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Eggless Sponge Cake


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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.

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Preparation Time: 
Cooking Time: 
Makes 1 cake
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Ingredients

1/2 tin (200 grams) condensed milk
140 gms self raising flour
1 tsp baking powder
1/2 tsp baking soda
60 ml melted butter or margarine
1 tsp vanilla essence

Method
  1. Sieve the flour, baking powder and soda bi-carbb together.
  2. Mix the flour mixture, condensed milk, melted butter, essence and 75 ml. (2 1/2 fl. Oz. ) water and beat well.
  3. Pour the mixture into a greased and dusted 150 mm. (6") diameter tin.
  4. Bake in a hot oven at 200 degree c (400 degree f) for 10 minutes. Then reduce the tempreture to 150 degree c (300 degree f) and bake for a further 10 minutes.
  5. The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, take out from the oven and leave for 1 minute. Invert the tin over a rack and tap sharply to remove.
  6. Cool the cake.
3 reviews received for Eggless Sponge Cake
3 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
Foodie #518850, March 28, 2011

too good with proportion of ingredients but baking time varies depending on oven. I started with pre-heating my oven & once reached at 200 degree inserted my cake. the recipie says place in hot oven but am not sure how hot it should be before i place my cake in so had increased my time n kept cheking regularly.
2 of 2 members found this review helpful

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Helpful reviews for this recipe
Reviewed March 28, 2011 by Foodie #518850

too good with proportion of ingredients but baking time varies depending on oven. I started with pre-heating my oven & once reached at 200 degree inserted my cake. the recipie says place in hot oven but am not sure how hot it should be before i place my cake in so had increased my time n kept cheking regularly.

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2 of 2 members found this review helpful
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Reviewed October 28, 2011 by gaurava

Making cake is never been so easy...full marks to this recipe

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Reviewed February 15, 2012 by Foodie #489908

   


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