Fluffy homemade sponge cake without eggs

Fluffy and indescribably light biscuit dough is especially popular among Russian housewives. It is considered a wonderful base for baking cakes, muffins and other homemade desserts. It is prepared from ordinary and widely available goods according to several different recipes. After reading this publication, you will understand how to bake a delicious sponge cake without eggs.

Kefir option

The dessert made according to the recipe described below comes out very tender and slightly wet. It is often supplemented with any cream or berry jam. Before you start preparing a sponge cake without eggs, a photo of which will be presented in this publication, be sure to double-check that you have all the necessary ingredients in your kitchen. To knead the dough, you will need:

240 ml kefir.
A couple of full glasses of wheat flour.
7 tablespoons sunflower oil.
A glass of sweet sand.
A teaspoon of baking soda.

In addition, you will also need a little vegetable oil to lubricate the mold in which the dessert will be prepared.

Process description

The drink is poured into a suitable saucepan and sent to the stove. It is very important not to overheat it, so that the whey does not begin to separate. Add soda and sugar to the warm drink, and then mix thoroughly until the small grains completely disappear. After this, vegetable oil is poured into the resulting liquid and dumped over the previously sifted flour. Everything is actively kneaded until smooth.

The resulting dough is poured into a mold, the bottom and walls of which are greased with vegetable oil in advance, and placed in the oven. Bake a sponge cake on kefir without eggs at 100 eighty degrees for about half an hour. The degree of readiness of the dessert is double-checked using a regular toothpick. The completely baked cake is removed from the mold and transferred to a grid. The cooled biscuit is cut in half, the lower part is greased with berry jam, and the upper part is sprinkled with sweet powder.

Milk option

A dessert prepared according to the recipe below will be a pleasant addition to a family tea party. It contains ordinary, economical ingredients, most of which are always in the supplies of every housewife. Before you start working with the dough, from which you will later bake a sponge cake without eggs, be sure to make sure that you have on hand:

One and a half cups of wheat flour.
A teaspoon of baking soda.
A glass of milk and sweet sand.

Plus, you need to stock up on a small amount of vinegar and vegetable oil in advance.

Step-by-step instruction}

Combine milk and sugar in one bowl. Mix everything well, trying to achieve complete dissolution of the sweet crystals. Sifted flour is evenly poured into the resulting liquid. Soda is also sent there, quenched with a small amount of vinegar. Mix everything well until smooth.

The resulting dough is placed in a multicooker bowl, the bottom and walls of which have previously been greased with some vegetable oil. Close the device with a lid and activate the “Baking” mode. Prepare the sponge cake without eggs in a slow cooker for forty-five minutes. After the signal, the device is disconnected from the network, the dessert is slightly cooled and only later is it carefully removed from the mold. To give the biscuit the most exciting and rich taste, you can coat it with any cream or decorate it with caramelized fruits.

Option on the water

Using this recipe, you can easily and quickly bake an extraordinary vegetarian dessert. A sponge cake without eggs, the recipe of which implies a complete absence of dairy products, turns out very fluffy and tender. It has an airy, porous structure, so it is unlikely that any of your guests will guess that no sour cream or butter was added to the dough. To prepare this dessert, you will need:

3 tablespoons powdered cocoa.
¾ cup wheat flour.
Half a teaspoon of soda.
100 ml filtered water.
A tablespoon of vanilla sugar.
50 ml vegetable oil.
½ cup sweet sand.
Half a tablespoon of vinegar.
150 grams of boiled beets.

Method of action

In one bowl, combine boiled beets and filtered water and beat them with a blender. Vinegar and vegetable oil are added to the resulting puree, and then all the bulk ingredients are added to it. Mix everything well with a spoon.

The purchased homogeneous dough is placed in a mold lightly greased with vegetable oil or lined with parchment paper and placed in the oven. A lean sponge cake is baked without eggs and milk at 100 eighty degrees. After about 30 minutes, it is inspected with a toothpick and if everything is in order, the dessert is removed from the oven, cooled on a wire rack and served with tea.

Option with condensed milk

This recipe differs slightly from all previous ones. It provides for the introduction of a non-common set of components. Therefore, before starting to work with the test, double-check whether you have everything you need at hand. To bake a delicious homemade sponge cake without eggs, you need to prepare in advance:

200 grams of wheat flour.
4 teaspoons baking powder.
100 grams of sugar.
A quarter teaspoon of baking soda.
50 grams of carob.
100 ml milk.
4 tablespoons of condensed milk.
60 grams of melted butter.
50 ml of drinking water.
Vanillin.

