Sponge cake without eggs: recipes for every taste. Two recipes for sponge cake without eggs: photos, cooking secrets Sponge cake without eggs

The eggless sponge cake turns out light and airy - it will become the basis for delicious homemade pastries or cakes. This dough rises very well, and the cooking process is not difficult. And unlike the classic sponge cake recipe, you can do without a mixer.

To beautifully decorate a sponge cake without eggs, just cover the top cake with cream and sprinkle with colorful sprinkles

Ingredients

Salt 1 tsp Vanillin 1 gram Baking powder 2 tsp Cocoa powder 3 tbsp. Vegetable oil 11 tbsp. Sugar 1 stack Water 1 stack Flour 180 grams

Number of servings: 8
Cooking time: 100 minutes

Eggless sponge cake recipe

Chocolate sponge cake goes best with sour cream - immediately after baking it is worth cutting it into 2 or 3 parts, depending on the height of the product. After the cakes have cooled, grease them and combine - the cake will turn out moist even without additional impregnation. The photo of a sponge cake without eggs shows one of the options for decorating such baked goods.

To prepare a sponge cake, it is important to combine all the ingredients in a certain sequence, thoroughly kneading the dough.

Mix cocoa and baking powder in a deep container
Add flour, vanilla and sugar
Pour in water and sunflower oil, mix all ingredients. The dough should become shiny, homogeneous and without lumps.
Line a baking pan with parchment paper, pour the dough into it and place in the preheated oven.
Bake for about 40-60 minutes. at a temperature of 200ºC. To check the readiness of the sponge cake, pierce it with a toothpick or wooden stick.

This sponge cake recipe is easy to make because you don’t have to spend a lot of time beating the dough to the desired fluffiness. At the same time, it tastes almost no different from the classic version.

Recipe for sponge cake without eggs on kefir

Ingredients:

Kefir - 1 glass
Sugar - 100 grams
Sunflower oil - 5 tbsp.
Flour - 200 grams
Baking powder - 1 tsp.
Butter - 10 grams

For a sponge cake recipe without eggs, just use water and vegetable oil. But to prepare a dish with a richer and brighter taste, you should use the following recipe:

In a deep container, mix kefir and sugar until completely dissolved.
Add sunflower oil, then gradually add flour and baking powder. You can add cocoa to make a chocolate cake
Grease the pan with butter or margarine and place in a preheated oven.
Bake the sponge cake at 200ºC for 45-60 minutes.

You need to cut the cake immediately after it is pulled out of the oven.

After the biscuit has cooled, you can grease the cakes with sour cream or butter cream. But you can also serve the finished dish for tea, sprinkling it with powdered sugar or garnishing it with fresh fruit.

It is especially popular among domestic housewives. It is considered an excellent base for baking cakes, muffins and other homemade desserts. It is prepared from simple and easily available ingredients using several different recipes. After reading today's post, you will understand how to bake a delicious sponge cake without eggs.

Kefir option

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

240 milliliters of kefir.
A couple of full glasses of wheat flour.
7 tablespoons sunflower oil.
A glass of granulated sugar.
A teaspoon of baking soda.

In addition, you will need a little more vegetable oil to grease the pan in which the dessert will be prepared.

Process description

Kefir is poured into a suitable saucepan and placed on the stove. It is very important not to overheat it so that the whey does not begin to separate. Add soda and sugar to warm kefir, and then mix thoroughly until the smallest grains completely disappear. After this, vegetable oil is poured into the resulting liquid and pre-sifted flour is poured. Mix everything vigorously until smooth.

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

Milk option

A dessert prepared according to the recipe below will be a pleasant addition to a family tea party. It contains simple, budget-friendly ingredients, most of which can always be found in every housewife's supplies. Before you start working with the dough, from which you will subsequently 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 granulated sugar.

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 thoroughly, trying to achieve complete dissolution of the sweet crystals. Pre-sifted flour is gradually added to the resulting liquid. Soda, quenched with a small amount of vinegar, is also sent there. Mix everything thoroughly until smooth.

