Eggless White Cake

READY IN: 55mins
Top Review by Melany

yum! we were dying for a dessert, but had no eggs. this was great. i made this recipe into muffins, and instead of the corn oil, i used margarine. also, just put a little honey on each half, and devoured. thanks!

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Combine dry ingredients.
  3. Mix well& ensure there are no lumps.
  4. Add the wet ingredients in order listed.
  5. Stir until well mixed.
  6. The mixture should be thick& heavy.
  7. Spoon mixture into 2 well oiled& floured 9" baking pans.
  8. Smooth the tops with a spatula as much as possible.
  9. Bake for up to 30 minutes.
  10. Check for doneness after 20 minutes& if not done, cook for another 5 minutes& check again.
  11. Remove from oven& cool on wire racks for 10 minutes.
  12. Carefully turn out onto a wire rack to cool completely.
  13. Layer with jam& a lemon icing.
  14. NOTE: It is essential to oil& flour the pans well as the corn syrup does make the batter very sticky.
  15. Unlike most sponge cakes, this one does not sag in the middle& while quite light, is still good& hearty.

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