Eggless Sponge Cake -

  • Curd: 450g
  • Castor Sugar: 450g
  • Refined Flour: 450g
  • Baking Soda: 8g
  • Almond Powder: 90g
  • Vegetable Oil: 180ml
  • Vanilla Extract: 2-3 drops


  • 500ml fresh cream (OR 250g milk & 250g fresh cream)
  • 50g sugar
  • 15g custard powder
  • 5g corn flour.


  • 120g butter
  • 60g caster sugar
  • 60g granular sugar
  • 150g refined flour
  • 50g almond powder
  • 10g milk powder
  • 1g baking powder
  • pick of salt.

3 mangoes (chopped)

Whipping cream: 200ml

Mango juice: 50ml


  • Add the butter and sugar, cream it together, mix all the other ingredients for the crumble and mix it all up
  • Bake it in a pre heated oven for 10 mins at 170 degrees 
  • For the eggless custard, heat the cream and add sugar
  • Separate a little of the cream sugar mix and add custard powder as well as the corn starch 
  • Incorporate the entire mix with the rest of the cream mixture 
  • Heat it for a couple of minutes and stir it well
  • Add a few drops of Vanilla and strain it for a smooth texture 
  • Cover it with a cling film and prepare the sponge cakes 


Start layering the trifle:

  • Layer the sponge cake pieces 
  • Add the mango juice so the sponge stays moist 
  • Add the custard and the chopped mango pieces
  • Finish the top with dollops of whipped cream and the baked crumble 
  • Enjoy!! 

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