This Eggless Sponge Cake is made using condensed milk. This Eggless cake is great for vegetarians. I’ve always been looking out for a basic egg less version of vanilla cake as usual. And these days, I alwasy keep condensed milk in my pentry. Cakes are always a problem for vegetarians but these days, baking has become more interesting even without eggs. This basic eggless cake can be decorated however you want. You can even add different flavors. The only drawback of this cake is that once you refrigerate the cake, it tends to become little hard because of butter(I think). So if you want to avoid that, try my other recipe made with Yogurt and oil(Video below).
Keep watching all the videos below to learn more about baking cakes without eggs. You can also bake cakes in pressure cooker(follow the safety tips). Below is the cake video.
My another version of cake is made using thick fat yogurt. If you don’t have condensed milk and still interested in making cake, cake made with yogurt and oil is your best option. I actually like this version better these days as the cake comes out light and airy.
I recently also tried with almond meal flour and golden flax seeds meal and the cake comes out just like baked with eggs. I simply love the texture. Below is the picture.
- 2 cups (280gm) all purpose or plain flour (Maida)-cake flour can be used.
- 1 cup (400 gms) sweetened condensed milk
- 1/2 cup (60ml) softened butter (or margarine)-If I am making biscotti out of cake, I add 1 cup butter.
- 2 tsp baking powder
- 1 tsp baking soda (soda bi-carb)
- 1 tsp Vinegar (optional but will bring great texture in your cake)
- 2 tsp vanilla essence
- 1 cup ( about 125ml) Milk or water(for vegan, add water)-can be added more or less to adjust consistancy of batter
- Sugar can be added if needed but condensed milk is sweet enough to make cake perfect.
Preheat Oven at 350F (about 180C).
Sift the flour along with Baking powder and Soda together in a bowl.
In another bowl, mix the condensed milk, butter, vanilla essence along with milk(or water).
Stir well until combined. Now add all mixed dry ingredients to wet one and mix gently.
The batter should be of a dropping consistency. Pour this into a greased (7 or 9") diameter cake pan. Place the tray on middle rack in preheated oven.
Bake for 10 minutes and then reduce the heat to 300F (150C) and bake for another 15 minutes. You know it is ready when the cake starts leaving the sides of the pan, get a brown tinge and as a further check - insert a toothpick in the center of the cake and it should come dry and clean.
Remove from the Oven. Let it sit for few minutes (about 5 minutes). Invert it upside down (so that the bottom is now on top) on a plate. The cake is ready.