If at the most inopportune moment you don’t have carob on hand, you shouldn’t give up on your plans to make a light, airy dessert. This component can be completely changed with a consistency consisting of 30 grams of cocoa and 20 g of sweet sand.

Manufacturing development

In one large bowl, combine sifted flour, carob and sweet sand. Then condensed milk, heated milk, melted butter, warm water and vanillin are added to the same bowl. Beat everything well with a regular spoon for 2 minutes.

The finished dough is carefully transferred into a mold, the bottom and walls of which are pre-coated with vegetable oil, and immediately sent to the preheated oven. The future chocolate sponge cake is baked without eggs at 100 eighty degrees. After approximately 20 5 minutes, the cake is pierced with a toothpick. If the raw dough does not stick to it, then it can be removed from the oven. The baked dessert is cooled on a wire mesh and served with tea. If desired, it can be cut into two halves. The bottom of them is coated with some kind of cream and covered with the upper part.

Option with yogurt

A sponge cake without eggs, baked using the technology described below, is better known as “Indian”. To make it, you will need cheap products that can be purchased at any nearby store. In this case, you must have at your disposal:

200 ml natural yogurt.
300 grams of wheat flour.
200 ml of fresh milk.
150 grams of sugar.
100 ml sunflower oil.
A couple of teaspoons of baking powder.
A regular packet of vanilla sugar.

Sponge cake without eggs: recipes for every taste

Afterword: in all recipes I recommend using unrefined sunflower oil, because refined oil is very harmful to health. If you don't believe me, read here! You can also experiment with flour - not buy commercial, chemically treated first-grade wheat, but whole grain, peeled rye. In general, trust your own intuition and imagination!

This biscuit is extraordinary.
We are accustomed to the fact that a traditional sponge cake recipe certainly includes a fairly huge amount of eggs, which must be vigorously beaten with sugar and then combined with flour. Since such a product is a capricious product, you can try creating the dough according to my recipe. A sponge cake without eggs can be served with tea, sprinkled with sweet powder, or you can create a cake out of it by cutting the cake horizontally into several layers and layering them with cream.

We will need:
– Cold-pressed unrefined sunflower oil – 10 ml
– Milk – 300 ml
– Wheat flour – 1 tbsp.
– Sugar – 1 tbsp.
– Soda – 1 tsp.
– Table vinegar or lemon juice to extinguish soda

To make a sponge cake, you need to take a can of concentrated milk (300 ml), sugar, premium flour, vegetable oil (to lubricate the mold), baking soda and vinegar (to quench the soda).

Pour the milk into a bowl and add sugar.
Stir the mixture until the sugar dissolves, add baking soda, quenched with vinegar, and sifted flour through a sieve. Step 3

Knead the dough until the mixture is homogeneous.
Grease a baking dish with high sides and pour the dough into it.

Bake the biscuit at 180°C for 30 minutes until golden brown. You can check the readiness of the product using a wooden toothpick. If the biscuit is ready, a toothpick inserted into it remains dry. When baking, try not to open the oven for the first 10 minutes, because the flow of cool air may cause it to settle.

Recipe 2

We will need:
– Curdled milk from whole milk – 100 g
– Potato starch – 3 g
– Cold-pressed unrefined sunflower oil – 35 g
– Wheat flour – 100 g
– Sugar – 50 g

1. Pour the drink, unflavoured vegetable oil, for example refined sunflower oil, and sugar into a bowl. Shake everything well.

2. In another cup, mix 1 teaspoon of starch, 1/3 teaspoon of soda and 100 grams of sifted wheat flour.

3. Add flour with starch and soda evenly to the whipped watery ingredients (from 1 p.), beat well.

4. Grease the biscuit pan with butter and dust with flour. Pour the dough into the mold and smooth it with a damp hand.

5. Preheat the oven to 180°. Turn on convection mode and place the pan with the dough on medium level. Bake for 15-20 minutes at 180°. Do not open the oven during baking.

The finished sponge cake comes out smooth and just comes out of the mold.

The recipe is very simple, but the dough can behave whimsically from time to time, so a few tests may be useful to get used to the peculiarities of the oven and the behavior of the dough.

