Eggless Sponge Cake (using Yogurt and Buttermilk)

This recipe for moist and soft Eggless Sponge cake can be used as the base 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. I have baked the sponge in a square pan you can also use round/heart cake pan.

Ingredients:

All-purpose flour–200gms

Butter–80 gms

Olive Oil(or any flavorless oil)–80gms

Castor Sugar–160 gms

Yogurt / Curd—4 Tbsps

Milk—150 ml

Apple Cider Vinegar/ Synthetic Vinegar–2 Tbsp

Baking Soda–1/2 Tsp

Baking Powder–1 Tsp

Vanilla Essence(or any of your choice)– 1 Tbsp/5 ml

Method:

Prepare the pan, grease with some oil/ butter/shortening using a pastry brush or butter paper, and evenly dust with flour, tap the pan inverted to dust off the extra flour.

Sieve together flour, baking powder and baking soda in a dry bowl. Keep aside.

Add vinegar to milk, and leave without stirring.

Beat in butter, oil, essence and sugar together until light and fluffy.

Add in yogurt and beat till a little more.

Fold in flour alternating with buttermilk in three turns.

Gently fold in all the flour until it forms a smooth batter. Do not overbeat the batter.

Transfer to a  cake pan and bake in a preheated oven for 35-40 minutes at 350°F or 180°C.

Once baked, take out from the oven, give it a 2-minute rest and transfer carefully to a cooling rack to completley cool it.

Ingredients for Basic Vanilla Sponge– Flour, Baking Powder and Baking soda,sugar, yogurt essence, butter. Oil is missing in the pic , pls include with ingredients,

Beat in butter,oil and sugar

Add vanilla essence or any other essence depending on the flavor of sponge

Add in yogurt and beat well

Beat till the mixture is light and fluffy

Add vinegar to milk. Do this step before you start with beating sugar, butter and oil as it will take time for buttermilk to form

Fold in flour and buttermilk in 3 stages

Transfer batter to pan and level it

Bakke till the batter leaves the side and toothpick comes out clean

Baked Eggless Sponge Cake

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.

Related recipes: Eggless Pineapple Pastries; How to whip heavy cream for cakes and desserts–Process