Soft & Moist Eggless Sponge (7" pan — 2.5 inch height)

A simple, quick eggless sponge recipe that guarantees a perfect texture every time — ideal for layered cakes or practice baking.

Ingredients

• 1½ cups (190 g) all-purpose flour
• ¾ cup (150 g) sugar
• 1 cup (240 ml) thick curd/yogurt
• ½ cup (120 ml) milk
• ¼ cup (60 ml) oil (neutral)
• 1½ tsp baking powder
• ½ tsp baking soda
• 1 tsp vanilla extract
• Pinch of salt

Directions (total time 35 mins)

1. Preheat oven to 170°C. Line a 7" pan with parchment.
2. In a bowl, whisk curd and sugar until smooth. Add milk, oil, and vanilla.
3. Sift flour, baking powder, baking soda, and salt. Mix gently with wet ingredients until just combined — don’t over-mix.
4. Pour into the pan and tap lightly to remove air bubbles.
5. Bake for 25–30 mins or until golden and a skewer comes out clean.
6. Cool completely before slicing. Your soft, eggless sponge is ready!

Kitchen Mantra: “Every rise starts with calm energy.” Whisper it before you bake.

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