Eggless Chocolate Sponge Cake Using Condensed Milk
by Tarla Dalal
eggless chocolate sponge cake using condensed milk | eggless chocolate sponge cake | no egg chocolate sponge cake | with 26 amazing images
Just as they say that values make a man, we can also say with equal conviction that the sponge makes a cake! A soft, spongy luscious eggless chocolate sponge cake using condensed milk can prove to be the base for wondrous creations.
Here is one of the most delicious sponge cakes we have ever tasted and it is eggless too. The Eggless Chocolate Sponge cake has an awesomely rich mouth-feel and intense flavor that is mind-blowing.
There are many ways of making sponge cake – with milk, curd, oil or butter, but this particular eggless chocolate sponge cake made using condensed milk has a good texture a milky richness that pampers the taste buds.
In fact, it is so tasty that you can just serve a cup of warm eggless chocolate sponge cake with a glass of milk to make a tasty and comforting evening tea snack .
Of course, you can also use the eggless chocolate sponge cake as the base for more exotic creations by lining it with fruits and cream, decorating it with catchy icing figures, and what not. This no egg chocolate sponge cake can be served for sweets for kitty party.
Whatever culinary creation you might have in mind, we are sure our eggless chocolate sponge cake will make it a grand success. In fact, we are sure you will enjoy the very experience of making this eggless chocolate sponge cake using condensed milk using our step-by-step images and video.
Eggless Chocolate Sponge Cake Using Condensed Milk recipe - How to make Eggless Chocolate Sponge Cake Using Condensed Milk
Preparation Time: Baking Time: 40 to 45 minutes Baking Temperature: 180ºC (360ºF) Cooking Time: Total Time:
Makes 1 cake
For Eggless Chocolate Sponge Cake
1 1/4 cups plain flour (maida)
2 tbsp cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup condensed milk
4 tbsp melted butter
1 tsp vanilla essence
2 tsp melted butter for greasing
2 tbsp plain flour (maida) for dusting
Method
For eggless chocolate sponge cake
Like Eggless Chocolate Sponge cake then
How to make Eggless Chocolate Sponge Cake:
Eggless Chocolate Cake with Orange Glaze Icing:
Things to keep in mind while baking
Cake is completely cooled and then demoulded
Cake sinks in the centre?
My cake has cracks?
Cake is not soft after it has baked?
Make Cake in a Pressure Cooker
For eggless chocolate sponge cake
- For eggless chocolate sponge cake
- To make {span class="bold1"}eggless chocolate sponge cake using condensed milk{/span}, sieve the plain flour, cocoa powder, baking powder and soda bi-carb together and keep aside.
- Combine the condensed milk, melted butter, vanilla essence and mix well.
- Add the prepared sieved plain flour-cocoa mixture and 5 to 7 of water and mix gently with help of a spatula.
- The batter should be of dropping consistency.
- Grease the cake tin with butter on all the sides.
- Dust with plain flour and sift to ensure uniform distribution of the flour. Shake and tap the tin to remove the excess flour.
- Pour the prepared cake batter into a greased and dusted 175 mm. (7”) diameter tin and spread it evenly.
- Bake in a pre-heated oven at 180ºc (360ºf) for 40 to 45 minutes or till done.
- The {span class="bold1"}eggless chocolate sponge cake using condensed milk{/span} is ready when it leaves the sides of the tin and is springy to touch.
- When ready, remove the {span class="bold1"}eggless chocolate sponge cake{/span} from the oven, invert the tin over a plate and tap sharply to unmould the sponge.
- Keep the {span class="bold1"}eggless chocolate sponge cake using condensed milk{/span} aside to cool and use as required.
Eggless Chocolate Sponge Cake Video by Tarla Dalal
Eggless Chocolate Sponge Cake Using Condensed Milk recipe with step by step photos
Like Eggless Chocolate Sponge cake then
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We have a huge collection of cake recipes on our website, So, apart from this Eggless Chocolate Sponge Cake using condensed milk recipe you can try out other recipes like:
How to make Eggless Chocolate Sponge Cake:
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Before you make the batter for Eggless Chocolate Sponge Cake, it is always wise to prepare the cake tin. For that grease a 175 mm. (7") diameter cake tin with butter on all the sides.
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Dust the tin with plain flour. This will prevent the butter from melting into the batter of the Eggless Chocolate Sponge Cake and will also make the process of demoulding easy.
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Tap the tin and sift to ensure uniform distribution of the flour. Remove the excess flour.
- Pre heat the oven at 180ºC while you make the batter. If you do not pre heat your oven, you will not be able to estimate the baking time. It will affect the texture of the cake.
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Now, let’s prepare the mixture of the dry ingredients of the Eggless Chocolate Sponge Cake. Take a deep bowl and place a sieve over it.
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Put the plain flour into it.
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Now, add the cocoa powder.
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Add the baking powder.
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Then add the soda bi-carb . Both these ingredients are the leavening agents for the Eggless Chocolate Sponge Cake.
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Sieve all these ingredients by pushing them down through the sieve with the help of a spoon. This will make the flour lighter and remove impurities if present.
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Take another deep mixing bowl and add the condensed milk to it.
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Now, add the melted butter. This will soften and enhance the mouthfeel of the Eggless Chocolate Sponge Cake.
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Also, add the vanilla essence to enhance the flavour of the cake.
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Now, add the prepared plain flour-cocoa mixture into the bowl with the liquid ingredients.
