Eggless Vanilla Cake Sponge
This Eggless Vanilla Cake Sponge is light, moist and loaded with flavor. Also known as the Eggless Classic Victoria Sponge Cake it is easy to make, hassle-free and tastes yum. This vanilla cake is a must-have recipe for every baker who’s in need of a good eggless sponge base cake recipe or simple an easy to make plain cake recipe
First of all, being a cake decorator it is essential to own recipes that are quick to make and that would be appreciated by the clients as well. Firstly, I like to try new recipes all the time. Secondly, the internet is loaded with so many Vanilla cake recipes with some that are excellent and most that are not. Among all of it, it’s rare to find a vanilla sponge recipe that is delicious, moist and EGGLESS. However, when I worked through this one, I never looked back. So, since then I’ve always used this recipe for all my frosting based birthday cake projects simply because of how easy and perfect the vanilla eggless sponge turns out each time I bake it
ABOUT THE BASIC CAKE SPONGE RECIPE
Made with yogurt and oil. This vanilla cake is super light, moist and airy, it is a Vanilla cake recipe without butter
It tastes great and can be combined with any frosting
It is a vanilla cake recipe with oil which makes the cake lighter
A perfect base sponge cake recipe for whipping cream based cakes
You can come up with variations to this recipe by adding nuts, raisins, etc
Therefore, this recipe is perfect to make a quick and easy Birthday Cake at home
Eggless Moist Vanilla Cake Recipe
Firstly, I’ve owned this recipe since forever and it never disappoints me or my clients. It’s different from the regular vanilla sponge recipe and tastes better than the regular for sure.
Moreover, all my cream cakes which require a vanilla sponge cake base are made with this one. Also, it’s too easy and quick however I would not recommend using this one for fondant based cakes since fondant is heavy and this recipe yields an extremely light cake as a result, the cake sponge would not be able to carry the weight of the fondant. However, if you looking for a good Vanilla based cake recipe for fondant based cakes click the link: Moist Butter Pound Cake
Therefore, no much drama to the Best Vanilla Cake Recipe in the world as it is so basic and easy to make !!
Vanilla Sponge Cake Recipe
Ingredients
- Yogurt 1 cup, 270 grams
- Baking soda 1/2 teaspoon
- Baking powder 1 1/4 teaspoon
- Castor sugar 3/4 cup + 3 tablespoons, 190 grams
- Unflavored oil 1/2 cup, 130 ml
- Vanilla extract 1 teaspoon
- All-purpose flour 1 1/4 cup, 160 grams
Instructions
- First of all, sieve the flour in a bowl and set aside
- Secondly, in another bowl, beat the yogurt and sugar together. Next, to this mixture add the baking soda and baking powder. Beat well making sure there are no lumps and let this mixture rest for 5-8 mins. As a result, this mixture will have bubbles all around and turn frothy
- Next, add the vanilla essence and oil. Beat well
- Fold in the flour making sure there are no lumps
- Then, pour this batter in a 6-inch baking dish lined with parchment paper
- In conclusion, bake in a preheated oven at 180 degrees C for 30 – 40 mins or until an inserted skewer comes out clean
Note
- Do not keep the batter unbaked for long, as a result, the baking powder and baking soda tends to loose its effect
- Another variation I enjoy to this Eggless Vanilla Cake Sponge Recipe is adding a combination of 3 essences instead of just vanilla essence/extract. I mix rose essence, almond essence, and vanilla essence together and add 1 teaspoon of this mixture to the batter. Trust me, this combination is divine
Recipe Card – The Best Eggless Vanilla Cake Recipe
Ingredients
- Yogurt 1 cup 270 grams
- Baking soda ½ teaspoon
- Baking powder 1 ¼ teaspoon
- Castor sugar ¾ cup + 3 tablespoons 190 grams
- Unflavored oil ½ cup 130 ml
- Vanilla extract 1 teaspoon
- All-purpose flour 1 ¼ cup 160 grams
Instructions
- Sieve the flour in a bowl and set aside
- In another bowl, beat the yogurt and sugar together. To this mixture add the baking soda and baking powder. Beat well making sure there are no lumps and let this mixture rest for 5-8 mins. This mixture will have bubbles all around and turn frothy
- Now add the vanilla essence and oil. Beat well
- Fold in the flour making sure there are no lumps
- Pour this batter in a 6-inch baking dish lined with parchment paper
- Bake in a preheated oven at 180 degrees C for 30 – 40 mins or until an inserted skewer comes out clean
Recipe Notes
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Hi Alisha,
I tried this eggless vanilla cake recipe and it came out really well. A qq – can I combine this recipe and the eggless chocolate cake recipe from your blog to make an eggless marble cake? Or can I just add cocoa powder to a portion of this recipe?
