Food recipes
Easy Eggless Sponge Cake
Easy Eggless Sponge Cake Ingredients: milk, canned, condensed, sweetened wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking sod...
Easy Eggless Sponge Cake
Ingredients:
milk, canned, condensed, sweetened
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
butter, without salt
vanilla extract
water, bottled, generic
Directions:
Sieve the flour, baking powder and baking soda together.
Mix the flour mixture, condensed milk, melted butter, essence, and water and beat well.
Pour the mixture into a greased and dusted 6 inch diameter round tin.
Bake in a hot oven at 200 degrees C (400 degrees F) for 10 minutes.
Then reduce the temperature to 150 degrees C (300 degree F) and bake for a further 10 minutes.
The cake is ready when it leaves the sides of the tin and is springy to touch.
When ready, take out from the oven and leave for 1 minute.
Invert the tin over a rack and tap sharply to remove.
Cool the the cake on a wire rack.
Ingredients:
milk, canned, condensed, sweetened
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
butter, without salt
vanilla extract
water, bottled, generic
Directions:
Sieve the flour, baking powder and baking soda together.
Mix the flour mixture, condensed milk, melted butter, essence, and water and beat well.
Pour the mixture into a greased and dusted 6 inch diameter round tin.
Bake in a hot oven at 200 degrees C (400 degrees F) for 10 minutes.
Then reduce the temperature to 150 degrees C (300 degree F) and bake for a further 10 minutes.
The cake is ready when it leaves the sides of the tin and is springy to touch.
When ready, take out from the oven and leave for 1 minute.
Invert the tin over a rack and tap sharply to remove.
Cool the the cake on a wire rack.