Mini Eggless Victoria Sponge Cake
Sandhya's Kitchen
Sandhya's Kitchen
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  • 15 Min
  • 20-25 Min
  • 100 g Un
  • 100 g Sel
  • 2 Tb
  • ½ Tsp
  • 50 g Un
  • 35 g Icing
  • ½ tsp of
  • 3-4 Tbsp of
  • 190 C, gas mark 5. Line a rectangular brownie tin with parchment paper, in a way it comes over the sides.
  • 20-25 min, until skewer inserted come out clean. Turn over a cooling rack until the cake cools down. Using a heart shaped mould, cut 3 pieces out and keep it aside.
  • 2 tbsp of Milk, but I would recommend to reduce it by a tbsp. or may be null it. Since we are using yogurt as an egg replacer, there is enough liquid content to enable moisture. This cake was super moist and extremely spongy !!



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