Eggless Cake with Milkmaid

Eggless Cake with Milkmaid

Recipe credit - Tarla Dalal

A simple recipe of eggless sponge cake can be use as a base for many other desserts like pineapple gateau, orange gateau, almond praline cake etc.

You will need

1/2 tin (200 grams) Milkmaid condensed milk
140 gms self raising flour ( maida/ all purpose flour )
1 tsp baking powder
1/2 tsp baking soda
60 ml melted butter or margarine
1 tsp vanilla essence

Method

Sieve the flour, baking powder and soda bi-carbb together.

Mix the flour mixture, condensed milk, melted butter, essence and 75 ml. (2 1/2 fl. Oz. ) water and beat well.

Pour the mixture into a greased and dusted 150 mm. (6") diameter tin.

Bake in a hot oven at 200 degree c (400 degree f) for 10 minutes. Then reduce the tempreture to 150 degree c (300 degree f) and bake for a further 10 - 15 minutes.

The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, take out from the oven and leave for 1 minute. Invert the tin over a rack and tap sharply to remove.