Bakers eggless sponge cake

BAKERS EGGLESS VANILLA SPONGE CAKE

RECIPE COURTESY – SHWETA GALINDE

INGREDIENTS

• Maida – 1 1/4 cup
• Baking pwdr – 1 tsp
• Baking soda – 1/2 tsp
• Sugar pwdr – 1 tbsp
• Condensed milk – 200gms
• Butter room temperature – 1/4 cup
• Vanilla essence – 2 tsp
• Drinking soda / plain water / milk – 1/2 or 3/4 cup
• Vinegar / lemon juice – 2 tsp OR 1/4 tsp cake improver gel

PREPARATION

DRY MIXTURE – Sieve together maida + baking soda + baking pwdr  + sugar pwdr .

METHOD

1. Preheat the oven at 180 * C [ convectional mode  ]
2. Grease and dust a baking tin .

WET MIXTURE – in a bowl take condensed milk + butter and start beating /whisking till creamy .Next add vanilla essence + vinegar and mix well .Finally add the drinking  soda and mix well .Be quick after adding drinking soda .

The mixture may look curdled but don’t worry.

Now add the dry mixture into the wet mixture and mix with a spatula .

See that there are no lumps.

If the batter is thick ,add few tbsp of drinking soda .

Immediately pour the batter in the tin .

Tap it gently twice.

Now bake it for 30 to 35 mins in preheated oven .

** mine was done in 28 mins .

Baking time depends on the width of the tin.Wider the tin lesser the baking time.

Insert a tooth pick in the middle and check .

Once the cake is done ,allow it to cool .

Run a knife around the edges of the tin to loosen the cake .

Once it cools completely ,it is ready to serve plain or for icing .

NOTES

1. For chocolate cake replace 1/4 flour with unsweetened cocoa pwdr .
2. Refer here for tips on baking – Cake recipes

WHAT IS CAKE GEL ?

Cake gel is a cake improver, comprised of emulsifiers and humectants, which greatly improves volume through increased aeration and provides a more uniform crumb structure. It also improves softness in cake. Additionally, it increases batter stability and reduces variances that may be caused due to changing flour quantity and changing process parameters. Adding Cake Gel helps in smooth mixing of all ingredients:

• Improves batter consistency and strength.
• Better and uniform crumb texture.
• Better eating qualities

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