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Egg less sponge cake

Egg less sponge cake

Cooking Time

Preparation Time : 0

Cook Time : 50

Total Time : 0


Serves 10 serving

  • Refined maida1 Cup

  • Baking soda1 1/2 Teaspoons

  • Baking powder1 1/2 Teaspoons

  • Sugar8 Teaspoons

  • Un salted butter100 Grams

  • Condensed milk400 Grams

  • Milk1 Cup

  • Vanilla Essence1 1/2 Teaspoons

  • Cashewnuts50 Grams

  • Chocolate20 Grams

  • Sugar powder200 Grams

  • Warmed milk2 Teaspoons

  • Food colour1 Pinch

  • Cherries10


  • 01

    Preheat the oven to 180 degree celsius. Grease an 8 inch round cake tin and lightly dust it with flour.

  • 02

    Sift the flour with the Baking Soda and Baking Powder into a bowl.

  • 03

    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.

  • 04

    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

  • 05

    Pour the mixture into the greased tin and add cashew nut pieces and chocolate pieces by layer and bake for about 30-35 minutes

  • 06

    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.

  • 07

    After cooling the cake paste it with white and colored cream and decorate the cake with roasted cashew nuts, cherries as you wish.



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