Eggless Sponge Cake

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A sponge without eggs makes a nice party cake and a base for various other flavours of eggless cake. Condensed milk gives the cake its flavour and this springy textured, flawless fuss-free eggless sponge cake is one of my favourite recipes for an eggless cake.


  • 150 gms (1 1/2 cups) all-purpose flour
  • 100 gms (1/2 cup) unsalted butter, melted
  • 120 ml ( 1/2 cup) milk
  • 200 ml sweetened condensed milk
  • 60 gms (1/4 cup) caster sugar*
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

* Place the granulated white sugar in your food processor and blend until finely powdered.


  • 1 cup chocolate whipping cream
  • 2 tablespoons granulated white sugar
  • 1 teaspoon pure vanilla extract


  1. Preheat the oven to 180 degree C (356 degree F). Place the oven rack in the middle of the oven and line up a 7 inch cake mould with parchment paper and grease the same.
  2. In a bowl pour the milk, melted butter, condensed milk, pure vanilla extract and add the sugar. Mix until well combined.
  3. Sift or whisk the flour, baking powder, baking soda and salt.
  4. Add the flour mixture into the wet ingredients in 3 portions and mix well after each addition. Make sure there are not any lumps.
  5. Pour the batter into the prepared tin and tap to remove any air bubbles.
  6. Bake in the oven for 30 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
  7. Remove from oven and cool completely on a wire rack.
  8. Meanwhile prepare the frosting. Place the cream in the bowl of your electric beater and beat well for 2 minutes. Add the granulated white sugar and the pure vanilla extract and beat on high speed for nearly 5 minutes until stiff peaks form.
  9. Spread 2/3 rds of the frosting on top and sides of the cake and smooth. Pipe the remaining frosting on top of the cake and decorate with chocolate shavings on center. Add some sugar balls on top of the piped frosting. Refrigerate until use.

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