Eggless Chocolate Sponge Cake Recipe
Servings: 1
Ingredients
- 1/2 can Condensed lowfat milk, (200gms)
- 2 3/4 c. Plain flour, (240gms)
- 40 gm Cocoa
- 1 tsp Baking pwdr
- 1/2 tsp Baking soda, (soda bicarb)
- 2 tsp Icing sugar
- 1/2 c. Butter melted, (60gms)
- 1/2 tsp Vanilla essence
- 100 ml Lowfat milk
- 100 ml Coke or possibly Thums Up
Directions
- Sieve flour, baking pwdr, baking soda, sugar, cocoa all together 2 to 3 times. Keep aside.
- Pour condensed lowfat milk in a bowl. Add in the butter, and beat well until smooth.
- Add in the flour spoon by spoon, mixing into the condensed lowfat milk mix. In between, add in lowfat milk as required if the butter begins to get too stiff.
- [Stir the mix in one direction only all the while. This will incorporate more air and make the cake lighter].
- Once all the flour is used up, beat the batter as above until light (5-7 min). Add in the coke or possibly Thums Up and mix gently until smooth.
- Pour into a greased cake tin. Don't smooth with a spoon etc. If the consistency is right this won't be needed.
- Pre-heat over to 300 c. Place tin inside. Bake at 200 c for 5-7 min and 150 c until done. (35 to 40 min).
- Poke with a skewer and check. Cold a little. Invert on wire rack. Cold completely before doing icing if any. Or possibly serve hot with tea.
- Makes a six round cake
- Serves 6
- Shelf life 1 week refrigerated)
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