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This Eggless Sponge Cake is made using condensed milk. This Eggless cake is great for vegetarians and vegans. 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 howevery you want. You can even add different flavors.

Eggless Sponge Cake

Rating: 51

Prep Time: PT5-8M

Cook Time: 15 minutes

Total Time: PT20-25M

Serving Size: Makes 2 -9\\\\\\\" round cake

Ingredients

  • 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.

Instructions

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.
http://bhavnaskitchen.com/eggless-sponge-cake/

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18 Comments

  • SakshiKitchen says:

    Just tried this recipe out and made cupcakes for a birthday! The cakes turned out beautiful and perfect, safe to say this is a foolproof recipe! Thanks for sharing Bhavna!

  • marcus11 says:

    I tried baking this cake for Christmas and it came out so great! The texture was perfect and the cake was not too heavy to eat. I followed the recipe exactly but where it calls for 1 cup milk I used half of water half of milk, it still came out perfect and great. Brilliant recipe Bhavna. Keep posting good recipes! :)

  • jackloganbill says:

    What about using a combination of Almond milk and sugar? The recipe implies that water may be used for the milk, and in the case of the condensed milk, I figure you could replace it with Almond milk + sugar + fat…

  • Gretchen says:

    Looks like a good recipe…just wondering how it can be recommended as a vegan option, however, with the condensed milk in it? Might be a bit misleading for those who don’t know much about veganism! Do you have a suggestion for what can be used instead of that? Thanks :-)

  • jackloganbill says:

    I used this eggless sponge cake recipe to make the cupcakes. The recipe produced 16 cupcakes. Probably would have produced 18 to 20, but one, I ate at least one cupcake worth of batter (very good!), and I overfilled most of the cupcakes. For this recipe, for cupcakes, only fill 2/3s of the paper liner!

    The cupcakes rose very well, and for those that I filled 2/3s, they domed perfectly. For those I overfilled, they mushroomed.

    The texture of the cake and crumb was incredible. Very fine, soft crumb. Almost like a cloud. I used cake flour and 1 tsp vinegar for the recipe. My cake texture did not look like the picture posted on this page. They turned out exactly as I hoped for, nice soft, fine crumb.

    The taste was very good. They were not sweet enough for my palette; next time I will add some sugar. And they were not as rich as I accustomed to baking. I missed the egg yolks.

    Still, a very good recipe, and absolutely incredible given there are no eggs!

    I frosted using a strawberry buttercream as seen in this picture:

    http://www.thewoodshop.20m.com/food/bakesale-cupcakes-eggless01.jpg

    Thanks again for the recipe and the advice…

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