Thanks
Hey Swati, Either of these options you suggested will work. Have fun.
I loved this cake. Since my daughter has an egg allergy, I was searching for an eggless vanilla cake recipe. This one is just perfect, simple, and quick. I have made a pineapple flan cake version with this and you don’t miss the eggs at all. Really happy!!!
Hi Elveera .. So glad you tried this out and loved it .. This recipe is sure a keeper, I use it pretty often as cake base
Hi, baked this cake today. Came out really really well. I made a small variation to your recipe, just added a tablespoon and half caramel flavored instant coffee to the yogurt sugar mixture and replaced a tablespoon of Cocoa powder with that of flour. My family loved the coffee cake, it’s soft and moist and a perfect cake I must say. Thanks for the recipe ??
Thankyou Lopamudra for leaving a comment out here. So glad you tried it out and I love that little twist you’ve given it too
Tried and didn’t get the desired outcome. Cake is tasty but crack and dense. May I check what is all purpose flour? Is it made from wheat? Thank you so much.
Shen all-purpose flour is regular maida (in hindi) or regular flour if I may say so. Also known as refined flour. Its wheat without the brown covering that is refined and bleached.
Hi Alisha,
Can I add lemon juice to the recipe and do away with vanilla essence? Hope to avoid artificial flavourings?
If you’d like some lemon-like feel to your sponge, go-ahead. Make sure to add the lemon juice at the end. Once the batter is ready
Thanks a lot for the reply
Hi ,
I will be trying this recipe at some point today or Tom . Can castor sugar be replaced with normal sugar. I am here in UK and sugar is normally much granulated as compared to India.
Is there any particular purpose we using castor sugar.
Many thanks
In India the granulated sugar we get in really thick thus we stress on using castor. But if you live overseas, regular granulated sugar works well .. Go ahead and use it
And also can it be replaced with buttermilk
If so wats the quantity
Thanks??
Buttermilk would be too thin and eventually turn the batter thin as well .. I wouldn’t recommend replacing it with buttermilk
Hi can v use normal curd instead of yogurt
Or of yogurt can be replaced with eggs can u suggest measurement
Hi .. You can use any kinda curd for this recipe. You may try replacing it with 2 eggs if you’d like.
Heyy! baked this cake twice and both times seem to take over 1 hour to cook and was quite oily inside and sunk whilst cooling..any idea on what I am doing wrong? Everything was measured correctly and I have an oven thermometer to check temperature
Hi Bhavisha .. Your oven heating seems to be a problem. Cakes sink if the temperature is low, and if you’re saying it takes more than an hour then its definitely that the oven is not heating right. Get it checked
Hi sis! Can I bake an orange flavoured cake by using this recipe?.. I’m planning to add orange zest and juice to the better.. plz advise.. thank you
That sounds good .. U must try it
Hi, i use tropolite whipped cream for icing and decorations on cake, i whipp chilled cream with chilled bowl and beater on low speed than gradually i increase speed until pick where cream didn’t fall down from spatula but when i start decoration cream lost its shape and started melt.
Can u please suggest how to stabilise whipped cream. Please give me stabilise whipped cream recipe with tricks.
Thanks
Hi Krina .. Tropolite whipped cream is good, I don’t use stabilizers. However, your cream must have lost its stability after a while thus it’s said beaten whipped cream should be used as soon as it’s beaten
Hi Alisha,
I wanted to use this recipe to make an almond sponge cake can I just use almond essence instead of vanilla and add some ground almonds to this batter? Will it still be soft and fluffy?
Forgot to mention I have a square 8inch tin should I double the ingredients if I want to make a two or three layer cake?
Yes, you will need more batter for a 7-inch square cake. This batter in a 7-inch square would make a decent 2-inch tall so if you want more layers, it is best to double the recipe. I hope this helps.
Yes, of course, Jay. The almond extract and almonds will not affect the consistency of the batter. You can add both almond and vanilla extract. Vanilla does a good job of balancing the strong almond flavor. I hope you enjoy it.
