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Sponge cake in a frying pan

Author
Cookinero 4 Apr 2025
7320
Sponge cake in a frying pan

Even without an oven, you can bake a delicious dessert! Use a simple recipe for a sponge cake in a frying pan. Despite the fact that the pastry is prepared in an unconventional way, it turns out very soft, airy and fluffy. The taste of a sponge cake in a frying pan is almost no different from a traditional one. To make a sponge cake without an oven, you will need a glass of flour, a little sugar, eggs and butter. Choose a frying pan with a diameter of 25 cm. It should be non-stick, with a thick bottom and high sides.

How to cook Sponge cake in a frying pan

Step 1

Sponge cake in a frying pan

Start making the sponge cake dough in a frying pan. To do this, mix the eggs and sugar, beating for 10 minutes.

Step 2

Sponge cake in a frying pan

Start adding the dry ingredients. To do this, add the baking powder and flour mixture gradually, using a spatula.

Step 3

Sponge cake in a frying pan

Add melted butter to the dough. Stir.

Step 4

Sponge cake in a frying pan

Start baking the dessert. Put the dough in the pan, put it on the slowest heat and cover with a lid. Cook for about 35 minutes. Now you know the recipe for baking for tea without an oven.

Sponge cake in a frying pan - FAQ About Ingredients, Baking Time and Storage

Yes, you can use a 1:1 gluten-free flour blend instead of all-purpose flour for a gluten-free version. Just ensure the blend contains xanthan gum or add 1/2 tsp per cup of flour to help with texture.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For best freshness, wrap slices in plastic wrap to prevent drying.
Absolutely! Replace the melted butter with an equal amount of coconut oil or a neutral vegetable oil for a dairy-free version. The texture will remain light and fluffy.
Serve warm with fresh berries, whipped cream, or a dusting of powdered sugar. It pairs wonderfully with tea or coffee for a simple yet satisfying dessert.
Yes, this sponge cake freezes well. Wrap cooled slices tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature or briefly warm in a pan before serving.
Insert a toothpick into the center—if it comes out clean, the cake is done. The edges should also pull slightly away from the pan, and the top will spring back when lightly pressed.
You can reduce the sugar by up to 25% without drastically affecting texture. For a sugar-free option, use erythritol or monk fruit sweetener in equal measure.
A 9-10 inch non-stick skillet is ideal. If using a smaller pan, adjust cooking time as the thicker cake may need longer. For a larger pan, reduce cooking time slightly.
Absolutely! Add 1 tsp vanilla extract or citrus zest when mixing the eggs and sugar. Feel free to experiment with almond extract or spices like cinnamon for variation.

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