Sponge Cake (Eggless) Recipe

I Am Loving It!
submitted by shantihhh at ifood.tv

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodDish
Vegetarian

Ingredients

 Canned condensed milk400 Gram, 400 grams for full can
 Self raising flour140 Gram, 5 oz
 Melted butter/Margarine60 Milliliter, 2 fluid ounce
 Baking powder1 Teaspoon (Leveled)
 Soda bi carb1⁄2 Teaspoon
 Vanilla essence1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 2226 Calories from Fat 745

% Daily Value*

Total Fat 85 g130.5%

Saturated Fat 53 g264.9%

Trans Fat 0 g

Cholesterol 265 mg

Sodium 3214 mg133.9%

Total Carbohydrates 323 g107.6%

Dietary Fiber 3.8 g15.1%

Sugars 218.6 g

Protein 46 g92%

Vitamin A 51.3% Vitamin C 17.3%

Calcium 184.5% Iron 42.5%

*Based on a 2000 Calorie diet

Directions

1. Sieve the flour, baking powder and soda bi-carb together.
2. Mix all the ingredients together, add 75 ml. (2 1/2 fI- oz.) water and beat well.
3. Grease and dust a 150 mm. (6") diameter tin.
4. Pour the mixture into the prepared tin.
5. Put to bake in a hot oven at 400°F. for 10 minutes. Thereafter, reduce the temperature to 300 °F. and bake for a further 10 minutes.
Cool, cut into slices and serve
Note: You can bake the cake in small paper cups and add a few chopped cherries to the mixture, or you can decorate it like chocolate cake. You can also make sandwiches as for Victoria sponge cake.
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