Eggless Vanilla Sponge Cake Recipe (with Step by Step Photos)

Baking a Sponge Cake is an art and even most seasoned cooks sometimes struggle to get the right spongy texture. Generally all cake recipes require using egg to make it soft, and due to this, baking a cake at home becomes prohibitive if you don’t prefer to use egg or follow strict vegetarian food diet. With this Eggless Vanilla Sponge Cake Recipe’s step by step photo guide, carefully measured ingredients and detailed explanation of process, making a soft and spongy cake at home is very easy. Unlike other Vanilla Cake Recipes, this recipe doesn’t use butter or condensed milk. Instead, it uses plain curd (yogurt), baking soda and baking powder to make the cake spongy and fluffy. Plain curd and baking soda reacts with one another which makes cake soft while baking powder makes it raise during baking, giving it a light and fluffy texture.

How to Make Basic Vanilla Cake without Eggs or Condensed Milk

More Dessert Recipes

Preparation Time: 15 minutes

Cooking Time: 40 minutes

Serves: 4 servings

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Cooking Measurements

Eggless Vanilla Sponge Cake Recipe In Hindi (हिन्दी में पढ़े)

Eggless Vanilla Sponge Cake Recipe In Gujarati (ગુજરાતી માં વાંચો)

Ingredients:

1½ cups All Purpose Flour (Maida) (approx. 200 gms)

1 cup Curd (Plain Yogurt) (250 ml)

3/4 cup Granulated Sugar (or 1-2 tablespoons less) (165 gms)

1/2 teaspoon Baking Soda

1 teaspoon Baking Powder

1/2 cup Cooking Oil (any smell-less oil like sunflower oil) (125 ml)

1 teaspoon Vanilla Extract or Vanilla Essence

Directions:

Pre heat the oven to 180 degree C (356 degree F) for 10 minutes.
Take either two 6-inches (round or square) baking pans or one 8-inch baking pan. Grease entire surface of the pan with oil or melted butter using a brush.
Sprinkle some maida over it and tilt the pan in all directions so the maida covers the greased surface. Line the pan with a parchment paper (or butter paper).
Sift 1½ cups all purpose flour (maida) in a large bowl.

Add 1 cup plain curd and 3/4 cup sugar in another large bowl.
Mix well using a wired whisk until smooth. Add 1/2 teaspoon baking soda and 1 teaspoon baking powder.
Mix well and keep the mixture idle for 5 minutes. As the baking soda starts to react with the curd, bubbles will start to appear on the surface.
Add 1/2 cup oil. Use any cooking oil that doesn’t have a strong smell, e.g sunflower oil, light olive oil.
Add 1 teaspoon vanilla extract or vanilla essence and mix well.
Add previously sifted flour (maida).
Mix well using a wired whisk or a spatula.
Mix until it turns little smooth and no visible signs of white flour. Do not worry if the mixture is little lumpy.
Pour batter into previously greased pan. Place it in pre-heated oven and bake for 35-40 minutes at 180 C (356 F) until the top looks brown.
Remove the pan from the oven and insert a toothpick in the center to check whether it is fully cooked or not. If it comes out clean, then it means it is cooked. If it does not, then cook for few more minutes. If the cake turns brown from the top but remains uncooked from inside, cover the pan with aluminum foil to prevent cake from turning brown further and bake again for 5-10 minutes.
Let it cool for 15-20 minutes. Run a knife on sides of the pan. Place a cooling rack (or a plate) on the pan and invert both pan and rack to remove the cake from pan easily. Carefully remove the parchment paper. It will come out very easily.
Cake is ready. Either serve it as is with coffee or garnish with chocolate syrup or vanilla frosting and enjoy.

How to bake the cake in Pressure Cooker/ any Heavy Based Pan (kadhai):

Use aluminum cooker or a heavy based aluminum kadai.
If you are using a cooker, remove the cooker ring and whistle.
Place a stand (round shaped metal stand) in cooker and place the cake container over it. Cake container should not touched the cooker from the bottom side.
Close the lid and cook it for 5-minutes over high flame and then 30-45 minutes (as required) over low flame.
Check the cake with a toothpick after 30 minutes.
The top surface of the cake will not turn brown like the cake baked in the oven but the sides and bottom surface will turn brown after baking the cake in pressure cooker.

Tips and Variations:

Make sure that cooking oil being used in this recipe doesn’t have a strong smell. We recommend using sunflower oil or light olive oil as these oils doesn’t have any aroma.
Don’t keep the batter idle for a long time. After preparing the batter, bake it immediately. Otherwise cake will not turn soft and spongy.
If the cake’s top turns brown but remains uncooked from inside after given time period in step-14, cover the pan with butter paper or aluminum foil to prevent cake from turning brown further and bake again for 5-10 minutes.
Don’t worry about adding curd in the cake as you will not get the taste of curd in the cake.
Don’t change the quantity and ratio of of curd, baking soda and baking powder as they all reacts with each other and help make cake softer.

Taste: Soft and spongy

Serving Ideas: Serve Eggless vanilla cake on its own or garnish it with chocolate ganache or Nutella and nuts or vanilla cream frosting and serve as a dessert.
Credits: We have adapted this recipe from this recipe.

Author: Foram

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252 Comments

May 26, 2024 by Vanisha

I’m hoping to try this recipe soon but I’m wondering if I can use melted butter instead of oil.

Response: Yes, you can use melted butter instead of oil.

Aug 07, 2023 by Rebekah

This is literally THE best cake I have ever tried!!! I used vanilla yoghurt instead of plain and it turned out great!!! THANK YOU SO MUCH!!!!!

Nov 13, 2022 by Sasikala

Thank you for this excellent recipe. I tried yours exactly it came out very well. I have tried so many recipes. But finally, yours is the best. Thank you for sharing a perfect one.

Oct 16, 2022 by janet dickey

Just made this recipe over the top of some stewed apples - absolutely delicious!
Would definitely make again - if caught out with no eggs...

Aug 23, 2022 by Love cake

It tasted amazing it was my first time baking and it only took 1h 20m.

Aug 20, 2022 by Jacque

Do you think this would hold up in an ice cream cake?

Response: I have not tried that so I'm not able to answer about it.

Jul 30, 2022 by Nisha

This is perhaps the best and softest cake I have made - which also happens to be the simplest method of all!
Thank you for posting your recipe!

Jul 22, 2022 by Savitha

Can u give substitute for oil as ghee. Measurement and process do I need to add it in step 8 as oil?

Response: Hi Savitha, you can use same amount of melted ghee instead of oil in this recipe.

Jul 09, 2022 by Rabin

Can we use vinegar instead of baking soda?

Response: No, we can't use vinegar instead of baking soda in this recipe.

Jun 22, 2022 by Tejal

Thanks for the perfect eggless vanila cage recipe. I tried it and turned out to be super delicious , spongy and easy with your recipe.

Jun 09, 2022 by Anju

Hi -this worked perfectly for 6 inch but when I tried to double the recipe for a 10 inch cake it always comes out undercooked even after one hour. How long should this be baked for a 10 inch?

Response: Hello Anju, make sure to fill a pan between one-half to two-thirds of the height. Don't fill it up full otherwise it will take longer to bake and might not bake properly in the center.

Jun 08, 2022 by Gina

I have made this recipe twice now. My coworkers are huge fans!!! I did a masala chai spice version, and a coffee flavored one. I baked them as cupcakes. The recipe is perfect for 12 cupcakes, and it turned out perfectly both times! I made sure to use full fat curd/yogurt. I think that helps keep the cake tender.

Apr 28, 2022 by YashA

Hello, Thank you for this recipe. I have tried it several times, really spongy but each time, while cooking it is well raised but as soon as I remove it from the oven, the cake sink in. Any tips or idea why? As such resulting into a more brown colour of cake compared to your which looks more yellowish.
Thank you for your returns.

Response: The reasons behind the cake sinks after baking are - 1. Underbaked cake, 2. Using too much baking powder/soda, 3. Baking in the oven that's not preheated enough.

Apr 19, 2022 by omprakash

This was the kind of recipe I was looking for. Nothing special to add and we get almost all the ingredients in the kitchen available. Thanks!!
We can add dry fruits like cashewnuts, almonds, etc. to give it an even more yummy taste.
Om Kumar

Jan 30, 2022 by Taneha

Amazing cakeeeeee!! Everyone really enjoyed this recipe. This makes me feel liberated that I can now make a cake without using eggs. One suggestion would be, when you wrote another bowl, I did not read it properly as I was making the cake at that time. So the first time I ended up making instead of cake bhatrue dough. But the recipe is really good. The outer layer was crumbly and the inside was soft, fluffy and nicely moist. I also added some almonds on top and Used jaggery powder instead of sugar. A must try for everyone!

