This delicious eggless yellow sponge cake is light, moist and loaded with flavor. It is easy to prepare, hassle-free and tastes amazing. Since this cake is made with both butter and oil, it stays soft for long and still full of butter flavor.

This is simply a must-have recipe for every baker who’s in need of a great eggless sponge base cake or an easy plain cake.

Eggless Yellow Sponge Cake

Eggless Yellow Sponge Cake

Ingredients:

  • 188g all-purpose Flour (1½ cup)
  • 170g castor sugar (¾ cup)
  • 56g butter, slightly melted (¼ cup)
  • 56g vegetable oil (¼ cup)
  • 50g corn starch (½ cup)
  • 250ml milk (1 cup)
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • 1 tsp. vanilla extract
Eggless Yellow Sponge Cake

Eggless Yellow Sponge Cake

Directions:

  1. Preheat oven to 160°C/325°F.
  2. Grease a loaf pan and line with parchment paper.
  3. In a saucepan, add in the milk and sugar then bring to a boil just until the sugar melts then remove from the heat.
  4. Add the corn starch in the milk mixture, and whisk until there are no lumps.
  5. Then add in the butter and oil and whisk well to incorporate.
  6. Add the vanilla essence, mix to combine then set aside.
  7. In a separate mixing bowl, add in the flour, baking powder and baking soda and whisk well to evenly distribute the other ingredients in the flour.
  8. Then slowly add the milk mixture into the dry ingredients and mix until there are no lumps. Be keen not to over mix.
  9. Transfer the batter into the prepared pan and tap the pan on the counter couple of times to release any air bubbles trapped in the batter.
  10. Place in the oven and bake for about 40-45 min or until a toothpick inserted in the center of the cake comes out clean.