Eggless Sponge Cake

Step 1

Preparation: Grease a 7 or 8 inch cake tray. Line a parchment paper or dust with flour. Preheat the oven to 340 F - 170 C for at least 15 mins.

Step 2

Mix the wet ingredients: In a large mixing bowl, stir together fresh curd, sugar and vanilla extract, until sugar has dissolved completely. Make sure there are no lumps of curd. Pour oil and mix well until combined.

Step 3

Activate the leavening agent: Whisk baking powder and baking soda with the wet ingredients, until the mixture turns thick and frothy. (for about a minute)

Step 4

Make the batter: Place a sieve over the bowl. Add ½ to ¾ cup of flour to the sieve. Sieve it well. Mix gently until just combined. Place the sieve back on the bowl. Add the rest of the flour in 1 to 2 parts. Sieve and gently mix until there are no streaks of flour seen.

Step 5

Transfer to pan: The batter will be slightly thick. Add 2 to 3 tbsps. of milk and mix in. The batter at this stage is of the ribbon consistency. Pour this to the cake tray. Brush lightly with milk on top to get a beautiful golden color. Gently knock the pan to the counter a few times.

Step 6

Bake the cake: Bake for 25 to 30 mins. Do adjust the time depending on your oven and the size of your pan. It took exactly 30 mins for me in a 7 inch square pan. When the cake is done, a tester inserted comes out clean. Cool the cake for 10 to 15 mins in the pan, placed over a wire rack.

Step 7

Invert it over a wire rack gently. Cool completely before slicing or frosting.

Step 8

Melt chocolate: Melt the choco chips together with milk in a microwave for 1 to 2 mins. Stir well until the mixture turns smooth and is of spreading consistency. Cool down completely and spread over the cake. If you want you may chill for 15 mins.

Step 9

Slice eggless sponge cake and serve.