Sponge cake without eggs

Sponge cake without eggs: a recipe that is very easy to prepare and that very often satisfies the need, like mine, of not being able to eat eggs. Very often I find myself lost in the aisles of this supermarket, which I know as well as the rooms in my house, doing something I have never done before: reading labels. And very often I am forced to put down what I was going to take, because I obviously cannot eat it. So this sponge cake met a birthday need (I had found a bakery near my home that made birthday cakes without eggs, crazy), so why not make it myself? And so I did.

Sponge cake:
So, for this recipe there are a few premises that need to be made:

  1. This is not the sponge cake we are used to.
  2. The consistency tends to become firm with time.
  3. It does not swell very much, both because there is no surface area given by the egg assembly and because the mass is much firmer.

So, with these indications, I can say that it is very good and very interesting. I have made small adjustments to the original recipe to make it as easy to rise as possible, but remember that if you prepare it in a 24 cm tin to make a nice tall sponge cake, you will need to repeat the recipe at least 3 times.

For this recipe, I wanted to make a cake with Nutella, so which citrus fruit would be more appropriate?
Bravo! Orange grated with a grater that doesn’t make flakes, but grates it so finely that it’s almost liquid is phenomenal, it really releases the essence of the citrus. Alternatively, it can be replaced with lemon or vanilla.

Sponge cake without eggs

Recipe by Cucina con passioneCourse: Bakery, Cereals, Cocoa, Countries of the world, Ingredients, Italy, Milk and dairy products, RecipeCuisine: ItalianDifficulty: Easy


Sponge cake
Prep time


Cooking time


Total time






  • 100g 00 flour

  • 100g Manitoba flour

  • 115g Sugar

  • 50g potato starch

  • 220ml milk

  • 50ml sunflower oil

  • 1 sachet baking powder


  • Pour all the liquid ingredients into a bowl with the sugar.
  • Add all the dry ingredients and mix until smooth and lump free.
  • Pour into a buttered and floured cake tin lined with greaseproof paper.
  • Bake at 175°C for about 40 minutes. We can check the baking with the classic toothpick.


  • We can flavour the sponge cake with any citrus fruit we like.