Eggless Vanilla Sponge Cake Video by Tarla Dalal

Eggless Vanilla Sponge Cake Video by Tarla Dalal

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Vegetarians often lose out on the pleasure of pastries and other western desserts because of the presence of egg in those recipes. But, why not? most desserts can be made without eggs too. To begin with, you can try this eggless vanilla sponge cake! this sponge cake is used in recipes like sponge cake with vanilla ice-cream, strawberry mousse cake, and also mini cherry cream cakes.

Recipe Description for Eggless Vanilla Sponge Cake Using Condensed Milk

Preparation Time: 
Baking Time:  35 minutes
Baking Temperature:  180°C (360°F)
Makes 1 cake
Show me for cake


For Eggless Vanilla Sponge Cake
1 1/4 cups plain flour (maida)
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup condensed milk
4 tbsp melted butter
1 tsp vanilla essence
melted butter for greasing
plain flour (maida) for dusting


For eggless vanilla sponge cake

  1. To make {span class="bold1"}eggless vanilla sponge cake{/span}, 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 {span class="bold1"}eggless vanilla sponge cake using condensed milk{/span} 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 {span class="bold1"}eggless vanilla sponge cake{/span}.
  9. Keep the {span class="bold1"}eggless vanilla sponge cake{/span} aside to cool and use as required.
RECIPE SOURCE : Eggless DessertsBuy this cookbook


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