Eggless Vanilla Sponge Cake Recipe

Ingredients

• 1 1/4 cups maida (plain flour)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 cup condensed milk
• 4 tbsp melted butter
• 1 tsp vanilla essence
• melted butter for greasing
• maida (plain flour) for dusting

Steps

1. To make eggless vanilla cake using condensed milk, sieve the plain flour, baking powder and soda bi-carb together. Keep aside.
2. Grease a 175 mm. (7”) cake tin with melted butter, dust it with plain flour and sift to ensure uniform distribution of the flour. Shake and remove the excess flour.
3. Combine the condensed milk, melted butter and vanilla essence in a deep bowl and mix well using a spatula.
4. Add the sieved flour mixture and 5 tbsp of water mix gently with help of a spatula. The batter should be of dropping consistency.
5. Pour the batter into a greased and dusted 175 mm. (7”) diameter cake tin.
6. Bake in a pre-heated oven at 180ºc (360ºf) for 40 to 45 minutes.
7. The cake is ready when it leaves the sides of the tin and is springy to touch.
8. Invert the tin over a rack and tap sharply to unmould the cake.
9. Keep the eggless vanilla sponge cake aside to cool and use as required.