Have you noticed that there are more and more people around who don’t eat eggs for various reasons? Of course, this doesn’t stop them from loving sweets, but the list of permitted desserts for them is sharply reduced. For such people, this eggless sponge cake with buttermilk will definitely come in handy as a cake base or even as a standalone tea cake.
As a food blogger, I became interested in experimenting in finding recipes for pastry and sweets without eggs. By the way, they are often even easier to cook than traditional ones with eggs.
One such recipe is a vanilla eggless sponge cake with buttermilk. No problems like with eggs: separate/whisk, keep the temperature right, and so on.
And the eggless version: mix everything and bake. The only things you need to pay attention to is sifting the flour and stirring the dough briefly. And that’s it! Couldn’t it be simpler?
Does an eggless sponge cake with buttermilk differ from a sponge cake with eggs?
An eggless sponge cake with buttermilk is quite moist and slightly denser than a regular sponge cake. It is easy to cut into layers, so it is perfect for cakes without eggs.
What can I use instead of buttermilk?
If you don’t have buttermilk, you can substitute low-fat unsweetened yogurt or sour cream. Alternatively, you can make homemade buttermilk by adding 1 tbsp of lemon juice or vinegar to the milk (the amount of milk is equal to the amount of buttermilk in the recipe).
This recipe is based on the calculation of products for an 18 cm diameter baking dish, which results in a sponge cake about 6-7 cm high (for 3 layers).
Ingredients:
200 g of buttermilk
150 g of sugar
100 g of odorless vegetable oil
1 tsp of vanilla extract
200 g all-purpose flour
0.5 tsp baking soda
1 tsp baking powder
- Preheat the oven to 180°C.
- Mix buttermilk, sugar, oil and vanilla extract.
- Add the sifted flour, baking soda, and baking powder in three passes. Mix with a silicone spatula until smooth. Do not overdo it, otherwise bubbles will come out of the dough and the sponge cake will not be fluffy and airy.
- Put into a baking dish (parchment on the bottom, the sides do not need to be greased).
- Bake at 180ºC (put in a preheated oven on the middle level, top-down or convection mode) until a toothpick inserted into the center comes out dry. It takes me about 40 minutes, but for your oven the baking time can vary.
- Remove the sponge cake from the oven and cool in the baking dish.
If you plan to use this sponge cake for a layered cake, you have to wrap it in cling film and refrigerate overnight. This way, the moisture in the sponge cake will be evenly distributed, it will be easy to cut into layers and will not crumble too much.
Enjoy your meal!
What do you think about this recipe? Did you like it? I am happy to share my experience with you and waiting for your feedback!
Other eggless sponge cakes:
Eggless chocolate sponge cake
Pumpkin sponge cake
Eggless Sponge Cake with Buttermilk | YellowMixer.com
Print RecipeIngredients
- 200 g of buttermilk of any fat content and expiration date
- 150 g of sugar
- 100 g of odorless vegetable oil
- 1 tsp of vanilla extract
- 200 g all-purpose flour
- 0.5 tsp baking soda
- 1 tsp baking powder
Instructions
Preheat the oven to 180°C.
Mix buttermilk, sugar, oil and vanilla extract.
Add the sifted flour, baking soda and baking powder in three passes. Mix with a silicone spatula until smooth.
Put into a baking dish (parchment on the bottom, the sides do not need to be greased).
Bake at 180ºC until a toothpick comes out dry. It takes me about 40 minutes, but in your oven the time can vary.
Remove the sponge cake from the oven and cool in the baking dish.
Notes
If you plan to use this sponge cake for a layered cake, you have to wrap it in cling film and refrigerate overnight.
1 comment
Pumpkin Sponge Cake | YellowMixer.com Pastry Blog
21.09.2023 at 15:31[…] Other eggless sponge cakes:Eggless chocolate sponge cakeButtermilk sponge cake […]