The resulting dough is placed in a multicooker bowl, the bottom and walls of which are pre-lubricated with any vegetable oil. Close the appliance 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 then it is carefully removed from the mold. To give the sponge cake a more interesting 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 bake an unusual vegetarian dessert relatively easily and quickly. The eggless sponge cake, the recipe for which assumes a complete absence of dairy products, turns out very fluffy and tender. It has an airy, porous structure, so it’s 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 cocoa powder.
¾ cup wheat flour.
Half a teaspoon of soda.
100 milliliters of filtered water.
A tablespoon of vanilla sugar.
50 milliliters of vegetable oil.
½ cup granulated sugar.
Half a tablespoon of vinegar.
150 grams of boiled beets.

Algorithm of actions

Combine boiled beets and filtered water in one bowl 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 resulting 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 one hundred and eighty degrees. After about thirty minutes, it is checked 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 is slightly different from all previous ones. It involves the use of a non-standard set of components. Therefore, before starting to work with the test, double-check that you have everything you need on 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 milliliters of milk.
4 tablespoons of condensed milk.
60 grams of melted butter.
50 milliliters of drinking water.
Vanillin.

If at the most inopportune moment you don’t have carob on hand, don’t give up on your plans to prepare a light, airy dessert. This component can be replaced with a mixture consisting of 30 grams of cocoa and 20 g of granulated sugar.

Cooking technology

In one large bowl combine sifted flour, carob and granulated sugar. Then add condensed milk, warmed milk, melted butter, warm water and vanillin to the same bowl. Beat everything well using an ordinary spoon for two minutes.

The finished dough is carefully transferred into a mold, the bottom and walls of which are coated with vegetable oil in advance, and immediately sent to a preheated oven. The future chocolate sponge cake is baked without eggs at one hundred and eighty degrees. After about twenty-five 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 rack and served with tea. If desired, it can be cut into two halves. The bottom of them is coated with any 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 prepare it, you will need inexpensive products, which can be purchased at any nearby store. In this case, you must have at your disposal:

200 milliliters of natural yoghurt.
300 grams of wheat flour.
200 milliliters of fresh milk.
150 grams of sugar.
100 milliliters of sunflower oil.
A couple of teaspoons of baking powder.
Standard packet of vanilla sugar.

In one suitable container combine vegetable oil, milk and natural yogurt. Add granulated sugar there and beat vigorously with a mixer, trying to saturate the sweet liquid with air as much as possible. Pour sifted flour, previously combined with vanilla sugar and baking powder, into the resulting mass and knead thoroughly until smooth.

The fully prepared dough is transferred to the multicooker bowl, greased with sunflower oil in advance, covered with a lid and the “Baking” program is activated. After about an hour, the homemade biscuit is almost completely ready for further use. But before removing the sweet treat from the mold, it is kept in a multicooker operating in the “Auto Warm” mode for fifteen minutes. Immediately after this, the baked goods are removed from the bowl of the device, sprinkled with powdered sugar on top and only then served on the table.

08.11.2017

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This fluffy homemade sponge cake without eggs I love homemade sponge cake because it is quick and easy to prepare, and you can always find the ingredients in every refrigerator. And if you decorate the sponge cake with chocolate icing, you can serve it on a festive table, and, believe me, the guests will be happy!

Ingredients:

kefir - 1 glass;
sugar - 1 glass;
refined sunflower oil - 2 tablespoons;
soda - 1 teaspoon (quench with vinegar);
flour (the dough should turn out liquid, like for pancakes, it takes about 1.5 cups of flour - perhaps more or less);
If desired, you can add nuts, poppy seeds or raisins.

Step-by-step homemade biscuit recipe

In a large bowl, combine kefir, sugar, sunflower oil, baking soda, quenched with vinegar, and flour - beat everything with a mixer (and if you don’t have one, don’t worry, just mix the dough well with a fork or whisk, it won’t affect the taste). The dough should turn out like thick sour cream.
If desired, add nuts, raisins or poppy seeds.
Pour the resulting dough into a baking dish and bake until done.

And also, if the resulting biscuit is cut in half and spread with homemade jam or marmalade, it turns out incredibly tasty and appetizing.

Please your family with delicious homemade baked goods, the preparation of which will not take much of your time and effort! “Very Tasty” wishes you a bon appetit! We will also tell you how to bake and.

I enjoy life with my son Nikitka, he is 5 years old. He is my inspiration, helper and friend. I cook every day (I started cooking and cooking for the whole family when I was 9 years old). More than anything else, I love family dinners at home. I always bake sweets on the weekends, I love it when the house smells of baking! It's so cozy! I love traveling and bringing recipes from all over the world! The culinary project “I Love to Cook” has long been a part of my family. This is not only my work, but the place where I share the most secret things, what my family adore - our family’s recipes.

