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Eggless Sponge Cake
Eggless Sponge Cake
by Tarla Dalal
Ingredients
1/2 tin (200 grams) condensed milk 140 gms self raising flour (maida) 1 tsp baking powder 1/2 tsp soda bi-carb 60 ml melted butter or margarine (preferably white butter; melted at room temperature) 1 tsp vanilla essence
Method
1. Sieve the flour, baking powder and soda bi-carb together. 2. Mix the condensed milk, melted butter, essence and 75 ml. water and beat well. 3. Add the flour mixture and beat well. 4. Pour the mixture into a greased and dusted 150 mm. (6") diameter tin. 5. Bake in a hot oven at 200 degree C (400 degree F) for 10 minutes. Then reduce the temperature to 150 degree C (300 degree F) and bake for a further 10 minutes. 6. The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, take out from the oven and leave for 1 minute. Invert the tin over a rack and tap sharply to remove. 7. Cool the cake.
If you would rather make cakes using the microwave oven than the conventional ones, go for this recipe. But make sure you use microwave safe vessels! Preparation Time: 10 mins Baking Time: 5 mins Makes 1 cake
Ingredients
1 cup plain flour (maida) 1 tsp baking powder 4 tbsp sour curds (khatta dahi) (dahi) 1/2 tsp soda bi-carb 1/2 cup melted butter 3/4 cup powdered sugar 1 tsp vanilla essence
Method
1. Sieve the flour and baking powder. Keep aside. 2. Mix together the curds and soda bi-carb in a bowl and keep aside. 3. Heat cup of water by microwaving on high for 1 minute. 4. Combine the butter, sugar and cup of hot water in another bowl and whisk well. 5. Add the curds, flour, and vanilla essence and mix to make a smooth batter. 6. Put the batter in a 175 mm. (7") diameter greased shallow glass dish. 7. Microwave on high for 4 minutes. 8. Remove from the microwave, cool slightly and unmould.