Basic Sponge Cake - Egg Free

Source:

Mrs. Sangeeta Jain


Ingredients:

Maida - 100 gm

Condensed Milk - 200 gm

Butter - 2 tbsp

Powdered Sugar - 2 tbsp

Baking Powder - 1/2 tsp

Baking Soda - 1/2 tsp

Aerated Water (Drinking Soda) - 100 mL

Vanilla Extract - 1/2 tsp

Salt - 1 pinch


Method:

Preheat oven at 180 degrees for 10 minutes.

Grease baking pan with butter and line with parchment paper.

Sieve together maida, baking powder, baking soda, and salt.

In a mixing bowl, whisk butter till soft.  Add condensed milk and whisk together.  Add vanilla extract and powdered sugar and mix together well until combined.

Add one-third of the maida and mix gently.  Add half of the drinking soda and mix.  Mix gently the rest of the maida and soda alternatively.

Transfer this batter to the prepared baking tin and bake at 180 degrees for 25 to 30 minutes or until a toothpick inserted in the middle comes out clean.

Cool and use.

Notes:

This basic sponge cake can be used as base for many flavored and iced cakes.  One best example is that it can be used to make eggless white forest cake.  I used Amul mithai mate (condensed milk).

Eggless Wheat Carrot Cake with Raisins and Cashews

Adapted From

Fullscoops

Ingredients:

Carrots - 1-1/2 cups (freshly grated)

Whole Wheat Flour - 3 cups

Brown Sugar - 1-1/2 cups

Vegetable Oil - 3/4 cups

Milk - 1 cup plus 2 tbsp

Baking Powder - 1-1/2 tsp

Baking Soda - 2 tsp

Cinnamon Powder - 1-1/2 tsp

Nutmeg Powder - 1/2 tsp

Salt - 1/4 tsp

Raisins - 1/4 cup (chopped)

Cashews - 1/4 cup (chopped/broken)

Vanilla Extract - 1 tsp

Yield:

Approx 850 gm


Method:

1.  Wash and clean the carrots, grate them, and set aside.

2.  Preheat oven to 180 degrees for 10 minutes.

3.  Grease an 8 inch baking pan with oil/butter and line the base of the pan with butter/parchment paper cut to size.

4.   In the mixing bowl, add the vegetable oil and brown sugar.  Beat for a minute or so.

5.  Add in the milk and beat on high speed until the sugar crystals dissolve.  Add the vanilla and beat again.

6.  Sift in the flour, baking powder, baking soda, cinnamon powder, nutmeg powder, and salt.

7.  Fold gently with a spatula and also mix in the grated carrots, raisins, and cashews until well combined.

8.  Pour the batter in the greased pan and bake at 180 degrees C in a preheated oven for 30 minutes or until a skewer inserted in the center of the cake comes out clean.

9.  Remove the cake from the oven once baked and cool on a wire rack for 10 minutes and then invert the pan.  Cool completely and store.