Egg-Free Fluffy Sponge Cake

Egg-Free Fluffy Sponge Cake

My daughter is allergic to eggs so she can't eat store-bought sponge cakes! I wanted her to be able to eat a decorative fluffy sponge cake, so I came up with this.

Ingredients: 1 cake (size 5, 4-5 servings)

●Cake flour
100 g
●Beet sugar (or regular sugar)
3 tablespoons
●Baking powder
1 1/2 teaspoons
●Baking soda
1/2 teaspoon
●Cocoa powder
1-3 tablespoons
110 ml
◎Vegetable oil
2 tablespoons
Cider vinegar or any grain vinegar
2 1/2 tablespoons


1. Line a cake tin with parchment paper.
2. Preheat the oven to 180℃ with steam. If you're oven doesn't have a steam function, pour some water into a heat resistant dish and place it in the oven while it preheats.
3. Mix all of the ingredients together in a bowl with a whisk. Feel free to sieve the dry ingredients if you'd prefer.
4. Pour the ◎ ingredients into the bowl and mix with the dry ingredients until smooth.
5. Next, add in the cider vinegar and mix the batter briskly. Then pour the batter into your cake tin and bake it for 25 minutes at 180℃. Since the baking powder and vinegar will react, the cake will expand as it bakes.
6. Once the cake has baked, allow it to cool inside the tin. Since the cake is fluffy and full of air bubbles, treat it gently.
7. Once cooled, gently remove it from the tin and wrap it in cling film. Then leave the cake to sit.
8. Lastly, decorate the cake however you like. I filled this cake with strawberry slices and topped it with strawberries, grapes, and persimmon.

Story Behind this Recipe

I really wanted my daughter who is allergic to eggs to be able to eat a decorative fluffy sponge cake.
Egg-free cakes tend to be chewy and heavy rather than fluffy so I tried aiming for a cake that's fluffy but not dried out.