This is a very soft, moist, and fluffy eggless vanilla sponge cake that is very easy to make, and it’s also very delicious. Start by sieving all our dry ingredients, in a large bowl place a sieve on it and place all-purpose flour, to this add cornflour, baking powder & baking soda and sieve all the dry ingredients. Keep it aside. Now let’s mix all the liquid ingredients separately.

In another large bowl add condensed milk to this add powdered sugar mix everything well using a blender or hand mixer or hand blender until light and fluffy in texture. Add oil whisk it well until oil and condensed milk is combined then add-in vanilla essence you can also add pineapple essence or strawberry essence and whisk well until well combined. Add half of dry ingredients mixture and half of milk little by little to the wet mixture. Mix it lightly using a spoon and with your hand mixer whisk it really well.

Add remaining dry ingredients mixture and milk and mix lightly with a spoon and then with a whisker or hand blender. To this, we are going to add plain soda water and whisk it really well and quickly and the batter is ready. Grease a 6-inch and 4-inch cake mold (or use single 8-inch cake mold) with oil and place parchment paper at the bottom of the tin.

Pour this batter in cake tins till halfway and the remaining batter to the other prepared mold, tap gently on the kitchen counter to release any air bubbles. Bake in a preheated oven at 150C for 40-45 mins or until a toothpick inserted comes out clean. Take the cakes out of the oven and leave it in cake tins for 10 mins.

After 10 mins, run a knife along the sides of the cake place a plate over the cake mould and turn it upside down tap it gently and the cake will the pan and remove the parchment paper. Transfer the cakes to a cooling rack & allow the cakes to cool completely for 1-2 hours. Repeat the process for the other cake as well.

Ingredients;

  • 1 cup (120 grams) all-purpose flour
  • 200gm or 1/2 tin condensed milk
  • 1/4 cup(30 grams) cornflour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3 tbsp powdered sugar
  • 1/2 cup (118 ml) oil
  • 1/2 cup (125 ml) of milk
  • 4-5 drops vanilla essence

Instructions;

  1. Grease a 6 inch & 4-inch cake mold (or use single 8-inch cake mold) with oil and place parchment paper at the bottom of the tin.
  2. Preheat oven to 300 degrees Fahrenheit for 10-15 mins.
  3. In a large bowl, sieve together all-purpose flour, cornflour, baking powder, and baking soda then set it aside.
  4. In another large bowl, whisk condensed milk and powdered sugar until light and fluffy in texture.
  5. Add oil & vanilla essence and whisk well until well combined then add half of dry ingredients mixture and half of the milk to wet mixture and mix well.
  6. Add remaining dry ingredients mixture & milk and mix well until the batter is smooth.
  7. Pour this batter in cake tins till halfway and tap gently on the kitchen counter to release any air bubbles.
  8. Bake in a preheated oven at 1300 degrees Fahrenheit for 40-45 mins or until a toothpick inserted comes out clean.
  9. Take the cakes out of the oven and leave it in cake tins for 10 mins.
  10. After 10 mins, run a knife along the sides of the cake and gently un-mould the cakes.
  11. Transfer the cakes to a cooling rack & allow the cakes to cool completely for 1-2 hours.
  12. Cut into desired pieces or frost it as per your liking and serve.