Eggless Vanilla Sponge Cake

Today's recipe is my favourite one.  Its a basic sponge cake that tastes so amazing that you would not miss any kind of icing with this (unless you are making it for a party).  Its so soft, spongy and delicious that it would just melt in your mouth. 

This is a Nita Mehta recipe which I found in her Cakes and Chocolates cookbook.  I just love the simplicity of her recipes.  The ingredients are easily available and method is so quick and easy that baking just becomes a breeze.  I had tried to modify this recipe a few times but didn't get any better taste than the original one.  

Now this is the recipe that I always end up making whenever I want a sponge cake base.  Its so perfect that now I do not even think of trying any sponge cake recipe on my own.  Its a fail-proof recipe so just don your aprons and start making it.  Happy Cooking:)

Makes - one 8" cake

Cooking time - 45 minutes

Temperature - 300 F / 150 degree

Recipe source- Cakes & Chocolates by Nita Mehta

Ingredients:

All purpose flour/maida	1 cup
Corn flour	¼ cup
Condensed milk	Half tin (I used half of a 379 ml tin)
Milk	½ cup
Butter / oil	½ cup
Powdered sugar	4 tbsp
Baking soda	½ tsp
Baking powder	1 tsp
Vanilla essence	1 ½ tsp

My 1 cup measures 250 ml

Method:

• Sieve together all purpose flour, corn flour, baking powder and baking soda.  Set aside.
• Grease an 8” baking tin with butter or oil and dust with flour.  Set aside.
• Preheat the oven at 150 degree.
• In a big bowl, take condensed milk and sugar and beat well till fluffy.  Add oil and vanilla essence.  Beat again.
• Gradually add flour mix to the wet mixture and beat.  Add half milk and beat again.  Finally add the remaining flour and beat.  Add remaining milk and beat again. 
• Pour the prepared batter into the greased tin and bake for 45 minutes.
• Check if the cake done by inserting a clean knife into its center.  If the knife comes out clean the cake is done.  If it doesn’t then bake for another 5-10 minutes.
• Once done, remove from the oven and let it cool down for 5-10 minutes.
• Remove from the tin and transfer to a wire rack.
• Serve warm or cold.

Notes:

1. If you like, you can add your choice of nuts and dried fruits to the batter.  Before adding to the batter, coat them with some flour to avoid their sinking at the bottom of the cake.
2. If you find that your cake is getting darker from the top but undone from inside, cover the tin with aluminium foil and bake till the given time.  I always use this trick and it works very well.