Eggless Sponge Cake Recipe

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.


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