This is my to go, never fail recipe for an eggless vanilla sponge cake. It comes out airy, spongy, light as a feather and it also tastes similar to the butter cake that you get at the bakery. It was my little one’s birthday and as usual I ordered the cake from the shop as I cannot bake a cake that is big enough to serve all his friends owing to a small oven. But I always make a small cake for him at home. This one happens to be his absolute favorite and this time he wanted to do the frosting himself. So I just made the frosting and both the kids had a great time spreading the frosting all over the cake amidst the finger licking.
We, the Avant Garde Cookies are also celebrating our First Anniversary and what better way than to celebrate it with a piece of cake. I’m really glad to be a part of the group for having come this far in having covered various aspects of cooking and the journey so far has been great. Here’s to another year for us.
- The batter will indeed be thick so do not add more milk to thin the batter out.
- You can replace condensed milk with thick Yogurt, but make sure you also increase the sugar by another 1/2 cup. The yogurt should be fresh and not sour.
- If after adding milk, you find the mixture to be a bit curdled, it is quite normal. Do not freak out and stop, but continue with the process.
- You can also use 2 eggs instead of condensed milk and yogurt but make sure you add one at a time and beat well after each addition.