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!