After the last post of SugarPlum Cinnamon Buttermilk Cake, many people wanted an eggless sponge cake. I knew I had to bake one immediately… hence this post.
This recipe is from my initial baking days… very simple and easy to make even for beginners… so naturally it never got posted on the blog. Not bragging but I thought it to be too simple to be posted here. But trust me, it is every bit delicious! This is my go-to recipe while baking for non egg-eaters and it has turned out perfect every single time so it is tried, tested and tasted recipe in a true sense!
Use this as your basic cake recipe and add any other ingredients you like to it. Cinnamon, chocolate, lemon… anything! Sky is truly a limit. Use any other fruit you like or even better, make it tropical (pineapple and coconut, anyone?) style! Getting ideas?! ?
This eggless sponge is moist, has tight crumb and relatively flat top which makes it perfect for a multi-layer cake for birthdays or for any other occasion. In past, I have successfully doubled and tripled this eggless sponge recipe to make a 2 or 3-layer celebratory cake. For frosting ideas and recipes, read the recipe notes at the end of this post.
Previously I have always used fresh strawberries for this eggless sponge as seen in the picture above. This time I had Kiwi fruit on hand so I decided it was time for a change. I am not a fan of baked Kiwi fruit so I refrained from adding fruit pieces to the batter which I sometimes do with strawberries but if you have no such qualms then go ahead.
It is perfect for eating any time of the day!
Yup, even for breakfast!
It has yogurt and fruit! Totally acceptable, right?! 😉
Recipe adapted from here
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
slices
|
- 1 cup whole wheat flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- Pinch salt
- 2 Tbsp unsalted butter, at room temperature
- 1 Tbsp vegetable oil
- 1/2 cup white granulated sugar,
- 1/2 tsp vanilla extract
- 3/4 cup buttermilk (or 1/2 cup thick yogurt mixed with 1/4 cup water)
- 1 Zespri Kiwi sliced (or about 5 fresh strawberries sliced)
- 1 1/2 Tbsp white granulated sugar,
Ingredients
Topping
|
|
- Preheat the oven to 180°C/350°F. Spray a 6 or 8-inch baking dish with vegetable oil and line the bottom with parchment paper.
- Sift together flour, baking powder, baking soda and salt in a bowl.
- In a separate bowl, cream together butter, oil and sugar with electric mixer or hand whisk. Whisk in vanilla extract.
- Using rubber spatula, gently stir in dry ingredients to the wet ingredients in 2-parts alternating with yogurt/buttermilk, ending with dry ingredients. Do not over-mix the batter.
- Spoon the batter in a baking dish and smooth out the surface with the back of spoon. Top with Kiwi/strawberry slices and sprinkle with sugar. Bake for 25-30 minutes or till the toothpick inserted in the center comes out clean.
*Stays fresh for 3-4 days if refrigerated in an airtight container.
*Want to add fruit within the cake batter instead on top? Mix together about 1/2 generous cup of chopped fruit and 1 Tbsp flour, fold into the cake batter.
*You may double/triple/quadruple the recipe to make layers for a multi-layered cake. Use vanilla bean buttercream, fresh strawberry cream cheese frosting, lemon cream cheese frosting or coconut buttercream frosting recipe to decorate.
