Although this recipe is eggless, please don’t forget that it is not dairy-free. In this recipe, a high content of milk powder adds a pleasant dairy flavour to the palette. A fine texture also allows the use of additional syrup to achieve extra moisture. This cake does not crumble and slices very clean. Butter cream or ganache can be used for sandwiching and masking. Jam can also be used and makes for a good option as well.

What you will need…

  • 2 x 250mm Cake pans (or rings)
  • A mixer with a palette attachment
  • A rubber scraper


The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units', you can use the Recipe Calculator Tool below the ingredients table.
Weight Per Unit: 2050
Number of Units: 1
Unit Size: 2 x 40mm high (Approximately) by 250mm diametre round cake (after baking)
A 500 17.6 ounces Butter Butter is a solid dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water. Chilled but not too cold.
B 400 14.1 ounces Sugar Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are carbohydrates, composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners.
C 10 2 teaspoons Vanilla Essence Vanilla Extract is made with 100% pure vanilla beans. With a sweet, syrupy consistency, this Vanilla is ideal for use in icings, drinks and whipped cream as well as classic baking recipes. Vanilla Essence is commercially manufactured by chemicals and is more of a watery consistency as opposed to vanilla extract which is thicker and a lot fuller and richer in flavour. You can replace one with the other but use 50% more of essence. For example, for 1 teaspoon of extract, use 1.5 teaspoons of essence.
D 40 3 tablespoons Lemon Paste Lemon paste is boiled and blended lemons. Take a few fresh lemons and wash them first. Then simmer them in water for 1 hour. After they have cooled down, cut them in half and remove the seeds (some lemons may be seedless you can skip this part). Blend the whole lot in to a creamy paste using a food processor. This lemon paste is better than anything you can buy from a store and you can also do this with oranges. If you want to make a large amount and store it, you can also blend up to an equal amount (of the total weight of lemons or oranges) sugar, with the lemons or oranges.
E 300 10.6 ounces Water Cold.
F 200 7 ounces Milk Powder Powdered milk or dried milk is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content. Another purpose is to reduce its bulk for economy of transportation. Powdered milk and dairy products include such items as dry whole milk, nonfat (skimmed) dry milk, dry buttermilk, dry whey products and dry dairy blends. (Full Cream)
G 600 21.1 ounces Self-Raising Flour Self-rising or self-raising flour is white flour that is sold premixed with chemical leavening agents. Self-rising flour is typically composed of the following ratio: 1 cup (100 g) flour, 1 1⁄2 teaspoons (3 g) baking powder, a pinch to 1⁄2 teaspoon (1 g or less) salt. Sifted.

Recipe Calculator Tool

Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.

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1 MEASURE Weigh all Ingredients. Double check.
2 PREHEAT Preheat the oven to 180C / 356F.
3 PREPARE Prepare 2 x 250mm cake pans or rings Lined with baking paper.
4 MIX Mix the water and milk powder. Completely disolved.
5 WHIP Whip A, B, C and D for 15 minutes on high speed. Very light & creamy.
6 WHIP Whip at medium speed.
7 ADD Add the milk in parts. Appears to be split.
8 STOP Stop the mixer and scrape down the sides.
9 ADD Add a hand full of flour.
10 WHIP Whip another 5 minutes. Flour incorporated.
11 FOLD Fold in the rest of the flour by hand using a rubber scraper.
12 DEPOSIT Deposit the mixture in to the 2 prepared pans.
13 BAKE Bake for 30 minutes or more.
14 CHECK Check if baked using a wooden skewer. Dry.

Important Notes

  • Most important point of this recipe is to achieve a very light fluffy texture while whipping the butter and sugar at the beginning. 5 minutes of whipping may not be enough if your butter is too cold at the start. Just whip as long as you need to get that very light creamy soft texture. If the butter is too soft at the beginning, whipping will create friction and
  • heat so the aerating process will not be effective.
  • You can increase the lemon flavour for a more intensive flavour.
  • You can also replace lemon paste with 60g of cocoa powder which you have to add in to the flour and sift together.
  • The reason why this recipe is split into 2 baking pans is because it will bake evenly all around the cakes and it will bake quicker. If you try to bake one cake with the whole recipe, the centre of the cake will not be baked at the same time as the outside of the cake.


  1. gosia mazur says:

    Would this work if I replace self raising flour with gluten free flour? Should I add baking powder or soda instead? If yes how much? Thank you

  2. ZA Khokhar says:

    Hi Chef

    I have been asked to make eggless Black Forest cake.
    What do you suggest this eggless cake recipe works for Black Forest cake and how much cocoa powder for it.
    Should I need to replace with some of self raising flour or
    Only as suggested that can replace lemon flavouring by cocoa powder is enough for it.
    Thanks in advance

    1. Serdar Yener says:

      Just remove the lemon paste and replace 10-15 % flour with cocoa powder. Make sure whip the butter very well.

