Eggless Vanilla sponge cake | how to make perfect eggless vanilla cake

Eggless Vanilla Sponge Cake | Soft & Moist | Crack-Free | 285 g

#EgglessCake #VanillaSponge #BakeryStyleCake #recipe #food



A light, moist, and perfectly flat eggless vanilla sponge cake made with a blend of maida + corn flour for that soft bakery-style crumb. No cracks, no dome – just a smooth sponge perfect for pastries, layered cakes, or tea-time treats.


without cake gel 👇❤️
eggless vanilla sponge 👇👇
   • 100% Perfect , No fail eggless vanilla cak...  

🧾 Ingredients (for 285 g Sponge)

Maida (all-purpose flour) – 80 g (≈ ⅔ cup)

Corn flour – 20 g (≈ 2 ½ tbsp)

Powdered sugar – 80 g (≈ ½ cup)

Oil (neutral) – 40 g (≈ 3 tbsp)

Water (room temp) – 70 ml (≈ ¼ cup + 2 tsp)

Salt a pinch 

Milk powder – 15 g (≈ 1 ½ tbsp)

Cake gel – 5 g (≈ 1 tsp)

Vanilla extract – 5 ml (≈ 1 tsp)

Baking powder – 2.5 g (≈ ½ tsp, slightly less)

Baking soda – 1.2 g (≈ scant ¼ tsp)(optional)

White vinegar – 5 ml (≈ 1 tsp)

👉 Total batter ≈ 315 g → baked sponge ≈ 285 g.


🍰 Method

Preheat oven to 160 °C. Line a 6-inch round tin with butter paper.

Mix maida, corn flour, milk powder, baking powder, baking soda and salt  → keep aside.

In a bowl, whisk water + powdered sugar until dissolved.

Add oil, vanilla, cake gel → beat 2–3 minutes until airy.

Mix in vinegar.

Fold in dry ingredients gently in 2 parts → smooth, flowy batter.

Pour into tin (fill only ¾ full). Tap lightly to release bubbles.

Bake at 160 °C for 28–32 minutes until golden & skewer comes clean.

Col 10 min in tin, then de-mould & place on rack.


🎯 Pro Tips

Bake at a slightly lower temp (160 °C) → even rise & no dome.

Don’t overfill the tin.

Avoid opening oven during first 20 min.


🌟 Perfect for

Birthday cakes 🎉

Pastries & desserts 🍰

Tea-time sponge ☕

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