Eggless Vanilla Sponge Cake
An airy, spongy, light as a feather cake that also tastes similar to the butter cake that you get at the bakeries with a chocolate butter cream frosting.
For the Cake:
- All purpose flour – 1 cup
- Corn flour – 4 tbsp
- Baking powder – 1 tsp
- Butter – 1/2 cup
- Condensed milk – 1/4 cup
- Sugar - 1/4 cup heaped
- Milk – 1/4 cup
- Vanilla essence – 2 tsp
For the Chocolate Buttercream Frosting:
- Butter – 1/2 cup
- Powdered sugar – 2 cups
- Cocoa powder – 5 tbsp
- Vanilla essence – 1 tsp
- Salt – 1 pinch
- Milk – 1 tbsp
Preheat the oven at 180 Deg C (360 F).
Grease and flour an 8 inch pan and keep it ready.
Powder the sugar in a mixie jar and keep aside.
Prepare the wet mixture:
Beat butter till fluffy.
Add powdered sugar and beat well.
Add condensed milk and beat once more.
Add milk, mix well and switch to a spatula.
Prepare the cake batter:
Add flour mixture in batches and mix in the same direction. (clock wise)
Add vanilla essence, mix well and transfer the batter to the baking pan.
Prepare the chocolate butter cream frosting:
Make sure that the butter is in room temperature and softened.
Sift together cocoa powder and powdered sugar and keep aside.
In a mixing bowl cream butter, add the sifted dry ingredients into the bowl and mix till the sugar is absorbed by the butter well.
Add vanilla essence, salt and milk and beat for 2-3 minutes. I used my hand mixer but you can also use the balloon whisk to do the mixing.
If you want the frosting to be thin and of a spreading consistency, add more milk by 1 tbsp at a time and in case if you want the frosting to be stiff consistency to pipe it out, add more sugar little at a time to get the exact preferred consistency.
Drop the frosting on the cake and spread all over evenly and decorate either with colored sugar sprinkles, silver balls or chocolate curls.