Eggless Bakery Style Sponge Cake

Ingredients
All purpose flour / Maida – 11/4 cup
Baking powder – 1 tsp
Baking soda / cooking soda – 1/2 tsp
Condensed milk – 1 cup
Oil – 1/2 cup
Orange juice / milk – 1/2 cup
Powdered sugar – 2 tblsp
Vanilla essence / orange essence – 1 tsp
Lemon juice / vinegar – 1 tsp
For Honey Syrup
Water – 1/2 cup
Honey – 1/4 cup
Sugar – 2 tblsp
Rose Essence – 1 tsp ( optional )
For Jam Topping
Mixed Fruit Jam – 3 to 4 tblsp
Sugar – 1 tblsp
Desiccated coconut – As required

Method

1. Keep all the ingredients ready. In a bowl pour condensed milk, orange juice, oil and vinegar.

2. Then add essence, powdered sugar and whisk it well. Sieve APF, baking powder and baking soda. Add it to the wet mixture.

3. Whisk it gently to a smooth batter, without any lumps. Grease the tray with oil and dust with some flour all over, or line it with a butter paper.

4. Pre-heat the oven for 10 minutes at 180c. Pour the batter in the tray and shake the pan on sides, so that the air bubble releases. Place the tray in the oven and bake for 35 to 40 minutes at 180c. My cake was baked in 30 minutes itself. Allow it to cool and gently remove the cake from the tray.

5. For Honey syrup

Add water in a pan with sugar and boil till sugar dissolves. Switch off flame, once the sugar syrup becomes warm pour honey, rose essence and mix well. Trim the edges and prick the cake all over with a tooth pick or fork gently. Now pour the honey syrup over the cake. The cake will absorb all the syrup very soon.

6. For Jam Topping

In a pan melt jam and sugar till it becomes thin. Spread the jam all over the cake immediately. If it cools down, it will solidify (you can heat again and use). Sprinkle desiccated coconut over the cake and cut into pieces.

Enjoy this delicious Indian bakery style cake at any time.