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eggless chocolate sponge cake using condensed milk | eggless chocolate sponge cake | no egg chocolate sponge cake |

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Tarla Dalal

 09 September, 2019

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Table of Content

About Eggless Chocolate Sponge Cake Using Condensed Milk down arrow
Ingredients down arrow
Methods down arrow
Like Eggless Chocolate Sponge cake then down arrow
How to make Eggless Chocolate Sponge Cake: down arrow
Eggless Chocolate Cake with Orange Glaze Icing: down arrow
Things to keep in mind while baking down arrow
Cake is completely cooled and then demoulded down arrow
Cake sinks in the centre? down arrow
My cake has cracks? down arrow
Cake is not soft after it has baked? down arrow
Make Cake in a Pressure Cooker down arrow
Nutrient values down arrow

eggless chocolate sponge cake using condensed milk | eggless chocolate sponge cake | no egg chocolate sponge cake | with 26 amazing images

Eggless Chocolate Sponge Cake: A Rich and Luscious Base

 

The Eggless Chocolate Sponge Cake using Condensed Milk is a phenomenal recipe that forms the perfect base for wondrous dessert creations. As the saying goes, the sponge makes the cake, and this version delivers a soft, spongy, luscious texture with an awesomely rich mouth-feel and intense flavor. For vegetarians or anyone avoiding eggs, this no egg chocolate sponge cake is a delicious solution. The use of condensed milk in place of eggs provides a distinct milky richness that truly pampers the taste buds and results in a cake with excellent texture.

 

Preparing the Dry and Wet Ingredients

 

To begin this eggless chocolate sponge cake, first prepare your dry ingredients. Sieve the plain flour (maida), cocoa powder, baking powder, and baking soda together into a bowl and set this mixture aside. This sifting step is essential for incorporating air and ensuring a light crumb. Next, in a separate bowl, combine the wet ingredients: the creamy condensed milk, the melted butter, and the fragrant vanilla essence. Mix well until they are perfectly blended.

 

Creating the Batter to Dropping Consistency

 

Now, carefully combine the prepared mixtures. Add the sieved plain flour-cocoa mixture to the condensed milk blend. Crucially, add 5 to 7 tablespoons of water to thin the batter. Using a spatula, mix gently until the ingredients are just combined. Avoid overmixing, as this can develop gluten and toughen the cake. The goal is to achieve a dropping consistency—a consistency where the batter falls easily from the spatula.

 

Preparing the Pan and Baking

 

Before pouring the batter, ensure your cake tin is ready. Grease the sides of a 175 mm (7”) diameter tin with melted butter. Then, dust with plain flour (maida) and sift it to ensure uniform distribution; shake and tap the tin to remove the excess flour. Pour the prepared cake batter into the greased and dusted tin and spread it evenly. Bake the cake in a pre-heated oven at 180∘C (360∘F) for 40 to 45 minutes or until done.

 

Checking and Unmoulding the Sponge

 

The eggless chocolate sponge cake using condensed milk is ready when it naturally leaves the sides of the tin and is springy to touch. Once baked, promptly remove the tin from the oven. To unmould the sponge, invert the tin over a plate and tap sharply. This quick action helps release the cake easily. Keep the eggless chocolate sponge cake aside to cool completely on a rack before slicing or decorating.

 

Serving and Usage Versatility

 

This delicious no egg chocolate sponge cake is incredibly versatile. It is so tasty that it can be served as a simple, comforting evening tea snack with just a glass of milk. Alternatively, its rich, sturdy structure makes it the ideal foundation for more elaborate desserts. Use the eggless chocolate sponge cake as a base for exotic creations by lining it with fresh fruits and cream, or decorating it with catchy icing figures. It is an excellent choice for a simple sweets for kitty party or any casual gathering.



Whatever culinary creation you might have in mind, we are sure our eggless chocolate sponge cake will make it a grand success. In fact, we are sure you will enjoy the very experience of making this eggless chocolate sponge cake using condensed milk using our step-by-step images and video.

 

Eggless Chocolate Sponge Cake Using Condensed Milk recipe - How to make Eggless Chocolate Sponge Cake Using Condensed Milk


 

Tags

Soaking Time

0

Preparation Time

10 Mins

Cooking Time

0 Mins

Baking Time

45 Mins

Baking Temperature

180ºC (360ºF)

Sprouting Time

0

Total Time

55 Mins

Makes

1 cake

Ingredients

For Eggless Chocolate Sponge Cake

Method

For eggless chocolate sponge cake
 

  1. To make eggless chocolate sponge cake using condensed milk, sieve the plain flour, cocoa powder, baking powder and soda bi-carb together and keep aside.
  2. Combine the condensed milk, melted butter, vanilla essence and mix well.
  3. Add the prepared sieved plain flour-cocoa mixture and 5 to 7 of water and mix gently with help of a spatula.
  4. The batter should be of dropping consistency.
  5. Grease the cake tin with butter on all the sides.
  6. Dust with plain flour and sift to ensure uniform distribution of the flour. Shake and tap the tin to remove the excess flour.
  7. Pour the prepared cake batter into a greased and dusted 175 mm. (7”) diameter tin and spread it evenly.
  8. Bake in a pre-heated oven at 180ºc (360ºf) for 40 to 45 minutes or till done.
  9. The eggless chocolate sponge cake using condensed milk is ready when it leaves the sides of the tin and is springy to touch.
  10. When ready, remove the eggless chocolate sponge cake from the oven, invert the tin over a plate and tap sharply to unmould the sponge.
  11. Keep the eggless chocolate sponge cake using condensed milk aside to cool and use as required.

