The sponge cake without eggs is intended as an alternative to the classic sponge cake, especially for people intolerant to eggs.
You can use it just like the classic one, to fill … the only caution is to make sure it does not brown too much on the surface during baking.
If it turns too brown, place a sheet of foil on top until done baking.
Try my recipe, few ingredients for a good result … let me know if you are satisfied!!!
I’m looking forward to your photos if you replicate this or other recipes on my blog, if you’d like I’ll post your photos on my fb page under your name.
Approx. 2065 total Kcal
- Difficulty: Medium
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 1 sponge cake
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 cups All-purpose flour
- 3/4 cup Potato starch or cornstarch
- 3/4 cup Sugar
- 1 packet Vanilla
- 1 2/3 cups Whole milk at room temperature
- 1 packet Baking powder for desserts
Preparation of Sponge Cake Without Eggs
Put all the ingredients in the mixer a little at a time and work for a few minutes.
Bake in a preheated oven at 300°F for 20 minutes, checking the baking.
It will be a bit paler than the sponge cake with eggs, so be careful it doesn’t burn.You will be surprised because even without eggs, it will be equally good.
