Egg-free sponge cake: recipes, secrets, cooking tricks. Cooking sponge cake without eggs on milk, yogurt, mineral water

Egg-free sponge cake: recipes, secrets, cooking tricks. Cooking sponge cake without eggs on milk, yogurt, mineral water

Lightly fluffy biscuit dough can be cooked without eggs. This is an excellent base for cupcakes, cakes, rolls, which can be served on the table even during fasting, if not milk, but, for example, mineral water is used as a base. A variety of recipes, ease of preparation, affordable products available in every home - bake a delicious sponge-cake without eggs for everyone.

Sponge cake without eggs - general principles

To make a biscuit without eggs a success, you need to figure out what role eggs play in the preparation of biscuit dough. Eggs serve as the binding component of all the ingredients of the dough, and are also used to loosen the dough, when whipping proteins sate with air. So, to make a biscuit without eggs, you need to find a replacement for them: any other fastening product and a ripper.

It turns out that you can replace eggs with different products: for example, sour-milk, regular milk, vegetable oil, for softness and lightness using vinegar baked soda or ordinary baking powder.

Also, the composition of sponge dough includes flour and granulated sugar. The kneading process is simple: in one container all dry ingredients of the dough are mixed, in the other - liquid. Sugar is poured into a liquid mixture and dissolved in it by the method of beating. Further, both masses are combined and again thoroughly whipped until homogeneous. The finished dough should turn out without a single flour lump and sugar grains. You can flavor the dough with spices: vanilla, cinnamon and others.

Biscuit dough is poured into a greased and sprinkled form and sent to a heated oven for about half an hour.

1. Sponge cake without eggs on milk


• refined vegetable oil - 20 ml;

• concentrated milk - 350 ml;

• 350 grams of wheat flour;

• 5 tablespoons of granulated sugar;

• soda - 10 grams;

• acetic acid - 20 ml.

Cooking Method: 1. Pour sugar into a large cup with milk, beat well with a mixer until sugar is completely dissolved.

2. Add vinegar-soda soda to milk with sugar, add pre-sifted flour.

3. All thoroughly mix until a uniform consistency within 7-8 minutes.

4. Pour the cooked dough into a deep baking container, pre-oiled and sprinkled with semolina.

5. We put the form in the oven heated to moderate temperature and bake for half an hour until the light brown crust.

6. After 30 minutes, we pierce the biscuit with a toothpick, checking for readiness, if necessary - baking.

7. Cut the finished biscuit into pieces, sprinkle with powdered sugar.

2. Biscuit without eggs on yogurt


• half a glass of yogurt;

• a pinch of potato starch;

• refined sunflower oil - 4 tablespoons;

• half a cup of flour;

• 400 g of granulated sugar;

• Baking soda - 10 grams.


1. Pour the yogurt into a small cup, add vegetable oil, granulated sugar, whisk well, about 10 minutes.

2. In another cup, mix the flour, starch and soda.

3. In a cup with beaten yogurt, slowly pour in the mixed dry ingredients, beat again well.

4. Grease the baking dish with oil, sprinkle with semolina, pour in the dough and level with a wet hand.

5. Put the form in the hot oven, adjust the heat to medium and bake for a little less than half an hour. When baking, do not open the oven.

6. Cool the baked biscuit, cut it into two parts, soak it in any kind of impregnation or simply cut it into pieces, serve as a sweet biscuit.

3. Sponge cake without eggs with cinnamon on kefir


• flour - 400 grams;

• soda - 10 grams;

• lemon juice - 10 ml;

• sugar - 250 grams;

• defatted fatty kefir - 200 ml;

• 80 ml of sunflower oil;

• vanilla, ground cinnamon - 5 grams.

Cooking Method:

1. Turn on the oven to warm up to 180 degrees. 2. In a cup, mix all the dry ingredients: flour, soda, vanilla and cinnamon.

3. In another cup of kefir pour oil, vinegar, add sugar, mix thoroughly until sugar is dissolved for about five minutes.

4. The resulting mass is slowly poured into the dry ingredients, mix well for about five minutes before the formation of bubbles.

5. Pour the dough into a container baking greased and sprinkled with semolina, set in the oven for half an hour.

6. Remove the finished biscuit and leave it for some time to cool, cut into small pieces, grease with any cream, serve to the table.

4. Biscuit without eggs with yogurt


• yogurt without flavors and dyes - 250 ml;

• 4 tablespoons of sunflower oil;

• granulated sugar - a glass floor;

• pinch of vanilla;

• 8 tablespoons of milk;

• 12 tablespoons of flour;

• soda - 20 grams.

