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sponge cake |plain egg sponge cake recipe without oven

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
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
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.