Eggless chocolate sponge cake this recipe is a no fail recipe. Fool proof cake recipe is much needed one for every individual who loves to bake cake at home. After umpteen tries with variations this eggless chocolate sponge cake recipe is a keeper i shd say.. With simple ingredients at home it can be made. Many recipe books use condensed milk in all there cake recipes which is never my choice. The sugar content is very high as well as the preservative column is a shocker.
White granulated sugar can be replaced with brown sugar / palm sugar. All purpose flour can be replaced to wheat flour. If it is to be served for kids some powdered sugar mixed with cinnamon powder can be sprinkled on top. These slices makes perfect snack box for kids.
All purpose Flour / Maida – 3/4 cup
Cocoa Powder – 1 and 1/2 tbsp
Brown Sugar / White sugar – 1/2 cup
Baking Soda – 1/2 tsp
Any Vegetable oil – 3 tbsp
Vanilla essence – 1/2 tsp
Milk – 1 cup
Preheat oven to 220 degree C.
Take 2 bowls, in one bowl add milk + oil + vanilla essence and whisk well until they are well combined.
In the second bowl add the flour, powder the sugar and add, cocoa powder, soda and mix them well.
Transfer the wet ingredients to the dried ones slowly and keep mixing them. Once they are added gently fold them and the batter should be of dropping consistency.
If it’s too dry add a tbsp of oil and tbsp of milk and mix them well.
Grease a baking tray, drop the batter smoothen it off on the top and bake for 30 – 40 mins. Post 30 minutes insert a tooth pick and check. If the tooth pick comes clean the sponge cake is done.
Allow to cool it completely and then cut them into desired shapes.
- The temperature varies from OTG to Convection models.
- Lining the baking tray or greasing depends on if it is a non stick pan or a foil tin.
- Baking timings completely varies depends on the size of the cake.
- Sugar can be increased as per the needs.