EGGLESS CHOCOLATE SPONGE CAKE

Cooking Time : 25 min.

Preparation Time : 10 min.

Ingredients:-

1/2 can (400 grams for full can) condensed milk
125 grams (4 1/2 oz.) self-raising flour
1 tablespoon cocoa
1 tablespoon chocolate powder
1/2 teaspoon soda bi-carb
1 level teaspoon baking powder
60 ml. melted butter or margarine
1 teaspoon vanilla essence

Method:-

Sieve the flour, cocoa, chocolate powder, baking powder and soda bi-carb together. Mix the condensed milk, flour mixture, 75 ml. (2 1/2 fl. oz.) water, the vanilla essence and melted butter thoroughly.

Pour the cake mixture into a greased and dusted 150 mm. or 175 mm. (6" or 7") diameter tin.

Bake in a hot oven at 200 degree C (400 degree F) for 10 minutes. Then reduce the temperature to 180 degree C (350 degree F) and bake for a further 10 minutes. 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 minute. Invert the tin over a rack and tap sharply to remove.

Cool the cake before serving.