🍰 Eggless Vanilla Sponge Cake Recipe – Soft, Light & Fluffy!

The vanilla sponge cake is a classic, timeless dessert loved around the world. Originating in the 18th century in Europe, sponge cakes became popular for their soft, airy texture without heavy ingredients. Today’s version is eggless, perfect for vegetarians, yet still super moist and fluffy — ideal for birthdays, tea-time, or layering into celebration cakes.

🧾 Ingredients:

• 1½ cups all-purpose flour (maida)

• 1 cup condensed milk

• ½ cup milk (adjust as needed)

• ¼ cup oil or melted butter

• 1 tsp baking powder

• ½ tsp baking soda

• 1 tbsp vinegar or lemon juice

• 1 tsp vanilla extract

• Pinch of salt

---

👩‍🍳 Steps:

1. Preheat oven to 180°C (350°F). Grease a cake tin and line with parchment paper.

2. In a large bowl, mix condensed milk, oil, and vanilla extract until smooth.

3. Add vinegar or lemon juice and mix gently.

4. In another bowl, sift together flour, baking powder, baking soda, and salt.

5. Gradually add dry ingredients to the wet mix, alternating with milk.

6. Stir to form a smooth batter (not too thick).

7. Pour into the greased cake tin. Tap to remove air bubbles.

8. Bake for 30–35 minutes, or until a toothpick comes out clean.

9. Cool completely, then unmould and slice.

💌 Personal Note:

This is my go-to base cake — you can dress it up with whipped cream, fruits, or even layer it with chocolate ganache. If you're new to baking, this eggless vanilla sponge is the best place to start!