After the last post of SugarPlum Cinnamon Buttermilk Cake, many people wanted an eggless sponge cake. I knew I had to bake one immediately… hence this post.
This recipe is from my initial baking days… very simple and easy to make even for beginners… so naturally it never got posted on the blog. Not bragging but I thought it to be too simple to be posted here. But trust me, it is every bit delicious! This is my go-to recipe while baking for non egg-eaters and it has turned out perfect every single time so it is tried, tested and tasted recipe in a true sense!
Use this as your basic cake recipe and add any other ingredients you like to it. Cinnamon, chocolate, lemon… anything! Sky is truly a limit. Use any other fruit you like or even better, make it tropical (pineapple and coconut, anyone?) style! Getting ideas?! 😉
This eggless sponge is moist, has tight crumb and relatively flat top which makes it perfect for a multi-layer cake for birthdays or for any other occasion. In past, I have successfully doubled and tripled this eggless sponge recipe to make a 2 or 3-layer celebratory cake. For frosting ideas and recipes, read the recipe notes at the end of this post.
Previously I have always used fresh strawberries for this eggless sponge as seen in the picture above. This time I had Kiwi fruit on hand so I decided it was time for a change. I am not a fan of baked Kiwi fruit so I refrained from adding fruit pieces to the batter which I sometimes do with strawberries but if you have no such qualms then go ahead.
It is perfect for eating any time of the day!
Yup, even for breakfast!
It has yogurt and fruit! Totally acceptable, right?! 😉
Recipe adapted from here