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Indian sponge cake without eggs. Sponge cake in a slow cooker without eggs Sponge cake without eggs in a slow cooker

It is especially popular among domestic housewives. It is considered an excellent base for baking cakes, muffins and other homemade desserts. It is prepared from simple and easily available ingredients using several different recipes. After reading today's post, you will understand how to bake a delicious sponge cake without eggs.

Kefir option

The dessert made according to the recipe described below turns out to be very tender and slightly moist. It is often supplemented with some kind of cream or berry jam. Before you start preparing a sponge cake without eggs, a photo of which will be presented in today’s publication, be sure to double-check that you have all the necessary ingredients in your kitchen. To knead the dough you will need:

240 milliliters of kefir.
A couple of full glasses of wheat flour.
7 tablespoons sunflower oil.
A glass of granulated sugar.
A teaspoon of baking soda.

In addition, you will need a little more vegetable oil to grease the pan in which the dessert will be prepared.

Process description

Kefir is poured into a suitable saucepan and placed on the stove. It is very important not to overheat it so that the whey does not begin to separate. Add soda and sugar to warm kefir, and then mix thoroughly until the smallest grains completely disappear. After this, vegetable oil is poured into the resulting liquid and pre-sifted flour is poured. Mix everything vigorously until smooth.

The resulting dough is poured into a mold, the bottom and walls of which are pre-greased with vegetable oil, and placed in the oven. Bake a sponge cake on kefir without eggs at one hundred and eighty degrees for about half an hour. The degree of readiness of the dessert is double-checked using an ordinary toothpick. The completely baked cake is removed from the mold and transferred to a wire rack. The cooled biscuit is cut in half, the lower part is greased with berry jam, and the upper part is sprinkled with powdered sugar.

Milk option

A dessert prepared according to the recipe below will be a pleasant addition to a family tea party. It contains simple, budget-friendly ingredients, most of which can always be found in every housewife's supplies. Before you start working with the dough, from which you will subsequently bake a sponge cake without eggs, be sure to make sure that you have on hand:

One and a half cups of wheat flour.
A teaspoon of baking soda.
A glass of milk and granulated sugar.

Plus, you need to stock up on a small amount of vinegar and vegetable oil in advance.

Step-by-step instruction

Combine milk and sugar in one bowl. Mix everything thoroughly, trying to achieve complete dissolution of the sweet crystals. Pre-sifted flour is gradually added to the resulting liquid. Soda, quenched with a small amount of vinegar, is also sent there. Mix everything thoroughly until smooth.

The resulting dough is placed in a multicooker bowl, the bottom and walls of which are pre-lubricated with any vegetable oil. Close the appliance with a lid and activate the “Baking” mode. Prepare the sponge cake without eggs in a slow cooker for forty-five minutes. After the signal, the device is disconnected from the network, the dessert is slightly cooled and only then it is carefully removed from the mold. To give the sponge cake a more interesting and rich taste, you can coat it with any cream or decorate it with caramelized fruits.

Option on the water

Using this recipe, you can bake an unusual vegetarian dessert relatively easily and quickly. The eggless sponge cake, the recipe for which assumes a complete absence of dairy products, turns out very fluffy and tender. It has an airy, porous structure, so it’s unlikely that any of your guests will guess that no sour cream or butter was added to the dough. To prepare this dessert you will need:

3 tablespoons cocoa powder.
¾ cup wheat flour.
Half a teaspoon of soda.
100 milliliters of filtered water.
A tablespoon of vanilla sugar.
50 milliliters of vegetable oil.
½ cup granulated sugar.
Half a tablespoon of vinegar.
150 grams of boiled beets.

Algorithm of actions

Combine boiled beets and filtered water in one bowl and beat them with a blender. Vinegar and vegetable oil are added to the resulting puree, and then all the bulk ingredients are added to it. Mix everything well with a spoon.

The resulting homogeneous dough is placed in a mold lightly greased with vegetable oil or lined with parchment paper and placed in the oven. A lean sponge cake is baked without eggs and milk at one hundred and eighty degrees. After about thirty minutes, it is checked with a toothpick and if everything is in order, the dessert is removed from the oven, cooled on a wire rack and served with tea.

Option with condensed milk

This recipe is slightly different from all previous ones. It involves the use of a non-standard set of components. Therefore, before starting to work with the test, double-check that you have everything you need on hand. To bake a delicious homemade sponge cake without eggs, you need to prepare in advance:

200 grams of wheat flour.
4 teaspoons baking powder.
100 grams of sugar.
A quarter teaspoon of baking soda.
50 grams of carob.
100 milliliters of milk.
4 tablespoons of condensed milk.
60 grams of melted butter.
50 milliliters of drinking water.
Vanillin.

If at the most inopportune moment you don’t have carob on hand, don’t give up on your plans to prepare a light, airy dessert. This component can be replaced with a mixture consisting of 30 grams of cocoa and 20 g of granulated sugar.

Cooking technology

In one large bowl combine sifted flour, carob and granulated sugar. Then add condensed milk, warmed milk, melted butter, warm water and vanillin to the same bowl. Beat everything well using an ordinary spoon for two minutes.

The finished dough is carefully transferred into a mold, the bottom and walls of which are coated with vegetable oil in advance, and immediately sent to a preheated oven. The future chocolate sponge cake is baked without eggs at one hundred and eighty degrees. After about twenty-five minutes, the cake is pierced with a toothpick. If the raw dough does not stick to it, then it can be removed from the oven. The baked dessert is cooled on a wire rack and served with tea. If desired, it can be cut into two halves. The bottom of them is coated with any cream and covered with the upper part.

Option with yogurt

A sponge cake without eggs, baked using the technology described below, is better known as “Indian”. To prepare it, you will need inexpensive products, which can be purchased at any nearby store. In this case, you must have at your disposal:

200 milliliters of natural yoghurt.
300 grams of wheat flour.
200 milliliters of fresh milk.
150 grams of sugar.
100 milliliters of sunflower oil.
A couple of teaspoons of baking powder.
Standard packet of vanilla sugar.

In one suitable container combine vegetable oil, milk and natural yogurt. Add granulated sugar there and beat vigorously with a mixer, trying to saturate the sweet liquid with air as much as possible. Pour sifted flour, previously combined with vanilla sugar and baking powder, into the resulting mass and knead thoroughly until smooth.

The fully prepared dough is transferred to the multicooker bowl, greased with sunflower oil in advance, covered with a lid and the “Baking” program is activated. After about an hour, the homemade biscuit is almost completely ready for further use. But before removing the sweet treat from the mold, it is kept in a multicooker operating in the “Auto Warm” mode for fifteen minutes. Immediately after this, the baked goods are removed from the bowl of the device, sprinkled with powdered sugar on top and only then served on the table.

Fluffy and incredibly light biscuit dough is especially popular among domestic housewives. It is considered an excellent base for baking cakes, muffins and other homemade desserts. It is prepared from simple and easily available ingredients using several different recipes. After reading today's post, you will understand how to bake a delicious sponge cake without eggs.

