Eggless sponge cake: the soft base that everyone will love
Eggless sponge cake is one of the most versatile bases for home baking, perfect for those who have to avoid eggs due to allergies, intolerances, or dietary choices, but still want a soft and light dessert.
Unlike traditional sponge cake, which requires whisking eggs and sugar, this version relies on simple ingredients like yogurt, milk, and oil, which ensure a soft, moist texture, ideal for filling with creams, jams, or whipped cream.
It's the perfect base for birthday cakes, rolls, tiramisu, or simply a delicious snack. It takes just a few minutes to make, requires no special equipment, and the results are always reliable. Once you try it, it will become a classic in your kitchen.
Eggless sponge cake: here's the recipe
This recipe is designed for vegetarians and, with the use of plant-based milk and yogurt, is also suitable for vegans. It's naturally cholesterol-free and can be made gluten-free by replacing the 00 flour with a gluten-free baking mix. The yogurt adds moisture and a slight acidity that aids leavening, while the seed oil keeps the cake moist for a long time. You can flavor it with vanilla, lemon zest, or orange zest. Here are the ingredients for a 22-24 cm pan:
- 300 g of 00 flour
- 150 g of granulated sugar
- 200 g of plain yogurt (cow's milk or vegetable)
- 120 ml of milk (cow's or vegetable)
- 80 ml of sunflower seed oil
- 16 g baking powder (1 sachet)
- 1 teaspoon vanilla extract
- 1 pinch of salt
- Powdered sugar for decoration (optional)
The step-by-step process
In a large bowl, sift the flour, baking powder, and salt. Add the sugar and whisk well to evenly distribute the dry ingredients. In another bowl, whisk together the yogurt, milk, oil, and vanilla. Stir with a whisk until smooth.
I pour the liquid ingredients into the dry ingredients and gently fold them in with a spatula or whisk, being careful not to overwork the mixture. It's important to stop as soon as the mixture is smooth and free of lumps. If the mixture is too thick, add a tablespoon of milk; if it's too runny, add a sprinkle of flour.
Preheat the oven to 180°C. Line the bottom of a 22-24 cm cake pan with parchment paper and butter, and flour the edges. Pour the batter into the pan and smooth the surface with a spatula.
Bake in a conventional oven for 30-35 minutes, testing with a toothpick in the center: if it comes out clean, the sponge cake is ready. Let it cool completely in the pan before removing it from the pan, as it is very fragile when hot.
Once cooled, the eggless sponge cake is ready to be sliced and filled as desired. It can be stored under a glass dome for 2-3 days, or in the freezer for a month.
