Eggless Sponge Cake by Chef Ali Sayed

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Eggless Sponge Cake

Eggless Sponge Cake



Vegan margarine, for greasing

250 grams / 9 oz self-raising whole meal flour

2 tsp baking powder

175 grams / 6 oz caster sugar

6 tbsp sunflower oil

225 ml / 8 fl oz water

1 tsp vanilla essence

4 tbsp strawberry or raspberry reduced-sugar spread

Caster sugar, for dusting

0.5 liter Non dairy cream for frosting




  1. Preheat the oven to 180 degrees Celsius / 350 Farenheit / gas mark4. Grease 2 x 20-cm / 8-inch sandwich tins and line them with baking paper.
  2. Sift the self-raising flour and baking powder into a large mixing bowl, stirring in any bran remaining in the sieve. Stir in the caster sugar.
  3. Pour in the sunflower oil, water and vanilla essence. Mix well with a wooden spoon for about 1 minute until the mixture is smooth, then divide between the prepared tins.
  4. Bake in the preheated oven for about 25-30 minutes or until the center of each cake springs back when lightly touched.
  5. Leave the sponge cake to cool slightly in the tins before turning them out and transferring to a wire rack to cool completely.
  6. Remove the baking paper and place one sponge cake on a serving plate. Frost it with the non dairy cream filled with reduced-sugar spread and place the other sponge on top.
Chef Ali Sayed

Chef Ali Sayed

Chef Ali Sayed is an Internationally renowned chef, with an experience of 3 decades, He is considered as one of the best chefs across Lebanon and UAE. He is a traveler, food-stylist and food photographer. All combined together with a little crisp of fashion and sport enjoyment in his culinary world that competes against the likes of greatest Michelin Star Chefs.

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