We will need:
– 2 cups of flour
– 1 teaspoon of soda
– 1 tbsp.
spoon of vinegar or lemon juice – 1 glass of sugar
– 1 glass of kefir 1% (can be fattier, but dilute with water)
– 6 tbsp.
tablespoons sunflower oil – vanilla to taste
– cinnamon to taste

Preheat the oven to 200 degrees. It must be already hot in advance, otherwise the biscuit will not work. Prepare a baking dish, grease it with oil and sprinkle with semolina so that the dough can be easily pulled out.

Sift the flour, add soda, vanillin and cinnamon, mix everything.
Mix the drink with oil, add sugar and vinegar. Stir until the sugar dissolves well. Then start pouring the resulting liquid into the flour, mixing everything well with a whisk. The dough will be quite watery. It is important to mix it so that pimples appear in it. Then quickly pour the dough into the mold and bake.
It bakes for about 20-30 minutes, depending on the oven. You cannot open the oven for the first 15 minutes, otherwise the dough will not work. When the biscuit is baked, take it out and let it cool. Next is a matter of fantasy.

I was always sure that all the proverbs were true. For example, the British one says that curiosity killed the cat! But nevertheless, we are still often driven by curiosity. So I couldn’t avoid it, I was curious, but the proverb didn’t work! Now I would like to offer you a very unusual sponge cake recipe. WITHOUT EGGS, which Olga Ryvkina shared on one of the websites. To be honest, it was surprising to read it, but I decided to take a risk - and I was right! The biscuit turned out great, but the proverb failed, so the cat, in this case me, was quite pleased!

We will need:
- 200 ml of yogurt without additives
- 100 ml of vegetable oil
- 150 g of sugar
- a bag of vanilla sugar
- 200 ml of milk
- 300 g of flour
- 3 tsp. soda

In a bowl, beat yogurt, sugar, vegetable oil and vanilla sugar until white.
Add sifted flour, baking powder and milk to the whipped mixture and mix everything thoroughly, and then beat for 1 minute with a spoon.

Grease a frying pan or baking dish with oil and sprinkle with flour.
Lay out the dough and smooth it out. Preheat the oven to 190 degrees in advance and bake the biscuit for 30 minutes. In the oven, it will simply rise before your eyes!

SousChef

It’s hard to imagine New Year’s Eve, a home party or friendly gatherings over a cup of aromatic tea without fragrant pastries. But from time to time, traditional recipes from my grandmother can be impossible to use for a variety of reasons: some people fast, others suffer from allergies to eggs or milk. In this case, a biscuit without eggs and milk will help out.

Homemade shortcakes - always on point

It turns out that even with a very moderate set of goods you can prepare delicious baked goods. Such shortcakes will go well with tea, milk, coffee or compote, and the treat will disappear from the plate before the hostess hears the compliments.

Lenten classics

The recipe for this baking is completely ordinary, but this does not mean at all that the result will be something primitive. For a tasty and fluffy sponge cake you will need:

sifted wheat flour - 2 glasses is enough;
sugar - three quarters of a glass;
deodorized vegetable oil - the same amount as sugar;
mineral water (preferably highly carbonated) - a glass;
baking powder - 1 tsp. with a slide;
vanilla sugar - a bag.

From time to time, young housewives are frightened by the word “biscuit”. And it’s completely in vain, because everything will certainly work out if you act in the correct sequence:

It is necessary to prepare the mold in advance by greasing it from the inside with vegetable oil and sprinkling it with flour or semolina. This will make it easier to remove the crust after baking.
Turn on the oven.
In a bowl, combine flour, sugar and baking powder.
Mix water and oil, then pour this emulsion into the flour. It works better if you select half of the dry ingredients in advance and, stirring, gradually add back in after adding water and oil.
Having quickly kneaded the creamy dough, you need to pour it into the mold as quickly as possible - and into the oven. Bake for about half an hour at 185 degrees.

The time it takes to bake depends on the specific oven. Therefore, at the end you need to check the cake for readiness by sticking a wood stick (match, toothpick) into it. Its dry surface will indicate that the biscuit has reached a suitable condition.

In order not to spoil the fragrant shortbread, experienced chefs advise “to hurry slowly.” It is better to remove from the mold after the baked goods have cooled. And it’s absolutely great if you can wrap the biscuit in cling film and let it rest for at least two hours.

After completing all the procedures, the moment of magical transformation comes - the shortbread can not only be simply sprinkled with sweet powder and cut into portions, but also, just as successfully, transformed into a cake by cutting it in half and smearing any layer with your favorite cream.

By the way, when sprinkling the surface of the biscuit, you can use a stencil prepared in advance. In this case, even ordinary sweet powder will form a fabulous pattern.

