Tag Archives: eggless cake

Basic Eggless Sponge Cake(stove)

I love baking cake so tried many recipes and this one came out very well, whenever I tried. Every baker has basic cake recipe which he uses as a base of all cake . Mine is this one.


  • 2 cups (280gm) all purpose or plain flour (Maida)-cake flour can be used.
  • 1 cup (400 gms) sweetened condensed milk (I used amul Mithai mate small tin)
  • 1/2 cup (60ml) softened butter (I used Amul butter salted small)
  • 2 tsp baking powder
  • 1 tsp baking soda (soda bi-carb)
  • 1 tsp Vinegar(optional but will bring great texture in your cake)
  • 2 tsp vanilla essence
  • 1 cup ( about 125ml) Milk or water(for vegan, add water)-can be added more or less to adjust consistancy of batter
  • Sugar can be added if needed but condensed milk is sweet enough to make cake perfect


Sift the flour along with Baking powder and Soda together in a bowl.In another bowl, mix the condensed milk, butter, vanilla essence along with milk(or water).Stir well until combined. Now add all mixed dry ingredients to wet one and mix gently.The batter should be of a dropping consistency. Pour this into a greased cake pan.


Preheat Oven at 350F (about 180C). Place the tray on middle rack in preheated oven.Bake for 10 minutes and then reduce the heat to 300F (150C) and bake for another 15 is ready when the cake starts leaving the sides of the pan, get a brown tinge. to check insert a toothpick in the center of the cake and it should come dry and clean.Remove from the Oven. Let it sit for few minutes (about 5 minutes). Invert it upside down (so that the bottom is now on top) on a plate. The cake is ready.


Preheat the kadai or pan along with 1/2 cup salt for 1-2 minutes on full high flame (I am using Kadai).  Check if the kadai is ready by touching the lid if its hot enough for your palm then its ready for cake pan to go in. Reduce the flame to sim (high sim).Check after 40 minutes by inserting toothpick in the center of the cake and it should come dry and clean. Remove from stove.Let it sit for few minutes (about 5-10 minutes). Invert it upside down (so that the bottom is now on top) on a plate. The cake is ready. This cake topping was done by my kids. They love cake and always ask me for that. They added hershey chocolate syrup , gems, chocolate sprinkles and store bought sugar flowers. You can do your own icing .


Eggless yogurt Chocolate cake


1 cup Curd

2 cups Maida

3/4 cup Milk ( 11.5 Tbsp approx) luke warm

3/4 cup (96 gram) castor sugar

1 Tsp Baking powder

3/4 Tbsp (2.25 Tsp ) Baking Soda

1 Tsp Vanilla essence

1/2 cup butter room temperature

6 Tbsp Cocoa


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step 1 :Sieve maida, baking soda ,baking powder and cocoa powder in a bowl then to add the milk and mix well.

Step 2 : In another bowl  mix butter curd and sugar until it becomes frothy.

step 3:  Now mix step 1 and step 2 mixture together and also add vanilla essence to it. ( if you find it hard to mix you can also use mixie or blender to mix it properly but make sure there are no lumps)

step 4: Preheat the oven for 15 to 20 mins. Alternatively grease the cake mold and pour the cake batter inside the mould.

Step 5:  Place the cake mould inside the oven for 15 to 20 mins at 170 degree celsius. Just check if the cake is ready by inserting the toothpick in the centre of the cake. if it comes out clean then the cake is ready. 🙂

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Eggless Fondant Cake



2 cup All purpose flour (Maida)
1 cup Sugar
1 cup ghee
1 cup milk
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla essence if required



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1. Sieve maida ,baking powder and baking soda
2. Beat ghee and sugar till it become smooth (You can also use Mixi to do this if you don’t have the hand mixer which is normally used by professionals )
3. Add the sieved maida, baking powder and baking soda to the smooth paste of ghee and sugar and beat well till it become smooth ( i do it in mixie).
4. Now grease your tray with oil or ghee and pour the smooth paste into it.
5. Let it cook for 30 to 45 minutes on medium flame.
6. Check the cake by inserting toothpick or knife if it comes clear then it’s cooked. Let it cool before assembling it with fondant.

Note that your cake must be completely cooled because fondant will melt if placed on hot cake and do not refrigerate cake with fondant it will become sticky.



¼ cup water or fresh cream or milk ( I Used amul cream)
2 tbsp Agar Agar powder/flakes (this is vegetarian .gelatin is not vegetarian)
½ cup Light Corn Syrup (Karo Light Corn Syrup)
3 tbsp Butter (for a more white fondant use Veg Shortening)
1 ½ tbsp Glycerin (Wilton Glycerin)
700 grams to 1kg powder sugar / Confectioners sugar
1 tsp Clear Vanilla or other flavouring.


Dissolve Agar Agar flakes in Fresh cream or water. Let bloom. Heat in microwave at 30 sec interval until dissolved. If you have lumps – strain the mixture.
Working quickly – add Butter, light corn syrup and glycerin to the mixture.
Add Vanilla and any food color if making the whole batch in one color.(it’s better to keep white fondant later as required color could be added)
Add powder sugar – One cup at a time up to 700 grams or until you have a pliable dough. Note: Do not add too much powder sugar as the fondant will stiffen as it rest. If made with Fresh cream it uses less powder sugar while water uses more powder sugar.
Let rest in the fridge for a couple of hours. Bring to room temperature. Knead well before you use.

Leftover fondant can be stored in freezer for 9 months note that fondant is wrapped properly and is stored in airtight container. Next time whenever required take it out of freezer before 3 or 4 hours use after it get to room temperature.


In order to prevent the Ribbon to break or crack in the folds you can stuff tissue in between and remove it at the end.

For Your Reference:


If you have any doubt please feel free to contact us and do post your reviews and please don’t forget to SHARE with your loved ones.

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