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Eggless Sponge Cake
A simple cake that can be used as a base or can be served as is.
Prep Time
20
minutes
mins
Cook Time
19
minutes
mins
Course:
Dessert
Cuisine:
Indian
Keyword:
eggless
Ingredients
1
tin
Condensed Milk
standard tin, available in supermarkets
125
ml
Butter
melted
300
g
Maida (Plain Flour)
2
tsp
Baking Powder
1
tsp
Cooking Soda
2
ts[
Vanilla Essence
150
ml
Water
adjust as required
To Garnish (Optional)
handful
Assorted Nuts
Pistachios, Badam, Cashew Nuts
For Eggless Chocolate Sponge Cake
50
g
Cocoa Powder
Instructions
Combine and sieve together the maida, baking powder and cooking soda 3 times.
Add butter, condensed milk and vanilla essence.
Mix well.
Gradually add water and knead well for 10 minutes.
Grease a cake tin with butter and sprinkle some flour.
Transfer the dough to the greased tin until 3/4th.
Place it in a preheated oven at 200C and bake for 15 minutes.
Reduce the temperature to 150C and bake for another 10 to 15 minutes.
Remove and allow it cool 30 to 60 seconds.
Then remove the cake from the tin and keep it on a rack for 2 minutes.
Once cooled, cut into slices and serve or store in a clean, sterilized container.
Notes
Do not keep the cake under a fan to cool.
If you are planning to serve this as a standalone cake, then garnish just before putting it in the oven.
If you want to make an eggless chocolate sponge cake, add cocoa powder.