Eggless Chocolate Sponge Cake Recipe - this cake is moist and soft as it is made using condensed milk. Chocolate Sponge is made using oil which helps to prevent drying out the cake if stored in the fridge for 2-3 days. If preferred oil can substituted with equal amount of melted butter. This Eggless Chocolate Sponge cake makes for a perfect base for frosting cakes as well.
Click the PLAY BUTTON below to view the video recipe of Eggless Chocolate Sponge Cake:
Ingredients:
1 Cup All Purpose Flour/Maida1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tin Condensed Milk (200g)
1/3 Cup Oil or Butter (at room temperature)
2 Tbsp Cocoa Powder
100ml Thumbs Up/Coca Cola
Serving: 6 inch round cake
Preparation Time: 15 mins
Baking Time: 30-40 mins
Method:
1. Pre-heat oven at 180C/356F. Grease the mould with oil and line it with butter paper.2. Mix flour, baking powder, baking soda and cocoa powder well in a bowl.
3. In a separate bowl, mix condensed milk and oil till well combined.
4. Slowly add dry ingredients to wet ingredients mixture and mix well.
5. Alternatively, add thumbs up or coca cola till thick consistency batter is achieved. Make sure there are no lumps.
6. Pour the batter in cake mould and tap it lightly.
7.Bake at 180C/356F for 15 mins and then at 150C/302F for 25 mins or until done. Keep an close eye as all oven work differently.
8. Once baked take out the tray and let it sit for 5 mins and then transfer the cake to cooling rack.
9. Eggless Chocolate Sponge Cake is ready to serve.
Click the "Print" Button on the top of this Page to "Save" this recipe