  3. Meena bhatt says:

    Hello chef I’ve been using this eggless sponge cake recipe all this while with full cream milk powder and it worked wonderful and tasty but now the full cream isn’t available ,instead getting semi cream powder and my cakes just break apart after cooling and also sink in between . What do you think can be the problem chef ? I’m using the recipe calculator for all sizes when making . Another question is , do I have to cut off the portion of flour if adding cocoa powder?

  4. Sonia says:

    Hello chef,
    Tried it again and It was really good. Just wanted to know if I can take half of the 2050 measurements to make 1 kg cake.

  5. Sonia says:

    Hello chef,
    Tried this again. It was really good. Just wanted to know if I can take half of the 2050 measurements to make 1 kg cake.

  6. Sonia says:

    Hello chef,
    I tried this wonderful eggless sponge cake recipe with total weight as 300 gms in 6 inch pan. It tastes amazing. But it did not rise. Am not sure is just an inch in height. Also am not sure of the consistency of the batter.

    1. Serdar Yener says:

      Hi, this recipe does not rise like normal butter cake. Make sure you whip the fat very fluffy, fold the rest gently also increase the rising agent little more.

    2. Sonia says:

      Thank you so much chef. Will try it again.

  7. Sadia Mirza says:

    Sir, plz also share the sponge cake recipe (with eggs).Thanx

  8. ramas says:

    hi do we have to puree the lemon along with the water or just eh lemons. pls let me know thanks.

    1. Serdar Yener says:

      Hi, when the lemons cooked and drained there is enough moisture will be to make the puree. No additional water. Thanks

  9. sdricart says:

    Chef-can I triple this recipe just by using the calculator? I know it is never a matter of just multiplying ingredients by 3. thank you! Susan

  10. ramas says:

    hi. I tried this was very tasty but the cake sunk in the middle..I used two teaspoons of baking powder to each cup of plain flour. pls help where could i have gone wrong.

    1. Serdar Yener says:

      Please try to cook little slower and longer. Check the center with a skewer that center is not wet and cool the cake in the oven after the baking finish. Thanks

  11. sdricart says:

    I have never seen full cream milk powder here in the states. Can I substitute 7 oz. of whole fresh milk?

    1. Serdar Yener says:

      No, that will increase the ratio of liquid components. If you can not find full cream milk powder try other milk powders.

      1. sdricart says:

        I meant in lieu of the 10.6 oz water, but I see now the 7 oz. was the powder. Thank you.

    2. Yolanda pryce says:

      Hi Sir, really love your work andi have tried this recipe and it was brilliant. however i’m making a Vegan version , what type of substitute can i use for the milk powder, cant seem to find and soya milk powder , please advise?

      1. Serdar Yener says:

        Try coconut powder.( Santan powder)

        1. Yolanda pryce says:

          Thank you

  12. tarek_shaimaa79 says:

    Hi Is this the recipe without eggs

    1. Serdar Yener says:

      Yes. Thanks

  13. reenamonteiro says:

    Helllo Chef Yener,

    I am due to make a wedding cake the couple wants the cake to be chocolate but eggless, is it possible for you to share a recipe with the sponge and buttercream. Thank you so much.

    1. Serdar Yener says:

      We have the eggless sponge recipe available in the recipes section. For the eggless buttercream, you just have to whip the unsalted butter with additional sweetened condensed milk till you rich the desired sweetness. Thanks

  14. Vivian Hua says:

    Hi Chef Serdar ,

    I ‘d like to make a small eggless cake ( 7 inch round ) , just wondering how to convert the ingredients into 7 inch cake tin ? Thanks a lot .

  15. susan coleman says:

    silly question…
    does this cake recipe call for a spray of oil in preparing the pans or
    does sponge recipes use water to coat pans before filling with cake batter?
    Same question applies for the gluten free cake batter.

  16. Domini Adams says:

    Hello Yerner’s Family i love Your lessons i own Domini’s Fudge Kitchen and i want to branch out and go into cakes.

  17. Meena bhatt says:

    Hello I’m so happy to be a part of Yeners way. Finally !!

  18. Francine Kotler Elfassy says:

    Does the milk powder in this recipe have a function besides taste. I would like to try substituting it for something non dairy. Any suggestions? Also could baking powder be combined with all purpose flour instead of using self rising flour? If so, how much baking powder to add?
    Thanks for your help and your time.

    1. Serdar Yener says:

      No only for taste. To convert plain flour into self-raising flour, add two teaspoons of baking powder to each cup of plain flour.

  19. Summ Chong says:

    What is lemon paste? May we get the recipe? Thanks

    1. Serdar Yener says:

      500 gr fresh whole lemon
      wash and remove stickers and black stem bit. boil in water for 1 hour. remove from water . after cool down chop in to large pieces. just blend in to paste. you can also add 500 sugar if you like for keeping longer.

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