An incredible, yet simple basic eggless vanilla sponge cake recipe is the basis for almost all flavorful cake creations. Everyone needs a classic recipe for a vanilla cake. Here is the go-to recipe for you to add it in your repertoire.

This sponge cake is made with very simple and easily available pantry staples. I had many requests for a vanilla sponge cake recipe without eggs, condensed milk or butter, so here it is! It took me many attempts to perfect this recipe ... and its a keeper! This is the recipe for any occasion that you have been looking for.

It has a very tender and velvety soft crumb...nothing beats the simple taste of a fresh warm homemade vanilla cake.

I would love to hear from you on how it turned out. I am here to answer all your queries and questions.

 

Notes

1. Do not overmix the batter otherwise the resulting cake can be dense.

2. Gradually add dry ingredients into wet ( in batches )

3. Always use room temperature ingredients.

4. Using full fat yogurt and milk is recommended ( you can use plant based too )

5. I have used a 7 inch pan, baking time may vary for different sized pans.

6. This is a basic sponge cake recipe, which can be the base for many variations. 

1 US Cup = 240 ml

Ingredients

Dry Ingredients

• 1.5 cups  ( 176 gm ) all purpose flour ( Maida )
  
  
• 1.5 tsp baking powder
  
  
• 1/2 tsp baking soda
  
  
• Pinch of salt

Wet ingredients

• 1/2 cup oil
  
  
• 3/4 cup regular cane sugar
  
  
• 2 tbsp thick full fat yogurt
  
  
• 3/4 cup room temperature milk+ 1 tbsp white vinegar
  
  
• 2 tsp vanilla essence

Procedure

1. In a cup take room temperature milk, add vinegar. Mix well and keep it aside ( This is our buttermilk )

2. Sift all the dry ingredients

3. In a bowl take oil and sugar. Combine till creamy.





4. Add yogurt, prepared milk-vinegar mixture along with vanilla essence. Combine everything nicely.









5. Gradually add dry ingredients into wet ( in batches ) and make a lump free batter. ( Do not overmix )





6. Pour in a 7 inch round pan ( or pan of choice ). Bake at 350F / 180C for 30 -35 min or till the toothpick comes out clear.



7. Let it cool completely before cutting and serving. Best to refrigerate for an hour.