Go Back

Sponge cake without eggs, milk or butter

PREP TIME 10 minutes
COOK TIME 25 minutes
TOTAL TIME 35 minutes
servings8 slices
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.
Sponge cake without butter, eggs or milk

Video

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.
    Recipe 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
    Serving: 1slice | Calories: 292kcal | Carbohydrates: 48g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 2mg | Potassium: 32mg | Fiber: 1g | Sugar: 25g | Calcium: 6mg | Iron: 1mg
    Tried this recipe?Mention @thegardeningfoodie or tag #thegardeningfoodie!