Eggless Sponge Cake

(4 customer reviews)

₦71,012.70

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Description

Embark on a culinary journey that brings together simplicity and sophistication with our Eggless Sponge Cake recipe. This light and airy delicacy redefine the possibilities of eggless baking, proving that a lack of eggs doesn’t mean compromising on the ethereal texture and exquisite taste of a classic sponge cake. Whether you’re catering to dietary restrictions, exploring vegan options, or simply out of eggs, this recipe invites you to experience the joy of creating a perfect eggless sponge cake that’s as light as a feather and as delightful as any traditional counterpart. Join us as we guide you through the steps of crafting a cake that embodies featherlight elegance.

Ingredients

For the Eggless Sponge Cake:

  • All-Purpose Flour: 1.5 cups
  • Cornstarch: 1/4 cup
  • Baking Powder: 1 teaspoon
  • Baking Soda: 1/2 teaspoon
  • Sugar: 1 cup
  • Yogurt: 1 cup (unsweetened)
  • Vegetable Oil: 1/2 cup
  • Vanilla Extract: 1 teaspoon
  • Milk: 1/4 cup (at room temperature)
  • Lemon Juice or Vinegar: 1 tablespoon
  • Salt: A pinch

For Optional Syrup Soak:

  • Sugar: 1/4 cup
  • Water: 1/4 cup
  • Flavoring (Vanilla Extract, Almond Extract, etc.): 1 teaspoon (optional)

For Serving (Optional):

  • Fresh Berries, Whipped Cream, or Dusting of Powdered Sugar

Instructions

Preparing the Eggless Sponge Cake Batter:

  1. Preheating the Oven:
    • Preheat your oven to 350°F (180°C). Grease and line your cake pans with parchment paper for easy removal.
  2. Sifting Dry Ingredients:
    • In a large bowl, sift together all-purpose flour, cornstarch, baking powder, baking soda, and a pinch of salt. Sifting ensures a smooth and airy texture in your sponge cake.
  3. Creating the Wet Mixture:
    • In another bowl, whisk together sugar, yogurt, vegetable oil, and vanilla extract until the sugar is dissolved and the mixture is well combined.
  4. Blending the Wet and Dry Ingredients:
    • Gradually fold the wet mixture into the dry ingredients, ensuring a smooth and lump-free batter. Be gentle to maintain the lightness of the sponge.
  5. Activating the Leavening Agents:
    • In a small bowl, mix lemon juice or vinegar with milk. This mixture will react with baking soda, helping the cake rise. Add this to the batter and gently fold it in.

Baking the Eggless Sponge Cake:

  1. Filling the Cake Pans:
    • Pour the batter into your prepared cake pans, spreading it evenly. Tap the pans gently on the counter to eliminate any air bubbles.
  2. Baking to Perfection:
    • Place the pans in the preheated oven and bake for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean. Keep a close eye to prevent over-baking.
  3. Cooling the Cake:
    • Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Optional Syrup Soak:

  1. Preparing the Syrup (Optional):
    • In a small saucepan, combine sugar and water over low heat. Stir until the sugar dissolves, then bring the mixture to a gentle boil. Remove from heat and add flavoring if desired.
  2. Applying the Syrup Soak (Optional):
    • Once the cakes have cooled, you can brush the optional syrup soak over the top for added moisture and flavor.

4 reviews for Eggless Sponge Cake

  1. Aminat –

    This eggless sponge cake is now my go-to for tea time. It has the ideal balance of sweetness and lightness, making it a delightful treat to pair with a hot cup of tea. The simplicity of the recipe allows me to whip it up whenever I’m in the mood for a quick and delicious snack.

  2. Justina –

    What I love about this eggless sponge cake is its versatility. It’s a blank canvas for creativity! I’ve used it as a base for layered cakes, trifles, and even enjoyed it on its own. The lack of eggs doesn’t compromise the taste or texture – it’s a winner!

  3. Charles –

    As a beginner baker, I appreciate how foolproof and easy this eggless sponge cake recipe is. The ingredients are simple and readily available, and the step-by-step instructions make it a breeze to follow. The result is a deliciously light cake that’s sure to impress.

  4. Shuaibu –

    I was skeptical about an eggless sponge cake being as light and airy as traditional ones, but this recipe exceeded my expectations! The texture is incredibly soft, and it practically melts in your mouth. It’s the perfect canvas for various toppings and fillings.

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