Kefir option

240 milliliters of kefir.
A couple of full glasses of wheat flour.
7 tablespoons sunflower oil.
A glass of granulated sugar.
A teaspoon of baking soda.

In addition, you will need a little more vegetable oil to grease the pan in which the dessert will be prepared.

Process description

Milk option

One and a half cups of wheat flour.
A teaspoon of baking soda.
A glass of milk and granulated sugar.

Plus, you need to stock up on a small amount of vinegar and vegetable oil in advance.

Step-by-step instruction

Option on the water

3 tablespoons cocoa powder.
¾ cup wheat flour.
Half a teaspoon of soda.
100 milliliters of filtered water.
A tablespoon of vanilla sugar.
50 milliliters of vegetable oil.
½ cup granulated sugar.
Half a tablespoon of vinegar.
150 grams of boiled beets.

Algorithm of actions

Option with condensed milk

200 grams of wheat flour.
4 teaspoons baking powder.
100 grams of sugar.
A quarter teaspoon of baking soda.
50 grams of carob.
100 milliliters of milk.
4 tablespoons of condensed milk.
60 grams of melted butter.
50 milliliters of drinking water.
Vanillin.

Cooking technology

Option with yogurt

200 milliliters of natural yoghurt.
300 grams of wheat flour.
200 milliliters of fresh milk.
150 grams of sugar.
100 milliliters of sunflower oil.
A couple of teaspoons of baking powder.
Standard packet of vanilla sugar.

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Sponge cake without eggs. Homemade biscuits: simple recipes

Have you ever made a sponge cake without eggs? Surely few people will answer this question in the affirmative. After all, biscuit dough is almost always kneaded using the mentioned ingredient. But what to do if you urgently need to bake a fluffy base, but there are no eggs in the house? To do this, we recommend using the recipes described below.

Sponge cake without eggs: step-by-step recipe

Today we will present you several ways to create a sponge cake that does not require purchasing eggs. It should be noted that even without this ingredient, you will definitely end up with a very soft and fluffy cake that can be easily used to shape the cake.

So, a sponge cake without eggs requires the use of products such as:

sifted white flour - approximately 300 g;
fresh milk of medium fat content - about 200 ml;
yogurt (preferably natural, without dyes) - approximately 200 ml;
powdered sugar (or regular granulated sugar) - about 50 g;
sunflower oil or any refined vegetable oil - about 100 ml;
baking powder - a dessert spoon with a slide.

Knead biscuit dough

The eggless sponge cake, the recipe for which we are considering, bakes quite quickly. But before placing the product in a preheated oven, you should knead the base thoroughly. To do this, you need to combine natural yogurt, sugar, sunflower oil and vanillin, and then beat them with a mixer. Next, you need to add milk, baking powder and white flour to the ingredients. After thorough mixing, you should get a viscous, homogeneous dough that can be safely baked in the oven.

Formation and heat treatment of the product

The eggless sponge cake should be baked in the oven for 43-47 minutes (preferably at 200 degrees). To do this, you need to take a deep mold, grease it with oil, and then pour out all the previously kneaded dough. In this form, the product must be placed in the oven.

The readiness of the biscuit can be determined by sticking a toothpick into it. If the wooden object remains dry and there are no pieces of dough stuck to it, then the product is considered fully cooked.

Properly serving biscuits for tea

Is it difficult to make your own sponge cake? As easy as pie! To do this, you just need to combine certain ingredients and then bake them in the oven. After the product is ready, it must be removed and cooled. After cutting the pie into pieces, you need to serve it to the table along with tea or cocoa. If you wish, you can make a tasty and juicy cake from such a cake.

Making a biscuit “Easy as Easy” in a slow cooker

If you are a vegetarian or simply fasting, then homemade sponge cake can be made not only without eggs, but also without such an ingredient as milk, as well as dairy products. For this we need:

Making the base with sparkling water

Before baking a sponge cake in a slow cooker (without eggs), you should knead a homogeneous dough. To do this, you need to mix in one bowl such bulk ingredients as sifted flour, semolina, vanillin and baking powder. Next, you need to combine carbonated mineral water with sunflower oil and granulated sugar. After the last product has melted, the liquid mass should be poured into the bulk ingredients and mixed thoroughly using a mixer. You should end up with a fairly runny dough. To thicken it a little, it is recommended to keep it aside for a while. As a result, the semolina will swell, making the base more viscous.

The process of forming and baking a sponge cake

Homemade biscuits with or without eggs can be baked not only in the oven, but also in a device such as a slow cooker. To do this, you need to grease its bowl with oil and lightly sprinkle it with semolina. Next, you need to pour the entire base into it. It is recommended to prepare a simple homemade pie without eggs in the baking mode for about one hour. As a rule, during this time the biscuit is completely baked, becomes fluffy and very tasty.

How to serve it to guests?

After the eggless sponge cake is baked, it must be removed from the multicooker and cooled. In the future, the pie should be cut into pieces and served to guests along with hot chocolate or tea.

Making a fluffy kefir-based sponge cake

Sponge cakes without eggs made with kefir are more fluffy and soft than those prepared using carbonated mineral water and yogurt. To make this pie at home, we will need:

sifted white flour - about 2 cups;
store-bought kefir 1% fat - a full glass;
sunflower oil or any refined vegetable oil - about 6 large spoons;
cinnamon - ½ small spoon;
vanillin - ½ small spoon;
soda - a dessert spoon without a slide.

Knead the dough

Kneading kefir biscuit dough is very easy. To do this, pour the fermented milk drink into a bowl and warm it up a little. Next, you need to extinguish the baking soda in it, and then dissolve the granulated sugar. Finally, add sunflower oil, vanillin, cinnamon and sifted flour to the sweet and foamed kefir. As a result, you should get a viscous and aromatic dough.

Bakery

The sponge cake (without adding eggs) should be prepared in the oven in exactly the same way as a regular cake using the mentioned ingredient. To do this, you need to grease the mold with oil, and then put all the dough into it. Next, the filled dishes need to be placed in a hot oven. It is advisable to bake the biscuit at a temperature of 200 degrees for a whole hour. The readiness of the pie can be determined by inserting a toothpick or a regular match into it.

How to serve to household members?

A baked kefir-based sponge cake always turns out very fluffy, soft and slightly loose. It should be served chilled to household members along with coffee or any other drink. If desired, you can additionally sprinkle it with powdered sugar or pour over chocolate glaze.

A classic version of making biscuits

Chocolate sponge cake is an excellent base for a delicious and tender homemade cake. It's quite easy to make by adding just a little cocoa to the base. If you need to get a classic crust with eggs, we recommend using the recipe presented. For it we will need:

sifted white flour - a full glass;
regular granulated sugar - a glass;
fresh eggs - 3 pcs.;
sunflower oil or any refined vegetable oil - for lubricating dishes;
cocoa - 3 large spoons;
vanillin - ½ small spoon;
soda - a dessert spoon without a slide (should be quenched with apple cider vinegar).

Preparing the dough

To make a fluffy sponge cake, you should separate the whites and yolks, and then beat the first component into a stable foam, and add sugar to the second and grind until white. After this, both parts need to be combined again and mixed thoroughly, adding vanillin and quenching the soda with vinegar. Finally, add cocoa and sifted flour to the dough. As a result, you should get a chocolate mass of uniform consistency.

