My deliciously versatile egg free sponge recipe
I’ve baked so many egg free (eggless) sponges over the years that, finding one both versatile and able to take on fresh fruit and fillings as well as withstand layers of decoration has been quite a challenge.
Taste is the number one priority and many recipes I’ve tried either didn’t have a very pleasant taste or not so nice texture.
So I decided to try a bit of alchemy, which all keen bakers start to do when they either can’t find the perfect recipe, or their oven doesn’t give them the results they want, or its too humid, cold, hot etc.
Anyway we all become used to adapting recipes that work for us.
And this is what I did for my egg free sponge recipe. I merged a few ideas and altered some of the measurements to come up with, for me, the no fail, works every time recipe. That also tastes great.
I use this recipe for cute little birthday sponge’s right up to 6 tiered wedding cakes. As a simple Victoria sponge, or covering in buttercream, or a fondant fully decorated cake, it really does work for all my needs.
Give it a go and let me know how you get on.
Here’s the recipe and instructions, you can choose any flavouring, essences or extracts, there’s some really good quality real fruit flavours out there. And don’t forget the decoration, so go wild with jam, cream, buttercream, sprinkles and sauces.
EGG FREE SPONGE RECIPE
Put your oven on at 170C fan or 180C non-fan.
Butter, line the base then flour three 8" cake tins. This will give you a 3 layer sponge once you’ve decorated the cake with your filling and stacked the layers.
450ml whole milk
420g caster sugar
225g butter (butter at room temperature or its perfectly ok to use a baking margarine)
560g self raising flour (or for a chocolate sponge 40g cocoa powder 520g self raising)
2 TBSP apple cider vinegar
vanilla or preferred flavour
In a food processor or by hand, beat the sugar and butter until light and fluffy.
In a separate jug add the vinegar and vanilla/flavouring to the milk and stir.
In a separate bowl sift the flour to remove any lumps (so it mixes in better).
Then start to add a cup of the flour (with the cocoa if using) to the sugar and butter mix, then some of the milk mix, beating in between and continue until you've added all the ingredients.
Mix until you have a smooth batter but do not over mix (over mixing will make your baked sponge tight and rubbery).
Then separate the batter into the 3 tins and bake for 30 minutes or until golden and your skewer comes out clean when testing.
Let the cakes cool in the tin for 5 mins before turning out on to a rack and leave to cool completely before decorating.