Eggless Sponge Cake is a soft, moist, spongy vanilla cake. In case you are not a big fan of elaborate layered cakes, – simply bake a sponge cake, serve it with whipped cream, and fresh fruits. You can never go wrong with a classic vanilla sponge cake. It is simply delectable.
It’s not quite autumn, but it most definitely feels like summer is over, which means spend some quality baking time in the kitchen without worrying about the melting butter and sweltering heat. The warmth and comfort of old fashioned teatime cakes is layering cakes with beautiful piping details but try to keep them simple. Vanilla Sponge Cake is one such classic baking recipe always available in grandma’s recipe diary.
It is a versatile cake that you can serve in a million creative ways. You will require 8 ingredients, 8 inch round cake tin, and a hand mixer to make eggless vanilla sponge cake.
All-Purpose Flour: a basic all-purpose flour and not cake flour.
Condensed Milk: Eggless cake do have condensed milk, better to use Sweetened Condensed Milk.
Butter: The butter gives a rich, buttery classic taste to sponge cake.
Sugar: Better to only 3 tablespoons of powdered sugar as the condensed milk is already very sweet. Use regular powdered sugar or castor sugar. Don’t use icing sugar.
Vanilla: Adding vanilla flavor is optional.
There are a million ways to serve a sponge cake. It is the most versatile cake recipe. You may dust it with icing sugar, layer with fresh berries or fruits, make a victorian sponge with a layer of whipped cream and fruit compote, serve it without any add-ons with a cup of tea or slice of vanilla sponge cake on a white plate.
For Salad and Toppings