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Add 5 tbsp of water. You may require little more depending upon the uality of the flour.
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Mix all the gently with help of a spatula till no lumps remain. The batter should be of dropping consistency and should fall off the spatula when it is tilted or invented.
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Pour the batter of the Eggless Chocolate Sponge Cake into the greased and dusted cake tin.
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Tap the mould lighlty to spread the batter evenly.
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Bake the Eggless Chocolate Sponge Cake in the pre-heated oven at 180ºC (360ºF) for about 40 to 45 minutes or till done. The cake will be springy to touch and will leave the sides of the tin when it is ready. You can check the doneness of the Eggless Chocolate Sponge Cake using condensed milk by inserting a toothpick or a knife into it. If it comes out clean, your cake is ready.
- Remove from the oven and keep it aside to cool.
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Loosen the edges of the cake using a knife. Do not try unmoulding the cake when it is hot. You might end up breaking the cake into pieces
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Take a plate and place the Eggless Chocolate Sponge Cake along with the tin in an upside down position. Tap the mould sharply to unmould the sponge.
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Invert the Eggless Chocolate Sponge Cake using condensed milk to get the crust on top. Remove the crust using a sharp knife if you wish to.
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Keep aside to cool further and use the Eggless Chocolate Sponge Cake using condensed milk required.
Eggless Chocolate Cake with Orange Glaze Icing:
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Cut a wedge from the Eggless Chocolate Sponge Cake. Pour Orange Glaze Icing over it. You will require about 1 tsp of the icing for 1 wedge of cake. You can easily make Orange Glaze Icing at home.
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You can also decorate it with colourful sprinkles. Serve the Eggless Chocolate Cake using condensed milk with Orange Glaze Icing immediately as the icing hardens quickly. Also, prepare the glaze icing just before serving.
Things to keep in mind while baking
- Keep all the ingredients ready before you start making the cake.
- Grease and line baking tin with parchment paper and keep the baking tin ready in advance.
- Pre-heat the oven for at least 5-10 minutes.
- Always bake the cake in the middle rack.
- Measure the ingredients exactly.
- Follow the method exactly as described.
- Once done, remove the cake from the oven immediately and let it cool it for few seconds and demould it while it is hot and place it on a wire wrack.
Cake is completely cooled and then demoulded
- What happens if the cake is completely cooled and then demoulded? If the cake is completely cooled and then demoulded, there would be condensation below the cake and it will make the cake soggy.
Cake sinks in the centre?
- What is the reason for my cake to sink in the centre? Low temperature while baking the cake is a common mistake made.
- Excess amount of baking powder or baking soda used in the cake batter leads the cake to sink.
- If the cake is under baked.
- If the cake batter is out for too long before baking.
- Opening the door of the oven at a very early stage of baking.
My cake has cracks?
- What are the reasons for my cakes to have cracks? High temperature of the oven causes the cake to develop cracks.
- Batter of cake is very dense if you have over mixed the batter.
Cake is not soft after it has baked?
- Cake is not soft after it has baked? Over beating of the cake batter makes it dense.
- If the mixture curdles separating the fats, again the batter becomes dense not allowing it to rise.
Make Cake in a Pressure Cooker
- If you want to make Eggless Chocolate Sponge Cake in a pressure cooker.
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Take a pressure cooker.
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Sprinkle the 1 cup of salt at the base of a pressure cooker.
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Place a steel ring stand.
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And a perforated plate over it.
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Cover it with a lid (with the ring on the lid but without the whistle) and heat on a medium for 5 minutes.
- Open the lid of the pressure cooker, place the Eggless Chocolate Sponge Cake on a plate/ vessel and then place it on the perforated plate.
- Cover it with a lid (with the ring on the lid but without the whistle) and steam on a medium for 20 to 25 minutes or till the Eggless Chocolate Sponge Cake is done.
- Allow the steam to escape before opening the lid. Keep aside to cool for 10 minutes.
Nutrient values per cake
| Energy | 1701 cal |
| Protein | 38.2 g |
| Carbohydrates | 251.1 g |
| Fiber | 3.8 g |
| Fat | 63.9 g |
| Cholesterol | 125 mg |
| Vitamin A | 2065.2 mcg |
| Vitamin B1 | 2.4 mg |
| Vitamin B2 | 1.1 mg |
| Vitamin B3 | 4.5 mg |
| Vitamin C | 6.2 mg |
| Folic Acid | 29.8 mcg |
| Calcium | 730.3 mg |
| Iron | 6.1 mg |
| Magnesium | 134.1 mg |
| Phosphorus | 271.7 mg |
| Sodium | 734.4 mg |
| Potassium | 1258.6 mg |
| Zinc | 3.9 mg |
Outbrain
how can i make it in microwave convection mode?
This is a lovely recipe. However, my family thinks this is too sweet for their preference. Can I reduce the amount of condensed milk? What should I adjust in order to keep the texture. Besides, if we would like to have lighter texture, how can this be adjusted? Thanks in advance.
is there any alternative for electric beater?also I had square glass bowl,can it be used to make cake?
My cake become so hard i have done all steps whats the problem
can we use anything else in place of condense milk?
WHAT ABOUT SWEETNESS..WHEN TO ADD SUGAR..
Do we have to use salted or unsalted butter?
Excellent recipe. Have tried multiple times and each time it turned perfect. Thanks!
Easy and simple recipe