Eggless Sponge Cake Recipes

An eggless diet does not mean that you can't enjoy a delicious sponge cake. This page contains eggless sponge cake recipes.
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September 22, 2008 Flag
0 found this helpful

I would like to know a recipe for baking a simple sponge cake without having to use eggs. Thanks.

Morgin from Glasgow

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September 23, 20080 found this helpful

This is from the www.recipezaar.com site.

If you go there type in eggless Sponge Cake

Easy Eggless Sponge Cake

Ingredients

* 200 g sweetened condensed milk

* 140 g self-rising flour

* 1 teaspoon baking powder

* 1/2 teaspoon baking soda

* 60 ml melted butter or margarine

* 1 teaspoon vanilla essence

* 75 ml water

Sieve the flour, baking powder and baking soda together.

Mix the flour mixture, condensed milk, melted butter, essence, and water and beat well.

Pour the mixture into a greased and dusted 6 inch diameter round tin.

Bake in a hot oven at 200 degrees C (400 degrees F) for 10 minutes.

Then reduce the temperature to 150 degrees C (300 degree F) and bake for a further 10 minutes.

The cake is ready when it leaves the sides of the tin and is springy to touch.

When ready, take out from the oven and leave for 1 minute.

Invert the tin over a rack and tap sharply to remove.

Cool the the cake on a wire rack.

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September 23, 20080 found this helpful

Eggless Sponge Cake

Ingredients

225g/8oz Self Raising Wholemeal Flour

2 teasp Baking Powder

175g/6oz Caster Sugar

6 tbsp Sunflower Oil

240ml/8fl.oz. Water

1 teasp Vanilla Extract

4 tbsp Strawberry or Raspberry Jam

Icing sugar for dusting

Instructions

1. Preheat the oven to 180C, 350F, Gas Mark 4 and grease two 20cm/8 inch tins and line them with baking parchment. Set aside.

2. Sift the flour and baking powder into a large mixing bowl, stirring in any remaining bran from the sieve then stir in the caster sugar.

3. Add the oil, water and vanilla extract and mix well with a wooden spoon, until the mixture is smooth.

4. Divide the mixture equally between the two prepared tins and bake for 25-30 minutes until golden brown or until the centre of the sponge springs back when lightly touched.

5. Allow the sponges to cool before turning out and transferring to a wire rack.

6. To serve, remove the parchment from the sponges then place one of the sponges onto a serving plate, spread with the jam, then put the other sponge on top to sandwich it. Dust with icing sugar before serving.

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September 24, 20080 found this helpful

I believe the writer was asking for recipes for spongecakes using no oil or eggs...not advice about following a cake box`s directions. The one recipe that was sent in sounds delicious. I must try it. M.

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