Simple Eggless Vanilla Sponge Cake Recipe - Very Soft and Moist

How to make Basic Eggless Vanilla Sponge Cake Recipe. Very soft, moist, tender and fluffy. Best plain vanilla base cake recipe.

📝 Ingredients

• 60 grams / 1/2 cup confectioners sugar
• 100 grams butter (Approximately 1/2 cup)
• 1 can/tin (400 grams) condensed milk like milkmaid
• 1 teaspoon pure vanilla extract
• 1.5 cups milk
• 250 grams / 1.75 cups flour
• 1 teaspoon baking soda
• 2 teaspoon baking powder

👨‍🍳 Instructions

1. 1Preheat the oven to 350 degrees F / 180 degrees Celsius. Line an 8 inch square pan with butter paper or parchment. Grease and flour the pan. Set aside.
2. 2Cream the butter and sugar until light and fluffy.
3. 3Add in a teaspoon of real vanilla extract and one whole can/tin of milkmaid to the creamed butter sugar mixture. Beat well for a couple of minutes.
4. 4Sift the dry ingredients to remove any lumps in the flour and to distribute the raising agents uniformly in the mixture. Add in the sifted flour mixture slowly until a thick batter is formed.
5. 5Measure 1.5 cups of milk. Heat the milk until its hot but not boiling. Add the hot milk to the batter and mix well to combine.
6. 6Pour it in a 8 by 8 square pan and bake it immediately in a preheated 350 degree F oven for about 50-60 minutes or until a toothpick inserted in the middle comes clean. Do not open the oven for the first 30 minutes of baking.
7. 7Cool on a wire rack for 10 minutes. Run a knife on the edges of the pan to ensure smooth release.
8. 8Turn the pan upside down and gently release the pan. Remove the butter paper/parchment. Invert the cake and cool the cake completely.
9. 9Store in an airtight container in the refrigerator for up-to two days.