Friday, 22 March 2013
Sponge Cake - Condensed milk
So what happens when your refrigerator conks off and you have butter, condensed milk, ghee, curd and all the other dairy products stored up, well would not matter much if it was the winter season but cant vouch for at this time of the year, so I just used up the condensed milk to make some sponge cake. This time around I used some butter too( yup! thanks again to the break down.) The beauty of condensed milk is that you just don't have to add sugar to the cake batter.
Sponge cake either way doesn't require much ingredients but this one is even more simple.
1.5 cups all purpose flour (approx to 200 gms)
1/2 cup milk
1/2 can (200 ml) condensed milk (that's all is what I had!)
1/2 cup room temperature butter
1.5 tsp baking powder
3/4 tsp baking soda
1 tsp vanilla essence
My way of making
1. Sift the flour,baking powder and baking soda together well so as to blend them with each other.
2. In a separate bowl mix together all the wet ingredients except milk.
3. Make some space in the center of the bowl of mixed dry ingredients and pour the wet ingredients into it.
4. If needed add milk step by step till you get a batter that is of ribbon form. Do not over mix as this will lead to stiff cake and more of milk will lead you to a very very moist cake.
5. Oh did we miss Pre Heating the oven to 180C?. Meanwhile prepare the greased loaf pan or cake tin and pour the batter into it and bake at 180C till about 20 minutes. Mine was done just around 18 mts so you may want to watch out by 15 mts.
6. Let it cool and enjoy as such or with some chocolate sauce just as I did. (My attempts at making the perfect chocolate sauce at home itself is still on.)
1. Cake quality depends very much on how much mixing you do to the batter.
2. You could use some sprinklers to decorate the cake.
3. You could substitute milk with some orange juice as well.
On other notes if you would like to know more about egg-less baking here is a link for your reference.