Sponge cake is a yummy bakery style basic cotton soft plain cake recipe without oven. The fluffy, soft melting cake with perfect measurements. Tips for making perfect consistency of batter and baking in a pan. The step by step photo procedure with detailed video recipe.

Special Cakes without oven:

  1.  Sponge Vanilla Cake
  2. Eggless wheat cake
  3.  Mug cake/Cup cake
  4. Just 3 ingredients Chocolate cake

Sponge cake with simple steps. The first step is to preheat a pan. The second step is to blend or whisk the eggs for a smooth consistency of batter. The third step is to bake the cake. The last step is to cool the cake and cut into slices and can store for a week.

Sugar-free laddu recipes:

Tips for making a perfect sponge cake:

  • For a bakery style plain cake, I have blended the egg mixture for a creamy, smooth batter.
  • Can also whisk the sugar and egg till it turns creamy. But it takes some time.
  • If you are using unsalted butter add a pinch of salt for a good taste.
  • Use silver or aluminium pan for a perfect baking.
  • I have used lemon juice for a nice taste and as a preservative. This is optional.
  • Can store in an airtight container for a week.

26 Collection of Indian sweetsSpecial desserts  Halwa Puri Eid special, Dum ke Semiya, Rasgulla, eggless aata cookies

5 Healthy Milkshakes in 10 minutes:

Sponge cake video recipe:

Sponge cake recipe card:

sponge cake |plain egg sponge cake recipe without oven
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

Sponge cake is a yummy bakery style basic plain cake recipe without oven. The fluffy, soft melting cake with perfect measurements.

Course: Dessert
Cuisine: Andhra, Indian
Keyword: egg sponge cake, no oven, plain cake, sponge cake, sponge cake recipe, sponge cake without oven
Servings: 6
Ingredients
Ingredients for sponge cake:
  • Plain flour (maida) – 3 cups
  • baking powder – 1 spoon
  • baking soda – 1/4 spoon
  • milk – 1/4 cup
  • sugar – 1 1/2 cup
  • cardamom – 3
  • eggs – 3
  • butter – 1 spoon
  • oil – 3 spoons
  • lemon juice – 1 spoon
Instructions
Procedure for sponge cake:
Preheat the pan:
  1. Heat a pan over a low flame add salt or sand.

  2. Close the lid and preheat for 10 minutes.

Blending or whisking:
  1. Take the blender jar add 1 1/2 cup of sugar and cardamom.

  2. Blend to a fine powder.

  3. Break 3 eggs and add to the blender.

  4. Blend for 5 minutes until the sugar dissolves completely.

  5. know add a spoon of butter to the blender.

  6. Here i have used salted butter. So i have not added any salt in the batter.

  7. Blend to a smooth texture until it turns creamy.

How to make the cake batter:
  1. Transfer the creamy egg mixture into a bowl.

  2. Add 3 spoons of oil.

  3. Add a spoon of lemon juice. This is optional.

  4. Whisk well for a minute.

  5. Sieve 3 cups of plain flour(maida), a spoon of baking powder, 1/4 spoon of baking soda.

  6. Mix well all of them until the flour is mixed and forms thick.

  7. Gradually pour milk and make a smooth batter.

  8. Mix well and make a smooth batter. Batter is ready.

How to bake the cake without oven:
  1. Spread a spoon of oil in the cake mould or cake tin.

  2. Dust with a spoon of plain flour and remove the excess flour.

  3. Mix and transfer the batter into cake tin.

  4. Tap the cake tin twice to remove the air bubbles.

  5. Place the cake tin in a preheated pan.

  6. Cover the lid and bake for 40-50 minutes.

  7. Check with toothpick or knife whether it is clear.

  8. If knife is clear, our cake is done. If not, bake for another 10 minutes

  9. Switch off the fire. Let it cool completely.

  10. Clear the sides with the help of knife. Take into a serving plate.

  11. Cut into slices and enjoy the super soft cake.

  12. Can store in an airtight container for a week.

Recipe Notes
  • If you are using unsalted butter add a pinch of salt for a good taste.
  • Use silver or aluminium pan for a perfect baking.
  • I have used lemon juice for a nice taste and as a preservative. This is optional.
  • Can store in an airtight container for a week.

Step by step procedure for sponge cake:

Preheat a pan:

Heat a pan over a low flame add salt or sand.

Close the lid and preheat for 10 minutes.

Blending or whisking:

Take the blender jar add 1 1/2 cup of sugar and cardamom.

Blend to a fine powder.

Break 3 eggs and add to the blender.

Blend for 5 minutes until the sugar dissolves completely. Can also whisk the sugar and egg till it turns creamy. But it takes some time.

know add a spoon of butter to the blender. Can also use unsalted butter. If you are using unsalted butter add a pinch of salt for a good taste. Here i have used salted butter. So i have not added any salt in the batter.

Blend to a smooth texture until it turns creamy.

How to make the cake batter:

Transfer the creamy egg mixture into a bowl.

Add 3 spoons of oil.

Add a spoon of lemon juice. This is optional. Lemon juice will help to preserve the cake for at least a week.

Whisk well for a minute.

Sieve 3 cups of plain flour(maida).

Add a spoon of baking powder, 1/4 spoon of baking soda.

Mix well all of them till the flour is mixed and forms thick.

Gradually pour milk(approx 1/4 cup of milk) to make a smooth batter.

Check the consistency and carefully add little by little milk. Add spoon by spoon milk for a perfect consistency, we have already added eggs.

Mix well and make a smooth batter. Batter is ready.

How to bake the cake without oven:

Prefer silver or aluminium cake tin for a perfect sponge cake. Spread a spoon of oil in the cake mould or cake tin.

Dust with a spoon of plain flour and remove the excess flour.

Mix and transfer the cake batter into the cake tin.

Tap the cake tin twice to remove the air bubbles.

Place the cake tin in a preheated pan.

Cover the lid and bake for 40-50 minutes.

Check with toothpick or knife whether it is clear.

If knife is clear, our cake is done. If not, bake for another 10 minutes.

Switch off the fire. Let it cool completely.

Clear the sides with the help of knife. Take into a serving plate.

Cut into slices and enjoy the super soft cake. Can store in an airtight container for a week.

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