Eggless Chocolate Sponge Cake (Uses MilkMaid) Recipe

Ingredients:
½ can (200 grams) condensed milk
125 grams self-raising flour
1 tbsp cocoa
1 tbsp chocolate powder
½ tsp soda bi-carb
1 level tsp baking powder
60 ml. melted butter or margarine
1 tsp vanilla essence
Method:

• Sieve the flour, cocoa, chocolate powder, baking powder and soda bi-carb together.
• Mix the condensed milk, flour mixture, 75 ml. (2½ fl. oz.) water, the vanilla essence and melted butter thoroughly.
• Pour the cake mixture into a greased and dusted 150mm. or 175mm. (6" or 7") diameter tin.
• Bake in a hot oven at 200°C (400°F) for 10min Then reduce the temperature to 180°C (350°F) and bake for a further 10min
• The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, take out from the oven and leave for 1 min. Invert the tin over a rack and tap sharply to remove.
• Cool the cake.

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