Soft and Moist Eggless Sponge Cake recipe with yogurt and buttermilk
Eggless Sponge cake that can be used for making eggless cakes, desserts, entremets, cake pops.
The recipe uses yogurt/curd and buttermilk( made with milk and apple cider vinegar). I have used all purpose flour/maida in the recipe you can use whole wheat flour or both all-purpose flour and whole wheat flour in 1:1 ratio. You can bake this cake in square or round cake tin.
Stepwise procedure for Eggless Sponge
Use as required, once it cools completely. Or wrap it in a cling wrap and store in the refrigerator for 2-3 days. You can also freeze it for a month, thaw in the refrigerator before use.
Do try this soft and moist eggless sponge cake recipe with yogurt and give me your feedback.
Check out other cake and quick bread recipes from the blog.. Eggless Double Chocolate Banana Bread, Nutella Swirl Choco-chip Pumpkin Bread, Mango and Cardamom Cupcakes, Thandai flavoured Mawa Bundts, Almond Orange Cake
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