Eggless Vanilla Sponge Cake
An easy recipe for the best eggless vanilla sponge cake with a light and fluffy texture that pairs perfectly with a hot cuppa !
Ingredients
- ½ cup + 1 tbsp all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- 2½ tbsp butter, softened
- 2 tbsp caster sugar
- ¼ cup condensed milk
- ½ tsp vanilla extract
- ¼ cup milk
- ½ tsp vinegar
Instructions
- Preheat the oven to 180C and line a small loaf tin/ 6” round cake tin, greasing well. Set aside.
- Stir the vinegar into the milk and set aside.
- Beat the butter and condensed milk together until soft and creamy.
- Beat in the sugar and vanilla extract.
- Whisk in the vinegar & milk mixture.
- Sift the dry ingredients into this wet mixture and gently fold until combined. The batter will be thick.
- Pour the batter into the prepped cake tin and smoothen the top.
- Bake for 18-20 minutes until the tops are golden and a skewer inserted in the centre comes out mostly clean, with a few moist crumbs attached.
- Let the sponge cake cool down on a wire rack before slicing and serving!
Notes
This recipe is adapted from Bhavana's Kitchen.