Bakery Style Soft & Spongy Eggless Vanilla Sponge Cake

• Cool milk for until room temperature

Nutrition values are AI-estimated based on ingredients.

• 1½ cups (180g) all-purpose flour
• 1¼ teaspoons baking powder
• ⅔ teaspoon baking soda
• 80g (⅓ cup) soft, room-temperature butter
• 200-220g (¾ cup) condensed milk
• 1 teaspoon vanilla essence
• 160ml (⅔ cup) milk (boiled and cooled to room temperature)
• 3 tablespoons (30g) powdered sugar
• 1 tablespoon + ½ teaspoon (19g) vinegar

1. 1Sift all-purpose flour, baking powder, and baking soda twice into a large metal bowl.
2. 2In a separate large metal bowl, cream soft room-temperature butter and condensed milk using an electric mixer until smooth, pale yellow, and creamy.
3. 3Add vanilla essence to the wet mixture and beat briefly.
4. 4Gradually pour room-temperature milk into the wet batter while continuously mixing with the electric beater.
5. 5Add powdered sugar to the wet mixture and mix until smooth.
6. 6Gently fold the sifted dry ingredients into the wet batter using a hand whisk, mixing in one direction, and avoid overmixing.
7. 7Quickly add vinegar to the batter and gently fold it in.
8. 8Pour the batter into a greased and butter paper-lined 7-inch cake tin.
9. 9Swirl a toothpick through the batter and tap the tin a couple of times to release air bubbles.
10. 10Preheat the oven to 180°C for 10 minutes.
11. 11Bake the cake at 170°C for 35-40 minutes, checking for doneness with a toothpick after 35 minutes.
12. 12Remove the baked cake from the oven and let it cool completely in the tin before demolding and peeling off the butter paper.

These instructions are our analysis of the original video. Watch on YouTube →