Baking process

The chocolate sponge cake is baked in the oven or slow cooker for 60 minutes. But before placing it in the device, you should thoroughly grease the mold with oil, and then pour out all the previously prepared dough. As a result of heat treatment, you should get a fluffy and soft sponge cake, which can be safely used to form a delicious chocolate cake.

How should it be served?

After preparing a classic sponge cake using chicken eggs, it must be completely cooled and then cut into pieces. It is recommended to serve it with hot chocolate or other drink. If the baked product is used to make a cake, it should be cut in half lengthwise and then generously greased with any cream (for example, condensed butter). The surface of the cake needs to be covered with ganache or regular chocolate glaze. As a result, you should get a very tasty and beautiful homemade cake that can be safely presented to any festive or everyday table.

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Sponge cake without eggs recipes

Eggless sponge cake - fluffy and incredibly light sponge dough. It is especially popular among domestic housewives. It is considered an excellent base for baking cakes, muffins and other homemade desserts. It is prepared from simple and easily available ingredients using several different recipes.

Ingredients:

300 milliliters of milk;
200 grams of sugar;
160 grams of premium wheat flour;
1 teaspoon of soda, slaked with vinegar or baking powder;
1 tablespoon of any jam you have at home.

Cooking method:

Beat warm milk and granulated sugar with a mixer until completely dissolved.
Sift the flour through a sieve and add to the milk.
Mix everything thoroughly.
Add baking soda slaked with vinegar.
Add 1 tablespoon of any jam.
Stir until smooth.
The consistency of the mixture should be liquid, like pancake dough: a little thinner than sour cream.
Grease the baking dish with butter.
Pour the dough into the mold.
Place the sponge cake without eggs in the oven, preheated to 180 degrees, for approximately 30 minutes. Read also: a delicious recipe for making a fluffy sponge cake.
We check the readiness of the sponge cake with milk using a wooden stick: you need to pierce the cake in the middle; if the stick comes out dry, then the sponge cake is baked.
Usually, the biscuit dough is allowed to cool, set, and only then is cut into portions.
For beauty, sprinkle powdered sugar on top or coat with any cream.
Many lean, tasty and simple cream recipes can be found on the “I Love to Cook” portal
I advise you to prepare berry confiture (it can be used instead of jam).
300 grams of berries (I use frozen in winter and fresh in summer) strawberries, cherries or raspberries - you can mix and use the mixture - put in a saucepan, put on fire and bring to a boil (the berries will release juice);
Add 5 tablespoons granulated sugar and 1 tablespoon cornstarch
Mix all this and cook for another thirty seconds.
Cool the finished berries and blend with a blender.
Place the finished jam in the refrigerator for storage (before the first use, it must stand in the cold for at least 2 hours).

Enjoy your tea!

Sponge cake without eggs

Ingredients:

For the cakes:

0.5 liters of kefir;
2 cups of flour;
2 cups sugar;
100 ml vegetable oil,
4 teaspoons of soda;
2-3 table. spoons of cocoa.

For cream:

a can of boiled condensed milk;
200 gr. butter;
walnuts
250 grams (preferably full fat - 20%) sour cream
approximately 100 grams of sugar.

Cooking method:

In a bowl, mix 1 (one) glass of flour, 1 (one) glass of sugar, 2 (two) level teaspoons of soda.
Please note that we do not extinguish the soda, because it will be “extinguished” later with kefir. Mix the dry ingredients, pour in a glass (one) of kefir.
Mix again a little and pour in 50 ml of vegetable oil.
Mix, you get a fairly liquid, but smooth and dense dough.
If you bake only two cakes, simply divide this portion into two equal parts and leave one white, add cocoa to the other - and bake
If you are interested in the option, as in my photos - 4 layers, then follow the instructions further
Preheat the oven to 180°C, line the baking dish with parchment greased with vegetable oil.
Pour the whole dough into it and put it in the oven.
The cake is baked for about 30 minutes.
We definitely check for a “dry match”.
While the first cake is baking, mix the second cake in exactly the same proportion: 1 glass of flour, 1 glass of sugar, 2 level teaspoons of soda, mix first, then add a glass of kefir, then 50 ml of vegetable oil.
Mix everything and carefully add 2-3 tablespoons of cocoa.
Here, be guided by your taste - you can add more/less cocoa.
The result is again a rather liquid, but plastic dough.
When the white cake, which we set first to bake, is ready, carefully pull it out of the pan by the edges of the parchment and leave it on the table to cool.
As you can see, the cake will turn out very fluffy, tall, and tender.
We line the mold again with oiled parchment and pour the “brown” dough into it.
We also put it in the oven.
While the second cake is baking, you can start preparing the cream.
Mix the butter and condensed milk thoroughly to obtain a fairly thick cream.
For this sponge cake without eggs, you can use any cream that you like best - sour cream with sugar or jam
Walnuts, if you use them, need to be fried in a dry frying pan, stirring constantly, for about 5-7 minutes.
Then set aside to cool too
When the cakes are ready and cooled, you need to cut them lengthwise into two, so you get 4 cakes: 2 white and 2 “dark”.
Take a flat plate to match the size of the cake or a special cake stand, and, alternating, place cakes one on top of the other
Do not forget to coat the “sides” of the sponge cake without eggs with cream.
I also decorated the top with chocolate candy, but you can choose any decoration method you like.
After greasing and decorating, be sure to put the eggless sponge cake in the refrigerator for at least 6 hours.
Yes, yes, we’ll have to wait and drive the household away from him.
But then you will be rewarded with a delicious and delicate cake.
Well, how can you resist such a handsome man?

Enjoy your tea!

The perfect eggless sponge cake

We will need:

Butter - 50g
Condensed milk - 1 can
Liquid - 250 ml (orange juice + zest, milk, coffee, cocoa)
Flour - 250g
Soda - 1 tsp. + citric acid 0.5 tsp.

Cooking method:

Beat butter with condensed milk, add liquid in small portions, continuing to beat.
Add sifted flour with baking soda and citric acid and stir with a spoon.
Transfer the dough into a greased pan and bake in an oven preheated to 180 degrees for 30-40 minutes.
Readiness to check with a wooden stick.
This sponge cake is delicious on its own or can be topped with cream to suit your taste.

Enjoy your tea!

