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Eggless Vanilla Cake
A soft, moist eggless celebration sponge built on Milkmaid — no eggs, just the right leavening — finished with whipped cream. The one to reach for on birthdays and New Year.
Ingredients
- 1 tin (400 g) Milkmaid (condensed milk)
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Vinegar
- 1.5 cups Refined flour (maida)
- 1/2 cup each Softened butter & milk
- to cover Whipping cream, for frosting
Method
- Sift the flour with the baking powder and baking soda.
- Whisk the Milkmaid with softened butter and milk until smooth, then stir in the vinegar.
- Fold in the dry ingredients gently into a smooth, lump-free batter.
- Pour into a lined tin and bake at 180°C for 30–35 minutes, until a skewer comes out clean.
- Cool completely, then cover with whipped cream and decorate.