Chocolate magic

To bake a shortbread that your family and guests will probably appreciate, you will need slightly more goods. But no need to worry, because virtually every kitchen has all this:

wheat flour - 1.5 cups;
cocoa powder - 4 tbsp. spoons;
baking soda - 1 teaspoon;
lemon juice - 1 tbsp. spoon;
granulated sugar - 1 cup;
vegetable oil - ¼ cup;
vanilla sugar - 0.5 sachet;
salt - 1 pinch;
water - 200 ml;
instant coffee - 0.5 teaspoon.

The manufacturing process may appeal even to inexperienced small cooks. Obviously, with the active assistance of adults. Step-by-step instruction}:

Prepare the mold in which the biscuit will be baked using the same method as in the previous recipe.
Take a bowl of sufficient size and mix all the dry products in it: sifted flour, salt, soda and cocoa.
In another bowl, beat the vegetable oil with sugar, instant coffee, lemon juice and water with a mixer until the sugar is one hundred percent dissolved.
After making a well in the flour, pour in the watery ingredients for the dough and mix thoroughly using a mixer. An ordinary whisk is perfect for this type of work.
After promptly pouring the dough into the mold, send it to the oven for 45 minutes, the temperature in which reached 180 degrees.

If desired, cocoa powder can be replaced with dark chocolate. To do this, the crushed tiles should be melted in a water bath and only later added to the kneaded dough.

The product can be decorated after the cake has completely cooled. You can go with the simplest option and sprinkle the biscuit with sweet powder, coconut flakes, or even crushed cookies. Well, if you are preparing a celebratory treat, you should cut the purchased cake into layers, soak at least one of them with syrup or cognac, and then coat it with your favorite cream.

Citrus scent and delicate taste

This is an incredibly easy to make and very tasty dessert for tea. But when choosing this recipe, it is worth asking in advance whether the invitees are allergic to the fruits provided for in the recipe. It’s best to prepare everything you need in advance:

sifted wheat flour - 2 cups minus one quarter;
sugar - ¾ cup for dough and 5 tbsp. spoons for making syrup;
purified vegetable oil - 1/3 cup;
fresh orange juice - ¾ cup;
grated orange zest - 2 teaspoons (more if you want);
vinegar (table or wine) - 2 tbsp. spoons;
baking powder - 1 teaspoon;
orange juice (you can buy it from the store) for soaking the cakes - half a glass.

The biscuit dough will turn out successful if the dry ingredients, as well as sugar with zest and liquids, are first mixed in various containers and only later combined. After this, the resulting mass must be poured into a mold greased and sprinkled with flour in advance.

The oven should be ready by this time. The shortbread is baked at 180 degrees for 30 minutes (the time depends on the oven, maybe longer). After making sure that it is ready, cool the biscuit, cut it into two cakes, soak them with freshly brewed syrup (the juice and sugar should boil for 15 minutes over low heat until thickened).

The impregnation procedure is as simple as possible: by carefully pouring any layer from a teaspoon, they are uniformly moistened. Between the shortcakes, a layer of jam, jam or puree from new bananas is appropriate.

If you wish, you can even create layers of new fruits in gelatin. True, then it will be more convenient to assemble the cake in a spring form: first the first cake and a layer on top. After the jelly becomes hard enough in the refrigerator, place the second cake on top. There is still some height left - another layer. The cake will be unusually beautiful and very tasty.

It's worth clarifying

Every cook has his own little secrets that can improve the taste and appearance of the cakes. Maybe novice housewives will also need something:

Flour. By replacing half the recipe amount with corn, you can improve the flavor of the biscuit and get a wonderful crust.
Different flours may require more or less water, so it’s worth adding at least a third of it before pouring in the watery ingredients for the dough, and then mixing it in parts. Whole wheat flour needs the most water.
If you add 2 tbsp to the dough. spoons of starch, the shortbread will be the most resistant to temperature changes and will rise better.
Sprinkling the dough with sweet sand will create a wonderful compact crust.
It is better not to open the oven door for the first 25 minutes.
It often happens that the oven heats up unevenly. To prevent baked goods from burning from below, you can place a frying pan with water, salt or sand on the bottom of the cabinet. A sheet of oiled paper will help protect the top of the shortbread with an already perfect crust from excess blush.
A very overheated oven will result in a sponge cake with a tough, rough crust. Some confectioners first heat the cabinet to 150, and only after 10 minutes raise the temperature to 180 degrees.
A cooled sponge cake, wrapped in cling film (that is, at night)

Eggless sponge cake recipes

In order to properly bake a sponge cake without eggs, you first need to understand what specific role eggs play in the sponge dough. It turns out that there are several such roles: eggs, firstly, serve to hold together the ingredients of the dough, and, secondly, they are used to loosen the dough (by saturating the proteins with air during whipping). It turns out that if you find a different binding component and a different leavening agent, creating a sponge cake without eggs will be easy.