Vegan sponge cake

Ingredients:

400g baker's flour (or plain flour with baking powder added), plus extra for dusting

1-1/4 tsp. baking soda
250 g powdered sugar
115ml. sunflower oil
400ml. almond or soy milk
3 tbsp. l. maple or other syrup
2 tsp. vanillin
4 tbsp. l. strawberry jam (or jam)
150g strawberries, halved or quartered, depending on size, to garnish

For cream:

200g. vegan/soy oil, plus extra for greasing
175g. powdered sugar, sifted
2 tsp. vanilla extract

Cooking method:

Preheat oven to 180 degrees Celsius.
Grease a cake tin and sprinkle with flour.
Sift the flour, add some baking soda and sugar into a large bowl and stir.
Whisk together the vegan butter, milk, syrup and vanilla, then pour the mixture into the dry ingredients.
Beat the resulting dough in a blender for 2 minutes until it reaches the consistency of cream.
Spoon the mixture into the prepared pie tin and bake for 35-45 minutes until puffed and golden brown.
Let the cakes cool.
Divide the cake into two layers or prepare two separate ones in advance.
While the cake is cooling, prepare the cream: beat the butter, powdered sugar and vanilla in a bowl, cover and put in the refrigerator to cool.
Distribute strawberry jam (jam) in an even layer on one half of the cake.
Place two-thirds of the whipped cream on top of the jam.
We build a second cake layer on top, spread with the rest of the cream and decorate with strawberries.
An egg-free, butter-free sponge cake topped with a generous layer of vanilla cream and strawberry jam makes the perfect afternoon snack.

Bon appetit!

Vanilla sponge cake without eggs

Ingredients:

350 grams of flour;
200 milliliters of any yogurt;
150 grams of sugar;
half a teaspoon of soda;
one heaped teaspoon of baking powder;
100 milliliters of sunflower oil;
½ teaspoon vanillin.

Cooking method:

Immediately preheat the oven to 180 degrees, so as not to waste extra time.
Then we need to grease any sponge cake pan with margarine or butter.
Set aside for a while.
Now pour all the yogurt into a deep, spacious bowl and add sugar.
Beat everything thoroughly with a mixer or whisk.
The sugar will not completely dissolve, but it should be completely mixed into the yogurt.
Add baking soda and baking powder.
Mix the mixture again.
Continue whisking until small air bubbles begin to appear on the surface.
Now you can pour in vegetable oil and add vanillin.
Stir all ingredients together.
Next we need to mix in the flour in three additions.
Don’t forget to sift it well through a sieve before mixing it in.
For our last stage of preparing the biscuit dough, it is better to use a silicone spatula rather than a mixer.
Finally, you can pour the finished smooth mass into a baking dish.
We bake the sponge cake for about 30-35 minutes until it has a beautiful golden brown color.
We check readiness by simply pressing a finger on the surface.
If there is no trace left, the cake is ready.
Let it cool completely and only then can we remove it from the mold.
That's all, we have prepared a wonderful vanilla sponge cake without eggs!
Even a novice cook can definitely master such a simple recipe!

Bon appetit!

Chocolate sponge cake without eggs

Ingredients:

flour - 1 cup,
kefir – 1 glass,
sugar – 1 glass
soda – ½ teaspoon,
cocoa – 2 tablespoons.

Cooking method:

Now the most important point is how to prepare a sponge cake: homemade, fluffy and very tasty.
Combine kefir with sugar in a whipping container and beat well with a whisk or mixer.
Add quicklime soda, sifted cocoa and flour through a strainer, mix gently but thoroughly until smooth.
Make sure there are no lumps left.
Transfer the resulting batter into a prepared and greased baking pan.
Bake the chocolate biscuit in an oven heated to 200⁰C for about thirty minutes.
Remove the finished sponge cake from the oven and let cool.
If the biscuit turns out to be tall, then after cooling it can be cut in half.
Knowing how to make a chocolate sponge cake, you can now make a variety of delicious cakes.
Having made this or that cream, we get completely different cakes, the basis of which will be an easy-to-prepare, tasty and fluffy chocolate sponge cake with kefir, prepared without eggs.

Bon appetit!

Sponge cake without eggs with milk in a slow cooker

Ingredients:

wheat flour – 320 g;
granulated sugar – 160 g;
whole milk – 200 ml;
natural yogurt – 200 ml;
refined vegetable oil – 100 ml;
baking powder – 25 g;
vanilla sugar or vanillin - to taste.

Cooking method:

In this recipe, we will use whole milk in combination with natural yogurt as the milk base for the eggless sponge cake.
The result will be a slightly moist and incredibly tender sponge cake.
You can bake it traditionally in the oven, but we will tell you how to do it in a slow cooker.
So, add granulated sugar, vanilla sugar or a pinch of vanillin to the yogurt, pour in refined vegetable oil and beat a little with a mixer.
Next, mix the baking powder with sifted wheat flour and combine with the resulting sweet yogurt mass.
After this, pour in the milk and achieve a homogeneous, lump-free texture.
Place the resulting dough into the oiled container of the multi-device and set the device to the “Baking” mode.
After sixty minutes, remove the biscuit to a wire rack, let it cool, and use it for its intended purpose.
You can make a delicious cake out of it, decorate it with cream and icing, or serve it just like that, sprinkled with powder.
It will also be very tasty.

Bon appetit!

Fluffy chocolate sponge cake without eggs

Ingredients:

wheat flour – 370 g;
granulated sugar – 290 g;
filtered water – 460 ml;
refined vegetable oil – 260 ml;
cocoa powder – 60 g;
baking powder – 20 g;
table salt – 0.25 teaspoon;
vanillin – 1 pinch.

Cooking method:

To prepare a chocolate sponge cake, mix sifted flour, granulated sugar, baking powder, salt, cocoa powder and vanillin and add water and refined vegetable oil.
Knead the resulting mass until the texture is homogeneous without any lumps and pour it into a baking pan lined with parchment and greased.
Place the dough on the middle rack of an oven preheated to 200 degrees.
After about forty to fifty minutes, check the readiness with a wooden skewer.
This chocolate sponge cake can be soaked in any low-fat cream or jam, after cooling it and cutting it into two or three layers.

Bon appetit!

Sponge cake without eggs in a slow cooker

Ingredients:

200 ml. milk
200 ml. yogurt
100 ml. vegetable oil
150 g sugar
300 g flour
3 teaspoons baking powder
1 packet vanilla sugar

Cooking method:

Mix yogurt, sugar, vanilla sugar and sunflower oil.
Beat into a homogeneous mass.
Sift flour with baking powder, add yogurt mixture, add milk.
Stir until a homogeneous mass is formed.
You can prepare the baking powder yourself: 12 tablespoons of flour, 5 tablespoons of soda and 3 tablespoons of citric acid.
Grease the multicooker bowl with vegetable oil.
Transfer the dough into the multicooker bowl and set the “BAKING” mode for 60 minutes.
Then remove the biscuit using a plate or steaming rack and cool.
The result was a very tender, slightly moist sponge cake.
It can be used for making cakes, but it is also very tasty just with a cup of coffee or tea.
The sponge cake without eggs in the slow cooker is ready.

Bon appetit!

Poppy sponge cake without eggs

Ingredients:

sugar, 400 gr.
wheat flour, 200 gr.
kefir, 150 ml. (or sour cream of liquid consistency)
drain oil, 120-150 gr. (should be at room temperature)
poppy seed, 1-1.5 tbsp.
baking powder, 1 tsp.
zest of one lemon
salt, pinch
vanillin.

