Easy! Delicious! Egg-Free Sponge Cake

Easy! Delicious! Egg-Free Sponge Cake

With a minimum amount of ingredients and simple steps.
But this sponge cake is moist, fluffy and delicious.

Ingredients: 15 cm round cake pan

●Heavy cream
100 ml
●Nagaimo (grated)
50 ml
70 ml
70 g
○Plain flour
100 g
○Baking powder
1 1/2 teaspoons
a pinch


1. Line parchment paper at the bottom of the cake pan. Lightly grease the sides of the pan with butter. Preheat the oven to 170℃.
2. Combine the ○ ingredients and sift twice.
3. Combine the ● ingredients, and mix well with a hand mixer until thickened.
4. Change the speed of the hand mixer from high to low at the end to smooth out the bubbles. Scoop up the meringue, and if it drops on the surface and leaves a mark, it's ready.
5. Add Step 2 into Step 4 as you sift, and fold in gently until the dry ingredient has been incorporated.
6. Pour the batter from Step 5 into the cake pan, lift it up a little, and drop onto a surface to release air bubbles. Repeat twice, pop it in the oven, and bake for 45 minutes.
7. When baked, check with a bamboo skewer. If it comes out with a lot of batter, bake for another 5 minutes.
8. It's done!!

Story Behind this Recipe

I wanted make a delicious sponge cake for children with an egg allergy.