eggless chocolate sponge cake using condensed milk | eggless chocolate sponge cake | no egg chocolate sponge cake | Video by Tarla Dalal

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Eggless Chocolate Sponge Cake Using Condensed Milk recipe with step by step photos

Like Eggless Chocolate Sponge cake then

 

    1. 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:
How to make Eggless Chocolate Sponge Cake:

 

    1. 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.
    2. 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.
    3. Tap the tin and sift to ensure uniform distribution of the flour. Remove the excess flour.
    4. 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.
    5. 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.
    6. Put the plain flour into it.
    7. Now, add the cocoa powder.
    8.  Add the baking powder.
    9. Then add the soda bi-carb . Both these ingredients are the leavening agents for the Eggless Chocolate Sponge Cake.
    10. 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.
    11. Take another deep mixing bowl and add the condensed milk to it.
    12. Now, add the melted butter. This will soften and enhance the mouthfeel of the Eggless Chocolate Sponge Cake.
    13. Also, add the vanilla essence to enhance the flavour of the cake.
    14. Now, add the prepared plain flour-cocoa mixture into the bowl with the liquid ingredients.
    15. Add 5 tbsp of water. You may require little more depending upon the uality of the flour.
    16. 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.
    17. Pour the batter of the Eggless Chocolate Sponge Cake into the greased and dusted cake tin.
    18. Tap the mould lighlty to spread the batter evenly.
    19. 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.
    20. Remove from the oven and keep it aside to cool.
    21. 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
    22. 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.
    23. 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.
    24. Keep aside to cool further and use the  Eggless Chocolate Sponge Cake using condensed milk required.
Eggless Chocolate Cake with Orange Glaze Icing:

 

    1. 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. 
    2. 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.
Things to keep in mind while baking

 

    1. Keep all the ingredients ready before you start making the cake.
    2. Grease and line baking tin with parchment paper and keep the baking tin ready in advance.
    3. Pre-heat the oven for at least 5-10 minutes.
    4. Always bake the cake in the middle rack.
    5. Measure the ingredients exactly.
    6. Follow the method exactly as described.
    7. Once done, remove the cake from the oven immediately and let it cool it for few seconds and demould it while it is hot and place it on a wire wrack.
Cake is completely cooled and then demoulded

 

    1. What happens if the cake is completely cooled and then demoulded?  If the cake is completely cooled and then demoulded, there would be condensation below the cake and it will make the cake soggy.
Cake sinks in the centre?

 

    1. What is the reason for my cake to sink in the centre? Low temperature while baking the cake is a common mistake made.
    2. Excess amount of baking powder or baking soda used in the cake batter leads the cake to sink.
    3. If the cake is under baked.
    4. If the cake batter is out for too long before baking.
    5. Opening the door of the oven at a very early stage of baking.
My cake has cracks?

 

    1. What are the reasons for my cakes to have cracks? High temperature of the oven causes the cake to develop cracks.
    2. Batter of cake is very dense if you have over mixed the batter.
Cake is not soft after it has baked?

 

    1. Cake is not soft after it has baked? Over beating of the cake batter makes it dense.
    2. If the mixture curdles separating the fats, again the batter becomes dense not allowing it to rise.
Make Cake in a Pressure Cooker

 

    1. If you want to make Eggless Chocolate Sponge Cake in a pressure cooker.
    2. Take a pressure cooker.
    3. Sprinkle the 1 cup of salt at the base of a pressure cooker.
    4. Place a steel ring stand.
    5. And a perforated plate over it.
    6. Cover it with a lid (with the ring on the lid but without the whistle) and heat on a medium for 5 minutes.
    7. Open the lid of the pressure cooker, place the Eggless Chocolate Sponge Cake on a plate/ vessel and then place it on the perforated plate.
    8. Cover it with a lid (with the ring on the lid but without the whistle) and steam on a medium for 20 to 25 minutes or till the Eggless Chocolate Sponge Cake is done.
    9. Allow the steam to escape before opening the lid. Keep aside to cool for 10 minutes.
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per cake
Energy1701 cal
Protein38.2 g
Carbohydrates251.1 g
Fiber3.8 g
Fat63.9 g
Cholesterol125 mg
Sodium734.4 mg

Click here to view Calories for Eggless Chocolate Sponge Cake Using Condensed Milk

The Nutrient info is complete

Your Rating*

user
loves cooking

Sept. 8, 2021, 3:39 p.m.

yummy and moist chocolate cake. I never thought cake would be so delicious even without any icing.