Cooking method:

And now I’ll tell you step by step how to prepare a sponge cake without eggs for a cake with poppy seeds:
Combine softened butter with sugar and beat; when the mass becomes fluffy, add kefir and beat again.
Separately mix flour, vanillin, poppy seeds, baking powder, grated zest and salt.
Then combine the resulting mixture with the whipped mass.
Carefully place in the mold and place in the oven, preheated to 180°C.
Bake for half an hour.
The eggless poppy seed cake is ready.
Now, you can cut it into cakes and coat with cream.
The poppy seeds in the biscuit can be replaced with any chopped fruit: peaches, plums, apples, etc.
In this case, you will get a wonderful pie.
All you have to do is decorate it, for example, by sprinkling it with powdered sugar

Bon appetit!

Sponge cake without eggs

We will need:

Unrefined sunflower oil - 10 ml
Milk - 300 ml -
Wheat flour - 1 tbsp. -
Sugar - 1 tbsp. -
Soda - 1 tsp.
Table vinegar or lemon juice to extinguish soda

Cooking method:

To prepare a sponge cake, you need to take a can of concentrated milk (300 ml), sugar, premium flour, vegetable oil (to lubricate the mold), baking soda and vinegar (to quench the soda).
Pour the milk into a bowl and add sugar.
Stir the mixture until the sugar dissolves, add baking soda, quenched with vinegar, and sifted flour through a sieve.
Knead the dough until smooth.
Grease a high-sided baking dish with oil and pour the dough into it.
Bake the biscuit at 180°C for 30 minutes until golden brown.
You can check the readiness of the product using a wooden toothpick.
If the biscuit is ready, a toothpick inserted into it will remain dry.
When baking, try not to open the oven for the first 10 minutes, as the flow of cold air may cause it to settle.

Bon appetit!

Sponge cake without eggs

We will need:

2 cups flour - 1 tsp.
spoon of soda - 1 tbsp.
spoon of vinegar or lemon juice
1 cup of sugar
1 cup kefir 1% (you can add fat, but dilute with water)
6 tbsp. spoons of sunflower oil
vanilla to taste
cinnamon to taste

Cooking method:

Preheat the oven to 200 degrees.
It must be already hot in advance, otherwise the biscuit will not work.
Prepare a baking dish, grease it with butter and sprinkle with semolina so that the dough can be easily removed.
Sift the flour, add soda, vanillin and cinnamon, mix everything.
Mix kefir with butter, add sugar and vinegar.
Stir until the sugar is well dissolved.
Then start pouring the resulting liquid into the flour, mixing everything well with a whisk.
The dough will be quite liquid.
It is important to mix it so that pimples appear in it.
Then quickly pour the dough into the mold and bake.
It bakes for about 20-30 minutes, depending on the oven.
The oven cannot be opened for the first 15 minutes, otherwise the dough will not work.
When the biscuit is baked, take it out and let it cool.
Next is a matter of fantasy.

Bon appetit!

Sponge cake without eggs

We will need:

200 ml plain yoghurt
100 ml vegetable oil
150 g sugar
vanilla sugar packet
200 ml milk
300 g imuka
3 tsp soda

Cooking method:

In a bowl, beat yogurt, sugar, vegetable oil and vanilla sugar until white.
Add sifted flour, baking powder and milk to the whipped mixture and mix everything thoroughly, then beat for 1 minute with a spoon.
Grease a frying pan or baking dish with oil and sprinkle with flour.
Lay out the dough and smooth it out.
Preheat the oven to 190 degrees and bake the biscuit for 30 minutes.
It will rise in the oven before your very eyes!
Remove the biscuit from the oven and cool thoroughly.
Cut into 2 layers and coat with the cream you like best.
Decorate according to your mood.
Or you can simply cut them into pieces like cookies and sprinkle with powdered sugar.

Bon appetit!

Sponge cake without eggs

Ingredients:

a small heaped glass of wheat flour
1 can of condensed milk
6 tbsp. spoons of kefir
1 teaspoon soda
1/4 teaspoon vanillin

230 g cottage cheese
100 grams of sour cream (fat content is better from 20%)
5-6 tbsp. spoons of condensed milk
100 g butter

Cooking method:

Preheat the oven to 170 degrees.
The dough prepares very quickly.
Combine condensed milk, vanillin, kefir and soda and mix
Add sifted flour and stir well.
The dough should have the consistency of thick sour cream.
The thickness depends on the condensed milk, so if it’s thick, just add another spoonful of kefir, and if it’s thin, a little flour.
Place baking paper on a baking sheet and spread the dough evenly over it (I had a small baking sheet and baked it in two steps to make the sponge cake thinner, and when I rolled it, I joined them together)
Place in the oven.
Bake for about 10-15 minutes until golden brown.
The main thing is not to overcook, otherwise the roll will be dry and will break when rolling.
But if you still overcook, you can make just a sponge cake!
Remove the pan from the oven.
Dust a towel with powdered sugar or fine sugar and turn the baked cake onto it.
Remove the paper.
Wrap the sponge cake in a roll along with a towel.
There are crumbs left on the paper from the roll, so we don’t throw away the paper to dry it.
Let cool a little
Now we make the cream - it will take a minimum of time, just puree the whole mass with a blender or knives in a food processor, or rub the cottage cheese through a sieve and combine with sour cream, condensed milk and soft butter until smooth.
You can beat it with a mixer.
Unroll the still warm roll and spread it with cream, distributing it evenly over the entire surface.
You can add berries.
Leave a little cream so you can also apply it on top of the roll.
Roll the cake again into a finished roll, trim the edges.
Grease the top with the remaining cream and sprinkle with crumbs, which we will clean off from the parchment.
Refrigerate for 1-2 hours.

Bon appetit!

Sponge cake without eggs

Ingredients:

Wheat flour 300 g
Milk 200 ml
Natural yoghurt 200 ml
Powdered sugar 150 g
Refined sunflower oil 100 ml
Vanilla extract 0.5 tsp.
Butter - to taste
Soda 2 g

Cooking method:

Mix yogurt, vegetable oil, vanillin and granulated sugar in a tall container.
Start beating at low speed first, then after the first foam appears, increase the speed to maximum.
Beat until a thick, foamy, white mass appears.
Mix flour and soda thoroughly and sift to avoid lumps.
Gently pour the cold milk into the flour and beat the mixture with a fork for about one minute.
Mix flour with yogurt mixture until smooth and thick consistency
It is advisable to cover the dough with cling film and put it in the refrigerator for a while so that the gluten of the flour is completely cooked and it is easier to work with the dough.
While the dough is in the refrigerator, you need to thoroughly coat the mold with butter, otherwise the sponge cake may stick during baking.
Preheat the oven to 180-190 degrees and wait about 5 minutes.
After this, remove the dough from the refrigerator and pour it into the greased pan.
Immediately bake for 25 minutes.
It is better to check the readiness not with a wooden stick, but with your hand, pressing on the middle of the biscuit.
If it takes on its original shape like a sponge, it means it’s ready.
Take it out of the oven and let it cool, under no circumstances removing it from the mold, since immediately after baking it is too soft and brittle and can easily break.

Bon appetit!

