Eggless Chocolate Sponge Cake ( Cakes and Pastries)
by Tarla Dalal
Added to 183 cookbooks
This recipe has been viewed 271987 times
A simple sponge cake can form the base for a variety of luscious dessert.
Plain or fancy, a basic sponge cake can be employed to produce desserts for occasions ranging from a simple family meal to a show stealing birthday cake.
Whatever the recipe, a basic sponge cake has to be moist, soft and tender. A dry, crumbly, flat cake will make the dessert very unappetizing.
Enjoy how to make Eggless Chocolate Sponge Cake recipe with detailed step by step photos and video below.
- To make eggless chocolate sponge cake, sieve the plain flour, cocoa powder, baking powder and soda bi-carb together and keep aside.
- Combine the condensed milk, melted butter, vanilla essence and mix well.
- Add the prepared sieved plain flour-cocoa mixture and 5 to 7 of water and mix gently with help of a spatula.
- The batter should be of dropping consistency.
- Grease the cake tin with butter on all the sides.
- Dust with plain flour and sift to ensure uniform distribution of the flour. Shake and tap the tin to remove the excess flour.
- Pour the prepared cake batter into a greased and dusted 175 mm. (7”) diameter tin and spread it evenly.
- Bake in a pre-heated oven at 180ºc (360ºf) for 40 to 45 minutes or till done.
- The cake is ready when it leaves the sides of the tin and is springy to touch.
- When ready, remove the eggless chocolate sponge cake from the oven, invert the tin over a plate and tap sharply to unmould the sponge.
- Keep the eggless chocolate sponge cake aside to cool and use as required.
Eggless Chocolate Sponge Cake Video by Tarla Dalal
Eggless Chocolate Sponge Cake ( Cakes and Pastries) recipe with step by step photos
We have a huge collection of cake recipes on our website, So, apart from this Eggless Chocolate Sponge Cake using condensed milk recipe you can try out other recipes like:
Before you make the batter for Eggless Chocolate Sponge Cake, it is always wise to prepare the cake tin. For that grease a 175 mm. (7") diameter cake tin with butter on all the sides.
Dust the tin with plain flour. This will prevent the butter from melting into the batter of the Eggless Chocolate Sponge Cake and will also make the process of demoulding easy.
Tap the tin and sift to ensure uniform distribution of the flour. Remove the excess flour.
Pre heat the oven at 180ºC while you make the batter. If you do not pre heat your oven, you will not be able to estimate the baking time. It will affect the texture of the cake.
Now, let’s prepare the mixture of the dry ingredients of the Eggless Chocolate Sponge Cake. Take a deep bowl and place a sieve over it.
Put the plain flour into it.
Now, add the cocoa powder.
Add the baking powder.
Then add the soda bi-carb . Both these ingredients are the leavening agents for the Eggless Chocolate Sponge Cake.
Sieve all these ingredients by pushing them down through the sieve with the help of a spoon. This will make the flour lighter and remove impurities if present.
Take another deep mixing bowl and add the condensed milk to it.
Now, add the melted butter. This will soften and enhance the mouthfeel of the Eggless Chocolate Sponge Cake.
Also, add the vanilla essence to enhance the flavour of the cake.
Now, add the prepared plain flour-cocoa mixture into the bowl with the liquid ingredients.
Add 5 tbsp of water. You may require little more depending upon the uality of the flour.
Mix all the gently with help of a spatula till no lumps remain. The batter should be of dropping consistency and should fall off the spatula when it is tilted or invented.
Pour the batter of the Eggless Chocolate Sponge Cake into the greased and dusted cake tin.
Tap the mould lighlty to spread the batter evenly.
Bake the Eggless Chocolate Sponge Cake in the pre-heated oven at 180ºC (360ºF) for about 40 to 45 minutes or till done. The cake will be springy to touch and will leave the sides of the tin when it is ready. You can check the doneness of the Eggless Chocolate Sponge Cake using condensed milk by inserting a toothpick or a knife into it. If it comes out clean, your cake is ready.
Remove from the oven and keep it aside to cool.
Loosen the edges of the cake using a knife. Do not try unmoulding the cake when it is hot. You might end up breaking the cake into pieces
Take a plate and place the Eggless Chocolate Sponge Cake along with the tin in an upside down position. Tap the mould sharply to unmould the sponge.
Invert the Eggless Chocolate Sponge Cake using condensed milk to get the crust on top. Remove the crust using a sharp knife if you wish to.
Keep aside to cool further and use the Eggless Chocolate Sponge Cake using condensed milk required.
Cut a wedge from the Eggless Chocolate Sponge Cake. Pour Orange Glaze Icing over it. You will require about 1 tsp of the icing for 1 wedge of cake. You can easily make Orange Glaze Icing at home.
You can also decorate it with colourful sprinkles. Serve the Eggless Chocolate Cake using condensed milk with Orange Glaze Icing immediately as the icing hardens quickly. Also, prepare the glaze icing just before serving.
Nutrient values (Abbrv) per cake
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