5 
user
Archana M

July 16, 2021, 2:48 p.m.

The best eggless cake have ever tried and has turned so perfect and moist.I used this cake to make a birthday cake for my mom, and it was loved by all.... and appreciated.

5 
user
patel_jigna_c

June 17, 2021, 12:28 p.m.

The recipe is pretty simple and it makes a great cake. The only reason why I gave it 4 stars is because I felt there was a need to add sugar when I tasted my cake.

4 
user
LOPA SHAH

May 17, 2021, 11:37 a.m.

Yummmmmmmmmmmmmmmmmy not only yummy but very easy and spongy cake, I was afraid of making the cake and I tried to make for the first time but it was so spongy and too easy,everybody at home liked it. thanks Tarlaji for giving such a yummy and easy cake method.

5 
user
Eat to live

May 17, 2021, 10:03 a.m.

Very easy and moist eggless cake recipe..

5 
user
Geet

March 10, 2021, 8:35 p.m.

My cake become so hard i have done all steps whats the problem

5 
user
Tarla Dalal

March 10, 2021, 8:35 p.m.

There are a few different factors that could be causing your cakes to turn out hard. One reason is that your oven may be too hot. You can also try checking your cake with a toothpick inserted in the middle a few minutes before the recipe says it should be done because all ovens work differently. Overbeating can also cause the cake to come out dense. Ensure the ingredients are fresh and not expired.

user
Kavisha

Jan. 6, 2021, 5:59 a.m.

Easy to cook and yummy...

5 
user
Tarla Dalal

Jan. 6, 2021, 5:59 a.m.

Thanks Kavisha. Keep trying new recipes and posting your comments. We would love to hear from you.

user
Sandra

Jan. 4, 2021, 1 p.m.

Easy and simple recipe

5 
user
Tarla Dalal

Jan. 4, 2021, 1 p.m.

Thanks Sandra. We are delighted you loved the Eggless Cake recipe. Please keep posting your thoughts and feedback.

user
Foodie #615179

July 24, 2020, 12:41 p.m.

Cooking cake at home was never so easy,quick and yummy.

5 
user
Karyn

April 9, 2018, 8:49 a.m.

This is a lovely recipe. However, my family thinks this is too sweet for their preference. Can I reduce the amount of condensed milk? What should I adjust in order to keep the texture. Besides, if we would like to have lighter texture, how can this be adjusted? Thanks in advance.

5 
user
Tarla Dalal

April 9, 2018, 8:49 a.m.

Hi, you can reduce the sweetness of condense milk by reducing 1/4 cup of condense milk and adjust the consistency by little milk.. to keep the cake lighter.. avoid over mixing of the batter..

user
Foodie #571367

Aug. 16, 2017, 8:41 a.m.

I made this recipe several times but everytime it was very very wet although i did follow every instruction. Can anyone tell me what should i do to make it perfecT, as i'm going to make it once again tomorrow. pleaseeeeeeeeee help me as i really want to make it perfect.

5 
user
G.Surekha

March 23, 2016, 9:43 p.m.

is there any alternative for electric beater?also I had square glass bowl,can it be used to make cake?

5 
user
Tarla Dalal

March 23, 2016, 9:43 p.m.

Hi, You can use a hand whisk. Yes you can make the cake in a glass square mould.

user
Priya

Jan. 5, 2016, 2:17 p.m.

Excellent recipe. Have tried multiple times and each time it turned perfect. Thanks!

5 
user
Tarla Dalal

Jan. 5, 2016, 2:17 p.m.

Priya, thanks a ton for the feedback. Keep trying new recipes and posting your comments. We would love to hear from you.

user
shubhangi

Aug. 20, 2015, 4:21 p.m.

can we use anything else in place of condense milk?

5 
user
Tarla Dalal

Aug. 20, 2015, 4:21 p.m.

As it is eggless, you need to use condensed milk. But you can try this recipe using curd.Check the below link. http://www.tarladalal.com/Eggless-Vanilla-Sponge-Cake-Using-Curds-(-Cakes-and-Pastries-)-33309r Do try it and let us know how it turns out..

user
Ushaw rawat

Feb. 18, 2015, 11:36 a.m.

5 
user
riya

Aug. 27, 2014, 6:06 p.m.

how can i make it in microwave convection mode?

5 
user
Tarla Dalal

Aug. 27, 2014, 6:06 p.m.

Hi, Bake the cake at 180 degree for 20 to 25 minutes. Check it using a tooth pick.

user
HIMANI

Aug. 21, 2012, 1:33 p.m.

WHAT ABOUT SWEETNESS..WHEN TO ADD SUGAR..

5 
user
Yashita

Jan. 1, 2011, 11:37 a.m.

Do we have to use salted or unsalted butter?

5 
user
Tarla Dalal

Jan. 1, 2011, 11:37 a.m.

Hi Yashita, We have used Amul butter.

user

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