Jan 29, 2022 by anuradha sriram

Hi, I tried this recipe today in kadai. I used a 8 inch square pan to do the cake. The cake turned out very very soft. But it did not fluff up as shown in the picture. The baking powder and baking soda are new ones (not expired).

Could it be because of 8 inch square pan? If I use 2 6 inch square pan will it fluff up? Please guide me.

Response: Hello Anuradha, the cake should fluff up. Don't overmix the batter, just fold it with a spatula or a large spoon and put the batter immediately in oven after mixing it.

Jan 12, 2022 by Md shaiel

Hello just want to know that which cup can I use to measure maida and other thing because I am very confused which cup to use?

Response: You can use 1 cup = 250 ml measurement cup for all the recipes on this website.

Dec 18, 2021 by Tina Kodavatiganti

Will this cake freeze?

Response: Hello Tina, I have never freeze this cake so I am not able to answer.

Dec 13, 2021 by Janvi

Great recipe but sometimes the cake does not rise and once it was hard. What could be the possible reason? Only one mistake I made was I kept the curd, baking soda and baking powder mixture idle for more than 5 minutes, could that be a reason?

Response: Hello Janvi, if the cake turns sometimes soft and sometimes hard and you are using all the same ingredients then the possible reason behind the cake doesn't rise and turned hard is because of the over mixing of batter.

Nov 23, 2021 by beena

Thanks for such amazing insights. I have been using this Brush and Spatula Set, and it is the best for all my cooking and baking purposes.

Oct 24, 2021 by Krisha

This is the best eggless cake recipe I have used! The crumb is light and airy. The cake turns out moist and really soft.

Sep 15, 2021 by Seema Sharma

I have ground nut oil, not sunflower oil, can I use ghee instead of oil in preparation?

Response: Hello Seema, I have never tried this recipe with ghee so I am not sure about using that.

Sep 05, 2021 by irene

Very delicious cake! Can't wait to make another one. Thanks for the recipe!

Aug 07, 2021 by Madhavi

I want to bake chess theme cake as 10×10 square pan. Can i double the ratio? If double then is it sufficient for the pan.

Jul 26, 2021 by Kristine

Thank you for sharing this recipe. The vanilla cake turned out good. The only problem I had was it is too oily for a cake. Maybe if I put 1/3 of oil it'll be better. The cake turned out a little bit on the "wet" side of a cake but it still has the bounce of a cake.

Jul 15, 2021 by Abinash

What measurements should I use for sugar free liquid instead of sugar.

Response: Hello Abinash, I have never tried this recipe with sugar free liquid so I am not able to give you the answer.

Jul 04, 2021 by Kristine

Hi. I seem to over bake my cake a little though it was baked less than 30 mins. The edges are brown and a bit hard when cooled but the center is fine. How do I get the edges soft again? I’m gonna soak this in coffee syrup later on as I’m going to make Tiramisu. I just don’t know if that will work. Or if you have any suggestions how to make it soft again that would be very helpful. Thank you so much!!

Response: Sorry Kristine, I have no idea about how to make the cooked cake edges soft again.

Jun 27, 2021 by Sam

As someone very allergic to eggs, I've always battled to find eggless cake recipes that didn't result in a dense, deflated disk of sadness - vanilla sponge especially. That is, until I discovered this recipe...

I doubled the recipe to make 3 thin sandwich cakes (and baked for about 17 minutes). The cakes were light, soft, and incredibly moist (and rose far more than I thought they would, even despite being piped into the tins).

Only notes are that I found it had a very faint oily after taste (I used canola oil, so maybe user error), and thought I could have gone heavier on the vanilla. But still a very tasty cake, and I will definitely use this recipe again!

Response: Thank you Sam for writing the feedback. You can use any flavorless oil for this recipe.

Jun 23, 2021 by Shilpi

I did try several eggless cake available online before following this one, but never got good result. Today I tried yours, by following the details to the point, and YES it was best ever eggless cake that I ever baked, thanks a lot for sharing.
Only question once the cake was baked there was a crake on the top crust..any ideas what should I do to get smooth top crust.

Response: Hi Shilpi, the crack that appears on the top crust of the cake is normal with this recipe.

Jun 21, 2021 by Navisha

I am in love with your recipe. I have tried eggless cake many times but couldn't make it so light and fluffy. Tried your recipe for Father's day cake and wow it felt like a market bought cake. Added mashed banana in this recipe and worked well. Thank you!

Jun 15, 2021 by ASMA RAHMAN

This recipe is superb.. Would like to add a few suggestions.. I made two batches, one in oven and the other on my gas cooktop.. I steam baked the second one, and it turned out to be super moist and excellent in every aspect.. It's just sooooo soft, I couldn't believe I made it.. In comparison to the oven baked one, this one felt like 5/5.. Also, I skipped the butter paper since I didn't have one.. But this recipe is gold..

Jun 14, 2021 by ROMI RADHAKRISHNAN

Cake came out perfect.. very soft and tasty.. but I think a 7" tin would do.

Jun 03, 2021 by Sakshi Singla

Hy
Pls let me know with these listed ingredients, what could be the weight of sponge?

May 30, 2021 by Moni

Thanks so much. This was delicious. I looked up the original recipe on which you had adapted this
Going by her advice, I used 1/4 cup oil (rice bran) and substituted the remaining oil with more curd. Loved the low oil result

May 27, 2021 by Angela

This recipe is fantastic!!! My fam absolutely love it! Used the recipe so many times!!!

May 24, 2021 by Vani

Hi, Thanks for the recipe. Since you have given the measurements in gms also, helped me to get the best cake ever I have baked. Family members felt the taste of the cake was at par with a good cake shop. Thank you.

May 22, 2021 by Kiran Bharati

I didn't have vanilla essence so I baked the cake without it and it tastes horrible ? I can feel the bad sour taste of the curd in every bite ?

Response: Hi Kiran, sorry to hear that the cake didn't turn good. Make sure to use fresh curd (the curd which doesn't taste sour) for this recipe to prevent the cake from turning sour.

May 11, 2021 by Rajshekhar

Can I replace oil with melted butter in this recipe?

Response: Yes, you can replace oil with melted butter.

May 05, 2021 by Pooja

Hi, I tried this recipe and worked perfectly for a 6 inch tin but when I tried to double and put in 8 inch or 10 inch, I was cooking for longer as suggested but it was always undercooked. Please post measurements for 8 inch and 10 inch. Thank you.

Apr 21, 2021 by Geeta Punjabi

Can I reduce cooking oil little bit because when the cake is baked and cools down it remains little oily.

Response: Yes Geeta, you can reduce the amount of cooking oil to (upt o 3 tablespoons less) to make this recipe.

Mar 24, 2021 by Dina

Which cake pan did you use? I need to know how to adjust the recipe because I want to end up with the same thickness but in a 9 inch pan. Thank you

Response: Hi Dina, I have used the aluminum cake pan to make this recipe and made half the recipe in a 6-inch pan..

Mar 10, 2021 by Loveena

This is by far the best eggless cake recipe I have tried. Though I was skeptical at the beginning as I have tried similar recipes but surely there is something with the instructions and measurements that make it perfect. I wouldn't recommend altering the recipe a bit as it is perfect the way it is. If people did not achieve the results they may have missed a step or 2 in the instructions.. Thanks for the wonderful recipe.. God bless!!

Mar 04, 2021 by Arpita Mahajan

how can i substitute sugar with sugarfree?

Response: Hi Arpita, I have not tried this recipe with sugarfree so I'm not able to answer.

Mar 01, 2021 by JS

Can I add strawberry essence instead of vanilla to make strawberry cake. Keeping all other ingredients the same?

Feb 09, 2021 by Vasundhara

Hey! I think I messed up somewhere and need to ur help - cz I feel this cake could be my go to sponge cake.

So my cake - it felt like it lacked a flavour. Was it the vanilla essence brand that I used? Did I need to add more? Also, at the 40th min I took the cake out. Looked done. The consistency wasn't really spongey. It was a little bit like a fluffed up Halwa ( I m assuming you are Indian and would understand Halwa).

Last bit - could I add lemon into this Recipe. I want a nice tea time cake that tastes nice with Vanilla and hint of lemon.

Thanks a bunch

Response: Hello Vasundhara, use vanilla extract instead of vanilla essence to get the nice vanilla flavor. I think the cake is undercooked (it happens sometimes when the batter is too moist, it takes more time in baking) and so it's like a fuffed up halwa.

