Plain vanilla sponge cake always look great served with all other spread at the occasion of tea parties. I have noticed that if people don’t bake their own sponge cake, they still buy and add in their menu for small get-together celebrations.
My choice is always to serve home-baked cake. Just squeeze out little bit time from your busy schedule, as for eggless cakes you don’t need much work. It is just mixing dry ingredients with wet ingredients and rest of the work will be done by your oven!
This recipe gives you a very rich, decadent butter and condensed milk based cake. Addition of fat in recipes always works wonder with taste and texture. So don’t be surprised if after finishing this delicious cake, you will be asked by your guests to share the recipe.
It is really difficult to save this cake for the next day. But still if you manage to save some, cake will become hard in the fridge as it is a butter cake. So, after taking it out from the fridge, let it come on room temperature or just warm it in microwave for a few seconds.
I have baked this cake in a bundt cake mould. It’s a firm cake and bundt tin holds firm cakes very well and of course a different look makes the cake look attractive. But you can bake it in a regular 8 inch deep or 9 inch round or square cake tin or as two sheet cakes.
It’s a simple recipe with vanilla flavour, but variations in flavour can be done by adding good amount of lemon or orange zest in the batter followed by lemon or orange juice drizzle or some fresh fruits after baking.
I have one more post for eggless vanilla sponge cake in the blog. If you are interested can check this link…
Before we start the process of baking, just take a look at some simple tips on baking the cake:
- All ingredients (except hot water) should be on room temperature.
- Check expiry date on the pack of your ingredients before using.
- Don’t open the door of the oven for the first 20-25 minutes of baking. Uneven temperature might result in collapsing the cake.
- All ovens have different settings, so complete baking time may vary as per your oven’s temperature settings.
- Don’t let the cake stay in the tin for a long time as heat of the cake will turn the bottom of the cake soggy.
- This cake can be baked in microwave also on convection mode using the same settings as given in this recipe.
- If even after completing the baking time also the top does not turn brown, just switch on top rod only and bake for a few more minutes, but keep a sharp eye. If done for a longer period, cake might burn with excess heat or it will be dry.
I have used 250 ml measuring cup.
Recipe credit: DivineTaste by Anushruti
Maida (all purpose flour) 1+3/4 cup
Baking soda 1 tsp
Baking powder 2 tsp
Powdered sugar 3 tbsp
Butter ( melted) 100 gm
Condensed milk 400 gm
Water 3/4 cup
Vanilla essence /extract 2 tsp
Additional 2 tbsp hot water
Grease and dust baking tin and keep it ready. Preheat oven at 175 degrees for 10 minutes.
Collect all wet ingredients in a bowl except hot water (yellow colour is due to melted butter).
Sieve and collect all dry ingredients in another bowl.
Slowly add wet mix in dry ingredients and simultaneously keep on mixing it with wire whisk. In the end, add 2 tbsp hot water. Mix it properly in the batter. Be careful not to over-mix.
Pour the batter in a cake tin and bake for 35-40 minutes or until the sweker or tooth pick comes out clean. Baking time may vary as ovens have different temperature settings.
Keep the tin on a wire rack till it cools down and you are comfortable to hold the tin. Clean the edges with the help of a knife if using normal baking tin and un-mould the cake. Let the cake cool down completely before you serve it.