Without eggs and milk, you can make a tender tall sponge cake, soft and very tasty.

Accessories used in the recipe:

Glass with a volume of 200 ml.
Mold 22 cm in diameter, greased with vegetable oil. The bottom of the mold is covered with baking paper. The form must be prepared in advance! This is important to quickly pour the dough into the mold and bake, otherwise the sponge cake will not rise well.

Composition of a lean sponge cake without eggs and milk
1 and 3/4 cups flour (it is advisable to sift the flour!),
1/2 tsp salt,
3/4 cup fresh orange juice,
2 tsp orange zest,
3/4 cup sugar
1/3 cup odorless corn or sunflower oil,
30 ml. wine or apple cider vinegar
1 tsp baking soda (dissolve baking soda in 2 tbsp water).
To soak the biscuit:

100 ml. boil fruit juice (for example, orange) for 15 minutes with 75 grams of sugar

Mix flour with salt.
In the bowl of a mixer, beat together the orange juice, vegetable oil, orange zest and sugar until the latter is completely dissolved. Add vinegar and beat again.
Add flour, mix and beat with a mixer at low speed until smooth.
Add the soda solution and mix very quickly. The dough begins to increase in volume - you need to quickly pour it into a prepared form.
Bake in a preheated oven at 175-180 degrees C for about 50 minutes.

Check the readiness of the sponge cake with a splinter or a toothpick - if the splinter remains dry, then the sponge cake is ready, but if it comes out wet, then you need to finish baking it.

Cool the finished biscuit completely. Trim the sides and, freeing them from the shape, cut them into two parts horizontally.

Soak in prepared syrup. Spread with warmed jam or marmalade.

Drizzle melted dark chocolate glaze over top. Decorate the sponge cake with nuts.

We really liked this simple, but very tasty, fragrant and tender biscuit! Try it too!

P.S. And don’t tell anyone right away that the biscuit is lean. They'll never guess!

Have you ever made a sponge cake without eggs? Surely few people will answer this question in the affirmative. After all, it is almost always mixed using the mentioned ingredient. But what to do if you urgently need to bake a fluffy base, but there are no eggs in the house? To do this, we recommend using the recipes described below.

Sponge cake without eggs: step-by-step recipe

Today we will present you several ways to create a sponge cake that does not require purchasing eggs. It should be noted that even without this ingredient, you will definitely end up with a very soft and fluffy cake that can be easily used to shape the cake.

So, a sponge cake without eggs requires the use of products such as:

sifted white flour - approximately 300 g;
fresh milk of medium fat content - about 200 ml;
yogurt (preferably natural, without dyes) - approximately 200 ml;
powdered sugar (or regular granulated sugar) - about 50 g;
sunflower oil or any refined vegetable oil - about 100 ml;
baking powder - a dessert spoon with a slide.

Knead biscuit dough

The eggless sponge cake, the recipe for which we are considering, bakes quite quickly. But before placing the product in a preheated oven, you should knead the base thoroughly. To do this, you need to combine natural yogurt, sugar, sunflower oil and vanillin, and then beat them with a mixer. Next, you need to add milk and white flour to the ingredients. After thorough mixing, you should get a viscous, homogeneous dough that can be safely baked in the oven.

Formation and heat treatment of the product

The eggless sponge cake should be baked in the oven for 43-47 minutes (preferably at 200 degrees). To do this, you need to take a deep mold, grease it with oil, and then pour out all the previously kneaded dough. In this form, the product must be placed in the oven.

The readiness of the biscuit can be determined by sticking a toothpick into it. If the wooden object remains dry and there are no pieces of dough stuck to it, then the product is considered fully cooked.

Properly serving biscuits for tea

Is it difficult to do it yourself? To do this, you just need to combine certain ingredients and then bake them in the oven. After the product is ready, it must be removed and cooled. After cutting the pie into pieces, you need to serve it to the table along with tea or cocoa. If you wish, you can make a tasty and juicy cake from such a cake.

