Perfect sponge cake for any celebration and its EGG-FREE!!!
I get a lot of requests for egg-free cakes because of food allergies, religious beliefs or vegetarian diets, so it is great to have a fool-proof eggless cake recipe up your sleeve. This one is the best EF sponge recipe I’ve found so far, it is full of flavour, light, it always cooks in even layers and it’s perfect for under fondant as well.
Even the harshest egg-free cake critics have given my sponge cake the big thumbs up, so that’s a mighty big compliment 🙂
I often make this cake with 4 layers, but here it is pictured on a triple layer occasion. I made this one for my dad’s birthday where many family members, who don’t eat eggs, were attending. He particularly wanted a sponge cake because it brings back memories of his childhood. He often reflects back to his school days, after he’d moved to the big smoke, from his little country town, to live with his aunty whom, by all accounts, spoilt him rotten! Every afternoon when he got home from school, his aunty would have a light, fluffy sponge cake, filled with jam and cream and a cup of tea waiting for him. What a life!!
So the challenge for me was to make a light, fluffly sponge cake without the magic ingredient… eggs! This is the cake I came up with and he really loved it. I went with the traditional jam and cream filling (to give him the full reminiscing experience) and then decorated with frangipanis, passion fruit, strawberries and blueberries to give it a summer feel, seeing his birthday falls in summer.
Here is the magic recipe!
Egg-free layered sponge cake
this recipe makes 2 layers of your cake
- 2 cups (280gm) all purpose or plain flour
- 1 cup (400 gms) sweetened condensed milk
- 1/2 cup (60ml) softened butter
- 2 tsp baking powder
- 1 tsp baking soda (bi-carb soda)
- 1 tsp Vinegar (plain white or apple cider is fine)
- 2 tsp vanilla extract
- 1 cup milk (about 125ml)
to decorate a 4 layer cake you will need
- 800ml whipping cream
- 1/4 cup icing sugar to sweeten the cream
- Strawberry jam
- Fresh strawberries, passionfruits, blueberries
- food safe flowers of choice
- Preheat Oven at 350F (about 180C). Prepare 2 X 8" round pans.
- Sift the flour along with baking powder and baking soda together in a bowl.
- In another bowl, mix the condensed milk, butter, vinegar, vanilla and milk. Stir well until combined. Now add all mixed dry ingredients to wet ones and mix gently. I use my electric mixer on low/medium but be careful not to overwork the batter.
- Divide mixture evenly between 2 cake pans. Place the tray on middle rack in preheated oven. Bake for 10 minutes and then reduce the heat to 300F (150C) and bake for another 15 minutes. The baking time can vary between 15 - 25 minutes depending on your oven.
- The cakes are ready when they start leaving the sides of the pan and get a brown tinge
- Insert a toothpick in the center of the cake and it should come out dry and clean.
- Remove from the Oven.
- Let it sit for about 5 minutes then invert it upside down on a wire rack.
- Repeat the process and bake another batch to get 2 more layers. I prefer to cook these cakes in two batches rather than double the mixture. It gives a better result.
- Assemble the cake with layers of strawberry jam and piped (slightly sweetened) whipped cream.
- On the top layer pipe a mound of whipped cream. Arrange the strawberries, passion fruit, blueberries and flowers of choice. I used frangipanis for this summery version.
EAT – CELEBRATE – ENJOY!!
You must be logged in to post a comment.