You can replace the eggs in the biscuit with various products. For example, often a sponge cake without eggs is prepared with milk or fermented milk products and vegetable oil, and for fluffiness and softness, baking powder or slaked soda with vinegar is usually added to such a sponge cake. With all this, the biscuit is often “seasoned” with vanilla, cinnamon or other spices to give it a more unique taste and smell.

Sponge cake without eggs on kefir

To make it you will need:

flour - 200 g
drink – 200 ml
sunflower oil - 5 tbsp. l.
sugar - 100 g
baking powder - 2 tsp.
vanilla sugar - 1 tsp.

Preparing such a biscuit is even simpler than usual. If you wish, you can replace the drink with a similar amount of sour cream, yogurt or natural yogurt without additives.

Mix flour with baking powder and add vanillin. Separately, carefully whisk the drink, butter and sugar. The sugar should dissolve one hundred percent, and the mixture should become airy.

Working quickly but carefully, pour the resulting mass into the flour mixture and knead into a homogeneous dough. Immediately pour the finished dough into a mold greased with sunflower oil and sprinkled with semolina and bake for 15-20 minutes at 200°C.

For the first 10 minutes, do not open the oven door under any circumstances, otherwise the biscuit will not rise. Check the readiness of the biscuit with a toothpick.

Serve the eggless kefir sponge cake sprinkled with sweet powder or icing, or use it to make a cake.

Sponge cake without eggs and milk (vegan)

To make it you will need:

flour - 200 g
sugar - 200 g
water - 200 ml
sunflower oil - 100 ml
lemon juice - 2 tbsp. l.
baking powder - 2 tsp.
vanillin - a pinch

This recipe for a sponge cake without eggs is suitable for vegetarians and vegans, as well as those who observe church fast, since it contains not only eggs, but also dairy products. To make the biscuit more fluffy, you can replace ordinary water with carbonated mineral water.

Mix all dry ingredients - sugar, flour, baking powder and vanillin - in a separate container. Combine water, oil and lemon juice separately. Mix to get a soft dough without lumps, and bake immediately.

Bake the sponge cake without eggs and milk for approximately 25 minutes in an oven preheated to 180°C. If desired, cut the finished biscuit into 2-3 shortcakes and layer with jam or simply sprinkle with sweet powder.

Chocolate sponge cake without eggs

To make it you will need:

flour - 1 tbsp.
drink - 1 tbsp.
sugar - 1 tbsp.
baking powder - 0.5 tsp.
cocoa powder - 2 tbsp. l.

Mix the drink and sugar, beat thoroughly with a mixer. Sift flour and cocoa separately, mix and add baking powder. Pour the drink evenly into the flour mixture, kneading into a homogeneous dough.

Pour the dough into a greased form and place in an oven preheated to 200°C for half an hour. Remove the finished biscuit and cool.

If desired, use an eggless chocolate sponge cake as a base for the cake, cutting it into shortcakes and layering with cream or jam. Or you can simply cut the biscuit into portions and sprinkle with sweet powder.

Sponge cake without eggs in a slow cooker

To make it you will need:

flour - 300 g
yogurt without additives - 200 ml
milk - 200 ml
sugar - 150 g
vegetable oil - 100 ml
baking powder - 2 tsp.
vanilla sugar - 1 sachet

This type of biscuit is often called “Indian”. To make it, mix yogurt, milk, sugar and vegetable oil in a bowl. Beat with a mixer to saturate the mixture with air.

Mix sifted flour, baking powder and vanilla sugar separately. Add the milk-yogurt mixture and knead into a smooth dough.

Pour the dough into the oiled multicooker bowl. Close the lid. Turn on the multicooker and set the “Bake” mode for 60 minutes. Prepare until the end of the program. Leave the biscuit in the multicooker in the “Auto Warm” mode for another 10-15 minutes, and then remove it using the steaming basket.

Use a purchased eggless sponge cake in a slow cooker in the same way as a traditional one.