Hello, I want to make this recipe into a roll cake. What size baking sheet would you recommend? To make into a chocolate cake, how much cocoa powder would you suggest? Baking time? 7-10 minutes?
Thanks,
Alena
Hi Alena .. You may try using a 7 to 8-inch baking tray for a roll cake, but I’m not sure if this would work for a roll cake thou. If you try, do keep me posted. 10 – 12 minutes baking should work
Also, remove 2 tbsps of flour and add 2 tbsps of cocoa powder instead, to make a chocolate version of this one
Hi there, your cake looks tempting.
I love baking eggless cakes and like experimenting with different recipes. Planning to bake this cake of yours.
So my question here is, how can I add coffee flavour to my cake?
Thanks
Hi Lopa .. Just dilute 2 tsps of coffee powder in 2 tbsps warm milk and add it to the batter. Thats it !!
Hi, I tried this, the texture of the sponge came out perfect. But on tasting it, there was some odd smell(and taste too), does this has something to do with my Vanilla essence (I used IFF bush Vanilla No 1)?
Hi Aj .. You must have added extra vanilla essence .. I can’t think of any better reason.. If you say the texture was good but you had an odd smell, this must be the reason. Also, which oil did u use? Did the oil have an after taste or a smell.. You need to use good quality refined flavorless oil
Hi Alisha,
I tried the recipe today and it turned out really soft, moist and delicious. I didn’t have rose essence for your signature trio mix, so I used rose water instead and it still tasted amazing! The only problem I encountered was that the sponge gave a huge dome with huge cracks, so I lost alot of cake height because of that. Any tips on how to prevent it to maximize the use of sponge and get proper layer height?
P.S. I made it with raspberry compote and crushed pistachios…I couldn’t stop eating it … still can’t believe it’s eggless 🤤 Thank you for the wonderful recipe!
Hi Tulsi
I’m glad you liked the recipe as much as I love it
The problem you’ve shared seems to be baking related. Work on your oven temperatures. A crack normally appears when the temperature is higher. Apart from this, make sure to tap your baking dish well before baking the cake, this will remove all the extra air bubbles from the batter helping in achieving an even cake
Hi Alisha,
Your rose, almond and vanilla flavour combo does sound divine! Do you use rosewater or rose extract? Do you mix equal amounts of all 3 flavours together (eg 1.67ml of each to make 5ml/1 tsp in total)?
Hi Dal ..
You need to use rose essence or extract and not rose water. And yes 1 tsp of a combination of all three essences (not 1 tsp each, that would be too much)
Can I skip sugar in this recipe or will it affect the texture
you can’t skip sugar in this recipe. It’s an important ingredient
Hy, can the yogurt be replaced with Condensed Milk?
Hey Krupali .. I’ve not tried it but u may try .. You may have to adjust the quantity of sugar since your using condensed milk
Hi Alisha
Your eggless cake recipe sounds very interesting and I wish to give it a try for sure.
I have a few questions though.
1. Can the quantity of oil be reduced? Does it impact the sponginess in any way?
2. I have tried Amul Whipping cream but my cream melts and bleeds after just a few minutes of setting to stiff peaks. I tried adding castor sugar to it to maintain stiffness but that didnt work either. What may be going wrong?
3. Does the measure of ingredients make a half kg cake by weight?
4. The video posted shows the process very well but the cake seems to be very brown on the outside for being a vanilla base. How can I avoid that browning?
Hi Viji
Here are your answers ..
1. You cannot reduce the quantity of oil as it changes the texture of this cake
2. Here is a free workshop by me to help you clear your doubts about the cake and whipping cream – https://www.youtube.com/watch?v=J7BQX5820n0&t=358s
3. The baked sponge cake weighs about 600 grams (without the cream)
4. I like my cakes a little golden brown on the top, thus once my cake is baked I set the oven to the grill mode for some browning. You can avoid doing that and even cover the cake with a foil piece before baking
Hi. Can you please tell me the height of your 6″ inch pan? My 6″ pan is shallow (maybe around 3″) Do I need to adjust the recipe?
Hi ..
3 inches height should be fine for this cake. You do not need to adjust the recipe in any way
Hi Alisha..
Will def try this as was looking for this one…just 3 queries
1. Will this work for all types of frostings such as whipped, buttercream, creamcheese, creamcheese and buttercream except fondant as mentioned by you.
