Eggless Vanilla Cake Using Condensed Milk ( Cakes and Pastries)
by Tarla Dalal
Added to 125 cookbooks
This recipe has been viewed 378914 times
Many a vegetarian loses out on the pleasure of pastries and western desserts because of the presence of egg in those recipes. Here is a way out for them… a way into the world of cakes!
Use this cake to make exotic desert like Gateau Citronella , Kiwi Pastry , Mango Rabdi Gateau , White Forest Pastry and many more.
Enjoy how to make Eggless Vanilla Cake Using Condensed Milk recipe with detailed step by step photos below.
- To make eggless vanilla cake using condensed milk, 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 40 to 45 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.
Eggless Vanilla Cake Using Condensed Milk ( Cakes and Pastries) recipe with step by step photos
Let's prepare the tin first for the Eggless Vanilla cake using condensed milk. Take a 175 mm. (7”) cake tin. Grease it with melted butter.
Dust it with plain flour and spread it all across the tin by shaking or moving the tin.
Shake and remove the excess flour. Flouring the tin is nececssary because it prevents the butter from melting and getting mixed into the cake batter.
Now, preheat the oven at 180ºC while you prepare the batter for your Eggless vanilla cake Using condensed milk. If you don't preheat the oven before you put the cake tin inside the oven, it will be difficult for you to estimate the baking time. Also the cake will not rise well.
To make the batter for your Eggless Vanilla Cake using Condensed Milk, take a deep bowl and place a sieve over it.
Put the plain flour into the sieve.
Now, put the baking powder into it.
Similarly, put the soda bi-carb or baking soda into the mixture. Both baking soda and baking powder are leavening agents for this cake.
Push these ingredients down into the bowl, through the sieve with the help of a ladle. Sieving these dry ingredients together will make the flour lighter and will also remove lumps or impurities from the flour if present.
Take another deep and wide mouthed bowl and put the condensed milk into it.
Add the melted butter to it.
Also add the vanilla essence into the bowl. Mix all the ingredients well using a spatula.
Now, add the sieved flour mixture into the bowl.
Add 5 tbsp of water. You might have to add ½ tbsp more water depending upon the quality of the flour you have used. You can also add milk instead of water for more flavour.
Mix gently with help of a spatula to make the cake batter. It should be of a dropping consistency which means it should fall off the spoon or spatula when it is inverted or tilted.
Pour the batter into the greased and dusted tin.
Tap the tin lightly to spread the batter evenly in the tin.
Bake the Eggless Vanilla Cake using Condensed Milk in a pre-heated oven at 180ºC (360ºF) for about 40 to 45 minutes. If you bake your cake at a very high temperature, it might rise well initially but will deflate eventually. The cake is ready when it leaves the sides of the tin and is springy to touch. You can also check the doneness with the help of a knife. Insert a knife into the cake, if it comes out clean the cake is ready.
When the cake cools down slightly (after 20 to 25 minutes), loosen the edges of the cake with the help of a knife.
Invert the cake tin over any clean and dry surface, preferably a rack or a plate. Tap the tin sharply to unmold the cake. Do it only after the cake has cooled or else the cake will break into uneven pieces.
Turn the cake upside down so that you have the crust on top. You can remove the crust if you wish to if you are going to frost the cake with butter cream, whipped cream or any other frosting.
Keep the Eggless Vanilla Cake using Condensed Milk aside to cool completely. Use as required.
Cut a wedge from the Eggless Vanilla Sponge Cake. Pour Chocolate Glaze Icing over it. You will require about 1 tbsp of the icing for 1 wedge of cake. You can easily make Chocolate Glaze Icing at home. Spead it evenly with the help of a damp spoon or palette knife for a smooth and better finish. Prepare and serve the cake with the glaze icing immediately as the mixture hardens quickly.
You can also decorate it with colourful sprinkles.
We have a huge collection of cake recipes on our website, So, apart from this Eggless Vanilla Sponge Cake using Condensed Milk recipe you can try out other recipes like:
Nutrient values (Abbrv) per slice
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