Easy Eggless Sponge Cake

Recipe by
Total Time:
120 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

Eggless cake recipes from Bawarchi.com 

Sponge cake is a cake usually made out of flour, sugar, butter and eggs. Our version of the Sponge Cake, however, is made without eggs and can be relished by vegetarians, weight-watchers and those allergic to eggs.  

The Easy Eggless Sponge Cake mixture uses fresh flour, baking powder, baking soda, condensed milk and butter. To make sure that the butter doesn't get too stiff, add milk while making the batter. If you want the cake to be spongy soft, stir the cake mixture in one direction only!

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

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  • 200 g tin condensed milk
  • 240 g cups plain flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp icing sugar
  • 1/2 cup butter, melted
  • 1/2 tsp vanilla essence
  • 100 ml milk
  • 100 ml soda water

How to Make Easy Eggless Sponge Cake

  • Sieve flour, baking powder, baking soda, sugar, all together 2 to 3 times. Keep aside.
  • Pour condensed milk in a bowl. Add butter and beat well till smooth.
  • Add flour, gradually, mixing into the condensed milk mixture.
  • In between, add milk as required if the butter begins to get too stiff.
  • Stir the mixture in one direction only all the while. This will incorporate more air and make the cake lighter.
  • Once all the flour is used up, beat the batter till light. Add soda and mix gently till smooth.
  • Pour into a greased cake tin.
  • Do not smooth with a spoon etc.
  • Pre-heat over to 300 degree C.
  • Place tin inside.
  • Bake at 200 degree C for 5-7 minutes and 150 degree C till done.
  • Poke with a skewer and check.
  • Cool a little and invert on the wire rack.
  • Serve warm with tea.