Lockdown Cooking | Egg-less Sponge Cake

My mother’s day eggless sponge cake recipe is here!

What did I use?

 For the Cake

  • Milk – 1 cup or 240 ml [ Approx ]
  • Vinegar – 1 1/2 teaspoon or 7.5 ml or 0.25 oz
  • Sugar – 3/4 cup or 96 grams
  • Vanilla essence – 1 teaspoon or 5 ml or 0.16 oz
  • Condensed milk – 3/4 cup or 177 ml or 6 oz [ Click to refer my recipe of instant condensed milk ]
  • Plain flour – 1 1/2 cup or 205 grams
  • Baking soda – 1 teaspoon
  • Baking powder – 1 1/2 teaspoon
  • Butter – 3 tablespoon
  • Oil – 3 tablespoon

 For the frosting [ Optional ]

  • Whipped cream [ Click to refer my recipe of instant whipped cream ]

 For the decoration [ Optional ]

  • Chocos
  • Gems
  • Jim Jam biscuit

How did I make it?

  • I took a bowl and whisked butter and oil to get a fluffy mixture. Once whisked for about 2-3 minutes, I mixed condensed milk and whisked till the batter thickened. 
  • On the other hand, I took milk and added vinegar and vanilla essence to prepare instant curdled milk. I allowed the milk to rest till I whisked condensed milk along with butter and oil
  • Once mixed, I started adding flour and milk in parts and kept whisking until I got the desired fluffy consistency.
  • I poured the batter to the baking tin and allowed the cake to bake in medium-low flame for 30 minutes. The cake was baked using a pre-heated pressure cooker without a whistle, keeping salt and cooking stand as the base.
  • Once my cake was baked, I allowed it to cool and then decorated the cake!
  • My mother’s day special cake is ready!

Published by Rishika Powany

My name is Rishika, and Iā€™m a Freelance writer. I am passionate about generating creative content and coaching people in Public Speaking. I help people promote and grow their brands through various Content Writing techniques. At the same time, I also show you how to hack your interviews, gain more confidence, and speak more effectively through communication strategies.

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