Eggless Sponge Cake Recipe | How to Make Eggless Sponge Cake

What is an Eggless Sponge Cake?

Eggless sponge cake is a very basic cake. It is soft, moist, delicious and as it name suggests spongy. This particular cake has been baked in a pressure cooker. Still it is nothing less than perfect. Having said that I also need to mention that cookers are not meant for baking. So if you are a crazy baker and even if you are not all that crazy, it is better to invest in a good oven and then just bake and bake and bake. After all, happiness is knowing that there is a cake in the oven.
I have an oven with a glass top. I love to see my cakes rise. But this time I felt blind. I just had no clue how the cake was behaving inside the cooker. I was anxious. Yes, baking has that effect on me. It can make me anxious, nervous, happy, sad etc etc etc. Anyways after the longest 40 minutes when I opened the pressure cooker the anxiousness immediately converted into happiness. The cake had doubled, it had browned beautifully, I had rose evenly, it couldn’t have been better.
Looking for more eggless cake recipes? Find a collection of eggless and easy cakes –> here.

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How To Make Eggless Sponge Cake

1. Prepare the cooker for baking the cake : For that take a large cooker at least 5 l capacity. Make a salt bed at the bottom. You will need some 200 g to 350 g salt for this. It depends on the size of the cooker. Place a plate with holes on it. The holes will ensure that the heat passes to the cake tin. Preheat this cooker for 10 minutes.

2. Prepare the cake pan : Take a 7” cake pin. Grease it with butter or oil and line it with a greased parchment paper.

3. Mix the sugar, butter and oil : In a large bowl take 3 tbsp butter. The butter should be at room temperature. Add 3 tbsp oil. The oil should be at room temperature;). Add 1/3 cup powdered sugar.

4. Whisk the mix for 1 minute : The mixture will be well incorporated and light.

5. Prepare the condensed milk mix : Add 3/4 cup condensed milk to the above mix. Whisk for 3-4 minutes. The mixture will become absolutely flowy and smooth.

6. Prepare the milk mix : Take 1 cup milk. The milk SHOULD NOT be cold. Add 1 and 1/2 tsp vinegar. Add 1 tsp vanilla extract. Mix.

7. Keep aside for 5 minutes : Let the condensed milk mix and milk mix have some last time conversations.

8. Toss the chopped nuts in some flour (out of 1 and 1/2 cup flour) : I have read that this avoids the sinking of nut but frankly I did not see that happening. Still, since I had done it I have mentioned it.

9. Prepare the dry ingredients mix : Sieve together 1 and 1/2 cup all purpose flour, 1 and 1/2 tsp baking powder and 1/2 tsp baking soda.

10. Mix the dry ingredients and condensed milk mix and milk mix : Add the dry ingredients to the condensed milk mix. Add in batches. Also add the milk mix. Add in batches. Fold in everything. DO NOT OVER-MIX.

11. Pour the batter in the greased pan

12. Bake the cake : Place the cake pan in the pre-heated cooker. Close the lid. REMOVE THE WHISTLE. Let it bake for 35-40 minutes or till the inserted toothpick comes out clean.

13. Slice the cake : Let it cool completely and then demould it. Cut it and serve.

14. Bon appétit

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Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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