cup Regular Sugar (50 grams approx)
Baking Soda – 3/4 tsp
Baking Powder – 2 and 1/2 tsp
Regular Sugar – 3/4 Cup (150 grams), i use organic
Cardamom Powder – 1 Tbsp (homemade with powdered sugar)
Salt – 1/2 tsp

For Vanilla Cake Just replace cardamom powder with 2 tsp Vanilla Extract.

For 10 inch tube pan I have taken 1 and half measurement of the above recipe like maida 3 cups so and so

Eggless Sponge Cake Preparation

How to make Almond Flour

• Prepare the Almond Flour first, blanch 1/3 cup almonds in well boiled water for 3 – 5 minutes.
• Peel the skin and dry in oven or microwave for a fraction of seconds in regular intervals. (You can prepare the flour in advance )
• Powder them coarse ie almond meal, measure 1/3 cup of it for this recipe and add 1/4 cup sugar, again pulse few more minutes to get good almond flour.
• Sift them using medium hole sieve plate (not the tiny one) and that’s it, perfect flour is ready.

How to make Eggless Sponge Cake

• Drain excess water from yogurt using the same sifter or tea strainer as shown in the video.
• Keep all the necessary ingredients ready as shown below.

• Sift Flour, Baking Powder, Baking Soda and Salt, keep it aside.

• Melt the butter in microwave or over stove top, don’t burn it.
• In a mixing bowl add room temperature melted butter, condensed milk followed by Thick Yogurt.
• Beat them using handheld mixture until blend.
• Add 3/4 th cup of sugar now.
• Add Flour mixture in batches and beat until the mixture turns to smooth batter.
• Now add either Vanilla Extract or Cardamom Powder as desired and Almond Flour.
• After adding almond flour just give a quick stir with the beater and don’t work too much after that.
• You can add some colorful funfettis (1/3 cup) for kids birthday cakes as shown below.

• Pour the batter equally in two 8 or 9 inch pans or in the tube pan as desired.

• Bake at 350 F or 180 C for two 8 or 9 inch pans it takes 20- 22 minutes and the tube pan 35-40 minutes approximately.
• Let them cool completely on a wire rack, tube pan needs almost 1 hour to cool.
• Trim the top and decorate immediately as desired or wrap it, store in freezer in a well sealed container or ziploc (refer below picture), thaw and use it accordingly.

Notes

1. You can use single 8 or 9 inch cake pan with 3 inch height (manually increase height of your cake pan using parchment paper but baking time increases.)
2. Or make 3/4 th of the recipe for one 2 inch height cake pan.
3. For nuts free recipe do replace 1/3 cup almond meal with 1/3 cup milk powder or Rava /Sooji (soaked in milk for 5 minutes before use) and use 1 cup sugar for the recipe).
4. I have experimented with milk powder and below picture is the outcome of it.

Video Tutorial

Print Recipe

4 from 1 vote

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Eggless Sponge Cake

Prep Time

30 mins

Cook Time

30 mins

Total Time

1 hr

 

Learn to make perfect eggless sponge cake using yogurt and condensed milk.

Course: Dessert

Cuisine: American, Indian

Servings: 16

Author: Sangeetha Priya

Ingredients

• All Purpose Flour or Maida – 2 Cups / 240 grams
• Corn Flour – 1/4 Cup 32 grams
• If using cake flour then skip corn flour and use Cake Flour 2.25 Cups in total
• Unsalted Butter – 1 Stick / 8 Tbsp / 113 Grams
• Sweetened Condensed Milk – 3/4 Cup 230 grams
• Thick Yogurt – bit less than 1.5 Cup 1.25 cup after drained *refer Video, 1.5 cups is equal to 355 ml
• Homemade Almond Flour – 1/3 Cup Almond Meal(32 grams) + 1/4 Cup Regular Sugar(50 grams approx)
• Baking Soda – 3/4 tsp
• Baking Powder – 2 and 1/2 tsp
• Regular Sugar – 3/4 Cup (i use organic) (150 grams)
• Cardamom Powder – 1 Tbsp homemade with powdered sugar
• Salt – 1/2 tsp

Instructions

How to make Almond Flour

1. Prepare the Almond Flour first, blanch 1/3 cup almonds in well boiled water for 3 – 5 minutes.
2. Peel the skin and dry in oven or microwave for a fraction of seconds in regular intervals. (You can prepare the flour in advance )
3. Powder them coarse ie almond meal, measure 1/3 cup of it for this recipe and add 1/4 cup sugar, again pulse few more minutes to get good almond flour.
4. Sift them using medium hole sieve plate (not the tiny one) and that’s it, perfect flour is ready.

How to make Eggless Sponge Cake

1. Drain excess water from yogurt using the same sifter or tea strainer as shown in the video.
2. Keep all the necessary ingredients ready as shown below.
3. Sift Flour, Baking Powder, Baking Soda and Salt, keep it aside.
4. Melt the butter in microwave or over stove top, don’t burn it.
5. In a mixing bowl add room temperature melted butter, condensed milk followed by Thick Yogurt.
6. Beat them using handheld mixture until blend.

7. Add 3/4 th cup of sugar now.

8. Add Flour mixture in batches and beat until the mixture turns to smooth batter.
9. Now add either Vanilla Extract or Cardamom Powder as desired and Almond Flour.
10. After adding almond flour just give a quick stir with the beater and don’t work too much after that.
11. You can add some colorful funfettis (1/3 cup) for kids birthday cakes as shown below.
12. Pour the batter equally in two 8 or 9 inch pans or in the tube pan as desired.
13. Bake at 350 F or 180 C for two 8 or 9 inch pans it takes 20- 22 minutes and the tube pan 35-40 minutes approximately.
14. Let them cool completely on a wire rack, tube pan needs almost 1 hour to cool.
15. Trim the top and decorate immediately as desired or wrap it, store in freezer in a well sealed container or ziploc (refer below picture), thaw and use it accordingly.

Recipe Notes

1. You can use single 8 or 9 inch cake pan with 3 inch height (manually increase height of your cake pan using parchment paper but baking time increases.)
2. Or make 3/4 th of the recipe for one 2 inch height cake pan.
3. For nuts free recipe do replace 1/3 cup almond meal with 1/3 cup milk powder or Rava /Sooji (soaked in milk for 5 minutes before use) and use 1 cup sugar for the recipe).
4. I have experimented with milk powder and below picture is the outcome of it.

I am going to come up with regular ingredients (no condensed milk and no milk powder ) eggless version soon so keep watching ..I am proud to be one among top 50 Indian Food Blogs.