Sponge cake without eggs

Ingredients:

Flour - 200 grams
Sugar - 100 grams
Kefir - 200 Milliliters
Vegetable oil - 5 tbsp. spoons
Vanillin - 1 teaspoon
Baking powder - 2 teaspoons

Step-by-step preparation:

Prepare all the necessary ingredients.
Turn on the oven to 200 degrees, because we must place the form with the dough in a well-heated oven.
Dissolve baking powder in kefir at room temperature and leave for 5 minutes.
Once bubbles appear on the surface, you can continue adding ingredients.
Add sugar and vanillin, pour in sunflower oil, stir.
Lastly, add the flour.
Stir well with a spoon until smooth or beat with a mixer.
Transfer the dough into a baking dish.
If you are using a silicone mold, then you do not need to lubricate it with anything, but if you bake the cakes in a metal mold, then first grease it with oil and sprinkle with a small amount of semolina.
Place the pan with the dough in the oven for 20 minutes.
Do not open the oven for the first 10 minutes, otherwise the dough will not rise.
Bake the sponge cake until a dry match is used to check the readiness of the baked goods.

Bon appetit!

Caramel sponge cake without eggs

Ingredients:

Wheat flour - 200 g
Water - 100 ml
Sugar - 100 g
Yogurt - 50 ml
Sunflower oil - 50 ml
Baking powder - 3 tsp.

Cooking method:

Pour sugar into a saucepan and place on the stove over low heat.
Melt the sugar over low heat, stirring constantly with a spoon, and boil it until it darkens and turns brown.
Now pour hot water into the sugar and keep it on the fire until the sugar is completely dissolved.
After this, remove from heat and cool
Pour sunflower oil and yogurt into the cooled syrup we received.
Mix everything well.
Add the sifted flour and baking powder and mix everything thoroughly with a spoon for one minute.
Prepare your baking pan(s).
To do this, you need to grease it with oil and sprinkle with flour.
If you do not do this, it will be very difficult to remove the cake after baking.
I baked in one large pan, but it is better to do it in two small pans.
The fact is that the larger the mold, the longer it will take to bake, and this is very undesirable.
Pour the dough into the mold(s) we have prepared, place in the oven and bake at 180°C for 20-30 minutes.
If you bake in one large pan, the process can take up to an hour.
You can check whether the cake is baked with a regular match or a toothpick.
The finished cake should increase in size and be covered with a beautiful golden brown crust.
Brush the cake(s) with caramel.
If you had to bake the sponge cake for a long time and it turned out to be a bit dry, you can additionally soak it in sugar syrup.

Bon appetit!

Tender sponge cake (without eggs)

Ingredients:

Flour - 300 gr
Milk - 200 ml
Yogurt - 200 ml
Sugar - 150 gr
Butter (or vegetable) - 100 g
Vanillin - 0.5 tsp.
Baking powder - 3 tsp.

Cooking method:

So, first, let's prepare the butter, yogurt, sugar and vanilla.
Mix these ingredients in the specified proportion and beat thoroughly with a mixer, blender or spoon until a white, homogeneous foamy mass.
Pour this mixture into the flour mixed with baking powder, add milk and beat the dough with a spoon for one minute.
Prepare the form.
Grease it with oil and sprinkle with flour.
Use 2 round molds with a diameter of 25 cm or one deep round one.
Place the dough in the prepared pan(s) and bake at 190 degrees for 25-30 minutes.
Remove the cakes from the oven and cool.

Bon appetit!

Biscuit pie without eggs

Ingredients:

2 tsp lemon zest;
250g fat kefir;
2/3 cup granulated sugar;
250g wheat flour;
2 tbsp. sunflower oil;
salt on the tip of a knife;
120g butter;
1/2 tsp. soda

Cooking method:

Heat the kefir over low heat, stirring constantly.
When it reaches the desired temperature, add soda.
It will extinguish itself in it from the fermented milk environment.
Turn off the gas.
When the bubbles from the interaction of soda and kefir pass, add sugar, lemon zest, salt and softened butter.
Sift the flour into a separate container.
Be sure to sift the flour.
Thus, it will be enriched with oxygen, and the biscuit will turn out more fluffy.
Add the liquid component to the flour.
Mix using a blender or mixer.
The consistency of the dough will be similar to thick sour cream.
Turn on the multicooker in the “Baking” mode.
While it is heating, grease the bowl with butter or sunflower oil.
Transfer the dough.
You can increase or decrease the cooking time depending on the power of your appliance. You may need more time.
We check the readiness of the kefir pie with a match, toothpick or fork.
The dough should not stick to it.
If the pie is ready, turn off the multicooker.
Leave the biscuit in it for another 30-40 minutes.
Transfer it to a plate, browned side up.
Decorate with condensed milk, melted chocolate or cream.
The pie recipe is quite simple.

Bon appetit!

Biscuit

Ingredients:

130 g flour,
210 g sugar,
6 eggs
a bag of vanilla sugar.

Preparation:

Separate the whites from the yolks and place in the refrigerator.
Grind the yolks with half the amount of sugar until white, add flour to the yolk mass and mix.
Beat the whites with a mixer, first at low speed, then increase the speed to maximum and gradually add sugar.
The whites should be whipped into a stable foam.
Carefully fold the whites into the yolk mixture.
Place the dough in a greased bowl, close the multicooker and set the “Bake” mode for 1 hour.
After the signal, check the readiness with a wooden stick and add 20-30 minutes if the biscuit is not baked.
Let the biscuit cool, remove from the bowl using the steamer basket and cool.
After this, you can prepare a cake, pastries, or simply fill the resulting cake with any cream.
The cake, by the way, turns out to be at least 6 cm high!

Bon appetit!

Classic sponge cake without eggs

Ingredients:

softened premium butter (fat content from 75 to 82%) – 100 g;
chicken egg – 3 pcs.;
wheat flour – 2 tbsp;
sugar – 1 tbsp;
kefir – 1 tbsp.;
vanilla sugar – 1/2–1 tsp;
salt - a pinch;
table vinegar - 1 tbsp;
baking soda – 1/2 tsp.

Cooking method:

First, combine kefir with baking soda, slaked with table vinegar, and leave the resulting mixture alone for 15 minutes, during which time these ingredients will react with each other.
Later, place the eggs in a bowl, add soft butter and plain white and vanilla sugar.
Beat these products with a mixer or blender at the highest speed until a creamy, very fluffy mass without grains.
We combine it with kefir, loosen everything until smooth and begin to add sifted wheat flour in small portions.
Knead the dough as if for pancakes, pour it into a mold lined with parchment or baking paper, level the semi-finished flour product with a spatula and put it in the oven, preheated to 200 degrees Celsius.
We bake the sponge cake for 30–40 minutes, after this time we insert a wooden skewer into its center, if it comes out dry, it’s done!
Let the baked goods cool in the pan, remove and use for their intended purpose.

Bon appetit!

CHOCOLATE BISCUIT WITH NUTS ON KEFIR IN THE OVEN

Ingredients:

wheat flour – 1 tbsp.;
vegetable oil (refined) – 100 ml;
kefir – 1 tbsp.;
granulated sugar – 1 tbsp;
baking soda – 1/2 tsp;
table vinegar – 1 tbsp;
vanillin – 1 g;
crushed peanuts – 1/2 tbsp. or to taste;
cocoa powder – 2–3 tbsp. (with a slide).