Feb 08, 2021 by Anusya

Great recipe! Can I use whole wheat flour (atta) instead of all purpose flour (maida)?

Response: Hi, you can use the half amount of whole wheat flour instead of maida in this recipe. However, the cake will be a little dense.

Feb 04, 2021 by Deepti Dani

Awesome cake and easy recipe. My kids loved the cake.

Jan 18, 2021 by Neeru

Hi foodviva, I have made this cake countless times now with perfect results each time but never really sat down to write a review however I think I must for this one and would also give it a million stars if I could. I have made this as a tea time snack, birthday cake, cupcake, half whole wheat and many other variations and my family absolutely adores it. I remember the first time I made it as an amateur baker and was soooooo excited to have found this perfect recipe. I love that this is such a simple recipe and can be made with basic pantry ingredients. Your instructions were very simple and direct which made it easier to duplicate. Also, love that I did not need to have any extra tools such as hand or stand mixer for it. My daughter must have said "mom, I love this" like a hundred times when she first ate it. Thank you foodviva for sharing such a wonderful recipe.

Jan 13, 2021 by Sakshi Jain

Hii... I have a doubt. I want to make the same cake for 8 people. So I should double the ingredients. Now please tell me do I need also to double the amount of baking soda and baking powder?

Response: Yes Sakshi, you need to double all the ingredients.

Jan 09, 2021 by Smitha Jayaram

Perfect recipe. The cake came out really well.
Thank you

Jan 08, 2021 by Kalashri Varma

Amazing sponge cake recipe and in this I have used strawberry crush 1/4 cup and small amount of red color and strawberry essence and the cake turns out in amazing strawberry cake love it

Jan 05, 2021 by Jyothi Swaroopa

Very nice and I tried very tasty

Jan 02, 2021 by Latha A

Cake got cooked in 15min.the top layer became crisp like cookie.the below halfway very soft.i didn't have a cake tin you had mentioned,so baked in a bread loaf baking tin.can you help me to get it perfect next time.

Dec 28, 2020 by Raju Nallappa

I followed the instructions to the "T" and it turned out great. Soft and spongy on the inside and a bit crisp on the outside. Thank you so much! would it turn the same way if I use Wheat flour instead of All purpose flour?

Response: Hello Raju, I have not tried this cake with whole wheat flour so I am not able to answer.

Dec 19, 2020 by Raj Sohi

Really so good and easy to make. Very light sugar. My family loved it.

Dec 17, 2020 by Amrutha Sriya

I had read the recipe that's very good I really like that I am sure that I will make this in the evening coz today is my grandpas birthday and tomorrow is my mama papa anniversary thanks for giving this recipe I will surely try it out. I'm so happy that there is no egg since I'm a vegetarian.. All ingredients I got in kitchen...

Dec 17, 2020 by Amrutha Sriya

I read I felt so good that all ingredients are available... N I'm pure vegetarian so I preferred eggless... I need to make cake 4 my parents anniversary n my grandpas b'day... Thank you for this recipe I will surely make in the evening.

Dec 13, 2020 by Venti

Can u pls give a recipe for pistachio eggless cake..

Dec 10, 2020 by Lysa

The cake was way too sweet and broke apart into lots of pieces. I was not pleased ...

Nov 26, 2020 by Pari

I'm vegetarian and always bake cakes without eggs. Using different recipes but I noticed that each time keeping on 180 degrees makes cracks in my cakes. So, What temperature should I use for fan oven?

Many thanks!

Nov 23, 2020 by Gayatri

So I made this recipe in a small batch as a trial and it came out very well. Next 2 times I tried the exact recipe as given but the flavour of the sponge became oddly sour and huge holes developed inside after baking. Any tips

Response: Hi, I think the cake gets a sour taste when the curd is sour. Make sure to use non sour curd to prevent the cake from tasting sour.
The huge holes in the cake are because of the over mixing the batter.

Nov 20, 2020 by Namrata

I tried this recipe in pressure cooker it turned out hopeless my all ingredients got wasted cake was uncooked after 1.5 hours also cake was not getting baked only. It think it's better to add condensed milk or milk powder instead of curd.

Response: Hi Namrata, sorry to hear that this recipe didn't work for you. Did you preheated the cooker enough? The cake is uncooked after 1.5 hours that means the temperature inside the cooker is not hot enough. I think it needed to cook the cake on a little bit higher flame (between slow and medium).

Nov 20, 2020 by Shaili

Excellent recipe. Best one out there! I topped the batter with finely chopped dry fruits and then baked it. Everyone loved it and couldn't get enough! Thanks!

Nov 18, 2020 by ananya

Waste of the time. It's useless without egg.

Nov 01, 2020 by Vinoditha

Thanks a lot for sharing such an amazing recipe.. The cake is ultra soft n spongy.. I tried a lot of variations with this recipe.. All of them turned out extremely well.. It's for sure a FAIL PROOF recipe.. It's been a saver for me for all the occasions during the lockdown..

Oct 22, 2020 by Varolina

I am vegan and want to use silk almond yogurt. Will it be the same amount as the curd? Thank you!

Response: Hi Varolina, you can use the same amount of silk almond yogurt instead of plain yogurt to bake this vegan sponge cake.

Oct 21, 2020 by Bhavika Gokaldas

Lovely moist cake ! Only salt is missing in the ingredients. You definitely need to add. I added lemon zest and poppy seed and it worked out brilliant. Thanks for the recipe.

Response: Thank you Bhavika for the suggestions.

Oct 20, 2020 by P Lalitha

The cake was very well baked....my kids loved it so much. It was really spongy..easy to make...No need of preparations. Thank you very much for this wonderful and easy recipe...

Oct 15, 2020 by Manaswitha

I think the cake will come out well if you reduce the amount of oil. I think this recipe needs to be revisited.

Oct 12, 2020 by Devanshi Singh

I was so hopeful about this cake, but it's actually one of the worst recipes i've tried. The curd flavour didn't go away completely, even though I followed the steps meticulously. It was such a huge disappointment, I might just cry. The cake didn't rise, and it looked more like a half baked pancake after baking for 1 hour.

Response: Hi Devanshi, sorry to hear that this recipe didn't work for you.

Oct 11, 2020 by Deshni

Simple and quick to make with a great result! I followed the recipe to the T and the cake was delicious with a fluffy texture and rose well. Thanks for sharing.

Oct 10, 2020 by Surbhi

how long can we store the cake..?

Sep 28, 2020 by Rohan

The best eggless vanila sponge recipe I ever make. I am home baker not use to take a eggless vanilla cake order, Because I try so many recipe but I didn't like it at all and which I don't like I never serve that.
But this sponge, your method and guidance deserve 5 stars .
Of course it will not be airy like egg sponge. But its quite enough airy beyond of my expectations . And taste is very very good. I think taste deserve 10 out of 5 stars.
Now I am ready to take eggless without chocolate cake orders .
Thank you .

Sep 26, 2020 by Opeoluwa

So yummy yummy. What a great recipe. l love it all.

Sep 22, 2020 by Anish

Amazing cake, worked for me.

Sep 17, 2020 by Nehal

I liked the recipe. Worked well for me for my first time Baking. Thank you. But can I use the same recipe for Chocolate cake? Where I'll add both Flour and cocoa powder?

Response: Hello Nehal, follow this recipe for chocolate cake.

Sep 17, 2020 by Nadia

Was a bit skeptical about an eggless cake being spongy. But I was pleasantly surprised. It turned out to be a really good cake. Very soft and spongy. My cake was cooked in 23 minutes. Thank you for the recipe.

Sep 14, 2020 by kanika

The cake turned out beautiful...little undone but that was fine..
Was eaten by all in few seconds?
Do we have any substitute for Curd ?

Response: Hello Kanika, there is no substitute for curd in this recipe.

Sep 12, 2020 by Sangeetha sripal

I m a vegetarian and Jain...your eggless recipes are perfect.

Sep 09, 2020 by Chibest

Can I bake with only vegetable oil, milk, granulated sugar because I don't have curd.

Response: No, curd is a must ingredient for this recipe.

Sep 04, 2020 by Payal

Hi.
I made the cake with this recipe and it turned out to be simply superb.
I have made cakes previously with other recipes but was disappointed every time.
But this was just awesome.
My saviour during lockdown as I have young child who has a sweet tooth.
Thank you so much.
Just wanted to know if we can mix the batter with electric beater or no.

Sep 04, 2020 by swathi

Hi.... mam I tried this recipe and cake come out wonderful...... can u plz tell me exact measurement for making 2 kg cake at home.

