A light and fluffy cake for teatime that can be made in a jiffy sounds like a good afternoon plan. It doesn’t have eggs, so vegetarians can get their generous share of sugar. We tell you how to make a soft and moist vanilla sponge cake by replacing eggs with condensed milk. Genius chef, Tarla Dalal, shares this easy recipe for a yummy cake.
Ingredients
1 1/4 cups plain flour (maida)
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
melted butter for greasing
plain flour (maida) for dusting
Method
1. Sieve the plain flour, baking powder and soda bi-carb together. Keep aside.
2. Grease a 175 mm. (7″) cake tin with melted butter, dust it with plain flour and sift to ensure uniform distribution of the flour. Shake and remove the excess flour.
3. Combine the condensed milk, melted butter and vanilla essence in a deep bowl and mix well using a spatula.
4. Add the sieved flour mixture and 5 tbsp of water mix gently with help of a spatula. 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 180ºc (360ºf) for 25 minutes.
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.
Here’s the video with cooking tips:
Image courtesy: ©Thinkstock photos/ Getty images
Recipe Courtesy: Tarla Dalal.com
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