3-In-One Eggless Sponge Cake Batter Video Recipe

3-in-one Eggless Sponge Cake video recipe in detail explains the basic sponge cake and using the same cake batter you can make different flavors and bake either in stove top or in oven. I have shown videos for stove top baking method over a

cast iron pan. Yes cast iron pan retains heat and you get a gorgeous cake without oven. I also in detail given recipe for 3 flavors with plain sponge cake batter so you can make the entire batter either in one flavor or can try all the flavors. Wishing you a very happy women’s day and Holi in advance 🙂

Reason behind Eggless Sponge Cake

When I go to mom’s house for vacation, getting simple ingredients in nearby store is a challenging one. Sometimes I pack baked goodies to family and relatives and sometimes I take Cocoa powder , baking powder, milk powder, condensed milk etc to bake something for kiddos. So when amma/mom share my pressure cooker cake (eggs based) with neighbors and relatives, their requests mostly on cake recipe with simple baking techniques. And upon request I baked cake in pressure cooker in their houses. Its a long time wish to post a recipe with very usual ingredients.

Did I tell the cake made with our farm fresh buffalo butter tastes great? so soft and moist, just melts in mouth and tastes like ice cream. By chance if you get unprocessed butter do try it out with it. Also whenever I share this cake here in my neighbor circle and friends they ask for the recipe (yup two of my neighbors are pure vegetarians). I promised to them a long time back to give video recipe soon and recorded videos more than a year, so sorry for this late update.

How it varies from my other Eggless Cake Recipes

No Oven, No Condensed Milk , No Milk Powder, No Paneer, No Nuts, No Vanilla Flavor (instead I use Cardamom Powder), and No Sour Cream or Greek yogurt used here. Also I didn’t use heavy / full cream kind of fancy stuffs yet delicious cake is guaranteed :-).

• For Almond Sponge Cake do click HERE .
• Eggless Ganesh Themed Buttercream Sponge Cake do click HERE .
• Condensed milk and sooji based Eggless Sponge Cake do click HERE.
• Hot milk Sponge Cake Recipe HERE .
• Lemon Juice or Vinegar based Eggless Vanilla Cupcakes HERE.
• Egg Free Vanilla Paneer Cake Recipe HERE.
• Eggless Butterless Vanilla Sponge Cake HERE.

Eggless Sponge Cake Yields

The measurement provided here yielded 1-6 inch cake pan, 4 orange cupcakes and 4 coconut cupcakes but can bake the entire cake batter in 1-3 inch tall 8 or 9 inch cake pan. I have mentioned exact recipe when you use one flavor and the size of cake pans in detail in the Variations Section.

Use of Ingredients in Cake Batter

• Butter gives good crumb to the cake, fat for cakes and also gives flavor to the cakes. If creamed with sugar granules it equally gets distributed in the batter.
• Oil gives nice texture to the cake and makes the cake moist.
• Sugar is a regular/granulated (little coarse) which I use for this recipe, don’t use powdered sugar since the grainy sugar creams with soft butter incorporates air to the cake batter.
• Basically in Baking each egg is replaced with 1/4 cup curd or yogurt. It is an healthy alternative / great replacement in eggless baking and a wonderful way to boost protein and calcium by limiting fat and calories.
• If you heat yogurt, it separates whey and curd. Also over stirring will cause it to break down and thin that’s why i separated most of the whey from it.
• Sooji/ Semolina – If you keep on adding fat from butter, curd so and so for Eggless Cakes sometimes the cake sink in the middle to prevent it the Sooji helps and also gives nice texture to the cake.

Eggless Sponge Cake Preparation

• Keep the butter at room temperature ahead.
• Soak sooji in 1/3 cup milk before start making the cake batter.
• Also drain excess whey from homemade curd / yogurt like shown in the video at 4:15 minutes.
• With soften butter grease the cake pan and with mix of all purpose flour and corn flour dust the cake pan.
• Add baking powder, baking soda and salt to the flour and mix thoroughly using hand whisk.
• Now cream the butter and when its smooth do add sugar followed by oil.
• Cream all together as shown in the video at 4:03 minutes.
• Add 1 cup drained/hung curd unflavored yogurt to the butter mixture and whisk all to combine.
• Add flour mixture in batches to the wet ingredients, to the last batch add 1-1.5 tbsp milk.
• Finally add soaked Sooji/Semolina to the cake batter.
• But make sure you keep the batter thick if you are making orange and coconut cupcakes from the same mixture (refer video at 7:06 minutes).

