Recipe With Milkmaid Cake
The eggless sponge cake recipe uses condensed milk as an egg substitute to create the cake's base, which means it's not only rich and creamy but also really easy to make. The best part? This sweet treat is simple to make and will be ready in no time!
When you're looking for a classic cake reminiscent of soft, light and fluffy - a sponge cake is the first choice, right? Made using just 4 ingredients - flour, sugar, butter and eggs.
It's soft and rich, with a vanilla flavour that's just right. It's the perfect base for any of your favourite desserts—whether you're looking for something simple or elegant.
Eggless Vanilla Sponge Cake Recipe
Condensed milk is the main ingredient that makes this cake so delicious, but it also serves another purpose: as an egg replacer. Check out my top picks as an egg substitute.
Condensed milk has a consistency similar to eggs. It reacts with leavening agents to create air bubbles resulting in an excellent texture in this eggless vanilla cake recipe similar to those made using eggs.
Cling wrap the cake and leave it on your countertop for about 3 days. Put it in the fridge to store for a week.
Orange Milkmaid Cake Recipe
This eggless vanilla sponge cake recipe yields a light and dense cake base. It has a close resemblance to an eggless pound cake. I would suggest serving this cake as a tea cake; plain on its own. Or use this recipe to form the base of travel cakes.
You can also use this plain vanilla cake as a base for birthday cakes to go along with buttercream. If using whipped cream I would suggest you opt for an oil-based vanilla cake.
Yes, you can. This base cake is light and dense and holds up buttercream really well. In fact, this is the cake base I used in my daughter's mermaid birthday cake frosted with condensed milk buttercream this year; the recipe will come out soon.
Milkmaid Tres Leches Cake Recipe
I would recommend using 50:50 plain flour and whole wheat. A whole wheat cake would be denser than the one we made with this recipe. If using 100 per cent whole wheat flour then you might need to adjust the consistency by adding little milk at a time.
To make a fluffy cake, you need to beat your butter and sugar together until they're light and fluffy. Then you add the dry ingredients a little at a time, mixing gently using a spatula just until they're incorporated.
Remember: Do not overmix! You want to keep as much air in your batter as possible so that when it bakes, it'll rise and be soft and light.
Best Eggless Vanilla Cake (fluffy And Moist)
Yes, you can the timings might vary though. Keep checking after the first 35 to 40 mins. The temperature remains the same.
This usually happens if you wrap the cake before allowing it to cool completely. Though some cake experts now claim that it is ideal to do that as the cake then traps the moisture content though I have never done that personally.
Another common cause of this is humidity. If you live in a humid place you cannot avoid this as the cake absorbs the moisture from the air and shows up as a sticky top.
Cake Recipe Without Eggs (no Egg Cake)
This eggless vanilla cake with condensed milk is best enjoyed warm and fresh along with tea. If you want to use it as a base for layer cake then make sure you are soaking it well or else the cake will feel dry especially if you are refrigerating it for long.
This eggless condensed milk cake is a rich, soft vanilla cake that you can enjoy with a cup of tea or use as a base for all your travel cake recipes
Calories: 318 kcal | Carbohydrates: 41 g | Protein: 5 g | Fat: 15 g | Saturated Fat: 9 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 42 mg | Sodium: 354 mg | Potassium: 160 mg | Fiber: 1 g | Sugar: 22 g | Vitamin A: 460 IU | Vitamin C: 1 mg | Calcium: 153 mg | Iron: 1 mg
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