Sponge cake without eggs, milk or butter

Sponge cake without butter, eggs or milk

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5 from 3 votes

Sponge cake without eggs, milk or butter

This super soft and fluffy 4 ingredient sponge cake is made without eggs, milk or butter. Delicious and quick to make with simple ingredients, just mixed in one bowl.

Course cake / dessert

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings 8 slices

Ingredients

US Customary - Metric

▢ 2 cups self-rising flour It's important that you use self-rising flour or the substitute I have included in the notes below
▢ 1 cup white granulated sugar
▢ ⅓ cup canola or vegetable oil
▢ 1 cup water at room temperature

Instructions

Preheat the oven to 356° F / 180° C (160° C fan)
Grease and line a round 8-inch (20cm) baking pan. See notes
Whisk together the self-rising flour and white sugar in a large bowl.
Pour in the oil and add the water.
Whisk together to form a smooth batter.
Pour the batter into the baking pan.
Bake for 25 to 30 minutes or until a skewer inserted comes out clean.
Remove from the oven and leave in the pan for 10 minutes.
Run a spatula around the edges of the cake, loosening it from the pan. Then turn out onto a cooling rack to cool completely before frosting.
Frost or decorate as preferred.

* The ingredients can be doubled for layered cakes. See the post above on guidelines regarding doubling the batter and baking for layered cakes

Storage

At room temperature: This cake will keep for 3 days covered at room temperature.
Freezing: For longer term storage, it can be wrapped in plastic wrap as a whole cake or cut into pieces, wrapped individually, then frozen. Freeze the cake without frosting.
Defrost the cake completely at room temperature before frosting.

Video

Notes

Self-rising flour substitute: If you do not have self-rising flour, it's important that you use the following substitute to ensure a light airy baked cake instead of dense textured cake. To substitute,and use in place of self rising flour, just whisk together

2 cups of all-purpose flour,
3 level teaspoons of baking powder (not baking soda) and
½ a teaspoon of salt

Cake pans: The cake can be made in any shape of pan you prefer. The batter is sufficient to make any one of the following:

8 inch (20cm) round cake
8.5 x 4.5 inch (21.6 x 11.4 cm) loaf pan
8 inch (20cm) square pan
9 x 3 inches (23 x 8 cm) non stick bundt pan (well greased with cooking spray)

Nutrition

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