• If not do prepare the cake batter with remaining necessary milk to cake batter consistency.
• Add 1.25 tsp Cardamom powder and bake this batter in 2- 8 or 9 inch cake pans or in 3- 6 inch pans.

How to make 3-In-One Eggless Sponge Cake

• If you are making 3 flavors in same batter, pour enough cardamom flavored cake batter to 1 6 inch cake pan and split the remaining batter in to two portions.
• For a portion add 1 Tbsp Orange Juice, Orange Zest, pinch of cardamom (from remaining .25tsp) and check the batter consistency as shown in the video at 9:04 minutes.
• If the batter is too tight do add few drops of orange juice.
• Drop the cake batter in cupcake liners.
• To the remaining batter add coconut powder or fresh shredded coconut, pinch of remaining cardamom powder and tutti frutti.
• Check the batter consistency in video at 9:40 minutes, if its too tight add few drops of milk.
• Also drop the cake batter in cupcake liners.
• Bake these in oven for 12-15 minutes at 350 F / 180 C or in idli pan.
• Also bake the cardamom cake batter poured in cake pan at 350 F / 180 C for 22-25 minutes or over stove (refer video at 10:32 minutes) in low to medium flame for 35-40 minutes.
• Check the doneness by inserting tooth pick at 2-3 places.
• Cool them over cool rack or over pulka making kitchen tool.
• Once cooled completely slice and serve it or store in refrigerator by tightly wrapping it for later use.
• Bake them as suggested, Now tell me which flavor is your favorite.

Variations and Tips

• It was super cold (minus degrees) while recording the video, so I kept butter in room temperature overnight.
• So during winter time place the butter ahead in warm place like inside oven / microwave or over refrigerator or near to the stove you cook but don’t melt it.
• In summer may be in 30-45 minutes butter gets soft.
• In case if the butter is oozing out do keep in the refrigerator for a while before creaming.
• Or else try this melted butter sponge cake recipe Here.
• You can replace Cardamom with Cinnamon flavor for Orange Cupcakes.
• I have steamed cupcake recipe in idli pan HERE so you can check it out in case you are out of oven.

• Also I made a whole batch of coconut cupcakes using the 2 cup flour measurement mentioned in the recipe for a potluck (refer picture above, it yields 12 cupcakes).
• So for making entire batter with Coconut cake or cupcakes, use 1/2 cup coconut powder and 4 Tbsp Tutti Frutti in the batter plus extra milk (skip Orange Juice and Zest).
• If you want to convert entire cake batter to Orange Cake or Cupcakes then all the ingredients remain same except few changes.
• Those changes are Orange Juice has to be 1/3 Cup, Orange Zest – 1 tsp, Milk 1-2 Tbsp (if needed), skip Coconut powder and Tutti Frutti, it yields 12 cupcakes.
• Instead of 2 cups measurement made 3 cups flour measurement to bake 3 -6 inch Cardamom cakes. In that case do skip Orange Juice, Orange Zest, Coconut Powder and Tutti Frutti.
• Those 3 – 6 inches cakes where used for Tiramisu sponge Cake with homemade Mascarpone Cheese for my birthday (will be coming up with detailed video recipe including cake decorating process soon).
• If you half this recipe ie 1 cup flour measurement makes 1-6 inch cake. So I made a small cake for my daughter birthday which usually fall during Diwali, Halloween week. So much sugar treats indeed 🙂
• During my first days of experiment I skipped Sooji/Rava. The cake was soft as always but I felt its not holding its shape so later I added sooji and felt its much better with texture and structure.
• Keep the batter thick and fluffy always, Since we use yogurt while baking it leaves more moisture.
• For homemade curd do visit HERE.