Response: Hello Swathi, this cake recipe is for approx. 750 gm so for 2 kg cake - multiply all the ingredients by 2.5 (for little less than 2 kg cake) or multiply all the ingredients by 3 (for little more than 2 kg cake).

Sep 03, 2020 by Heidi Gabrys-Dahaj

I have made this cake as normal and was perfect.
So I altered the recipe a little to make it a savoury vegie cake. In hopes my 1 yr old will get some vegies in her.
I omitted the sugar and vanilla essence.
Added; spinach, peas, corn cooked onion.

Response: Thank you Heidi for sharing the savory version for this cake.

Aug 31, 2020 by Sasi Niranjan

Today I tried this recipe. It came out well. My little doll loved it. Thanks for the recipe..

Aug 31, 2020 by Heidi

I made this eggless sponge cake for my daughters birthday cake. It was perfect! Decorated with whipped cream and strawberries! So yummy!

Aug 24, 2020 by Deepti

I am not a good baker. Something or the other usually goes wrong. For my daughter’s bday, I wanted to bake a cake myself. simple and sweet. It came out so well!!! Even without the frosting it is absolutely wonderful! The texture was awesome too. I usually don’t write reviews but was compelled for this one. Thank you for sharing a recipe that is so simple but sooooo good!!!

Aug 18, 2020 by Jubilee

I followed the recipe exactly. I'm a pretty good baker and wanted to try an eggless cake. This cake is awful. turned out sugary and rubbery and the oil just drips out of it. I had to bin it. The ratios of ingredients can't be right. Maybe of three sugar and oil were halved, it MIGHT work.

Aug 17, 2020 by Vaishnavi Chandramohan

Perfect taste and consistency ! Thank you for an easy, but sure-shot recipe.

Aug 16, 2020 by kumud srivastava

I loved your eggless recipes. I have a question. Can we use an airfryers to bake cakes.
Looking forward to your reply.

Response: Hello Kumud, I have never used an airfryer so I am not able to give you the answer.

Aug 14, 2020 by Yomika

If I have a tin of 8 inches so what will my measurements be?

Response: Hello Yomika, this cake can be baked using either one 8-inches tin or two 6-inches tin.

Aug 12, 2020 by Priyanka

Hello, I am a homebaker and learning to bake cakes. I tried this vanilla sponge and was very happy with it because after so many of trials and errors finally I succeeded in making a good sponge. But I have a query regarding the measurements as in if some asks me to make 1Kg cake then what should I do? Can you tell me if I take this proportion then adding the frosting on top how will kg will that cake become?

Response: Hello Priyanka, this recipe is for approx. 750 gms of cake.

Aug 12, 2020 by Himani

Hi, I tried the recipe. The cake was very soft and perfect in taste but it stuck to the tin when I tried unmolding it. I had to scrape it out. I had taken my time to grease it nicely and even dusted. This has never happened to me before, it always comes out nicely! What could have gone wrong?

Response: Hello Himani, let it cool completely before removing it from the tin for easy unmolding.

Aug 01, 2020 by Sirisha

I am so happy that the cake turned out very well. It was spongy in the real sense. My family absolutely loved it. Thank you so much for the wonderful recipe.

Jul 30, 2020 by Madhumita ghose bose

Can replace oil with butter in your recipe?

Response: Yes, you can.

Jul 29, 2020 by Gunu

what will be the measurements of ingredients if I want to 1 kg and 2 kg cake

Response: Hello Gunu, this recipe is for approx. 750 gms cake so you can measure all the ingredients according to that.

Jul 29, 2020 by Priya

Hi can we cut the cake to make white forest cake. Can we substitute the curd with milk and vinegar..

Response: Hello Priya, I think you can substitute curd with milk and vinegar but I am not sure about that as I have never tried that.

Jul 27, 2020 by Sabna

Hii , can I use milk instead of oil?

Response: No, you can't use milk instead of oil.

Jul 23, 2020 by Hemalatha Vikas

Hi

What should be batter flowing consistency, because with this measurements my batter was tight. And the top layer of cake didn't bake.

Response: Hi Hemalatha, the batter should have medium thick consistency (not very thick batter nor runny batter). If the batter turns hard, add few tablespoons of milk in the last and mix well. Did you bake the cake in the oven or pressure cooker? If you bake this cake in the pressure cooker, the top surface will be cooked properly but not turn brown (stays white).

Jul 22, 2020 by Deepu

Can I use ghee instead of oil, does it work?

Response: Hi Deepu, I have never tried this cake with ghee so I am not able to answer.

Jul 22, 2020 by Divya

Hi, I want to bake this cake, but can I use Greek yogurt for the recipe? If yes then will the quantity of Greek yogurt be the same or do I need to change?

Response: Hi Divya, you can use greek yogurt but the quantity will change. Use 3/4 cup greek yogurt + 1/4 cup water instead of 1 cup curd. If the batter turns hard, add few tablespoons of milk in the last and mix well.

Jul 22, 2020 by dr. akanksha pisal

Hi! I tried the sponge cake and also recommended it to many more is very comfy n tasty. I would have loved to share the picture of mine its looking good but unfortunately its comments only. I played with lil colors and black rasins making it look like water melon cake. Thank you.

Response: Hi Dr. Akanksha, thank you for trying the recipe. Glad to hear this recipe worked for you. You can send the cake pic at (support@foodviva.com) or message me the pic on our facebook page (https://facebook.com/foodviva) . I would love to share that pic on our facebook page.

Jul 18, 2020 by Mital Chovatia

It was just a bliss to eat. It came out as perfect as it appears in the pics.... Massssttt.
From Tina, Vapi

Response: Thank you Mital for trying the recipe. Glad to hear that this recipe worked for you.

Jul 15, 2020 by Amita

Unfortunately this did not work for me. I used this recipe after reading all the positive comments but the cake had a funny taste... quite unlike a cake. It was edible however... just that it was not very good to taste. I am not a novice baker - I bake quite frequently; cakes as well as breads.

Response: Hello Amita, sorry to hear that this recipe didn't work for you.

Jul 09, 2020 by Rohini

This is the first time I tried eggless and the cake was very moist and soft. Thanks a ton.

Jul 06, 2020 by Mpho

Thanks so much it came out so yummy and fluffy.

Jul 04, 2020 by Rachna Jain

Superb recipe. Haven’t baked a better eggless cake.

Jul 04, 2020 by Muskaan

Hello! If I want to make this cake in OTG, what must be the specifications for temp and time? TIA

Response: Follow the same instructions given in the recipe for temperature and baking time to bake the cake in otg.

Jul 04, 2020 by Amreen

Hey , since I don't have an oven/otg can I bake it in the microwave? I usually bake all my cakes in the microwave for about 6-8 mins even those who are meant for oven , and they turn out absolutely fine. So I'm hoping this recipe would also work for microwave baking?

Response: Hello Amreen, I have never bake this cake in microwave so I am not sure about that.

Jul 03, 2020 by Kempu

Wowww....cake turned out fluffy n tasty
Thank you so much for the recipe...

Jul 03, 2020 by Shivanshi Pandey

I have never read a recipe that uses granulated sugar? Will it dissolve in the curd? I like the look of the cake but I am so unsure!

Response: Yes, that dissolves in the curd.

Jul 01, 2020 by Priya

The cake turned out really well. Very soft and spongy. Thanks.

Jun 30, 2020 by Padma

Hi, the recipe is simple and looks yum too! Can I use the same measurement for half a kg cake? Please guide me on this...
Thanks!!!

Response: Hello Padma, the weight of this cake is around 740-750 gm so take all the ingredients (2/3 of quantity) to make half kg cake.

Jun 30, 2020 by Akriti

My cake didn't turn out to be spongy. What could have gone wrong?

Response: Hello Akriti, don't change the quantity of baking soda and baking powder and don't keep the batter idle after mixing to make the spongy cake.

Jun 26, 2020 by monika sharma

Your recipe is awesome..loved it...
but now I want to make half kg cake....what will be the quantity and ratio of the ingredients..plz answer.

Response: Hi Monika, the weight of this cake is around 740-750 gm...so take 2/3 quantity of all ingredients to make half kg cake..

Jun 22, 2020 by Fiona

Hi! I tried and loved this recipe, though I had some tiny mishap but it still turned to be a perfect sponge cake.
Just wondering if I can use this procedure in making no yeast bread ? Of course will have to discard some ingredients that’s not necessary .....

Jun 21, 2020 by Sharon FERNANDEZ

Tried it came out very well.

