How to make Eggless Sponge Cake -
A soft and delicious basic vanilla sponge cake recipe. Learn how to make Eggless Sponge Cake . Find all ingredients and method to cook Eggless Sponge Cake along with preparation & cooking time. They have a very light, fluffy and airy structure as a result of beating the egg whites to incorporate air.
This recipe is from the book Cakes and Bakes.
Main Ingredients : Refined flour, Soda bi carbonate
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Eggless Sponge Cake checkout Khasta Kachori, Chicken Kathi Roll, Vegetable Momos, Vegetable Samosa . You can also find more Snacks and Starters recipes like Corn chivda-SK Khazana Onion Uttapam - SK Khazan Honey Toasted Cheese With Sesame Seeds Beetroot Cheese Tikki
Eggless Sponge Cake Recipe Card
Baking can be a lot of fun and with this basic eggless sponge recipe you can build a number of interesting desserts. The eggs in this recipe are replaced by condensed milk to give you soft spongy basic sponge cake that you can dress up and use however you want to. Being vegetarian shouldn’t stop you from indulging in the deliciousness of cake anymore. Baking is all about precision, so make sure you follow instructions in the recipe carefully.
Prep Time : 16-20 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Eggless Sponge Cake Recipe
Refined flour 1 cup
Soda bi carbonate 1 1/2 teaspoons
Baking powder 1 1/2 teaspoons
Sugar 3 tablespoons
Unsalted butter 55 grams
Condensed milk 1/2 tin
Milk 1 cup
Vanilla essence 1 teaspoon
Method
Step 1
Preheat the oven to 180ºC/350ºF/Gas Mark 4. Grease a cake tin and lightly dust it with flour. Sift flour with soda bicarbonate and baking powder.
Step 2
Cream together the sugar and butter, till light and fluffy. Add the condensed milk and beat well. Stir in the milk and vanilla essence. Gradually add the flour, mixing well after each addition. Mix well for three to four minutes till the mixture is smooth and light.
Step 3
Pour the batter into the prepared tin and bake for about thirty to thirty five minutes. Remove from the oven and turn out onto a wire rack and leave to cool completely.
Step 4
Cut into wedges and serve.
Nutrition Info
Calories : 1290 Kcal
Carbohydrates : 150.2 gm
Protein : 27.8 gm
Fat : 64.2 gm
Other : 0
Best Cooked In
Wonderchef Carbon Steel Square Cake Mould 23cm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
