Eggless Vanilla Sponge Cake Recipe Without Condensed Milk, Curd

 Eggless sponge cake recipe

Eggless vanilla sponge cake recipe was in my try list for long time. Usually eggless sponge cake is prepared using condensed milk, curd and butter. But this egg free vanilla cake recipe is without condensed milk and curd. This recipe uses fresh cream and milk instead.  I had planned to try this cake recipe during Christmas. But I was forced to make it yesterday. I had a packet of fresh cream which was about to expire and I wanted to use it without wasting. When I was thinking of what to do with it, two recipes flashed in my mind. 

One was methi mutter malai and the other one was cake using fresh cream. I made both and somehow I finished the whole packet on the same day. For this cake, I google searched and got this recipe from Parita’s blog. I followed that recipe to the ‘T’ but I followed an easy method to make the cake batter. The result was awesome.The cake came out very soft and spongy. Raksha loved it to the core and she finished all the cake herself in two days. We got only one piece to taste.

Check out this link if you wish to try the same using pressure cooker.You can just follow the same method.Hope u will get it right. Try and let me know how it turned out for you.

Eggless sponge cake recipe using fresh cream

Eggless vanilla sponge cake recipe

Eggless vanilla sponge cake recipe Easy to make eggless vanilla flavoured sponge cake recipe using fresh cream. Kids would be pleased with this cake recipe 🙂

Cuisine: Indian Category: Sweet Yields: 8-10 pieces
Prep Time: 5 Minutes Cook Time: 40 Minutes Total Time: 45 Minutes

INGREDIENTS


1 cup=200ml

To make the cake batter

  • Powdered Sugar – 1 cup
  • Fresh cream – 3/4 cup ( I used amul)
  • All purpose flour /Maida – 1 1/3 cup ( 1 + 1/3 CUP)
  • Baking powder – 1 tsp
  • Cooking soda/ baking soda – 1/2 tsp
  • Milk – 3/4 cup
  • Vanilla essence – 1 tsp
HOW TO MAKE EGGLESS VANILLA SPONGE CAKE – METHOD

  • In a big mixie jar, take the sugar and powder it nicely. Add fresh cream to it and beat twice or thrice to make a smooth paste OR take a bowl and beat the sugar & cream with a hand whisk. To this add the maida mixture as mentioned below. Do not beat the batter, mix gently. Follow this method if you don’t want to use mixie.

eggless sponge cake step by step recipe

  • Then add the maida, baking powder, baking soda, vanilla essence and beat twice. U’ll get a thick paste. Wipe the sides. Now add the milk and run the mixie in low speed. Do not over beat the mixture. U’ll get the batter in flowing consistency like a ribbon.

eggless sponge cake step by step
eggless sponge cake recipe step by step

  • Grease a baking pan with oil & sprinkle maida all over the pan and pour the cake batter. Pat the bottom of pan to break the air bubbles.
  • Pre heat the oven at 180c or 10 minutes in convection mode. Keep the baking pan and bake for 35-40 minutes and bake in convection mode at 180 c.Please keep an eye after 25 minutes and check with a toothpick. Check with a skewer/toothpick or knife for doneness. If it comes out clean,cake is done.
  • Cool completely. Run the knife through the sides of the pan and then invert it on a plate. Cake will come out easily.

eggless sponge cake recipe step by step

Cut into pieces.Serve n Enjoy !



Note

  • I am unable to say the shelf life of this cake because it got over by two days.
  • If you don’t want to use mixie, you can mix the powdered sugar and fresh cream together in a bowl to make a smooth paste. In another bowl, mix maida, baking powder, soda and add this to the fresh cream mixture in one direction. Add essence and milk. Make a batter and proceed as above.
  • Preheating is essential.Use Convection mode at 180c.

Wanna bite?? : ))
eggless sponge cake piece

eggless vanilla sponge cake recipe piece

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42 thoughts on “Eggless Vanilla Sponge Cake Recipe Without Condensed Milk, Curd”

  25. Unknown

    Can someone suggest if i preheat for 10mins in convection mode and then micro the batter for 35-40mins ? is my understanding right here?

    Reply
    1. Chitra

      Hi Uma,After preheating in convection mode,u should bake for 35-40 minutes in same mode and not in microwave mode.Please use convection mode only.Hope it is clear now 🙂

      Reply
  31. divya arun

    today I made this eggless cake.it turned very soft and tasty. thanks for your recipe.corners of my cake is very dry, how can I avoid that? I used microwave convection oven.

    Reply
    1. Chitra

      Thank u divya 🙂 Cake corners may be dry due to slight over baking.Next time bake it for little lesser time.U will get it right 🙂

      Reply
  32. Kalyani Athalye Zomte

    Hi Chitra, I made this eggless cake today and it turned out nice. Thanks a lot for sharing such an easy recipe and that too eggless. However my cake turned out little less soft.. what would have gone wrong?

    Reply
    1. Chitra

      Thanks a lot Kalyani for the feedback 🙂 Softness may be less if the quantity of soda or fresh cream is less. If u have over beaten the mixture in mixie,it may turn slightly hard. Please check it. Thanks

      Reply
  33. Manasi

    Hi Chitra, I tried this one yestday and it was just perfect supersoft sponge cake 🙂 My daughter is fan of your 1 min red velvet cakes 🙂 Thanks!!

    Reply
    1. Chitra

      Thank u so much Manasi.I am very happy to read your feedback 🙂 Glad ur daughter liked my 1 min cake 🙂 Keep trying !

      Reply
  34. Deeksha

    hi chitra, no recipe can be easier than this, can I make rusk from this, Being vegetarian can't follow your rusk recipe

    Reply
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