Thursday, September 11, 2014

Chocolate Sponge Cake


  • 1 1/2 cup – Maida
  • 1 1/2 tsp – baking powder
  • 1/2 tsp – baking soda
  • 2 tbsp – cocoa powder
  • 1/2 Cup – Condensed milk
  • 4 tbsp – Room temperature melted butter
  • 1 tsp – Rose essence (optional)
  • 1 tbsp ground flax seeds + add 3 tbsp of water. 
  • 1/4 cup – Water


  • Sieve the plain flour, cocoa powder, baking powder & baking soda together and keep aside.
  • Combine the condensed milk, melted butter, vanilla essence and mix well.
  • Add Flax seeds mixture.
  • Add the prepared sieved plain flour-cocoa mixture and 5 tbsp of water and mix gently with help of a spatula.
  • The batter should be of dropping consistency.
  • Grease the cake tin with butter on all the sides.
  • Pour the prepared cake batter into a greased and dusted 175 mm. (7”) diameter tin and spread it evenly.
  • Bake in a pre-heated oven at 350oF (180oC) for 25 to 30 minutes or till done.
  • The cake is ready when it leaves the sides of the tin and is springy to touch.  Insert the tooth pick to check whether cake is done (Tooth pick should come out neat and clean)
  • When ready, remove from the oven, invert the tin over a plate and tap sharply to unmould the sponge.
  • Keep aside to cool and use as required
  • Do not open the oven in between. 
  • Oven should be pre-heated and once it is preheated, immediately put the cake batter inside. 

Picture will be shared soon! I have made many chocolate cakes, but all are covered with decoration :(  

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