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the title : VANILLA SPONGE CAKE ( EGGLESS)
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VANILLA SPONGE CAKE ( EGGLESS)

I stumbled upon a simple Vanilla sponge cake recipe from Tarla Dalal  which I had been wanting to bake for sometime as I never baked a simple sponge cake.
The fact that it had no eggs grabbed my eye as I dont use eggs and wondered if it was possible to achieve that light springy touch to such cakes. Happily the recipe worked.

Ingredients:

1 1/4 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup condensed milk
4 tbsp melted butter
1 tsp vanilla essence
approx 5 tbsp water to make batter .
melted butter for greasing.
some flour for dusting the pan
Some fruit or berries for topping

Method:

Sieve the flour, baking powder and baking soda.
Pre heat oven to 180 degrees C / 360 degrees F 
Grease and dust a seven or eight inch cake pan, tap out excess flour. (  I decided to use a 4 inch dia  small spring form pan instead. by reducing ingredients proportionately)

In a separate bowl, mix the wet ingredients ... condensed milk, melted butter, vanilla essence. Now add the dry ingredients and mix with a spatula. You can add the water carefully to make a  batter till a dropping consistency is achieved.

Pour batter into prepared pan and bake in the oven at 180 degrees C till done. May take around 25 minutes .
The cake will leave the sides when done and you can remove to cool on a wire rack. un mould over  a plate after running a knife around edges. This cake will come out beautifully and you will get perfect base.

Keep aside to cool and decorate as you like.

Simple butter cream frosting

1/2 cup unsalted butter
1  cups powdered sugar 
Pinch of salt
1 /2 tbsp vanilla essence
2-4 tbsp fresh cream or heavy cream

Beat butter with a mixer or a spatula, add the sugar and keep mixing , add vanilla essence, salt and fresh cream. For thick frosting add more sugar or for a softer frosting add more fresh cream. Beat till stiff . Pipe onto the prepared cakes with star shape nozzle piping bag or any design you like.
As you can see I have used the icing sparingly as we dont like the taste but prefer plain , so I kept the cake simple and topped with dried cherries.

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