Egg Free Sponge Cake
Sponge Cake, Eggless
This cake is suitable for vegetarians who do not eat eggs, it contains neither eggs nor egg powder. I cant remember who shared this recipe with me. Ingredient list edited November 2013
Ingredients
2 cups or 225 grams plain flour
1 level dessert spoon/10 gm. baking powder
1/2 teaspoon soda bi-carbonate
1/4 to 1/2 tsp. salt
1/2 cup or 60 ml. or 2 fl.oz. softened butter or ghee
1/2 cup fine sugar
3/4 cup condensed milk or 1/2 can or 400 grams condensed milk
1 tsp. vanilla essence
15 cm or 7 inch diameter tin
Instructions
Heat oven to 180? C.
Sift flour, baking powder, soda bicarbonate all together a couple of times. This helps to trap the air and make cake lighter. Keep aside
Place butter and sugar in a bowl and whisk to a creamy consistency.
Add condensed milk and whisk some more.
Add vanilla essence and mix.
Add flour, soda bicarbonate and baking powder mix from step one, a little at a time and fold in.
If it looks too stiff, you can add a spoon or two of ordinary milk. Some people add soda water instead.
Pour into a lined, greased baking tin and place in the centre of the oven (preheated to 170-180?C).
Bake for 30-35-40 minutes. Oven temperatures and performances vary, so adjust time accordingly. Fan ovens need a little less time. To check, insert a skewer or tip of a sharp knife into the cake. If it is cooked, it comes out clean, with no batter sticking to it. It is springy to touch and begins to come off the side of the tin.
Cool for 5 minutes and take out onto a wire rack by placing the tin up-side-down and tapping on the base.
