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Eggless Vanilla Sponge Cake - Light, Fluffy, and Easy

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • All-purpose flour (or plain flour)
  • Cornstarch (or custard powder) for a lighter crumb
  • Granulated sugar (or fine caster sugar)
  • Baking powder
  • Baking soda
  • Plain yogurt (or milk + vinegar/lemon juice as a buttermilk substitute)
  • Neutral oil (sunflower, canola, or light olive oil)
  • Milk (dairy or unsweetened plant milk)
  • Vanilla extract (use pure for best flavor)
  • Salt
  • Optional: Lemon zest, almond extract, or a splash of rose water

Method
 

  1. Prep your pan: Grease and line an 8-inch round or 9x5-inch loaf pan with parchment. Preheat the oven to 350°F (175°C).
  2. Mix the dry ingredients: In a bowl, whisk 1½ cups all-purpose flour, 2 tablespoons cornstarch, ¾ cup sugar, 1½ teaspoons baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt until evenly combined.
  3. Combine the wet ingredients: In another bowl, whisk ½ cup plain yogurt, ½ cup milk, ⅓ cup neutral oil, and 2 teaspoons vanilla extract. If your yogurt is very thick, loosen it slightly with a splash of milk first.
  4. Make it smooth: Pour the wet mixture into the dry ingredients. Whisk gently until just combined. The batter should be smooth but not overmixed. A few tiny lumps are fine.
  5. Adjust consistency: If the batter seems too thick (like muffin batter), add 1–2 tablespoons milk to reach a pourable, ribbon-like texture.
  6. Pan and level: Pour the batter into the prepared pan. Tap the pan lightly on the counter to release air bubbles and level the surface.
  7. Bake: Place on the middle rack and bake for 28–35 minutes for an 8-inch round, or 40–45 minutes for a loaf. It’s done when a toothpick comes out clean or with a few moist crumbs.
  8. Cool properly: Let the cake rest in the pan for 10 minutes. Then lift it out with the parchment and cool completely on a wire rack. This keeps the crumb from becoming dense.
  9. Optional finish: Brush the top with warm milk or sugar syrup for extra moisture, dust with powdered sugar, or frost with whipped cream or buttercream once fully cool.