Victorian sponge cake

Victorian sponge cake without eggs: Simply delightful. Image: Supplied.

Victorian sponge cake without eggs – An absolute winner

A feast for your eyes and a burst of taste on your palate.

Victorian sponge cake

Victorian sponge cake without eggs: Simply delightful. Image: Supplied.

Looking for a quick and easy cake recipe to prepare in less than an hour? Try this Victorian sponge cake. This recipe is perfect if you realise you do not have any eggs in your home and you need to bake a cake. Yes, this cake is without eggs!

A Victorian sponge cake without eggs is also perfect to bake if you or a family member perhaps have an allergy to eggs. This recipe will ensure that the person suffering from the allergy don’t miss out on a sweet treat.

The best part is that you can prepare this Victoria sponge cake in less than an hour. The result is not only a feast for the eyes but a burst of taste on your palate. Definitely, a cake that you would want to bake again after trying it once.

Let us know in the comments section of this recipe if you have tried our Victorian sponge cake recipe. You are also welcome to send a photo.

Victorian sponge cake without eggs recipe

5 from 1 vote
Recipe by Dirnise Britz Course: DessertCuisine: GlobalDifficulty: Easy
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Ingredients

  • 3 cups self-raising flour

  • 2 tablespoons corn flour

  • ¼ teaspoon salt

  • cups sugar

  • ½ teaspoon bicarbonate of soda

  • ¾ cup oil

  • 2 teaspoons vanilla essence

  • 2 teaspoons vinegar

  • 1 cup milk

Method

  • Preheat the oven to 180°C and grease two 20 cm cake tins to prevent the batter from sticking.
  • In a mixing bowl sift together all the dry ingredients.
  • In another bowl, combine all the liquid ingredients. Add to the dry ingredients and combine until fully mixed.
  • Pour the mixture out equally into two baking tins and pop in the oven.
  • Bake for 25 – 30 minutes.
  • Let the cakes cool, then sandwich them together with strawberry jam and fresh cream.
  • Sift some icing sugar over the top and decorate with strawberries.

Notes

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