Eggless Chocolate Sponge Cake

Name: Eggless Chocolate Sponge Cake
Yield: 4-6 servings
Cuisine: Indian
Ingredients: 1.5 cups all-purpose flour; 1 cup sugar; 3 tbsp cocoa powder; 1/4 cup any smell free vegetable oil; 1 cup cold milk or you can use water too; 1/2 tsp baking soda; 1 tsp baking powder; 1 tsp vanilla essence; 1 tbsp white vinegar / apple cider vinegar / lemon juice; 1 pinch salt; 1 tbsp Choco chips

Seema Agarwal @cook_9971331009

delhi

#week5of5

Seema Agarwal @cook_9971331009

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Ingredients

4-6 servings

1.5 cupsall-purpose flour
1 cupsugar
3 tbspcocoa powder
1/4 cupany smell free vegetable oil
1 cupcold milk or you can use water too
1/2 tspbaking soda
1 tspbaking powder
1 tspvanilla essence
1 tbspwhite vinegar / apple cider vinegar / lemon juice
1 pinchsalt
1 tbspChoco chips

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Steps

1

Pre-heat oven for 10 minutes to 180C
2

Mix the sugar with the milk, oil, vanilla essence and White vinegar. Take care to use cold milk otherwise the vinegar will curdle it.
3

Mix the flour, cocoa powder, salt, and baking Powder and soda in a bowl. Sift this dry mixture into the wet ingredients in small batches
4

Folding it in after each batch, Don’t over mix, just gently fold the mixture
5

Grease the cake pan with oil and flour
6

Pour the batter in the greased pan and sprinkle Choco chips
7

Bake the cake in the pre-heated oven for 35-40 minutes, the baking time will vary. Mine took 40 mins.
8

Let the cake cool for 10 minutes and then transfer to a cooling rack or cutting board for about an hour
9

Store the cooled and cut cake in an airtight container for up to 2 days at room temperature
10

Or in the refrigerator for up to 4-5 days.