Jun 21, 2020 by Surekha

Great recipe but even before seeing your recipe I have baked it multiple times but always see the colour is not as white as with egg your cake sponge is good.
Can you help me with it
Thanks

Jun 20, 2020 by Sammy

I tried today and the mix was like cement! It would not mix at all - very very dry...
So I added milk to thin it down and at least have a decent cake mix to bake.
Could it be because I did not whip the curd enough - I only had Greek yogurt and wondered if it’s because I didn’t stir enough.
I will try again tomorrow...?

Response: Hello Sammy, the batter turned thick because of the greek yogurt as the greek yogurt has less water content. If possible, use normal plain yogurt or use (1/3 cup water + 2/3 cup greek yogurt).

Jun 17, 2020 by ayesha tankaria

Hi, I followed the recipe and it baked really well, colour is perfect and bouncy. However when I cut into the cake it was still very oily and almost too moist even though when I pricked it, (multiply times) it came out clean. I then cooked it for another 10 mins and its still very oily.

Jun 13, 2020 by Himani

Made it in cooker since my otg is not maintaining temperature nicely. Came out very very oily. I'd suggest adding only 1/4th cup of oil and 1/4th cup of water/milk. Besides that, I think it's a great simple recipe.

Jun 11, 2020 by Raksha

I am a first time and the cake turned out delicious. Good recipe. Thanks.

Jun 10, 2020 by Amy

After trying other eggless cake recipes, this one turned out really well. Cake was fluffy and light. Only one thing- I added lil bit of milk to batter to make it smoother.

Jun 10, 2020 by Gauri

I made this recipe a couple of days ago and it turned out to be amazing. I followed the exact same measurements and it turned out to be very soft and spongy. I still felt that the taste was too sugary. maybe a little less sugar and more teaspoons of vanilla could have given it a stronger flavour. still loved it! and would definitely make it again!

Jun 08, 2020 by Vani

I have made this cake few times and it came perfect every time. My only problem is the smell and taste of baking soda, it is very prominent. What can I do to eliminate that?

Response: Hello Vani, I am not sure why the cake has baking soda taste as I have never get that taste. Try another brand of baking soda when you make the cake next time.

Jun 08, 2020 by Jewel

So glad to have found this recipe ... for the first time in forever I was able to make an amazing Spongy Cake.

Jun 07, 2020 by Neetika

Hi there,I want to know if I can use this cake as a base for pineapple cake...cut it in half spread icing and pineapple chunks?

After reading so many good reviews I m eager to bake this ?

Response: Yes Neetika, you can use this cake as a base for pineapple cake.

Jun 06, 2020 by Kalika

Best sponge cake! It came out perfect. I even used it to make a rainbow cake.
Can we reduce the amount of sugar used?

Response: Hello kalika, I have not tried this cake with less amount of sugar so I am not able to give you the answer.

Jun 06, 2020 by Chitra

Hi tried the receipe ...taste yummy however not as porous as yours please tell me where to improve ..followed exactly same process.

Response: Hello Chitra, mix the curd mixture well and make sure that the curd mixture is frothy after adding the baking soda (after 5 min.).

Jun 05, 2020 by Shreya Bajaj

The top of the cake cracked big time! The batter was too thick and needs milk to make it a little better. The taste was good and the cake was pretty soft too! The only problem was a cracked top! I wish I could get a flat top cake :(

Response: Hello Shreya, wrap the sides of the cake pan with a wet towel strip from outside and then bake it for a flat top cake.

Jun 05, 2020 by Nibha

Hey, I have a 9 inch pan what I can do?

Response: Hello Nibha, you can bake the cake in 9-inch pan as well but it might take a little less time for baking.

Jun 04, 2020 by Rupali

Hello.. Firstly the recipe is amazing.. My cake turned out soft.. But why it's not spongy like (jali comes in between) why that doesn't come.. I took the correct ratio.. What could be the possible reason?

Response: Thank you Rupali for trying the recipe. The cake turns spongy as the result of reaction between baking soda and curd. Make sure that the baking soda and baking powder are not very old or expired.

Jun 01, 2020 by Harvi

Hii..what will be the changes if we do in microwave...In convection mode we need to keep cake tin at bottom or on stand? And at what temperature..

Response: Hello Harvi, bake the cake at same given temperature in the recipe in the convection mode in the microwave. Keep the cake tin on the stand.

May 29, 2020 by Lizzie

Best egg free cake recipe I’ve tried so far! Cake came out so spongy and delicious! I definitely will be using more recipes from here :)

May 28, 2020 by Harika

Hi, I want to try.. can you tell me how much one cup is in grams? Possible can you tell in grams? The recipe?

Response: Hello Harika, I have updated the recipe...added the measurements in grams as well.

May 26, 2020 by Joya

Superb cake...it turns out perfect!!

May 25, 2020 by Prachi

I tried this recipe today and cake came out to be very soft and spongy but the bottom layer was a bit burnt in 40 Mins at 180 degrees. I baked it in an OTG in a glass vessel. Another query is that can we use custard powder if vanilla essence is not available and how much?

Response: Hello Prachi, I have never tried custard powder in cake so I am not sure about that.

May 25, 2020 by Prachi

Can I use glass dish in an otg for baking this cake?

Response: Yes, you can use glass dish to bake the cake but I advise you to use aluminum dish to bake the cake for perfect baking.

May 25, 2020 by Prachi

Can I use a glass baking dish?

Response: Yes, you can use a glass baking dish but I recommend to use aluminum based mold for even baking of the cake.

May 20, 2020 by Anjana Ramakrishnan

I tried this recipe n it came out very well :)
Why not replacing maida with atta n jaggery with sugar !! Will that work ??

Response: Hello Anjana, I have never tried making this cake with atta and jaggery so I'm not able to give you the answer.

May 19, 2020 by Halo

Perfect recipe. I only mix dry ingredients separate from wet ingredients, except oil. To the dry with oil I add spices and fruit of the season, then add wet ingredients to which I add lemon juice.

May 19, 2020 by Kirthika kk

Wonderful and a big thankful.
All my disaster turned out to be yummy spongy fluffy cake.

May 19, 2020 by Deepika

It’s just amazing easiest and quickest recipe. Vanilla Cake came out very well and spongy for the first time after my various attempt from different sites. Thank you so much. I will try other recipes too.

May 19, 2020 by Chiara

Can I use oat powder instead of flour?

Response: Hi Chaira, i have never tried oat flour to make this cake so I am not able to give you the answer.

May 16, 2020 by anonymous

I tried making this yesterday and it turned out light and very tasty. But I added 1/4 cup of milk because it was still dry.

May 13, 2020 by Abigael

Hey, can I use store bought natural yogurt?

Response: Yes, you can use store bought plain natural yogurt.

May 13, 2020 by Radhika

Hi,
Wanted to ask. What could be the reason if the top half is spongy while bottom half is thick and dense?
Also, could you elaborate on instructions on what to do with cake once it’s done. Do we take it out of oven immediately and let it cool outside? Do we invert onto a rack or let it rest in container after 10 mins.

Response: Hello Radhika, it happens when there is too much liquid in the cake or the bottom part of the oven is not heating properly. After baking the cake, remove it from the oven immediately, let it cool for 10-15 minutes in the same container and then invert onto a cooling rack.

May 12, 2020 by Rohini

I tried this recipe today and believe me cake turned out awesome.... everybody loved it.....thanks for the recipe.

May 12, 2020 by Dipika

Hello M’am... the only time my cake every turned out to be delicious was when I went to the cooking class and at once made the cake. Since then all my efforts had been a disaster until I came across ur recipe! N u will be delighted to know that it turned out to be really awesome...eggless vanilla cake?? Even my neighbors loved ur cake...Thank you so so much for letting me gain confidence in baking. Pulling up sleeves for Pongal tomorrow Again from ur recipe. Thank you for making our lives so easy by sharing ur secret recipes.
Lots of Love and Appreciation.

Response: Glad to hear that the cake turned out good.

May 12, 2020 by Kashish

Thanks a lot for this awesome and perfect recipe. Baked this cake yesterday for our anniversary and it turned out to be so perfect and tasty, family loved it. Always try your other recipes too all are so well explained step wise n end results are yummiest. Thanks a lot.

May 10, 2020 by Deepak sharma

It was a really awesome.

Like the it was so fluffy i cant believe that i made that.
With my cooker i cooked 5 min high and 20 min low flame on the smaller one on the gas.

Really pleased thanks a lot.
It was mothers day and i just loved i was able to make this for my mom.

May 09, 2020 by keshav garg

It came out super. Thanx a lot.

May 09, 2020 by SreeRanji

If I want to increase the quantity of cake to serve 5 or 6, then how can I alter all the ingredients ... is there any specific ratio or formula that I could follow?
In case, if I need to add 1/2 cup more of flour to this recipe? Please advice.

