Vanilla Sponge Roll Cake (Egg-Less)




Introduction: Vanilla Sponge Roll Cake (Egg-Less)

About: A Software Engineer. I love learning new things. Hooked up with Instructables. It is the biggest find I ever made. :D Cooking and Crochet are my passion. I love to learn different techniques and cuisines.

Hi friends!. This is an Egg-less version of Sponge cake rolls. Usually Sponge cake roll will need a large number of eggs in the recipe. In this egg-less version, Vinegar and the condensed milk gives a soft, moist and a spongy texture to the rolls. The Egg-less Jam rolls are spongy too and hence it can be rolled with ease.

This recipe can be used for the dessert section for a Wedding or Birthday Parties. I have used the Jam filling inside the rolls which gives a vibrant look and makes it more rich and delicious. Hope you like it :)

Step 1: Ingredients Required

All purpose flour - 1.25 cup

Baking soda - ½ teaspoon

Baking powder - 1 teaspoon

Salt - ⅛ teaspoon (If using unsalted butter)

Unsalted Butter - ¼ cup melted and cooled

Sweeten condensed milk - ½ cup + 1 tablespoons

Water - ½ cup

White vinegar - 1 tablespoon

Pure Vanilla extract - 1 tablespoon

Any Flavored Jam as you like:

I have used Mixed Fruit Jam

Step 2: Prepare the Dry Ingredients

Take dry ingredients (all purpose flour, baking soda, baking powder, salt) in a bowl.

Mix them well till well combined. You can use a sieve here to bring them together.

Step 3: Butter and Condensed Milk

In another bowl take melted butter. Skip the salt if using salted butter.

Add condensed milk.

Whisk them together till well combined, fluffy and smooth.

Step 4: Wet Ingredients

In a separate Bowl, add water, vanilla extract and vinegar. Whisk it well.

The vinegar used here along with Baking soda gives the spongy texture.

Add this mix to the condensed milk-Butter mix to get the Wet Ingredients.

Step 5: Final Batter

Now bring the dry and wet Ingredients together to get the final batter.

Step 6: Bake

Line the Baking Tray with Parchment paper.

Pour the batter in the Baking tray. Preheat the oven at 180 degree Celsius for 10 minutes.

Then bake the cake for about 10-15 minutes.

Note: Bake the cake till just light Brown and just done. At this stage the cake is soft and flexible.

If the cake is baked till a golden crust on the top, then rolling is difficult. Cracks may appear.

Step 7: Roll and Refrigerate

Now take the cake out of the dish and immediately along with the parchment paper roll the cake.

The parchment paper also form layers between the rolls so that the rolled cake does not stick with each other.

Now place the rolled cake in the refrigerator for half an hour.

Step 8: Fill the Rolls

Take the cake rolls out of the fridge and unroll it. Cover the cake top layer with generous amount of Jam.

Roll the cake bake along the previous rolled lines.

This time without the Parchment paper in between.

Use the Parchment paper to cover the rolls tightly and firmly and refrigerate again. This is to retain the shape of the roll.

Step 9: Enjoy !

Slice the Egg-less Sponge rolls. Enjoy it. The cake rolls are soft and moist. Hope you like it.

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    2 Discussions


    6 years ago on Introduction

    This looks so good. I have all the ingredients and apricots dangling from my trees. I might give it a try. thanks for sharing and do have a nice day.


    Passion Make
    Passion Make

    Reply 6 years ago on Introduction

    Thank you so much :) Do try it out! Have a great day.