Cooking method:

We extinguish the soda into the kefir with table vinegar and let the mixture stand for 5–6 minutes. aside.
Sift the flour into a deep bowl along with cocoa and vanilla.
Loosen these products until smooth and set aside for a while.
Beat the eggs with sugar until fluffy and the grains are completely dissolved.
Later we combine them with refined vegetable oil, infused kefir and flour mixture.
Knead the thick dough, pour it into a mold lined with baking paper, level it with a spatula and crush the semi-finished flour product with crushed peanuts.
We prepare the biscuit at a temperature of 180 degrees Celsius for about 40 minutes, during which it will be completely baked.
Cool it, transfer it to a dish and serve or use for other purposes.

Bon appetit!

KEFIR SPONGE CAKE WITHOUT EGGS IN THE OVEN

Ingredients:

wheat flour – 200 g;
baking powder - 2 tsp. (with a slide);
granulated sugar – 100 g;
kefir – 200 ml;
refined sunflower oil – 7 tbsp;
semolina – 50 g;
vanillin – 1 g.

Cooking method:

Preheat the oven to 200 degrees Celsius and grease a special mold with two tablespoons of vegetable oil, and then sprinkle with semolina.
Pour the remaining vegetable oil into the kefir, add whole sugar and beat everything until the grains are completely dissolved.
Sift wheat flour, cocoa powder and vanillin into the resulting mass in small parts.
Knead the bubbly dough, quickly pour it into the mold and immediately set to bake.
The sponge cake should be ready in about 30–35 minutes, but periodically it needs to be pierced with a skewer.
If there is no unbaked dough on the tree, you can take it out and taste it after cooling!

Bon appetit!

Kefir biscuit

Ingredients:

2 tbsp flour
1 tbsp sugar
1 tbsp kefir
3 eggs
0.5 tsp soda
1 tbsp cocoa or vanilla

Cooking method:

Beat the eggs into a strong foam with sugar, pour in kefir and add soda, vanillin or cocoa, then stir in the sifted flour and use a mixer to beat the dough until smooth.
Bake at 180 º C for about 20-25 minutes, in a pan greased with butter and sprinkled with semolina or breadcrumbs. Read also: delicious recipe for making chocolate sponge cake.
Kefir sponge cake can be used as a base for cakes, pastries and pies with berries, excellent
combination and very delicate taste.

Bon appetit!

desertikdoma.ru

How to bake homemade sponge cake without eggs

A classic sponge cake is always made with eggs. But such dough is capricious and very high in calories. There are simpler ways to make biscuits. The main difference is that you don’t need to add eggs to them at all.

Step by step recipe

Do you want to surprise your guests with a delicious cake, but don’t have eggs or milk on hand? You can make a biscuit using water.

What ingredients are needed:

Wheat flour - 200 g;
Sugar - 200 g;
Baking soda or baking powder (baking powder) - 1 tsp;
Warm boiled water - 200 ml;
Sunflower oil - 100 ml;
Lemon juice - 2 tbsp. l.

Cooking time: 25-45 minutes.

Calorie content per 100 g is 190-200 kcal.

How to cook a biscuit with water:

The baking pan should be greased in advance and lined with parchment. Preheat the oven to 180 degrees;
Mix dry ingredients in a large bowl;
Stir all liquid ingredients in a separate bowl;
Then pour the liquid mixture into the dry mixture, stirring the dough evenly with a whisk or spoon.

After the dough becomes completely homogeneous, it is important to immediately pour it into the mold and put it in the oven. After 25-30 minutes it is ready. Before serving, this sponge cake is best decorated with cream or doused with chocolate glaze.

A sponge cake is very tasty, the dough for which is made without eggs, but with kefir or yogurt.

What ingredients will be required?

Ingredients:

Milk – 200 ml;
Vegetable oil – 100 ml;
Yogurt – 200 grams;
Vanillin – 1 gram;
Soda – 1 tablespoon;
Vinegar;
Flour – 300 grams;
Granulated sugar – 150 grams.

Multicooker: Polaris, Redmond, Panasonic and others

Recipe preparation process

To prepare a sponge cake without eggs, we will use milk, vegetable oil, yogurt, vanillin, soda, vinegar, flour and granulated sugar. You can use any yogurt. The classic recipe recommends using simple natural yogurt. But I like sponge cake best with yogurt, which has some kind of fruit flavor.

In a deep bowl, grind vegetable oil, granulated sugar and yogurt. Next, pour in the milk and mix everything well.

Add slaked soda with vinegar.

At the very end, add vanillin and wheat flour sifted through a sieve. The dough should be approximately the same consistency as the dough that is used for pancakes.

Grease the multicooker pan with vegetable oil and margarine. Pour the dough into it. Bake the biscuit on the “Baking” mode for 60-70 minutes.

Have you ever made a sponge cake without eggs? Surely few people will answer this question in the affirmative. After all, it is almost always mixed using the mentioned ingredient. But what to do if you urgently need to bake a fluffy base, but there are no eggs in the house? To do this, we recommend using the recipes described below.

Sponge cake without eggs: step-by-step recipe

So, a sponge cake without eggs requires the use of products such as:

sifted white flour - approximately 300 g;
fresh milk of medium fat content - about 200 ml;
yogurt (preferably natural, without dyes) - approximately 200 ml;
powdered sugar (or regular granulated sugar) - about 50 g;
sunflower oil or any refined vegetable oil - about 100 ml;
baking powder - a dessert spoon with a slide.

Knead biscuit dough

The eggless sponge cake, the recipe for which we are considering, bakes quite quickly. But before placing the product in a preheated oven, you should knead the base thoroughly. To do this, you need to combine natural yogurt, sugar, sunflower oil and vanillin, and then beat them with a mixer. Next, you need to add milk and white flour to the ingredients. After thorough mixing, you should get a viscous, homogeneous dough that can be safely baked in the oven.

Formation and heat treatment of the product

Properly serving biscuits for tea

Is it difficult to do it yourself? To do this, you just need to combine certain ingredients and then bake them in the oven. After the product is ready, it must be removed and cooled. After cutting the pie into pieces, you need to serve it to the table along with tea or cocoa. If you wish, you can make a tasty and juicy cake from such a cake.

Making a biscuit “Easy as Easy” in a slow cooker

If you are a vegetarian or simply fasting, then homemade sponge cake can be made not only without eggs, but also without such an ingredient as milk, as well as dairy products. For this we need:

Making the base with sparkling water

Before baking a sponge cake in a slow cooker (without eggs), you should knead a homogeneous dough. To do this, you need to mix in one bowl such bulk ingredients as sifted flour, semolina, vanillin and baking powder. Next, you need to combine carbonated mineral water with granulated sugar. After the last product has melted, the liquid mass should be poured into the bulk ingredients and mixed thoroughly using a mixer. You should end up with a fairly runny dough. To thicken it a little, it is recommended to keep it aside for a while. As a result, the semolina will swell, making the base more viscous.

The process of forming and baking a sponge cake

How to serve it to guests?