Response: You can double all the ingredients to make the cake and bake it in two different same size pans or in a big pan.

May 05, 2020 by Gehna

Hello there, your cake recipe itself seems so tempting and that's why i am eager to make it right today! I just have one query that you mentioned that we have to take 1 and half cup flour but we all can never have same sized cups..so if possible could you tell us the amount of each in grams or either you can also help by mentioning the amount or size of cup you are using...thank you.

Response: Hi Gehna, we use 1 cup = 250 ml to measure all the ingredients. 1 cup all purpose flour = 120 gm.

Apr 29, 2020 by Angel

Can we bake this cake in cooker?

Response: Yes, you can bake this cake in cooker. The detailed instructions for baking the cake in cooker is given in the instructions section.

Apr 29, 2020 by Bandana

Today I want to try it but curd is not available with what can be replaced?

Response: Hi Bandana, curd is a must ingredient in this recipe, it can't be replaced.

Apr 25, 2020 by Nik

Would be able to share eggless bread recipe.

Response: We will definitely try to upload the bread recipe soon.

Apr 25, 2020 by Nik

I made it today and it turned out very nice.
Thank you so much for recipe.

Apr 25, 2020 by Ruchika

An excellent recipe.... with simple and few ingredients and result is an extra ordinary best sponge cake ...Just loved it

Apr 25, 2020 by Tirth

Cake was amazingly dilicious and soft and spongy.

Apr 25, 2020 by Dharmik Bhavani

The cake was amazingly spongy and delicious.
Had question in mind had seen lots of cake recipes using cake flour instead of normal maida and after searching little bit I get to know that adding little bit custard powder to maida is same as cake flour.
so question for you is that by doing so will improve more to this recipe?

Response: Hi Dharmik, I have never tried the cake flour to make the cake so I am not able to give you the answer.

Apr 24, 2020 by anubha

Thank you. The cake turned out great!

Apr 23, 2020 by Swapnila

Hi, tried it today n it's very perfect in texture n taste. Can we reduce the quantity of baking soda n baking powder in it? Or can use something else to reduce it?

Response: Hi Swapnila, the quanitiy of baking soda and baking powder can't be changed to get the perfect result.

Apr 21, 2020 by Swati

Very nice recipe. Thanks, came out really good.

Apr 20, 2020 by Pooja

Dear my cake is not moist, moreover it's bit sticky while eating. Mine was not at all like a market one as moist spongy... What to do

Response: Hi pooja, the main reason behind the sticky cake is the under baking. Make sure that the cake is cooked until the toothpick inserted in the center comes out clean. If required, bake the cake for 5-10 min more.

Apr 20, 2020 by Sekhar

Well explained cake recepie
Thank you

Apr 16, 2020 by Yusraa

I made this cake today and it turned out to be awesome.
Perfectly baked in 40 minutes and was so good in taste.
Also u can add honey 1 tsp instead of vanilla essence, the taste is same, if u want.

Apr 15, 2020 by Punita

I cannot thankyou enough for this recipe. This is one of most easiest eggless cake recipe. Cake turned out just perfect.

Apr 10, 2020 by Saritha S Kamath

Came out really well. Thanks for the recipe. Got a crack on top. What might be the reason?

Response: Hi Saritha, the main reasons behind the cracked cake are - 1) oven temperature is too hot, 2) placed the cake on upper rack in oven. Always put the cake on middle rack in the oven.

Apr 02, 2020 by Shairan Kaur

Can we use the same ingredients and bake in microwave instead of oven??

Response: Hi Shairan, you can bake the cake in convection mode in the microwave but you can not bake it in microwave mode.

Mar 26, 2020 by Alleii

I’ve made this cake 3 times in 2 weeks already!!! Its perfect and the fam loves it! Thank you for sharing!

Mar 16, 2020 by Pallavi Khokle

Cake turned out super soft and moist...after many trials this recipe is perfect for me and my oven.

Feb 09, 2020 by Akshaya

Can we add pinch of salt?

Response: Yes, you can add a pinch of salt.

Jan 30, 2020 by Abha

Hi,
The recipe was really good however the inside of the cake was brown. Outside was dark brown which showed. I used clear vanilla extract. Could it be because of heat? I followed the recipe.

Response: Hello Abha, the reason behind the cake turned brown from inside might be over cooking.

Jan 10, 2020 by Grace

This is a timely information. Thanks

Jan 10, 2020 by medha

Recipe looks simple and good. Just one query before starting, Can we add home made butter (heated to be in liquid form) in place of oil ?

Response: Hello Medha, I am not able to give you the answer as I have never tried this recipe with butter.

Jan 06, 2020 by Sam

Ok, just made this cake. It was a birthday cake for our German Shepherd who is allergic to eggs lol. So.... I doubled the recipe, used buttermilk instead of yogurt, didn't have any, uhh... Didn't bloom the leaveners in the liquids, mixed all the dry ingredients together, do I'm setting up a recipe for disaster, so now I'm worried of the outcome... HEY! It was perfect! Awesome, awesome cake! Thumbs up!

Response: Thank you Sam for trying this recipe. Glad to hear that it was awesome.

Nov 09, 2019 by Anwesha Chatterji

I followed the recipe to the end. The results were perfect. No one could guess it was an eggless home made sponge cake. Thank you much for such a simple recipe.

Oct 28, 2019 by Ankita

Hi
In 1 n 1/2 cup maida. Sugar is 3/4th cup only
Then the sweetness will be less right?
It won't be that sweet.

Response: Yes, the cake will be not too sweet.

Sep 18, 2019 by Sruthi Harish

I tried this recipe of eggless vanilla cake and it came so awesome. It was really soft moist and yummy... perfect cake.. thank you so much for the recipe.

Aug 28, 2019 by Deepa

Kya cooker me cake thoda salty sa lagta h outer layer uska mene jab bhi banaya h halka sa salty sa lagta pls suggest why?

Response: Hi Deepa! I am not sure why the cake has a salty taste. When you try this recipe next time, use sand instead of salt to prevent salt taste.

Aug 05, 2019 by Ujjval

Can I use same batter to make cup cakes?

Response: Yes, you can use same batter for cupcakes.

Jun 15, 2019 by Neeraj

Amazing receipe, guys plz try it out and follow these simple steps to enjoy soft and mouth watering cake...
5 star receipe....thank you

Feb 07, 2019 by Dhanashri

Hey thank you so much for the recepie... cake was awesome, moist... soft in texture... thank you once again.

Jan 31, 2019 by Theepa

Hi dear I really like to try your recipe but am little confused with measurements... can you give me measurements (g)please...
Thank you

Response: Hello Theepa, we have updated the recipe and added the measurements in grams as well in ingredients table.

Dec 25, 2018 by Suhas

I am following the exact same recipe but not getting the desired results. I am using Morphy Richards Best 52. Do we have to use different temperature/duration for an OTG? Cake doesn't rise and it remains undercooked from inside and the outer becomes really dark. Not at all like the ones in your picture. Any help?

Response: Hello Suhas, it happens when the temperature is too high or the oven is not preheated properly. At very high temperature, the cake cooks faster on the outer side and starts to turn brown but remains uncooked from inside.

Nov 15, 2018 by Valerie Lam-Treloggen

Does anyone know if it will still taste fresh after 1 week in fridge covered (sealed) in buttercream? As i want get cake ready 1 week before the birthday (due to lack of time just before actual birthday).

Oct 11, 2018 by Kamnajain

Excellent recipe. Cake was very soft and spongy..must try.

Oct 09, 2018 by charlotte

Can i use soy yogurt to make it vegan?

Response: Hi Charlotte, I am not sure about using soy yogurt as I haven't tried it.

Sep 22, 2018 by Deepa

My cake turned brown color ...I don't know why ...read below comment I think due to vanilla ....please let us know which brand of vanilla to use?

Response: Hello Deepa, the cake turned brown from the outside only or from inside as well? If it is light brown from only outside it means the cake is perfectly baked. If it is brown from outside and inside both that means something is wrong. I have used the "Watkins" brand Pure Vanilla Extract in this recipe.

Sep 15, 2018 by Laracroft

Recently developed an egg allergy and have been experimenting with recipes to fulfil my sweet tooth. I tried other recipes that asked for vinegar and applesauce with much disappointment. The texture of this cake is amazing! It’s light and fluffy, not dry and crumbly like the other recipes. it doesn’t hold its rise, and sunk quite a bit, but I’m still very happy with the result!! DEFINITELY will be making again!

Aug 26, 2018 by Ravneet

Can I use butter instead of oil?

