2 June 2014

Eggless Sponge Cake

The good ol' Eggless sponge cake based on condensed milk that I tried yesterday with minor variations. The original recipe that I jotted down ages ago called for the use of water, I twisted it with a dash of cream...result, a very soft and aromatic cake....

                                                     EGGLESS SPONGE CAKE

Sponge Cake

Ingredients :

Self raising flour - 125 gms
Note : If using refined flour or maida, use baking soda - 1/2 tsp
Baking powder - 1 1/2 tsps
Vanilla essence - 1 tsp
Condensed Milk - 3/4th cup
Sugar - 1/4 cup
Cream - 25 ml
Water - 30 ml
Melted butter - 75 gms

Optional - if you want a chocolate cake
Cocoa powder - 1 tsp
OR Melted Dark chocolate - 1/4 cup (In this case, reduce the quantity of water to 20 ml , the idea is to maintain the batter consistency)

Method : 

1. Grease a baking tin and preheat oven @ 180 deg C.

2. Blend together melted butter, sugar, condensed milk and vanilla essence till soft peaks form and sugar dissolves completely.

3. Gradually add cream and half the quantity of water and blend again.

4. Sift together the flour and baking powder. Gently fold this into the blended mix, taking care to leave no lumps. Add remaining water if batter is too thick.
(A famous chef once pointed out that it's always recommended to add dry flours to a liquid mixture than the other way round. This minimises chances of lumps formation)

5. Once a smooth batter is formed, pour into the baking mould and bake for 10-12 minutes.
(As I was using a microwave oven, the technique I tried this time was to not leave the cake for the full prescribed 15 minutes, but take it out 5 minutes earlier even if it was a bit moist, but as long as the knife came out clean)

6. Remove and cool on a wire rack. Best served immediately after it's cooled down to room temperature.


Post a Comment