How to bake an eggless Chocolate Sponge Cake | Bakery Style Professional Recipe | 100% Foolproof

If you’ve been searching for the perfect eggless chocolate sponge cake recipe, this is the one. Moist Eggless Chocolate Sponge Yield: 500g batter Baking: 160°C | 30–35 minutes Tin: 6-inch round Ingredients Refined flour – 83g Cocoa powder – 35 g Baking soda – 1.3 g Baking powder – 1.8g Caster sugar – 138 g Salt – 0.9 g Curd – 131 g Milk (room temperature) – 64 g Vinegar – 2.3 g Oil (neutral, odourless) – 41 g Professional Method 1.Preheat oven to 160°C (OTG – both rods on, no fan).Line a 6-inch cake tin with parchment paper. Lightly grease the sides. 2.Dry Mix In a bowl, sift together Refined flour,Cocoa powder, baking soda, baking powder, salt. Set aside. 3.Wet mix Add curd, milk and vinegar, caster sugar.Whisk for 2–3 minutes until slightly smooth and glossy. 4. Combine Dry + Wet Add dry ingredients in 2 batches. Fold gently whisk it together 5.Add oil and whisk until emulsified. Do not overmix. Final batter should be smooth, medium-flow consistency. 6: Pour batter into prepared tin. Bake at 160°C for 30–35 minutes. Check at 30 minutes. 7.Toothpick should come out clean, not wet batter. Centre should spring back lightly. Step 7:Cool completely before you demould. Do not wrap while hot — it will sweat. Professional Notes (Important) ✔ This sponge is stable for layering. ✔ Shelf life: 2 days at room temp (wrapped), 5 days refrigerated. ✔ Can be frozen for 1 month (wrapped). #EgglessChocolateCake #ChocolateSpongeCake #FoolproofRecipe#HomeBakers #BakingFromScratch #CakeForBeginners #CommercialBaking #CakeBusiness #BakingClass #EgglessChocolateSponge #ChocolateSpongeCake