If you’re looking for a soft, fluffy, and rich eggless cake, this Eggless Yellow Sponge Cake is perfect. Made with both butter and oil, it gives you the best of both worlds rich flavor from butter and long lasting softness from oil. This recipe is beginner friendly and ideal for tea time, celebrations, or as a base for layered cakes.
🧾 Ingredients
250ml (1 cup) milk
170g (3/4 cup) castor sugar
50g (1/2 cup) corn starch
56g (1/4 cup) vegetable oil
56g (1/4 cup) butter (slightly melted)
1 teaspoon vanilla extract
188g (1 1/2 cup) all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
🥣 Step by Step Instructions
Step 1 Preheat & Prepare
Preheat your oven to 180°C (350°F). Grease and line a loaf pan with parchment paper.
Step 2 Mix Wet Ingredients
In a large bowl combine milk and sugar and whisk until the sugar dissolves completely. Add vegetable oil melted butter and vanilla extract and mix well until smooth.
Step 3 Add Cornstarch
Add the cornstarch to the wet mixture and whisk well. This helps create a soft and tender texture and works as an egg substitute.
Step 4 Combine Dry Ingredients
In another bowl sift together flour baking powder and baking soda to make the cake light and lump free.
Step 5 Make the Batter
Gradually add the dry ingredients into the wet mixture and mix gently until smooth. Do not overmix.
Step 6 Pour & Tap
Pour the batter into the prepared pan and tap the pan lightly to remove air bubbles.
Step 7 Bake
Bake for 35 to 45 minutes or until a toothpick inserted in the center comes out clean.
Step 8 Cool
Let the cake cool in the pan for 10 to 15 minutes then transfer to a wire rack to cool completely.
Step 9 Slice & Serve
Slice the cake once fully cooled and serve as is or with tea coffee or a light glaze.
🎯 Pro Tips
Use room temperature ingredients for better mixing.
Do not overmix the batter or the cake may become dense.
Always sift dry ingredients for a fluffy texture.
Using both butter and oil gives the best flavor and softness.
Let the cake cool completely before slicing.
❓ FAQ
1 Why is this cake eggless but still soft
Cornstarch and proper mixing help mimic the structure of eggs and keep the cake soft.
2 Can I replace butter with only oil
Yes but butter adds more flavor so using both is better.
3 Why did my cake turn dense
Overmixing or adding too much flour can make it dense.
4 Can I use whole wheat flour
Yes but the cake will be slightly heavier.
5 How do I store this cake
Keep it in an airtight container at room temperature for 2 to 3 days or refrigerate up to 5 days.
6 Can I add flavors or toppings
Yes you can add chocolate chips nuts or glaze.
7 Can I use this for layered cakes
Yes this sponge works great for layered cakes.
🧁 Final Thoughts
This eggless yellow sponge cake is soft buttery and very easy to make. It is perfect for home baking tea time or even for your website content and will give consistent results every time.
