Eggless Pineapple Sponge Cake

By Shilpa Khandelwal
This Eggless Pineapple Sponge Cake is light, fluffy, and bursting with tropical flavour. Made without eggs and using simple pantry ingredients, it’s a foolproof recipe for beginners. The curd keeps it moist, while pineapple essence gives it that signature sweet-tangy taste. Serve it as a tea-time snack or dress it up for a quick dessert.

Eggless Pineapple Sponge Cake Recipe Video

Eggless Pineapple Sponge Cake

Prep Time: 10 mins
Cook Time: 50 mins

Ingredients:

All-purpose flour: 1 1/2 cups
Plain yogurt/curd: 1 cup
Granulated sugar: 3/4 cup
Baking soda: 1/2 tsp
Baking powder: 1 1/4 tsp
Cooking oil: 1/2 cup
Pineapple essence: 1 1/2 tsp

Method:

Sift all-purpose flour and baking powder twice. Keep aside.

In a bowl, cream sugar and curd until sugar dissolves completely. Add baking powder and baking soda. Mix well.

Let it rest for 5 mins until you see bubbles. Add Pineapple essence and cooking oil. Mix well.

Gradually add the sifted flour in portions. Beat with a whisk until the batter is creamy and lump-free.

Preheat oven to 200°C for 10 mins. Grease a cake tin, line with butter paper, and pour the batter in.

Bake at 200°C for 10 mins, then reduce to 180°C and bake for 30-35 mins. Check with a toothpick - it should come out clean.

For a glaze, brush the top with 1 tbsp milk 10 mins before the end of baking.

Cool for 10 mins, invert, remove butter paper, slice, and serve.



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