Eggless sponge cake is in my opinion a blank canvas.

Eggless Sponge Cake

Art on my Canvas

A sponge cake is the base for most pastries. I like a vanilla sponge cake because it kind of is a neutral flavor. Like I said, a blank canvas. Paint your imagination with frosting and flavours. I almost prefer the flavour of an eggless sponge cake over the one with egg (probably because egg has quite a dominating flavour). But I feel the one with egg turns out tad more fluffier. I toy around with both while baking. 

Eggless Sponge Cake

The search for a perfect sponge cake seems to go on. I keep adding, subtracting, increasing, decreasing ingredients everytime I bake one. This recipe however has been, I quote my husband “One of the best sponge cakes I have made”. Along with a cup of steaming hot chocolate…. YUMMY…

Eggless Sponge Cake

Here’s the recipe for an

Eggless sponge cake


Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes



  • 1 1/4 cup All-purpose flour (Maida)
  • 1 cup Plain yogurt (Curd)
  • 1 cup Granulated Sugar
  • 1/2 tsp Baking soda
  • 1 1/4 tsp Baking powder
  • 1/2 cup Cooking oil
  • 1 1/2 tsp pure vanilla extract


  1. Sieve the all-purpose flour and set aside.
  2. Whisk the yogurt smooth and add sugar. Whip the two together until the sugar dissolves completely (you can feel no more crystals while whisking).
  3. Add baking powder, baking soda to the whipped yogurt and mix well.
  4. Set aside for about 5 mins and allow the mixture to rise.
  5. Preheat the oven to 350°F
  6. Grease a cake pan and line it with a parchment paper. (easy to get the cake out later). Set aside.
  7. Add vanilla extract and cooking oil and mix. (The bubbles formed in the previous step will break. You cake won’t turn hard. Continue).
  8. Add the all-purpose flour in 2-3 batches and make sure the previous batch is folded in well into the yogurt mixture before adding the next one.
  9. Whisk until the batter is smooth and thick
  10. Pour the batter into the prepared cake tin and pat it on the counter to break any air bubbles.
  11. Bake it for about 40 min or till a toothpick inserted into the center of the cake comes out clean.
  12. Cool on a wire rack for at least 15 min.
  13. Invert the pan onto a plate. Remove the parchment paper.
  14. Slice it up and enjoy the warm cake with a cup of coffee……..

Yummily Yours’


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  1. bottes geox chelsey

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  2. how do i make this recipe on a tandoor oven which has a baking facility

  3. i do not get your 6th step. its this that how to line with parchment paper. i also bake, but don’t have any problem with cake coming out of pan, i simply grease pan n pour batter in it. but the cake cools down its outer surface becomes quite hard, well u can say not as soft as centre part. i want my whole cake to be spongy, fluffy, softy. but, how to? help me. will b greatfull to u.

    • Hi Sona,
      Greasing the pan helps with easy release of cake from pan, however too much butter/fat used to grease the pan can fry in the heat and cause a “Crust” or hard edges like you have been experiencing. To avoid this:
      1) Try baking at a lower temperature for a longer time.
      2) Shifting the wire rack in the oven so that it is not too close to heat.
      3) Lining the bottom and sides with parchment paper/wax paper/Butter paper. Just mark a round on the parchment paper (using pan as stencil) with a pencil, cut it out and stick to greased pan bottom. Similarly stick it to the sides too (a little more tricky than sticking it to the bottom)

      Hope this helps 🙂


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