2. This will yield around 500 gms of cake in 6″ tin. Please Confirm
3. If i have a diff size tin(8′ or 5″), how to increase or decrease the batter to accommodate in that tin size.
Thanks
Reshma
Hi Reshma …
Here are your answers:
1. Yes !! You can use this with all the frostings you’ve mentioned.. Goes very well
2. This is cake weighs around 600 grams after baking
3. For an 8 inch tin, you may have to double the batter quantity and for a 5-inch tin use the same batter to yield a taller cake
hi, is it 180 degrees even in a fan oven? or should I decrease the temperature?
Also, if I double the recipe, does the oven temp change as well?
thanks!
Hi
I’d recommend you reduce the temperature to 160 degrees in a fan oven.
And if you double the quantity you do not have to change temperatures
Hi, in the end I managed to have a top and down heat oven setting 🙂 it worked brilliantly!
Just a couple of things from me that may help some others who read the comments:
– the cups and grams didn’t seem to match my ingredients weights (I’m from the UK) , so I focused on using Cups only and it came out perfect after 2nd & 3rd trial
– I used plain yogurt, Greek definitely didn’t work for me as it was way too thick. if using Greek, I used 3/4 cup and 1/4 cup milk till it’s a smoother consistency .
– top and down oven heat setting works best! it rose beautifully, especially with my Wilton strips. I tried fan and it didn’t work for me as well.
Good luck to the new triers. This recipe is definitely a keeper 🙂 Thank you Alisha
Thank you so much, Sharlene … So happy u liked this recipe and thank you for taking the time to share so many tips
Hi,
May I know what’s the size of your cake tin? Is it 6 x 2 inches?
Thanks
Hi Neela..
Yes that’s the exact size
Hi I just made this cake but in a 7 n half inch cake pan, I figured I would cook it for only 30mins at 180deg (fan) because the pan was slightly bigger, but the cake was slightly doughy raw in the middle even though it looked over done on the outside? And not long after I took it out it sunk slightly in the middle? I have a fan oven, any idea how long I should cook this for in future? And with fan oven should I have turned temp down slightly so it doesn’t over brown so I can cook it longer? Other then that the taste was delicious! Any feedback would be great! Thanks!
Hi Vanisha ..
Glad you liked the taste of this cake. However, I figured out that baking is where the problem lies. DO you have the option of switching off the fan in your oven? If yes, go ahead and off it. If not, you may want to bake the cake at lower temperature and for longer
Let me know if this works (Also, make sure the cake is in the middle rack of the oven)
Hi, I would like to know how to alter the amounts for a 4 inch cake pan. Also, where can i find the link to the recipe for buttercream frosting that I see in a pic here? Thanks!
Hi Manasa…
Maybe you could try making half the amount of batter for a 4-inch pan
The buttercream recipe is not up yet, but will be up shortly
Hi. I have made this cake but it was not spongy and hard to eat so could you tell me what’s wrong ?
Hi Gazala .. Sorry to hear this but I make this cake so so often and always turns out super super spongy
I’m leaving a link here below for you to see. In this video, I’ve prepared the same cake base and have shared a lot of tips. Hope it helpful
Click the link – https://www.youtube.com/watch?v=J7BQX5820n0&t=307s
Hi. I have made this cake but it was not spongy and hard to eat so could you tell me what’s wrong ?
Hi Priya ..
I’m sharing a link with you where I’ve made the same cake base in a video. Check it out and try the recipe again as I’ve shared a lot of tips and tricks in there. Hope it helps.
Click the link – https://www.youtube.com/watch?v=J7BQX5820n0&t=307s
Hi!
I was wondering if i can use this recipe to make cupcakes? how many would it make?
Also, if i wanted a 6inch 3 layer cake should I adjust the measurements?
Hi Bhavisha…
Yes, you can make cupcakes with this recipe. You may need a little more sugar as cupcakes are slightly sweeter (option thou)
And this cake batter is perfect for a 6-inch layer cake, nothing to adjust
Suggested by a friend, i tried your eggless vanilla sponge cake recipe. I could not belive i could bake such a wonderful and delicious cake. The texture is super soft and yet moist. I cant thank you enough. You made my day.
Hey Vishnupriya
Thank you so much for leaving a message, so happy to read it. I love my vanilla sponge cake recipe too, it’s delicious and so easy. Glad it worked for you
Love, Alisha !!
