Eggless condensed milk cake | Eggless sponge cake

PS: I am a beginner in frosting the cake, so please bear with me until I perfect the art.

It's raining cakes & cupcakes at my home. I baked 2 large cakes and about 45 cupcakes for my son's and hubby's birthday. Both their birthdays are in the same week. It was a baking fiesta for me at home.

I normally use the yogurt/curd recipe to make the eggless vanilla sponge cake, but this time thought of making it rich using condensed milk and butter. I prefer this over the yogurt one. I have made it many number of times and it is always a hit at home :)

This is a basic sponge cake. You could frost it however you want or have it as is. I have tweaked the recipe a little as I did not have orange juice at home.

Preparation Time: 5 mins
Baking Time: 35-45 mins
Recipe Source: My Diverse Kitchen

Ingredients: This cake yields about 16 pieces (I made it in 9" round tin)
Dry ingredients:
AP flour/Maida: 2.5 cups
Baking Powder: 2 tsp
Baking soda: 1 tsp
Salt: A pinch

Wet ingredients:
Sweetened Condensed milk: 14 ounce can or about 400gms
Butter: 3/4 cup or 1 & 1/2 sticks
Water: 1 cup
Vinegar: 1 tbsp
Vanilla Extract: 2 tsp

Method: 
Preheat the oven to 350F or 180C.
Grease the baking tray using a non stick baking spray.
Sieve all the ingredients mentioned under the dry ingredients section.
Melt the butter.

To the melted butter, add the condensed milk, water, vinegar and vanilla extract.

Mix gently and keep them aside.
Scoop the dry ingredients to a mixing bowl & mix them gently. Make a well in the center of the flour.

Pour the mixed liquid over the flour & mix. Use a whisk or a spatula to mix them. Do not whisk. Just mix them gently.

Once both the ingredients are mixed well, pour the batter to the greased baking tray. Little lumps here and there is okay.

Tap the tray and bake the cake for about 35-45 mins. Mine got done in about 42 mins.
Remove the cake from the oven & allow to cool for 10-15 mins on a cooling rack.

After 15 mins, run the knife on the edges of the cake & flip the baking pan over the cooling rack.
Tap the bottom of the pan gently and remove the baking pan. The cake will slide off easily.

Allow the cake to cool for a minimum of 1 hour before slicing them.
To frost the cake, you need to cool the cake for couple of hours.

I frosted the cake with the left over chocolate butter cream icing and sprinkled some powdered sugar. I decorated it with some chocolate chips and the cake is ready.

Notes: 

• Baking time of the cake depends on the kind of baking pan/tray used. If you use dark colored pan like the one shown above, the baking time will be more. If using a aluminium foil or thin aluminium tray, the baking time will be less. So, keep a close eye on the cake after 25-30 mins. 
• To check if the cake is baked or not, insert a toothpick to the center of the cake. If it comes out clean, your cake is done.
• You could use Nestle's Milkmaid to make this cake. 
• I will give the chocolate frosting recipe in my coming posts. Stay tuned!