Learn how to make a basic vanilla sponge that’s super fluffy even without eggs. A quick recipe that makes light and moist cake each time!
If you’re a true cake lover, you most probably drool over a slice of old school style plain vanilla sponge cake. I do. Every Single Time. But I don’t really bake it as often as I’d like because I’m busy whipping up fancy desserts like a Nutella Cheesecake (which I made for dessert last night). I only get a chance to bake this sponge cake when my grand mother requests me to make some. She lovessssss a vanilla cake but since she’s vegetarian I couldn’t just bake using any recipe, so I designed this one for her.This cake is everything a vanilla sponge should be..light, airy, fragrant and most importantly spongy aka fluffy! If you’ve been looking for a recipe to make a basic vanilla sponge cake without eggs, look no further because this is it. The best ever vanilla sponge cake recipe without eggs.
- • All Purpose Flour (maida), 2 cups or 250 grams approx.
- • Baking Powder, 1 teaspoon
- • Baking Soda, ½ teaspoon
- • Softened Butter, ½ cup or 100 grams approx.
- • Caster Sugar, ¾ cup or 150 grams approx.
- • Buttermilk, ½ cup or 120ml
- • Good Quality Vanilla Extract, 1 teaspoon
- • Milk, ½ cup or 120ml
- In a bowl, sieve the dry ingredients (flour, baking powder and baking soda) and set them aside to be used later.
- In another bowl, whisk butter until light and fluffy, add in the sugar and whisk until combined. This should take about 4-5 minutes with an electric mixer and longer with hand. Do not skip this step or cut corners. Read why it's important here.
- Once the sugar and butter are mixed, add in the vanilla extract and mix it in.
- Preheat your oven at 180 degrees Celsius for 10 minutes.
- Add the dry ingredients to the butter mix little by little. Keep alternating with buttermilk. When you run out of buttermilk start alternating with milk until you form a nice batter. Do not over mix the batter. Use only a spatula and not a mixer for this step. It's important to only mix until you no longer see dry flour. Once the flour is incorporated, stop or you'll knock the air out.
- Pour the batter in a 9-inch greased round tin. (Learn how to successfully grease your tins here)
- Bake at 180 degrees for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean with a few crumbs.
- Let the cake cool down slightly before taking it out of the cake tin.
- For storing instructions, read this.