Eggless Sponge Cake
by Tarla Dalal
Added to 834 cookbooks
This recipe has been viewed 1040255 times
A simple recipe of eggless sponge cake can be use as a base for many other desserts like pineapple gateau, orange gateau, almond praline cake etc.
- Sieve the plain flour, baking powder and soda bi-carb together. Keep aside.
- 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.
- Combine the condensed milk, melted butter and vanilla essence in a deep bowl and mix well using a spatula.
- Add the sieved flour mixture and 5 tbsp of water mix gently with help of a spatula. The batter should be of dropping consistency.
- Pour the batter into a greased and dusted 175 mm. (7”) diameter cake tin.
- Bake in a pre-heated oven at 180ºc (360ºf) for 25 minutes.
- The cake is ready when it leaves the sides of the tin and is springy to touch.
- Invert the tin over a rack and tap sharply to unmould the cake.
- Keep aside to cool and use as required.
Nutrient values per per wedge
|Vitamin A||304.4 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.6 mg|
|Vitamin C||0.4 mg|
|Folic Acid||2.2 mcg|
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