Response: Hello Ravneet, I have never tried this recipe with butter, so I'm not sure about it.

Aug 18, 2018 by Anita

Hi,

Receipe looks great but I don't like using measuring cups as the quantity can vary. Do you have this in metric units please?

Response: Hello Anita, we have updated the recipe and added the measurements in grams as well in ingredients table.

Aug 13, 2018 by Pavani

Hi ! Can use eno fruit salt instead of baking soda and baking powder?

Response: No, you can't use eno fruit salt instead of baking soda and baking powder in this recipe.

Aug 08, 2018 by Aman

The size of the cake didn't increased that much and cake was wet from inside. What can be the mistake?
I baked it for a long time and the upper layer was very much brown.

Response: Hi Aman, the main reason behind shrinking of the cake is excess amount of baking soda. The cake turns brown from the top if it is baked for longer.

Jul 20, 2018 by Asha Raghavendra

Hi...I have a query..my cake did not get baked at the centre but the top layer was baked well...what was the reason? Can u please answer? Thanks in advance.

Response: Hello Asha, if the cake is uncooked from the center, it means cake is still raw. Bake it for few more minutes or until the toothpick comes out clean. While further baking, cover the top surface with aluminum foil to prevent the cake from turning brown from the top.

Jun 28, 2018 by Ruksar

Is this the recipe for a half kg cake or 1 kg?

Response: This recipe is for approx. 750 gms.

Jun 27, 2018 by Aruna

This recipe works perfect. Can I bake the base and cling wrap to keep in freezer? How long can I store it?

Response: Yes Aruna, you can cling wrap the cake and keep in the freezer but I am not sure about its shelf life.

Jun 25, 2018 by Radha

Can I use strawberry essence or any other for the above cake?

Response: Yes, you can try this cake with strawberry essence or any other essence.

May 20, 2018 by sayogita bhatter

Hi, can you give the measurement of all ingredients in grams please?

Response: Hello Sayogita, we have updated the recipe and added the measurements in grams in ingredients table.

Apr 11, 2018 by Sneha Kankariya

Hi, the recipe is perfect! The cake came out really well!
Thanks! Just wanted to know how much quantity of raw material would be required for 1 kg cake?

Response: Hello Sneha, I have not weighted the cake after baking but I can give you the raw estimate of weight from the raw ingredients (1½ cups All Purpose Flour (Maida) = 200 gm + 1 cup Curd = 250 gm + 3/4 cup Sugar = 165 gm + 1/2 cup Oil = 125 gm)= approx. 740 gms.

Mar 31, 2018 by Kalpana

Hi,
Many Thanks for the recipe. The cake turned out moist, fluffy and delicious. Can I double this recipe to bake a 11" cake? Please advise.
Thanks,
Kapana

Response: Increasing an decreasing the ingredients proportions for larger or smaller serving size will require different cooking time. We haven't tried making cake with doubling the ingredients so we will not be able to advice on exact cooking time with it.

Mar 27, 2018 by Nik

The cake came out great.spongy and delicious. But my cake turned out brown inside instead of white. Second try gave the same result. Could you please tell the possible reasons for that?
Thank you for the recipe.

Response: This could be due to brand and type of vanilla extract you are using. If it has a food color, it will make cake brown from inside.

Mar 21, 2018 by Sweety

Hi all, Can we use milk instead of curd? Without using oil my cake is moist and oily not like market cakes then if I use oil it will be more difficult.
Please suggest something.
Thanks

Response: Hi Sweety, No you can not use milk instead of curd. Curd is must to make cake fluffy.

Mar 10, 2018 by Kamal

I tried dis reiepe and cake came out wonderful. Can use the same method to make chocolate cake as well.

Response: Yes, you can use same method for chocolate cake as well.

Mar 06, 2018 by Kinjal Shah

Hi,

Can I just add 2 tablespoon coco powder to this recipe to make chocolate sponge cake ??
I want to use only this recipe for my both vanilla and chocolate sponge cake.

Response: Hi Kinjal, Yes, you can add coco powder in the batter to make eggless chocolate cake.

Mar 06, 2018 by Kinjal Shah

This recipe makes how many grams of vanilla sponge ??
I want to make half kg cake with frosting. So this shud be nearby not more than 300 or 350 grams right ??
Pls tell me how many grams sponge will this recipe make

Response: Hi Kinjal, we did not weigh the cake after baking it. So we will not be able to tell you exact weight of the cake. However, it should be around 300 to 400 grams.

Feb 22, 2018 by Shobana

I did the cake without adding baking soda..but I added baking powder...cake
is very wet inside and hard outside.. is it because I didn't add baking soda

Response: You need to use baking soda. There is a lot of chemistry involved in cooking a cake and any change in ingredients or its proportions may lead to such issues.

Feb 20, 2018 by Citra

Hi..I tried this cake today in pressure cooker..it came out Soo well..thanks a lot. Had tried in cooker many times but did not succeed in making Soo good as today.vanilla cake is my favorite. My son likes chocolate cake will try tat soon.

Response: Thank you Citra for the feedback.

Feb 10, 2018 by Hana

Can I use regular all purpose flower instead of Maida? Not sure what the recipe calls for. From what I understand Maida is different than all purpose flower.

Response: Yes, you can use all purpose flour instead of maida.

Jan 14, 2018 by Pooja

I tried this recipe and it turned out great!! Loved the texture - brown outside and very soft/spongy inside. Simple yet delicious!

Jan 13, 2018 by rykah

pls can I use Apple cider vinegar instead of the yogurt curd?

Response: We recommend to use same ingredients as mentioned in the recipe. Changing or replacing them them will alter the taste and texture of the recipe.

Dec 29, 2017 by Shreep

Hi...
Did you use otg to prepare? Can I use convection mode in my microwave oven to prepare the above recipe?

Response: We used regular oven to cook the cake. You can use convection mode in your microwave oven. Do not use microwave mode to cook the cake.

Dec 26, 2017 by Snehal Sahasrabudhe

I tried with eggless vanilla cake and it worked really very well. The cake was so soft and spongy......

Dec 26, 2017 by Raju

Just came out perfect. Have tried this earlier by mixing Baking soda and baking powder with Maida. This time adding it to the curd sugar mixture did wonders and from that very stage there was good fluffiness and I was sure that it will turn good. Looking at the comments here, I reduced the oil by about 2 teaspoons. Must try and thank you for the recipe.

Response: Thank you Raju for the feedback and providing tips to make this recipe even better.

Dec 23, 2017 by AHP

Perfect recipe. I followed everything just as above and it turned out very well. Very creamy spongi cake. Careful using curd.

Dec 09, 2017 by Siri

I tried this recipe and it came out soo good. I totally loved it. Instead of vanilla essence I added pineapple essence it really tasted good.

Nov 28, 2017 by Bshakha

Thanks for posting this recipe for eggless cake.
Have tried it several time & every time it comes out soft & delicious. This has become a staple desert in my home.
I have to bake it twice in a week as they are finished in no time & demand for asking more keeps on pouring.

I use to hate baking before as no matter how thoroughly I tried my cake never use to come out soft & spongy but now I am a pro in baking cake.
Thanks again for your recipe!!!

Nov 26, 2017 by Rashmi

I tried today.
It was super awesome and all loved it at home only I don't know icing part it's still difficult.
Please mail me exactly measurements for making 2kg cake at home for upcoming son's birthday.
Thanks for the lovely and easy method.

Nov 20, 2017 by Linda

Can I substitute some part of the flour with cocoa powder for chocolate cake?

Response: Hello Linda, instead of replacing flour with cocoa powder in this recipe, follow this recipe of chocolate cake on this site.

Nov 13, 2017 by Deepali Bhavsar

Hi, in this recipe maida is measured using measuring cup 1 or 2? And if batter is thick can we add some milk in it?

Response: Hi Deepali, 1½ cups maida (1.5 cups) is measured using a measuring cup set (1 cup = 250 ml ) size. The batter should not be very thin, it should have a medium thick consistency. So, don't add milk in it.

Oct 27, 2017 by Kayseka Geerjanan

I made the cake a few days ago. It turned out to be perfect. I used it as a base to put chocolate Ganache and everyone loved it. It was spongy and very delicious.

Sep 22, 2017 by Ria

Hi, if we want to make cupcakes out of this recipe then would there be any variations in the amount required.

Response: Hello Ria, there is no change in the recipe to make cupcakes. But the cupcakes take lesser time (approx. 18-20 minutes) to cook.

