No Butter Sponge Cake: a handy recipe for simple and soft cakes

This no butter sponge cake is a rather simple and versatile recipe which can be handy for baking many different kinds of cakes, muffins and more. Slightly lighter than a regular sponge cake, the ingredients are easy to find and you should already have them at home: eggs, sugar, flour, seeds oil, milk and spices. In this version, we added vanilla extract and lemon zest to the mixture to give the cake a unique aroma.

Sprinkle it with icing sugar and slice it, then enjoy it for breakfast or in the afternoon with a warm coffee or infusion. Soft and light, it will be the all-time favorite for adults and children alike. You can match it with custard or fill it with jam, chocolate spread, pistachio or nut butter.

Tip

You can also add chocolate chips, nuts, almonds, raisins, toasted pine nuts or diced fruit to try an always new version of this cake.

How to store No Butter Sponge Cake

The cake can be stored at room temperature, under a glass bell or in a sealed container for up to 4 days.

How to make No Butter Sponge Cake

Step 1

Step 1

Break the eggs in a bowl, then add the sugar.

Break the eggs in a bowl, then add the sugar.

Step 2

Step 2

Beat with a hand mixer until the mixture is light and smooth.

Beat with a hand mixer until the mixture is light and smooth.

Step 3

Step 3

Pour the oil and milk. Add the vanilla extract and the grated lemon zest, then mix.

Pour the oil and milk. Add the vanilla extract and the grated lemon zest, then mix.

Step 4

Step 4

Sift the flour and the baking powder. Mix gently with a spatula with bottom to top movements.

Sift the flour and the baking powder. Mix gently with a spatula with bottom to top movements.

Step 5

Step 5

Pour the mixture in a greased 23-cm cake mold.

Pour the mixture in a greased 23-cm cake mold.

Step 6

Step 6

Bake in a static oven at 180°C / 350°F for around 40 minutes 11, placing the cake on the middle rack of the oven. If you choose to use a ventilated oven, bake at 170 °C / 340 °F for around 35 minutes. To check if the cake is ready, you can test it with a toothpick: if it comes out dry, the cake is ready.

Bake in a static oven at 180°C / 350°F for around 40 minutes 11, placing the cake on the middle rack of the oven. If you choose to use a ventilated oven, bake at 170 °C / 340 °F for around 35 minutes. To check if the cake is ready, you can test it with a toothpick: if it comes out dry, the cake is ready.

Step 7

Step 7

Remove the mold and sprinkle with icing sugar.

Remove the mold and sprinkle with icing sugar.

Step 8

Step 8

Slice and serve.

Slice and serve.