Two recipes for sponge cake without eggs: photos, cooking secrets. Delicious sponge cake recipes without eggs Airy sponge cake without eggs

08.11.2017

31583

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.

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.

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!

Classic biscuit dough is prepared with eggs. However, such baked goods are high in calories, and the dough itself, as they say, is capricious. For those who are worried about extra pounds, an eggless sponge cake is a great alternative. His recipes amaze with their variety and ease of preparation.

A simple recipe for delicious biscuit

A sponge cake without eggs made with kefir can be used as the basis for a delicious cake or original pastries. It turns out lush and delicate in taste.

Compound:

2 tbsp. sifted flour;
1 tbsp. kefir;
1 tbsp. granulated sugar;
6 tbsp. l. purified vegetable oil;
1 tsp. soda

Attention! There is no need to extinguish the soda first; kefir will perform this function.

Preparation:

Baking from a multicooker

Simply bake a sponge cake without eggs in a slow cooker. Now instead of kefir we will add milk to the dough.

On a note! Vegetarians can replace cow's milk with soy milk.

Compound:

1 tbsp. milk;
1 tbsp. granulated sugar;
1 ½ tbsp. sifted flour;
1 tsp. soda;
vinegar;
soft butter.

Preparation:

Chocolate sponge cake with amazing taste

Followers of a diet will definitely appreciate the sponge cake without eggs and milk. And vanilla and cocoa powder will give it a refined taste.

Compound:

1 tbsp. granulated sugar;
180 g sifted flour;
2 tsp. baking powder;
¼ tsp. salt;
3 tbsp. l. cocoa powder;
vanillin to taste;
12 tbsp. l. purified vegetable oil;
200 ml purified water.

Preparation:

On a note! The finished sponge cake can be cut into several parts and coated with any cream. You will get an original cake.

A delicious treat for those with a real sweet tooth

And this eggless sponge cake will not leave any sweet tooth indifferent. Delicate and soft dough combined with fruit gives a unique taste.

Compound:

100 g semolina;
100 g sifted flour;
½ tsp. soda;
½ tsp. vinegar;
200 g granulated sugar;
10 g vanilla;
salt to taste;
2 bananas;
2 apples;
1 tbsp. l. purified vegetable oil;
purified water;
coconut shavings.

Advice! If you are using sour apples, you don’t have to quench the baking soda with vinegar first.

Preparation:

Lenten baked goods with citrus notes

Let's look at another way to make a sponge cake without eggs. Add freshly squeezed orange juice and zest to the dough and get incredibly tasty baked goods with an unsurpassed aroma.

Compound:

2 tsp. chopped orange zest;
½ tsp. salt;
30 ml wine vinegar;
1 tsp. soda;
370 g sifted flour;
2 tbsp. freshly squeezed orange juice;
170 g granulated sugar;
0.75 tbsp. refined corn oil;
almonds to taste;
2.5 tbsp. l. purified water.

Preparation:

We combine 1 tbsp. orange juice with zest, corn oil and 100 g granulated sugar. Beat with a blender until the sugar crystals dissolve.
Now add vinegar, and then add sifted flour and table salt in small portions.
We dilute the soda in purified water and add it to the biscuit dough. It should increase in volume.
Cover the form with parchment and pour our dough into it.
Bake the biscuit for half an hour at a temperature of 180 degrees.
Dissolve the remaining 70 g of granulated sugar in 1 tbsp. orange juice.
When the biscuit is ready, soak it in orange syrup and sprinkle chopped almonds on top.

Confectioners' secrets

In order for the biscuit to be a great success, as they say, listen to the advice of experienced confectioners:

Use only refined, purified vegetable oil. Firstly, it is considered harmless, and secondly, it does not create foam during the heat treatment process.
When dissolving sugar crystals in a liquid base, it is not recommended to heat it. If this process causes you difficulties, add a little water or milk, and then simply remove the excess. The remaining mixture can be used as a basis for preparing a delicious cream.
Biscuit dough “does not like” hands. You need to knead this base with a blender or mixer at low speed.
Be sure to grease the mold well with melted butter, otherwise the biscuit will stick to it. You can sprinkle semolina on top of the butter or line it with parchment.
When baking a biscuit, do not open the oven door for the first twenty minutes. Otherwise, the dough will settle and the sponge cake will not be fluffy. It is also recommended to leave the finished baked goods in the oven for ten minutes.
To determine if the sponge cake is baked, pierce it with a toothpick. If you see that there is no dough sticking to it, then the baking is ready.
The sponge cake can be soaked in syrup or cut into several layers and coated with cream.

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.