Sep 07, 2017 by Pooja sood

Hi i have been trying to make eggless cakes 4 a while. However when I put the cake in oven it rises beautifully but the moment it comes out it goes flat. Also I don't understand how shop bought eggless are so soft and white. I would really like you to guide me pls, would be a great help. As my little baby can't have any product with egg.

Response: Hello Pooja, the reasons behind the cake goes flat after baking are given below.
1. It happens if the added baking soda quantity is more.
2. If the batter has too much liquid.
3. If the batter is over mixed.
4. If the temperature of the oven is not proper.
5. If the cake is undercooked. Try to bake it little longer.

Aug 21, 2017 by Shubhangi

Hi! I tried this recipe yesterday. Actually i have tried baking cakes earlier also but the problem is that i used correct measurements and also preheated the oven still when the cake is baked it rises nicely and looks beautiful but later it becomes dense I don't know why. Same happened with this recipe also can u help me out?

Response: Hello Shubhangi, it happens when you over beat the mixture after adding the flour.

Aug 17, 2017 by Riddhi

Delicious cake. I made this recipe today. Loved it. I have one query can this cake be used as a base for icing and fondant?

Response: Yes, you can use this cake as a base for icing or fondant.

Aug 15, 2017 by Komal

Can I bake cupcakes with same recipe?

Response: Yes, you can bake cupcakes using the same recipe. It will take lesser time for baking compared to the whole cake.

Aug 09, 2017 by Meg

delicious soft fluffy cake recipe thank you food viva.

Aug 04, 2017 by Alina Diakou

Hi can I use coconut oil instead of sunflower?

Response: No, you cannot use coconut oil in this recipe. You can use any oil which doesn't have specific smell.

Jul 26, 2017 by Srilakshmi Munukutla

Hi, I wanted to know how high the cake should go up in 8*3 inch pan. I tried this recipe before and cake came out 1 inch high. Is that correct? I use fan forced oven ans hence use 160 instead of 180. Thanks in advance.

Response: Hello Srilakshmi, the cake increases to almost double in height after baking.

Jul 13, 2017 by shravani

Though I added 1/4th cup of hot water The cake turned out beautifully ! Thank you for the recipe.

Jul 08, 2017 by Dimple

Pathetic recipe...too oily.... please reduce the quantity of oil to half, other wise it will spoil your cake and your mood too.

Jul 08, 2017 by Anonymous

Could we use wheat flour instead of Maida

Response: No, you cannot use wheat flour instead of maida. If you use the wheat flour, the cake will turn dense compared to cake made with maida.

Jul 05, 2017 by Shweta

Hi My daughter was asking me to bake a cake for her.but I was no so confident. I searched for the eggless cake recipe and I found foodviva and finally today I have tried this recipe and it came out so good.
Thanks for sharing the delicious cake recipe.

Jul 02, 2017 by Monika

Very easy and nice recipe.

Jun 23, 2017 by Sonal

I tried this recipe, it's awesome. My family finish this cake within a hour.

Jun 09, 2017 by Divya

I feel that the oil quantity is more that what required for 1½cup flour..can we add ¼ cup oil for the same quantity flour?

Response: Hello Divya, I have not tried the recipe using less amount of oil so I am not sure about using the less oil as it may change the texture of the cake.

May 10, 2017 by Deepika

Hi,
Thank you for the recipe. I tried it, but it came out denser and fudgy in the centre. What could the reason be?

Response: Hi Deepika, the reasons behind the denser and fudgy cake in the center are given below but the main reason behind it is under cooked (not baked for enough time). Bake it until the toothpick inserted in the center comes out clean. Sometimes the temperature in the different brand of oven varies and hence it requires more time to bake completely.
1. It happens when the oven is not preheated properly and so the cake remains undercooked for the given time in the recipe.
2. It happens if the cake mixture has too much liquid consistency.
3. Check the shelf life of baking soda. Make sure it is not expired.
4. Bake until the toothpick inserted in the center comes out clean.
I hope this will help you when you try the next time.

May 10, 2017 by Sheetal

I did it with extra vanilla essence but still it's smells very bad. I used correct measurement for all ingredients.

Response: Hello Sheetal, sorry to hear about that. If the vanilla essence doesn't work then try using different brand of oil (no smell).

May 02, 2017 by Adeline

Thanks for sharing this recipe!
I will attempt it soon for my daughter's birthday. We just found out she's allergic to egg.. thus the hunt for eggless cakes..
question:
The curd you refer to, is that just plain yogurt we get from supermarket? - I am not Indian thus am wondering if it's a different type of curd I need to use.
As for the flour, what if we use cake flour? will that make the texture fluffier?
Thanks !

Response: Hello Adeline, the curd used in this recipe is the plain yogurt. For the flour, I have not tried this cake recipe using cake flour so I am not able to give you the answer. However, I think the cake flour should work as well because the only difference between plain flour and cake flour is the amount of protein in the flour. Cake flour has less protein compared to plain flour and so it works well for the cake.

Apr 27, 2017 by fras

You are really done a great job. I like this post. Now only i hear these type of dishes. Keep it up.

Apr 14, 2017 by Tarana

Quite disappointed. The texture of the cake was on the mark. It just lacked flavour. I felt the cake had oil (I used sunflower oil) flavour in it. Maybe try adding one more teaspoon of vanilla essence will help.

Response: Yes Tarana, you can increase the quantity of vanilla essence to hide flavor of the oil.

Apr 08, 2017 by Neha kale

Hi I don't have oven so can I make this cake in cooker and how to place the mixture in cooker?

Response: Yes, you can make this in cooker. I have added the method to cook the cake in cooker in this recipe (you can read it above the tips section).

Apr 02, 2017 by Aparna

Can I use butter for curd?

Response: No Aparna, you cannot use butter instead of curd in this recipe.

Mar 29, 2017 by Radhika

Hi, can you give me a replacement for curd? I don't want to use eggs either.

Response: Hello Radhika, you cannot replace curd with any other ingredient in this recipe.

Mar 17, 2017 by Jaya

Please upload home-made ice-cream recipes( without powder) easy recipe of tasty ice-creams.
Please reply

Response: Hello Jaya, we will definitely try to upload the recipe of various types of ice-creams.

Mar 17, 2017 by Jaya

Hi.....I have confusion.......what type of yoghurt to take........hung curd or ghar wali dahi jo pani k sath jamti h and also it is little bit sour...means khatti also.....ya phir sirf khatti dahi leni hai.....ya phir tazi fresh dahi without water leni hai??????
Please reply.

Response: Please use fresh dahi.

Mar 16, 2017 by Deepti

Hi, can I use 50% whole wheat flour and 50% maida?

Response: Yes Deepti, you can use the half maida and half whole wheat flour but the cake will be little dense compared to cake made with only maida.

Mar 07, 2017 by Jay

Hi,

The cake turned out lovely. How do I make it bigger/thicker? So that when you cut it you get a fuller slice?

Thanks

Response: Hello Jay, follow the given instructions to make bigger cake.
1. Double the recipe (double the amount of all ingredients).
2. Use a dip baking pan.
3. Increase the time of baking around 15 minutes (check the cake is done or not by inserting a toothpick in the center).

Jan 27, 2017 by Anshika Kumar

Thank you for this recipe! The cake came out soft, spongy, and absolutely BEAUTIFUL.

I wish I could post a picture.

Response: Thank you Anshika for trying the recipe. Glad to hear that it turned out well. You can send us the picture on our facebook page or at our mail id (support@foodviva.com).

Nov 24, 2016 by Rekha

Superb recipe... Easy to make... Thank you for such clear instructions... It came out just perfect!!!

For some twist, I added Tuti-Fruti.. Coz my son likes them... But still I got awesome soft cake...

My first attempt in the oven and it came so perfect...

Thank you once again!!!

Response: Welcome Rekha. Happy to hear that your son loved this cake.

Nov 01, 2016 by Anamika

Hello dear, can we bake this cake in cooker or pan? kindly share how?

Response: Yes, this cake can be baked in cooker/ any heavy based pan (kadhai).

1. Use aluminum cooker or a heavy based aluminum kadai,
2. If you are using a cooker, remove the cooker ring and whistle,
3. Place a stand in cooker and put the cake container over it,
4. Close the lid and cook it for 5-minutes over high flame and then 30-45 minutes (as required) over low flame.
5. Check the cake with a toothpick after 30 minutes.

The top surface of the cake will not turn brown but the sides and bottom will turn brown after baking the cake in pressure cooker. I hope this will help you.

Oct 17, 2016 by Sweta

Can we use melted butter instead of oil? as my family don't like oil based cakes.

Response: Hello Sweta, I have never tried this recipe with butter, so I'm not sure about this.

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