Egg less sponge cake

Egg less sponge cake

I tried Darshini's recipe egg less sponge cake its sounds like ow some. I tried this recipe by adding some changes. I am thankful to dear Darshini to inspire me.

Egg less sponge cakeI tried Darshini's recipe egg less sponge cake its sounds like ow some. I tried this recipe by adding some changes. I am thankful to dear Darshini to inspire me.

Summary

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  • CourseDessert
  • CuisineIndian
  • Yield10 servings 10 serving
  • Cooking Time40 minutesPT0H40M
  • Total Time40 minutesPT0H40M

Ingredients

Refined maida
1 Cup
Baking soda
1 1/2 Teaspoons
Baking powder
1 1/2 Teaspoons
Sugar
8 Teaspoons
Un salted butter
100 Grams
Condensed milk
400 Grams
Milk
1 Cup
Vanilla Essence
1 1/2 Teaspoons
Cashewnuts
50 Grams
Chocolate
20 Grams
Sugar powder
200 Grams
Warmed milk
2 Teaspoons
Food colour
1 Pinch
Cherries
10

Steps

  1. Preheat the oven to 180 degree celsius. Grease an 8 inch round cake tin and lightly dust it with flour.
  2. Sift the flour with the Baking Soda and Baking Powder into a bowl.
  3. Cream together the sugar and butter in another bowl, till light and fluffy. Add the condensed milk and beat well. Stir in the milk and vanilla essence.
  4. Gradually add the sifted flour/baking soda/baking powder mix, mixing well after each addition. Mix well for 3-4 minutes till the mixture is smooth and light
  5. Pour the mixture into the greased tin and add cashew nut pieces and chocolate pieces by layer and bake for about 30-35 minutes
  6. Before cooling the cake, prepare decorated cream. Add sugar powder 50 grams of butter, 2 teaspoons warmed milk and little bit vanilla essence and mix them well.
  7. After cooling the cake paste it with white and colored cream and decorate the cake with roasted cashew nuts, cherries as you wish.