Eggless Vanilla Spongecake


I’ve been experimenting with quite a few recipes to finally get this one right. This recipe can be modified into a regular cake, or cup-cakes. The time taken to bake is slightly different, but all else is the same!




  • 1.5 cups Maida/All purpose flour (apf)
  • 1 cup thick curd
  • 1 cup sugar
  • 1/2 cup cooking oil (except olive oil)
  • 1 tsp baking powder
  • 1/2 tsp soda bi-carb
  • 1 tsp vanilla essense (or butterscotch)


  • Pre-heat the oven @ 210 deg C / 400 deg F
  • In a large mixing bowl, mix the curd and sugar until the sugar has completely dissolved. You can use castor sugar, but the amount to be used may vary.
  • Add in the baking powder and soda bi-carb and let it rest. the mixture will start to “bubble” in 2-3 minutes
  • Sieve the maida/apf and set aside
  • Add oil and essence to the curd-sugar mixture and mix well.
  • Gently add the flour and mix thoroughly to avoid clumps
  • The mixture should now be in dropping consistency, else add a bit of curds.
  • Grease your baking dish with oil and lightly dust with maida/apf
  • Pour into the baking dish of choice and place in oven
  • Bake for 10 minutes
  • Lower the temperature to 150 deg C/ 300 deg F and bake for 35 minutes
    • For cupcakes bake for 25 minutes at the lowered temperature.
  • Test the cake by inserting a toothpick into the center. When pulled out, it should be clean, without cake stuck to it.
  • Visually, the top should be lightly browned and formed a “crust”
  • Let the cake sit for a few minutes in the dish before removing it.
  • Let the cake rest on a wire grill to cool. Let it cool to room temperature before cutting.

I hope you enjoy making this quick and light cake!

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