Eggless Vanilla Sponge Cake Using Condensed Milk
by Tarla Dalal
Added to 93 cookbooks
This recipe has been viewed 170114 times
Eggless Vanilla Sponge Cake using Condensed Milk is made from plain flour, condensed milk, baking powder, baking soda and butter.
Easy and simple to make, Eggless Vanilla Sponge Cake using Condensed Milk is a basic cake to make. There is minimal use of ingredients.
Vegetarians often lose out on the pleasure of pastries and other western desserts because of the presence of egg in those recipes. We have replaced eggs with condensed milk in Eggless Vanilla Sponge Cake using Condensed Milk.
Usage of Eggless Vanilla Sponge Cake using Condensed Milk in eggless desserts like Sponge Cake with Vanilla Ice Cream and Strawberry Mousse Cake.
You could use Vanilla Glaze Icing, Butter Cream Icing or Mocha Glaze Icing to top your Eggless Vanilla Cake. These icings enhance the flavour of the cake giving a variation to Eggless Vanilla Sponge Cake.
Many famous restaurants serve Eggless Vanilla Sponge Cake using Condensed Milk as evening tea snacks along with a cup of tea.
Enjoy how to make Eggless Vanilla Sponge Cake recipe with detailed step by step photos and video below.
- To make eggless vanilla sponge cake, 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 eggless vanilla sponge cake using condensed milk 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 eggless vanilla sponge cake.
- Keep the eggless vanilla sponge cake aside to cool and use as required.
Eggless Vanilla Sponge Cake Video by Tarla Dalal
Eggless Vanilla Sponge Cake Using Condensed Milk recipe with step by step photos
If you like this Eggless Vanilla Sponge Cake recipe you can try using it for recipes like:
First, lets prepare the tin first for the Eggless Vanilla Sponge Cake. For that take a 175 mm. (7”) cake tin. Grease it well with melted butter.
Dust it with plain flour. Spread the flour all across the tin by shaking it.
Remove the excess flour. Flouring the tin is important because it will prevent the butter from getting mixed into the cake batter.
Now, preheat the oven at 180ºC till you prepare the batter for your Eggless Vanilla Sponge Cake . It is a crucial step because it will be difficult to estimate the baking time if the oven is not preheated. Also, the cake may not rise well.
Now, take a deep bowl and place a sieve over it, to make the batter for your Eggless Vanilla Sponge Cake.
Put the plain flour into the sieve.
Add the baking powder to it.
Furthermore, put the soda bi-carb or baking soda into the mixture. Baking soda and baking powder are the leavening agents for this Eggless Vanilla Sponge cake.
Push the ingredients down into the bowl, through the sieve with the help of a spoon. Seiving makes the flour lighter and removes lumps or impurities.
Take another deep bowl and add the condensed milk to it.
Add the melted butter to it.
Furthermore, add the vanilla essence into the bowl to flavour the cake. Mix well using a spatula.
Slowly, add flour mixture into the bowl.
Add 5 tbsp of water. You may require ½ tbsp more which depends upon the quality of the flour. You can add milk instead of water for more flavour and richness.
Mix all the ingredients gently using a spatula to make the cake batter which should be of a dropping consistency. It should fall off the spatula when the spatula is tilted or inverted.
Put the batter into the prepared tin.
Spread the batter evenly in the tin by tapping it lightly.
Bake the Eggless Vanilla Sponge Cake in a pre-heated oven at 180ºC (360ºF) for about 40 to 45 minutes. Do not bake your cake at a very high temperature as it might rise well initially but will deflate eventually.You can check the doneness of the cake using a knife or a toothpick. Pierce the knife into the cake, if it comes out clean the cake is baked to perfection. Be very gentle when you insert the knife or else you will end up breaking the cake into pieces.
After 20 to 25 minutes, when the cake cools down slightly, loosen the edges of the cake using a knife.
Invert the tin over any clean and dry surface and tap the sharply. Demould the cake only after it has cooled to prevent it from breaking into pieces.
Turn the Eggless Vanilla Sponge Cake upside down to get the crust on top. You can remove the crust if you want if you are going to frost the cake with butter cream, whipped cream,etc.
Keep the Eggless Vanilla Sponge Cake aside to cool it down further and use it as required.
Nutrient values (Abbrv) per slice
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