Eggless Vanilla Sponge Cake is a basic sponge cake that can be used as a base cake. It is perfect and as good as how we get it in the bakery.
Author: sharmila kingsly
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Standard 1 cup measures 240 ml
Sugar – ½ cup
Unsalted Butter – ½ cup
Condensed Milk – 1 tin400 ml
Vanilla Essence – 2 tsp
All-purpose Flour / Maida – 1 ¾ cup
Baking Powder – 2 tsp
Baking Soda – 1 tsp
Hot Milk - 1 ½ milk
In a mixing bowl add in the sugar and room temperature butter. cream the butter and sugar together until light and creamy.
Next add in the Vanilla essence and Condensed milk to that and beat it with a hand mixer once again until it forms a homogenous mixture.
Now sift in the dry ingredients, flour, baking powder, and baking soda together with a sieve and add it slowly to the wet ingredients.
Whisk everything together. Next, add in the hot milk. Let it not be boiling hot. Combine everything together with a hand mixer and form the batter.
Line a baking tin with parchment paper and then pour in the batter. Tap the baking pan once so that there are no air bubbles. Preheat the oven at 180 DEg C for 10 mins and then bake the cake at 180 Deg for about 50 mins.
Wait till The cake cools a little and then release the edges of the cake with a knife. Invert and then allow the cake to cool completely. Once it's completely cool.Slice and serve.
Do not open the oven before 30 min of baking. As the cake might sink in the middle.
Use room temperature Butter.
Allow the cake to cool completely and then slice into pieces.