Video Tutorial

Print Version

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3-In-One Eggless Sponge Cake Batter Video Recipe

Learn to make eggless 3 flavors cake using same cake batter

Servings: 12 Serving

Author: Sangeetha Priya

Ingredients

• MAIDA / ALL PURPOSE FLOUR – 1.75 CUP
• CORN FLOUR – 1/4 CUP
• UNSALTED BUTTER – 1 STICK / 8 TBSP
• FLAVORLESS OIL – 1/4 CUP
• YOGURT – 1 CUP
• SUGAR – 1 CUP (3/4 TH CUP FOR MILD SWEETNESS)
• SOOJI / SEMOLINA / RAVA – 1/4 CUP
• MILK – 1/3 CUP PLUS 3 TBSP
• BAKING POWDER – 1.75 TSP
• BAKING SODA – 3/4 TSP
• SALT – 1/4 TSP
• CARDAMOM POWDER – 1 TSP OR
• VANILLA EXTRACT – 1 TSP
• ORANGE JUICE – 1 TBSP
• SHREDDED COCONUT OR POWDER – 3TBSP
• TUTTI FRUTTI – 1 TBSP + 1 TBSP FOR TOPPING
• ORANGE ZEST – 1/4 TSP

Instructions

1. Keep the butter at room temperature ahead.
2. Soak sooji in 1/3 cup milk before start making the cake batter.
3. Also drain excess whey from homemade curd / yogurt like shown in the video.
4. With soften butter grease the cake pan and with mix of all purpose flour and corn flour dust the cake pan.
5. Add baking powder, baking soda and salt to the flour and mix thoroughly using hand whisk.
6. Now cream the butter and when its smooth do add sugar followed by oil.
7. Cream all together as shown in the video.
8. Add 1 cup drained/hung curd unflavored yogurt to the butter mixture and whisk all to combine.
9. Add flour mixture in batches to the wet ingredients, to the last batch add 1-1.5 tbsp milk.
10. Finally add soaked Sooji/Semolina to the cake batter.
11. But make sure you keep the batter thick if you are making orange and coconut cupcakes from the same mixture (refer video).
12. If not do prepare the cake batter with remaining necessary milk to cake batter consistency.
13. Add 1.25 tsp Cardamom powder and bake this batter in 8 or 9 inch cake pans or in 6 inch pans.
14. If you are making 3 flavors in same batter, pour enough cardamom flavored cake batter to 1 6 inch cake pan and split the remaining batter in to two portions.
15. For a portion add 1 Tbsp Orange Juice, Orange Zest, pinch of cardamom(from remaining .25tsp) and check the batter consistency as shown in the video.
16. If the batter is too tight do add few drops of orange juice.
17. Drop the cake batter in cupcake liners.
18. To the remaining batter add coconut powder or fresh shredded coconut, pinch of remaining cardamom powder and tutti frutti.
19. Check the batter consistency if its too tight add few drops of milk.
20. Also drop the cake batter in cupcake liners.
21. Bake these in oven for 12-15 minutes at 350 F or in idli pan.
22. Also bake the cardamom cake batter poured in cake pan at 350 F for 22-25 minutes or over stove (refer video) in low to medium flame for 35-40 minutes.
23. Also check the doneness by inserting tooth pick at 2-3 places.
24. Cool them over cool rack or over pulka making kitchen tool.
25. Once cooled completely slice and serve it or store in refrigerator by tightly wrapping it for later use,
26. Bake them as suggested, Now tell me which flavor is your favorite.

Also i added several cake pictures at the end of the video , few of the cakes were made with these sponge cake recipe like Tiramisu cake (Video at 13:27 MINUTES) with detailed icing video tutorial, millets based muffins (13:34 minutes) / cupcakes will be posted soon. I am having some issues with my computer once its resolved will be back with more video recipes. Thanks for reading the long post, will soon see you with interesting recipes 🙂

Also used Orange Flavored Cake batter as a base to make this Cassata Ice Cream Ball.

Cassata Ball Easy Cassatta Ice Cream Recipe

Check out this recipe