Chocolate Sponge Cake - Eggless
by Nudecakes
Added to 1 cookbook
This recipe has been viewed 4517 times
When preparing cakes check to see that all the ingredients are ready in front of you and within easy reach. Make sure scales are accurate in order to weigh the ingredients properly. It is advisable to never guess the quantities, the time and the temperature while baking.
Sieving the flour is necessary as it helps remove lumps in it.
The ovens should also be at the right temperatures.
Method- Sieve the flour with the cocoa powder, baking powder and the soda-bi-carb and mix well.
- Cream the butter and condensed milk gently with a spatula.
- Lightly mix in the sieved flour mixture and beat with a beater to get a smooth batter.
- Add the essence and mix well.
- Pour the batter in a greased and lined tin abd bake in a pre-heated oven 180 degrees C for 20-25 mins.
- Place a wire rack on top of the tin.
- Invert the tin, remove the cake, separate the lining paper and let cool.
- Dust with icing sugar if you want a plain sponge cake.
- Garnish with cream and icing as desired and serve.
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This recipe was contributed by Nudecakes on 26 Dec 2014
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