Eggless Sponge Cake

A simple recipe of eggless sponge cake can be use as a base for many other desserts like pineapple gateau, orange gateau,
almond praline cake etc.
Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 1 cake

Ingredients
1/2 tin (200 grams) condensed milk
140 gms self raising flour
1 tsp baking powder
1/2 tsp baking soda
60 ml melted butter or margarine
1 tsp vanilla essence

Method
1.Sieve the flour, baking powder and soda bi-carbb together.
2.Mix the flour mixture, condensed milk, melted butter, essence and 75 ml. (2 1/2 fl. Oz. ) water and beat well.
3.Pour the mixture into a greased and dusted 150 mm. (6") diameter tin.
4.Bake in a hot oven at 200 degree c (400 degree f) for 10 minutes. Then reduce the tempreture to 150 degree c (300
degree f) and bake for a further 10 minutes.
5.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.
6.Cool the cake.
----------------------------------------------------------------------------------------------------------------------------
Eggless Chocolate Sponge Cake ( Eggless Desserts Recipe)
Chocolate always has a nice, romantic feel to it, and nobody wants to miss out on anything chocolaty! chocolate cakes can
be made eggless too, and they can be just as soft as the ones you find at the bakery. I have used this eggless sponge cake
in recipes like chocolate orange mousse cake, ebony and ivory and chocolate mousse cake.
Preparation Time: 5 mins
Baking Time: 25 to 30 minutes
Baking temperature: 180C (360F).
Makes 1 cake

Ingredients
1 cup plain flour (maida)
2 tbsp cocoa powder
1/2 tsp soda bi-carb
3/4 cup condensed milk
1 1/2 tsp levelled baking powder
4 tbsp melted butter
1 tsp vanilla essence

Method
1.Sieve the plain flour, cocoa powder, baking powder and soda bi-carb together. Keep aside.
2.Combine the condensed milk, melted butter, vanilla essence and ? cup of water in a deep bowl and beat well using a
whisk.
3.Add the sieved flour mixture and mix gently with help of a spatula.
4.The batter should be of dropping consistency.
5.Pour the batter into a greased and dusted 175 mm. (7) diameter cake tin.
6.Bake in a pre-heated oven at 180c (360f) for 20 to 25 minutes or till done.
7.The cake is ready when it leaves the sides of the tin and is springy to touch.
8.Invert the tin over a rack and tap sharply to unmould the cake.
9.Keep aside to cool and use as required
---------------------------------------------------------------------------------------------------------------------------------------------
Eggless Chocolate Cake ( Pressure Cooking )
Eggless chocolate cake, strongly ,most people make cake in a pressure cooker using dry heat. But it is believed that dry
cooking spoils the pressure cooker. Hence, we tried steaming cake and it turned out awesome. A must try!
Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 1 cake
Ingredients
125 gms plain flour (maida)
2 tbsp cocoa powder
1 1/2 tsp baking powder
1/2 tsp soda bi-carb
3/4 cup condensed milk
4 tbsp melted butter
1 tsp vanilla essence

Other Ingredients
1/4 tsp melted butter for greasing
1 tbsp plain flour (maida) for dusting


Method
1.Sieve the flour, cocoa powder, chocolate powder, baking powder and soda bi-carb in a bowl. Repeat this procedure
thrice (refer handy tip no. 1).
2.Add the condensed milk, butter, vanilla essence and 4 tbsp of water and mix well. The batter should be of dropping
consistency.
3.Grease a 175 mm. (7) diameter tin using butter, dust it with plain flour and line with a butter paper.
4.Pour the batter in the tin and keep aside.
5.Place a small stand in a pressure cooker, add water covering half the tin and place a perforated plate over it.
6.Place the tin on the plate and steam he cake using a pressure cooker without the whistle and steam for 12 to 15 minutes
on high flame.
7.Allow the steam to escape before opening the lid.
8.Invert the tin over a wire rack and tap sharply to unmould the cake. You may alternatively use a knife to loosen the
edges of the cake.
9.Serve immediately or chilled with hot chocolate sauce.
Handy tips:
1.Sieving the flour 3 to 4 times along with the other ingredients induces aeration. This helps in raising the volume of the
cake when cooked. However overdoing can reverse the effect.
2.To make a quick chocolate sauce, combine 1 cup of cream and 1 cups dark chocolate and cook in a double boiler till the
chocolate melts. Add 1 tsp of butter, mix well and use as required.