Hey Alish, the best eggless sponge I hv made as yet. Thank you. It didn’t double in size but it’s at a level where I can frost it by slicing into two layers. Can u please tell me why is it sticky on the top. How do I prevent that ?
Hi Gayatri .. So glad you liked this recipe. A bit sticky is normal, too sticky needs a little baking for the top. I normally like to bake my cake on grill mode for 3 to 4 mins to make sure it dries out
Hi Alisha,
I was searching for an easy and a simple eggless vanilla cake recipe (with minimal ingredients as it’s lockdown time) and really glad I found your page.
First, I went through the recipe and found it interesting as it didn’t need any fancy ingredients. And after a through read, I gave it a try. It was the most softest fluffiest vanilla cake I ever made or ate. Thank you very much for the recipe. I wish I could upload the pictures.
Another important note, I prepare this in a cooker. All my family members absolutely loved it. Big big thanks to you.
Hi Sunitha .. This post of yours made my day .. So glad it worked out well for you. And thank you for letting me know the cooker method worked well..
Happy Baking !! Love, Alisha ..
Hey..what should we do if no oven is used and use cooker for it
Hey Neha..
You can use the cooker method for this cake just like you bake other cakes in the cooker. 30 to 40 mins in the cooker is good enough
Hi Alisha,
Tried the cake today . Tasted so yummy.
But had a few issues with the consistency.
1. It was a bit too moist and falling apart ( i used regular curd and not hung curd).
2. It was very sticky (top and bottom) like the oil oozed out or something . Is it supposed to be sticky?
Please do let me know what could have gone wrong so that I could rectify the next time I make it.
Hi Neeharika
Glad you liked the taste of the cake
Yes !! This cake is moist however it shouldn’t be sticky or fall apart. Hung curd or regular curd doesn’t matter. Although the cake was cooked, I believe it needed to be baked for a few more minutes. Try baking it a little longer next time (slightly oily is normal but oil oozing out should not be the case)
Hi if I use self rising flour, do I want to add baking powder and baking Soda ?
Hi Dilojana
Self-raising flour comes with salt and baking powder pre-added to it. So you may need to add baking soda but not baking powder
Hi Alisha,
I just want to know your measurements cup size?
Is it 240 ml or 200 ml
Hi .. My cup measure is 240 ml
Hi Alisha
Is this the right quantity of baking powder 1 1/4 Please suggest
Yes! It is 1 1/4 tsp of baking powder
Hi.. can we use normal Amul dahi which is available in India?
G
Yes !! Sounds perfect
Hi Alisha,
In one of your replies (to a comment), you mentioned that it’s ok to use butter instead of oil. Do I melt the butter before adding it?
Thanks
Jaya
Hi Jaya .. You can use regular room temperature butter, melting it is not required
Hi Alisha,
Can i use regular granulater white sugar instead of castor sugar?
attempting to make this cake weekend.
thank you.
Powder the regular granulated sugar and then use. You want the sugar to be fine. In India, our granulated sugar is not superfine due to which we grind granular sugar for baking purposes
Hi can I add white chocolate to this and make it white chocolate cake? If yes, how much chocolate to melt and add? And when to add it?
This is a basic vanilla sponge recipe. Adding melted white chocolate will change the texture and fluffiness of this cake. I wouldn’t advise you to do so. You can add white chocolate chips to the batter if you’d like that but not melted white chocolate
Hi! So excited to make this for my daughter’s birthday. She is highly allergic to eggs and I’ve been searching for a moist vanilla cake! Is it possible to substitute the yogurt with sour cream? If so, would you use the same quantity?
Hi Addy .. Yes !! You can substitute it with sour cream (same quantity)
All the best !! I hope your daughter loves it
Hi Alisha! I tried this recipe and it turned out sou3per soft and moist. But my cake was bwown from inside. Any reason why it did not come out white or yellow.
Thanks so much.
Hey Angel .. Glad the cake turned out soft and moist.. It shouldn’t turn out brown. Did you use any ingredient that was too hot ?? Or did you change any substitute for any ingredient? Can’t think of a better reason
Hi Alisha,
Can’t wait to try this. What can be used instead of oil as it is difficult to find flavourless oil here?
Can the oil be substituted with same amount of butter?
Please suggest.
Thanks?!
Hi Prachi ..
