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Member recipe

No-butter sponge cake

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(11 ratings)

Member recipe by

Cooking time

20 min for cooling down

Servings

Serves 1 - 10 Slices

A sponge cake without butter.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.

Ingredients

  • 1/2 cup milk
  • 1 cup plain flour
  • 1 1/2 teaspoon baking powder
  • 2 teaspoon grated lemon zest
  • 1 dinnerspoon salt
  • 3 eggs
  • 3/4 cup sugar

Method

    1. Heat through the milk in a small plan until bubbling at edge. Preheat the oven to 180C.
    2. Sift flour with baking powder and salt. Set aside.
    3. In a small bowl, mix at high speed, eggs, until thick and lemon colored. Gradually add sugar, beating until mixture is smooth and well blended...about 5 min.
    4. At low speed, blend in flour mixture until smooth. Add warm milk and lemon peel, beating until combined. Immediately pour batter into ungreased, 9-inch cake pan.
    5. Bake 30 min, or until a toothpick comes out clean. Let cool completely. Then serve.

Comments, questions and tips

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Comments

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englishhealthycook's picture
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The reason I use the (BRITISH)BC Good Food web site is because I know I can rely on simple, clear instructions for an English cook. So very, very disappointed I was by a recipe being displayed in cups, also known as the "most-annoying-measurement-invented". This recipe has let you down, BBC.

clairelmilne's picture

This recipe looks really good but can you just add cocoa powder to it to make it a chocolate one or do you have to use melted chocolate and can you use self raising flour instead of plain flour so it rises properly?

jasbagh12's picture

I really liked the idea of making a cake without butter and was so looking forward to sitting down and eating this, but instead I was really disappointed. It tasted horrible, but definitely can be improved, I think next time I will do the following.

use self raising instead of plain+baking powder and salt.
Use teaspoon of vanilla extract.
Put in grounded almonds and orange juice and the zest.

Hopefully it will taste much better. Will let you know or if anyone else tries this before I post again, please let me know whether it will be worth doing!

lettersfromlondon's picture
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A dinnerspoon of salt? I made this today and against all better judgement put that much salt in and am sat with a waste of ingredients and a cake I have to throw away. It is inedible. Cake recipes usually contain a pinch of salt so I should have stuck with that. Also not greasing or lining the cake tin means the cake doesn't come out of the tin - it is stuck in there. Would not make again and would not recommend

kunaly's picture

Excellent recipe, v simple! Many thanks.

themonkfish's picture

This recipe was very hard to follow, as the measurements weren't the worldwide ones. I found myself Googling many of them to find out how much it was in grams. But apart from that it was good, and had I not much too much salt in, it would have tasted good too.

rchiar's picture

This is the first time ever that I made a cake and threw it in the trash. It did not rise, but the worst was the salt, I agree with a previous comment, it tasted of sea water and what a waste of time and ingredients.

chicatika's picture

This turned out really well, very light and fluffy. I only used 2 eggs and vanilla instead of lemon zest as that was what I had in the cupboard! Very good. Also no need to use that much salt, a teaspoon was fine...

nickisha's picture
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I used Vanilla flavouring instead of lemon zest. This sponge is really bouncy and could of used a table spoon of oil and more flavour. I would not recommend this cake to anyone. I'd give it a 2 out of 10 !

schocca's picture
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One further comment, this cake seems to last longer in the tin vs other butter free sponges (must be the milk mix), so I'll be using this receipe in the future...

schocca's picture
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2nd attempt, I followed the ingredients, but still varied a few other items: a) when adding milk, I first add this to a qtr of the mix, before adding that the main mix (and folding in). b) I split the contents into two baking tins. This worked... still needed to cook both tins for at least 30 mins. Family feedback was excellent. BUT, I really preferred approach a) as I felt that the sponge was TOO light and fluffy... I liked the dense character of the 1st attempt...!

schocca's picture
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Ok, a fortnight later and two attempts at this. 1st attempt was an "interesting" fail - I think the cake was undercooked at first, so back in the oven for another 10-15 mins. I used SR flour instead of the Flour + BP + Salt mix. This made the cake rise massively, but the undercooking + taking time getting the cake out of the oven and the cake collapsed. Interestingly enough, everybody loved the compressed cake - so a "win".

schocca's picture
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Hmm, the milk added at stage 4 makes me consider this is basically a Genoise cake in all but name (warm milk instead of a small amount of melted butter). But hey, if it tastes great, then who cares! :-). Ok, I've talked enough about this recipe, I'm going to try it (with my changes) over the weekend and I'll report back on Monday with feedback from the family.

schocca's picture
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Also, my immediate changes to this recipe is as follows:1) Use SR instead of plain flour + baking powder + salt, 2) Make sure eggs are at room temp before using (better whisking). 3) Whisk for 10-15 mins - this all depends on your mixer. 4) Fold in the flour (keeps the lovelly air added to the mixture in stage 3). 5) Bake for longer (as suggested elsewhere)

schocca's picture
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@Creon - The Plain flour + baking power + salt is basically Self Raising flour (but with possibly different amounts of baking power).

Why not try again, but use SR?

creon345's picture
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wot a waste of ingredients, binned the cake after cooking as it tasted like poison. thankfully im here to warn others!
DONT DO IT!!

creon345's picture
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AWFULL why all the salt i thought and put a bit less in. took it out of the oven had a little taste it tasted like sea water!!

sailorgirl700's picture
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This came out really well. Very light and tasty. I did need to cook it for about 10 mins longer than suggested. I used orange rind instead of lemon. ATM I am making various cakes to choose the best one for my sons 18th Birthday cake. This one is a contender. If I used this recipe for the Birthday cake I would make 2 and sandwich them together to get a really luxurious cake using a cream cheese type filling. I will also cover it with icing and decorate.

moorenic's picture
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I love this cake! I slice it through twice and fill the layers with confectioners custard, whipped cream and strawberries. Then I cover & decorate it with more of the same. (like an italian wedding cake)
The finished cake is a real show-stopper, it looks fantastic and tastes even better!

rosa15's picture
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Amazing! truly amazing. I have tried many recipes without butter and gone through vast amounts of egg but this is just perfect. I left mine in longer, about another 15 mins as i put in a bread tin. Perfect, Thankyou x x

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