Some soft, moist eggless vanilla cake? Yes please! Here’s my tried and tested homemade recipe that you’ll make again and again.
I’ve lived in Bangalore long enough to know that Sponge cakes from Iyengar bakery are absolutely legendary. My Bangalorean friends who’ve lived here all their lives SWEAR by it and that got me curious. Can’t be too hard, I thought and started experimenting at home. At first, it was too dry, the next batch was too moist, the third one was fine but not perfect. And then the fourth trial hit the spot. Turns out it’s a relatively fuss-free recipe and takes no more than 7 ingredients to make. It’s also suuuper simple and has that spongy texture.
7 Ingredients to making an amazing Eggless Vanilla Cake
No surprises here. The dry ingredients are flour, baking powder and baking soda which must be sieved to avoid lumps and kept separately. Beat the wet ingredients curd, oil and vanilla extract with sugar together in another bowl with a hand/stand mixer for 5-7 minutes. Make sure that the oil is blended well. Detailed instructions are below and in the video. This recipe is eggless just like the Iyengar bakeries. We have substituted eggs with curd which gives that fluffy, spongy texture, and adding oil makes the cake lighter and more moist. The vanilla extract is, of course, the star of the show.
The Batter – Don’t overmix!
The trick to getting this sponge right is mixing the batter properly. Yes, there are only 7 ingredients, but get your measuring spoons and weight scale out for this recipe. Once you have beaten the wet ingredients with sugar, use a rubber spatula to fold and mix the batter evenly. Also be careful not to overmix this batter because we don’t want to remove all the air bubbles. Watch the video below to see how it’s done. It’s okay if your batter looks slightly lumpy in the end. That won’t affect the cake once it’s baked.
Top Cake Baking tips
Here are some things to keep in mind while baking the sponge cake:
- Preheating the oven: Pre-heating the oven for at least 20 minutes is one of the most important steps while baking a cake. 20 minutes ensures your oven is evenly pre-heated and that will ensure your cake bakes well
- Greasing and Line the baking pan: Greasing the baking pan before adding the batter is a step that I NEVER compromise on, because it ensures the cake doesn’t get stuck to the bottom of the pan and it comes out in one piece. It’s also recommended that you line the bottom with parchment paper for the same reason. I have a trick to line with paper easily in the video below.
- How long to bake it for: This sponge cake takes about 30-40 minutes at 180C to bake depending on your oven capacity. We are looking for a nice, golden-brown colour on top.
- How to check if it’s done: I recommend inserting a skewer or knife into the middle of the cake – If the skewer/knife comes out clean, your cake is ready.
- Cooling the cake: I know sinking your teeth into a warm slice of sponge cake is irresistible, but you gotta let it cool down first. Cakes that are not cooled properly can crumble or break easily.
This cake is super yum on its own. Or there are a whole host of things to serve it with:
- Whipped cream frosting
- Strawberries, blueberries, etc
- Generous drizzling of honey or maple syrup
- Assortment of nuts, raisins, etc
- Jam (Mixed fruit or Marmalade)
- Hot cups of chai
This sponge cake can be stored in an airtight container for up to 2-3 days without losing it’s flavour.
Make this easy 7-ingredient sponge cake at home for any special occasion and surprise your loved ones with this super simple recipe!
More Eggless recipes for you:
Watch Eggless Vanilla Cake Recipe Video
Eggless Vanilla Cake
- 1 ½ cups (187.5 g) All Purpose Flour (Maida)
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 cup (200 g) Greek Yogurt (Hung Curd) at room temperature
- ¾ cup (150 g) Sugar
- ½ cup (112 g) Oil
- 1 teaspoon Vanilla Extract
- Preheat the oven to 180C. Grease and line a round 8 inch baking pan with oil and parchment paper.
- Sieve all purpose flour, baking powder, baking soda into a bowl and keep aside.
- In another mixing bowl, add sugar, curd, oil and vanilla essence. Beat on low speed with a hand/stand mixer until just combined. Make sure the oil has blended well. Scrape down sides of the bowl and increase the mixer speed gradually. Beat for 5-7 minutes or until sugar has almost dissolved.
- Add the dry ingredients mix to this in three parts. Use a rubber spatula to fold and mix the batter evenly. Don’t worry if the batter looks slightly lumpy but don’t overmix.
- Transfer the batter to the prepared baking pan. Bake at 180C for 30-40 minutes. It may take longer based on your oven capacity. Just bake it until it is firm to touch and a skewer/knife inserted into the baked cake comes out clean.
- Remove from the oven and let cool before for 20-30 minutes demoulding.
- Make sure you preheat your oven for at least 20 minutes
- Keep all your ingredients at room temperature, especially the yogurt