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Receta Eggless Chocolate Sponge Cake

Name: Eggless Chocolate Sponge Cake
Ingredients: 1/2 can Condensed lowfat milk, (200gms); 2 3/4 c. Plain flour, (240gms); 40 gm Cocoa; 1 tsp Baking pwdr; 1/2 tsp Baking soda, (soda bicarb); 2 tsp Icing sugar; 1/2 c. Butter melted, (60gms); 1/2 tsp Vanilla essence; 100 ml Lowfat milk; 100 ml Coke or possibly Thums Up

de Global Cookbook

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Ingredientes

1/2 can Condensed lowfat milk, (200gms)
2 3/4 c. Plain flour, (240gms)
40 gm Cocoa
1 tsp Baking pwdr
1/2 tsp Baking soda, (soda bicarb)
2 tsp Icing sugar
1/2 c. Butter melted, (60gms)
1/2 tsp Vanilla essence
100 ml Lowfat milk
100 ml Coke or possibly Thums Up

Direcciones

Sieve flour, baking pwdr, baking soda, sugar, cocoa all together 2 to 3 times. Keep aside.
Pour condensed lowfat milk in a bowl. Add in the butter, and beat well until smooth.
Add in the flour spoon by spoon, mixing into the condensed lowfat milk mix. In between, add in lowfat milk as required if the butter begins to get too stiff.
[Stir the mix in one direction only all the while. This will incorporate more air and make the cake lighter].
Once all the flour is used up, beat the batter as above until light (5-7 min). Add in the coke or possibly Thums Up and mix gently until smooth.
Pour into a greased cake tin. Don't smooth with a spoon etc. If the consistency is right this won't be needed.
Pre-heat over to 300 c. Place tin inside. Bake at 200 c for 5-7 min and 150 c until done. (35 to 40 min).
Poke with a skewer and check. Cold a little. Invert on wire rack. Cold completely before doing icing if any. Or possibly serve hot with tea.
Makes a six round cake
Serves 6
Shelf life 1 week refrigerated)