Eggless Vanilla Sponge Cake (with Milkmaid Condensed milk. Tarla Dalal’s recipe)
Preparation Time: 10 mins
Baking Temperature: 200 °C (400°F) for 10 minutes and 150 * C for 15 minutes.
Makes: 1 cake of 7 - inch diameter baking dish
140 gms plain flour (maida) (approximately 1 cup / 200 ml (Indian standard measuring cup of 200 ml / 8 oz capacity)
1 1/2 teaspoon baking powder
1/2 teaspoon soda bi-carb (cooking soda)
3/4 cup (200 gms) Milkmaid sweetened condensed milk (or please measure in Indian standard measuring cup of 200 ml / 8 oz capacity)
75 ml water
60 ml. melted butter
1 teaspoon vanilla essence
Sieve trice the flour, baking powder and soda bi-carb together. Keep aside.
Combine the condensed milk, melted butter, vanilla essence and 75 ml of water and beat well. Keep aside.
Add the sieved flour mixture and 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 tin.
Bake in a pre-heated oven at 200°c (400°f) for 10 minutes. Then reduce the temperature to and bake at 150° c (300°f) for another 15 minutes.
The cake is ready when it leaves the sides of the tin and is springy to touch.
When ready, remove from the oven and leave aside for 1 minute. Invert the tin over a rack and tap sharply to unmould the cake.
Keep aside to cool and use as required.