Basic vanilla cake (eggless)
Simple eggless condensed-milk sponge. Serves 10
The book's basic eggless sponge, made with condensed milk and melted butter in one bowl. Sandwich it with jam and top with coconut, ice it any way you like, or use it for the Pinacolada cake. For a coconut cake, add 100 g desiccated coconut to the mixture.
- Total time
- 55 min
- Difficulty
- easy
- Serves
- 10
Ingredients
To sandwich (optional)
Method
0/6 doneStep 1: Heat the oven to 350°F (300°F fan) for at least 15 minutes. Grease an 18 cm round tin lightly and dust it with flour, tapping out the surplus.
Step 2: Mix the 9 oz self-raising flour, 2 tbsp icing sugar, 3 ½ oz butter, 13 ½ oz sweetened condensed milk, 1 tsp vanilla essence, 1 cup warm water, ¾ tsp bicarbonate of soda and 1 ½ tsp baking powder until smooth, using a beater on low speed, then medium. Don't keep beating once the flour is mixed in.
Step 3: Pour into the tin, filling it no more than two-thirds full. For a level top, push a little batter from the centre to the sides.
Step 4: Bake for 40 minutes. It is done when well risen, springy when pressed with a fingertip and a toothpick comes out clean. Try not to open the oven door during baking.
40 minStep 5: Leave in the tin for 10 minutes, then turn out onto a wire rack to cool.
Step 6: To sandwich, cut the cake horizontally in half, spread 4 tbsp jam in between and top with 2 tbsp desiccated coconut.
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 6 g
- Carbs
- 45 g
- Fat
- 13 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does basic vanilla cake (eggless) take?
- About 55 minutes in total: 15 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of self-raising flour?
- Plain flour + 2 tsp baking powder per 150g (1 cup).
- What can I use instead of icing sugar?
- Caster sugar, same amount.
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