Making a biscuit “Easy as Easy” in a slow cooker

If you are a vegetarian or simply fasting, then homemade sponge cake can be made not only without eggs, but also without such an ingredient as milk, as well as dairy products. For this we need:

Making the base with sparkling water

Before baking a sponge cake in a slow cooker (without eggs), you should knead a homogeneous dough. To do this, you need to mix in one bowl such bulk ingredients as sifted flour, semolina, vanillin and baking powder. Next, you need to combine carbonated mineral water with granulated sugar. After the last product has melted, the liquid mass should be poured into the bulk ingredients and mixed thoroughly using a mixer. You should end up with a fairly runny dough. To thicken it a little, it is recommended to keep it aside for a while. As a result, the semolina will swell, making the base more viscous.

The process of forming and baking a sponge cake

Homemade biscuits with or without eggs can be baked not only in the oven, but also in a device such as a slow cooker. To do this, you need to grease its bowl with oil and lightly sprinkle it with semolina. Next, you need to pour the entire base into it. It is recommended to prepare a simple homemade pie without eggs in the baking mode for about one hour. As a rule, during this time the biscuit is completely baked, becomes fluffy and very tasty.

How to serve it to guests?

After the eggless sponge cake is baked, it must be removed from the multicooker and cooled. In the future, the pie should be cut into pieces and served to guests along with hot chocolate or tea.

Making a fluffy kefir-based sponge cake

Sponge cakes without eggs made with kefir are more fluffy and soft than those prepared using carbonated mineral water and yogurt. To make this pie at home, we will need:

sifted white flour - about 2 cups;
store-bought kefir 1% fat - a full glass;
Sunflower oil or any refined vegetable oil - about 6 large spoons;
cinnamon - ½ small spoon;
vanillin - ½ small spoon;
soda - a dessert spoon without a slide.

Knead the dough

Kneading kefir biscuit dough is very easy. To do this, pour the fermented milk drink into a bowl and warm it up a little. Next, you need to extinguish the baking soda in it, and then dissolve the granulated sugar. Finally, add sunflower oil, vanillin, cinnamon and sifted flour to the sweet and foamed kefir. As a result, you should get a viscous and aromatic dough.

Bakery

The sponge cake (without adding eggs) should be prepared in the oven in exactly the same way as a regular cake using the mentioned ingredient. To do this, you need to grease the mold with oil, and then put all the dough into it. Next, the filled dishes need to be placed in a hot oven. It is advisable to bake the biscuit at a temperature of 200 degrees for a whole hour. The readiness of the pie can be determined by inserting a toothpick or a regular match into it.

How to serve to household members?

A baked kefir-based sponge cake always turns out very fluffy, soft and slightly loose. It should be served chilled to household members along with coffee or any other drink. If desired, you can additionally sprinkle it with powdered sugar or pour over chocolate glaze.

A classic version of making biscuits

Chocolate sponge cake is an excellent base for a delicious and tender homemade cake. It's quite easy to make by adding just a little cocoa to the base. If you need to get a classic crust with eggs, we recommend using the recipe presented. For it we will need:

sifted white flour - a full glass;
regular granulated sugar - a glass;
fresh eggs - 3 pcs.;
sunflower oil or any refined vegetable oil - for lubricating dishes;
cocoa - 3 large spoons;
vanillin - ½ small spoon;
soda - a dessert spoon without a slide (should be quenched with apple cider vinegar).

Preparing the dough

To make a fluffy sponge cake, you should separate the whites and yolks, and then beat the first component into a stable foam, and add sugar to the second and grind until white. After this, both parts need to be combined again and mixed thoroughly, adding vanillin and quenching the soda with vinegar. Finally, add cocoa and sifted flour to the dough. As a result, you should get a chocolate mass of uniform consistency.

Baking process

The chocolate sponge cake is baked in the oven or slow cooker for 60 minutes. But before placing it in the device, you should thoroughly grease the mold with oil, and then pour out all the previously prepared dough. As a result of heat treatment, you should get a fluffy and soft sponge cake, which can be safely used for shaping

How should it be served?

Once prepared using chicken eggs, it must be cooled completely and then cut into pieces. It is recommended to serve it with hot chocolate or other drink. If the baked product is used to make a cake, it should be cut in half lengthwise and then generously greased with any cream (for example, condensed butter). The surface of the cake needs to be covered with ganache or regular chocolate glaze. As a result, you should get a very tasty and beautiful homemade cake that can be safely presented to any festive or everyday table.