Pin Flashback: I was in Gurgaon some time last year and walked into some random book store that had every single Nita Mehta book every printed. When I first saw it, I thought I would buy half of them and come back but I got so overwhelmed that all I did was browse through half a dozen of them, click a picture of one recipe, and leave without buying any. Over a year later, this cake happened because I was trying to sort through my phone pics and free up some space on the memory card and I chanced upon this recipe I had taken a picture of ages ago. Before I get to the recipe, one more thing. I am not a fan of cake recipes with oil instead of butter. I am wary of them, and often insist in my head that I can taste the oil and it’s not good and butter is the food of the Gods and that’s what we should always bake with. This cake is an exception though. You really can’t taste the oil, even if you are paranoid and dramatic like me. More delicious cake recipes: Cake pops Eggless chocolate sponge cake recipe Eggless Christmas fruit cake Cake made in pressure cooker Step by Step Eggless Sponge Cake Recipe

  1. Preheat oven to 350F / 180C. Grease an 8″ cake pan (or loaf pan) with some butter or oil and set aside.
  2. Beat the yogurt well removing any lumps and add the sugar to it.
  3. Beat well and add the baking powder and baking soda to it. Beat again and set aside for 5 mins until you see small bubbles on the surface of the mixture.
  4. To this, add the vanilla extract and oil. Mix well until the ingredients are combined.
  5. Sift in the flour in three batches into this mixture.
  6. Gently fold the mixture using a whisk or rubber spatula (or even a wooden spoon) until you see no more streaks of flour.
  7. Pour into the prepared pan… … and tap it firmly on the counter top a couple times to get rid of the air bubbles.
  8. Bake in the pre-heated oven for 30-35 mins until the top turns a golden brown and a tooth pick inserted into the centre of the cake comes out with dry crumbs. Cool completely before cutting and serving the eggless sponge cake recipe. Notes: – To make a vegan eggless sponge cake recipe, replace the yogurt with applesauce. A reader tried this and got great results! – This recipe can be used to bake basic sponge cakes that can be layered and frosted. You can also bake them into loaves or cupcakes – If you find that your cake is browning too much on top and not cooked inside, cover the cake pan with aluminium foil and slit it on top a bit to let the heat out – To make this an eggless chocolate sponge cake, replace 1/3 cup of the flour with cocoa powder and sift them together before adding to the wet mixture – The cake stores well outside for up to two days and in the refrigerator for up to 5 days If you want this eggless sponge cake recipe in Hindi, Tamil, Telugu, Urdu, Kannada, Marathi, etc please use the Google translate button in the sidebar