After the eggless sponge cake is baked, it must be removed from the multicooker and cooled. In the future, the pie should be cut into pieces and served to guests along with hot chocolate or tea.

Making a fluffy kefir-based sponge cake

Sponge cakes without eggs made with kefir are more fluffy and soft than those prepared using carbonated mineral water and yogurt. To make this pie at home, we will need:

sifted white flour - about 2 cups;
store-bought kefir 1% fat - a full glass;
Sunflower oil or any refined vegetable oil - about 6 large spoons;
cinnamon - ½ small spoon;
vanillin - ½ small spoon;
soda - a dessert spoon without a slide.

Knead the dough

Bakery

How to serve to household members?

A classic version of making biscuits

sifted white flour - a full glass;
regular granulated sugar - a glass;
fresh eggs - 3 pcs.;
sunflower oil or any refined vegetable oil - for lubricating dishes;
cocoa - 3 large spoons;
vanillin - ½ small spoon;
soda - a dessert spoon without a slide (should be quenched with apple cider vinegar).

Preparing the dough

Baking process

How should it be served?

Once prepared using chicken eggs, it must be cooled completely and then cut into pieces. It is recommended to serve it with hot chocolate or other drink. If the baked product is used to make a cake, it should be cut in half lengthwise and then generously greased with any cream (for example, condensed butter). The surface of the cake needs to be covered with ganache or regular chocolate glaze. As a result, you should get a very tasty and beautiful homemade cake that can be safely presented to any festive or everyday table.

For a long time, it was unknown to me that baking could be done without using eggs. But after I thought about it and started looking for recipes, I realized that this is what my family needs. Baking without eggs turns out very light and more harmonious, it seems to me. Today we are looking at eggless sponge cake recipes. I’ll give you a few recipes I liked, from which I derived mine. I suggest you do the same - don’t copy someone else’s, but create your own individual egg-free sponge cake recipe - it will be the best for you!

Afterword: In all recipes, I recommend using unrefined sunflower oil, because refined oil is very unhealthy. If you don't believe it, read it! You can also experiment with flour - do not take store-bought, chemically treated first-grade wheat, but whole grain, peeled rye... In general, trust your intuition and imagination!

Recipe 1

This biscuit is unusual. We are used to the fact that a classic sponge cake recipe necessarily includes a fairly large number of eggs, which need to be intensively beaten with sugar and then mixed with flour. Since such a product is a capricious product, you can try making the dough according to my recipe.
A sponge cake without eggs can be served with tea, sprinkled with powdered sugar, or made into a cake by cutting the cake horizontally into several layers and layering them with cream.

We will need:
- Unrefined cold-pressed sunflower oil - 10 ml
- Milk - 300 ml
- Wheat flour - 1 tbsp.
- Sugar - 1 tbsp.
- Soda - 1 tsp.
- Table vinegar or lemon juice to extinguish soda

To prepare a sponge cake, you need to take a can of concentrated milk (300 ml), sugar, premium flour, vegetable oil (to lubricate the mold), baking soda and vinegar (to quench the soda).

Pour the milk into a bowl and add sugar.
Stir the mixture until the sugar dissolves, add baking soda, quenched with vinegar, and sifted flour through a sieve. Step 3

Knead the dough until smooth.
Grease a high-sided baking dish with oil and pour the dough into it.

Bake the biscuit at 180°C for 30 minutes until golden brown. You can check the readiness of the product using a wooden toothpick. If the biscuit is ready, a toothpick inserted into it will remain dry. When baking, try not to open the oven for the first 10 minutes, as the flow of cold air may cause it to settle.

Recipe 2

We will need:
- Yogurt from whole milk - 100 g
- Potato starch - 3 g
- Unrefined cold-pressed sunflower oil - 35 g
- Wheat flour - 100 g
- Sugar - 50 g

1. Pour kefir, odorless vegetable oil, such as refined sunflower oil, and sugar into a bowl. Beat everything well.

2. In another cup, mix 1 teaspoon of starch, 1/3 teaspoon of soda and 100 grams of sifted wheat flour.

3. Gradually add flour with starch and soda to the whipped liquid ingredients (from 1 p.), beat well.

4. Grease the biscuit pan with butter and dust with flour. Pour the dough into the mold and smooth it with a damp hand.

5. Heat the oven to 180°. Turn on convection mode and place the pan with the dough on medium level. Bake for 15-20 minutes at 180°. Do not open the oven during baking.

The finished biscuit turns out smooth and comes out of the mold easily.

Recipe 3

The recipe is very simple, but the dough can sometimes behave whimsically, so it may take several trials to adapt to the peculiarities of the oven and the behavior of the dough.

We will need:
- 2 cups of flour
- 1 teaspoon of soda
- 1 tbsp. spoon of vinegar or lemon juice
- 1 cup of sugar
- 1 glass of kefir 1% (you can add fat, but dilute with water)
- 6 tbsp. spoons of sunflower oil
- vanilla to taste
- cinnamon to taste

Preheat the oven to 200 degrees. It must be already hot in advance, otherwise the biscuit will not work. Prepare a baking dish, grease it with butter and sprinkle with semolina so that the dough can be easily removed.

Sift the flour, add soda, vanillin and cinnamon, mix everything. Mix kefir with butter, add sugar and vinegar. Stir until the sugar is well dissolved. Then start pouring the resulting liquid into the flour, mixing everything well with a whisk. The dough will be quite liquid. It is important to mix it so that pimples appear in it.
Then quickly pour the dough into the mold and bake. It bakes for about 20-30 minutes, depending on the oven. The oven cannot be opened for the first 15 minutes, otherwise the dough will not work.
When the biscuit is baked, take it out and let it cool. Next is a matter of fantasy.

Recipe 4

I have always been sure that all proverbs are true. For example, the English one says that curiosity killed the cat! But nevertheless, we are still often driven by curiosity. So I couldn’t avoid it, I was curious, but the proverb didn’t work! Today I want to offer a very unusual sponge cake recipe...WITHOUT EGGS, which Olga Ryvkina shared on one of the sites. To be honest, it was strange to read it, but I decided to take a risk - and I was right! The biscuit turned out great, but the proverb lost because the cat, in this case me, was very pleased!

We will need:
- 200 ml yogurt without additives
- 100 ml vegetable oil
- 150 g sugar
- a packet of vanilla sugar
- 200 ml milk
- 300 g flour
- 3 tsp. soda

In a bowl, beat yogurt, sugar, vegetable oil and vanilla sugar until white.
Add sifted flour, baking powder and milk to the whipped mixture and mix everything thoroughly, then beat for 1 minute with a spoon.

Grease a frying pan or baking dish with oil and sprinkle with flour. Lay out the dough and smooth it out.
Preheat the oven to 190 degrees in advance and bake the biscuit for 30 minutes. In the oven it will rise before your eyes!

Remove the biscuit from the oven and cool thoroughly.
Cut into 2 layers and coat with the cream you like best. Decorate according to your mood. Or you can simply cut them into pieces like cookies and sprinkle with powdered sugar.

The sponge cake turns out porous, fluffy, buttery-moist and very tasty! Try it!

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