Cooking Method:

1. Pour yogurt, butter into a small cup, add sugar, add vanillin, mix everything well for about ten minutes to make an air mass.

2. Pour the prepared flour, baking soda, pour in the milk, stir well for a few minutes, then beat with a spoon for one minute.

3. Pour dough into prepared baking container, level with wet hands.

4. Put in a hot oven, bake for half an hour.

5. Cool the baked biscuit, cut into two cakes, coat with cream, decorate the resulting cake as desired.

5. Biscuit without eggs in a multicooker on mineral sparkling water


• flour - 400 grams;

• mineral sparkling water - 250 ml;

• 5 tablespoons of granulated sugar;

• refined sunflower oil - 5 tablespoons;

• semolina - 150 grams;

• 10 grams of vanillin;

• 15 grams of baking soda.

Cooking Method:

1. Pour the flour, a little sugar, soda, vanillin, semolina into a clean, dry dish, mix well.

2. In another cup pour any mineral water with gas, add vegetable oil and the rest of the sugar, mix well until sugar dissolves completely. 3. Pour the resulting liquid mixture into a cup with dry ingredients, mix well with a mixer until a liquid uniform consistency.

4. Leave the dough for a few minutes to thicken it.

5. Pour slightly thickened dough into the prepared multicooker container, close the lid, adjust the baking mode and bake for one hour. After the signal of the multicooker, check the biscuit for readiness in the usual way (with a wooden stick).

6. Remove the finished biscuit from the container, cool it, cut it into small pieces, sprinkle with powdered sugar or lubricate it with some kind of cream, serve to the table like sweet biscuits. Or, we cut it into two flat cakes, soak it in sugar syrup, glue it with cream and decorate the cake at will.

6. Biscuit without eggs with jam


• 6 tablespoons of flour;

• 1.5 cups of milk;

• 5 tablespoons of sugar;

• soda - 10 grams;

• acetic acid - 10 ml;

• butter - a small piece;

• any jam - 30 grams.

Cooking Method:

1. Pour milk into a metal deep pan, add sugar, beat mixers for about ten minutes, until the sugar grains are completely dissolved.

2. Pour the prepared flour into the milk, mix well again with a mixer.

3. Add slaked soda to the milk mixture, beat again.

4. Pour the dough into the prepared deep baking container, add a little of any jam (currant, raspberry, strawberry or other), stir well with a spoon and put in a hot oven, bake for half an hour at 180 degrees.

5. After this time has elapsed, we check the biscuit for readiness with a wooden stick, if we are ready to remove it from the container, cool it and cut it into pieces.

6. Serve as a sweet cookie.

7. Chocolate sponge cake without eggs


• two glasses of flour;

• two glasses of slightly warm milk;

• one and a half glasses of sugar;

• 6 Art. l cocoa;

• 4 tsp. baking powder.

Cooking Method:

1. Mix in a large bowl sifted flour with baking powder and cocoa powder. 2. Pour sugar, stir.

3. Pour in the milk, warm it up a little beforehand, whisk it with a whisk until the sugar dissolves. The dough should turn out homogeneous with bubbles on the surface.

4. Pour the dough into a stewed form with oiled parchment, bake at 180 degrees for a little more than half an hour.

5. Chill the prepared sponge cake right in the oven, remove it.

6. Serve, cut into pieces, sprinkled with powdered sugar or poured with liquid jam.

Egg-free sponge cake - tips and tricks

• Choose only refined oil for making biscuit without eggs. Its advantages are that during the heat treatment it does not foam and does not spoil the taste of the biscuit with the pronounced taste of the sunflower.

• Never heat the milk or any other liquid product in order to dissolve the sugar in it, so you can spoil the sponge cake, it is better to beat the dough as long as possible and more saturated, using, for example, a mixer.

• Biscuit dough is not kneaded by hand, only a spoon, a whisk or a mixer at low speed.

• Biscuit dough will not stick to the mold when baking, if it is thoroughly lubricated with melted butter and sprinkled with flour or semolina. You can also make a baking paper form.

• To make a biscuit without eggs turned out lush and not donkey when baking, you should not open the oven door when cooking. It is also recommended to remove the finished sponge cake from the oven only after it cools down.

• The finished sponge cake is served as a cake, cut it into pieces, or in the form of a cake, decorating it whole or cutting it on the cake layers and soaking it with creams. Enjoy your meal.

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