You can use any kinda cooking oil to make this recipe, even the regular refined oil that is available in the market can be used. However, just make sure you do not use any oil with an after flavor like coconut oil, olive oil, mustard seed oil, etc. This would change the taste of the cake. Any simple cooking oil would work
However, if you still looking out for a substitute for the oil, butter can be used. Same quantity.
Hi Alisha,
I have tried both your Eggless chocolate as well as vanilla really recipes and I must admit they are the best one so far….. So easy yet perfect… Thank you fro such failproof recipes!
Hey Nikita
Thanks for taking the time and leaving a message out here.. I’m really happy to hear this. So glad you’ve been trying these recipes
Happy Baking …
Hi can i use this recipe for rainbow cake? If i do 6 layers of each color, can i stack it up on one another? Or will it collapse on the weight? Planning on using only buttercream frosting.
Sounds perfect Ramya.. I’ve personally made a rainbow cake using this recipe and it was just right
I made the cake for my mom. It was delicious! She wouldn’t believe that it was made without eggs. I had used a bigger tin so got thinner cakes. I made two of these. And i used homemade mango jam with little yogurt as filling as if sandwich. I used little brown sugar for one and your usual recipe for the second. Loved the outcome.
The topping was just seived icing sugar thats it. Simple since my mom hates buttercream or frosting in general.
Thankyou so much!!
Yeyiee.. I’m so happy to read this
Thanks for leaving a message out here. Glad the recipe worked for you and I love all the little changes you made to it. The mango jan and yogurt idea is fab
What wud be the quantity of the ingredients for a 1kg vanilla sponge cake… As in shud it be double the quantity of Wat is mentioned
Yes !! Double the quantity
Hello!
Is it possible to use greek yogurt instead of regular yogurt? This recipe looks delicious!
Yes !! Greek yogurt works as well. Go ahead
Hi..what difference will the hung curd make here instead of a regular curd?
Thanks, Garima !! You can use regular curd as well. No issue. In fact, I’ve now updated the recipe to regular curd
Hi Alisha..loved ur eggless vanilla and chocolate recipes..but will this work for whole wheat flour..pls guide on this..Thank u..
Hi Tejashree,
I’m glad you like these recipes.
The whole wheat flour will make the cake heavier and not so spongy. Due to which I wouldn’t recommend using whole wheat
Hi Alisha,
I have some queries –
1. Any specific reason to use yogurt instead of cold water like in chocolate cake?
2. Here we use both baking powder and soda but in chocolate cake recipe only soda is being used.. Why?
3. No vinegar here?
Sorry for too many queries but I m just a beginner and very confused.. Thanks in advance
Hi Nikita …
The Vanilla and Chocolate sponge cakes are 2 super different recipes. You may come across people who add or remove cocoa powder from a recipe (keeping all the other ingredients the same), to make it chocolate or a non-chocolate sponge accordingly. I don’t do that.
Queries-
1. You may come across people adding water instead of yogurt to the vanilla sponge, but according to me adding yogurt for a simple plain cake makes it much tastier and also maintains the moist texture, I even tried this while making the chocolate sponge but didn’t enjoy that much.
2. They are two completely separate recipes. Some of my recipes have one of these and some have both, it totally depends on what my other ingredients in the cake batter are, the acidity level, etc
3. Yes !! No vinegar here !! Vinegar is added in the chocolate cake to react with the baking soda. In this recipe, the curd is present to react with the baking soda. Its totally to do with the acidity level.
Alisha what if i want to make the eggless cake recipe in a 8″tin? is the 6″ tin a kg of cake?
Hey Lyn
The 6-inch tin is about 600 grams of cake after being baked
I think for an 8-inch tin you should double the recipe
Can you please suggest what ingredients needs to be double if making in 8 -inch tin
For an 8 inch cake, double all the ingredients up. So, it’s twice the amount of batter
Hey Alisha,
Thanks for this recipe. Gonna try this today. Also, my cake pan is 6” wide with 4” depth. Do I need to adjust the recipe to create a layered tall cake?
Thanks ?
You may have to double the recipe to make a tall cake. 6-inch tin is perfect for this recipe, but u may have to double it if planning to make a taller version
Hello sister, today I made your eggless vanilla sponge cake, really it was amazing taste, everyone likes it. Thank you for this wonderful recipe.
Hmmmmmmm! Can’t wait to try this out.