Love to share this yummy soft textured Eggless Sponge Cake! I have used condensed milk, rich mawa (evaporated milk), walnuts. So I was confused whether I should call it as Eggless Sponge Cake Or Mawa Cake. But since I have used little quantity of mawa in my sponge cake so I concluded with Eggless Sponge Cake 
………. I made Eggless Sponge Cake as I got a request from my reader Neelima so Neelima this one is for you 
………… I somehow wanted to try eggless sponge cake and I was quite happy with the result of it.
I am sure most of you guys wanna know what is Mawa? Mawa is also called as khoya in India and Evaporated milk abroad. Mawa is easily available in India in all Sweets Shop and Dairy shop. There are 2 kinds of Mawa one is sweet mawa other is plain Mawa. Sweet Mawa consists sugar in it and plain mawa has no sugar. If you are in India you are lucky but if you are from other countries than don’t worry. You could use sweetened (condensed milk) instead of mawa.
Replacements of mawa would be powdered milk with heavy cream Or use ricotta cheese. Just heat ricotta cheese on low heat in a pan. Let the water evaporate and you can use them now. Best part is you can make mawa at home. There are 2 ways of making mawa at home
- For Plain Mawa: Take 150 ml condensed milk of any good brand2 cups milk powder. Mix milk powder with condensed milk. Start kneading into dough. If its too dry add little condensed milk and if its too thin add little more milk powder.Place it in freezer. Now grate this frozen ball before using them for your desserts.
- For Granular Mawa: Take 2 ltr milk juice of 1/2 lime. Bring milk to boil in a heavy bottomed pan. When the milk has reached its boiling point. Squeeze lime juice. The milk will cuddle and whey will separate. Now take a linen cloth and strain this mixture once cold. Place a heavy weight stone or vessel over the cloth. Once all water comes out.Your cottage cheese Or khoya is ready. You could add some dry fruits and sugar to enrich it
Hope the above process of making mawa Or evaporated milk help you guys!
Coming back to my Eggless Sponge Cake. This Eggless Sponge Cake is soft, spongy, delicious, rich and yummy. Great to make during Christmas and festive occasions. Most important its easy and less time consuming to make. Even bachelors Or first time beginners can make them without getting hassled.
So lemme not make you wait more longer. Let’s proceed in making my Eggless Sponge Cake!
Total Time: 10 mins preparation 30-35 mins baking
Serves: 5 to 7 people
Ingredients:
- 150 gms refined flour
- 2 tbsp corn flour
- 1 t/s salt
- 2 t/s baking powder
- 250 ml sweetened (condensed) milk ( I have used Nestle Milkmaid)
- 3 tbsp khoya/ mawa/ evaporated milk (have described them above how to make mawa home)
- 6 tbsp clarified butter (ghee)
- 2 tbsp vanilla powder (optional)
- 1 tbsp vanilla essence Or extract
- 4 tbsp milk
- 10 to 12 walnut crushed
- 7 to 8 almonds crushed
Method:
Preheat oven at 200° C exactly ten mins before baking. Grease the desired pan with some butter / ghee. Dust some flour on it. Keep it aside.
Sift flour, baking powder, corn flour, salt.
Take another mixing bowl. Combine ghee, condensed milk, vanilla powder in the mixing bowl.
Now fetch another microwave bowl. Combine milk and mawa in it. Microwave on high power for about 5o seconds.
Pour this mixture into the ghee-condensed milk. Beat this until all blends nicely. The mawa should not be seen and the mixture should be lump free. Make a small well into the sifted flour. Mix wet with dry ingredients gradually. Beat on medium speed with an electric beater until smooth. Lastly add chopped walnuts and vanilla essence.
Pour the batter into the greased dish. Top with few walnuts for decoration. I don’t have a pic for this one.
Bake at 200°C in preheated oven for 15 mins. Than reduce the temperature to 160°C for more 15 mins. Once the cake leaves the edge sof pan and the skewer comes out clean.
Your Eggless Sponge Cake is ready. Serve hot Or chilled. Allow to cool than unmould the cake.
Tip:
- You could use your choice of dryfruits Or even skip them.
- Mawa adds a lot of flavor to the cake.
- Please don’t underbake Or overbake the cake.
Enjoy Eggless Sponge Cake!
Thanks for coming here have a nice day ahead.
The printable version below:
- 150 gms refined flour
- 2 tbsp corn flour
- 1 t/s salt
- 2 t/s baking powder
- 250 ml sweetened (condensed) milk ( I have used Nestle Milkmaid)
- 3 tbsp khoya/ mawa/ evaporated milk (have described them above how to make mawa home)
- 6 tbsp clarified butter (ghee)
- 2 tbsp vanilla powder (optional)
- 1 tbsp vanilla essence Or extract
- 4 tbsp milk
- 10 to 12 walnut crushed
- 7 to 8 almonds crushed
- Preheat oven at 200° C exactly ten mins before baking. Grease the desired pan with some butter / ghee. Dust some flour on it. Keep it aside.
- Sift flour, baking powder, corn flour, salt.
- Take another mixing bowl. Combine ghee, condensed milk, vanilla powder in the mixing bowl.
- Now fetch another microwave bowl. Combine milk and mawa in it. Microwave on high power for about 5o seconds.
- Pour this mixture into the ghee-condensed milk. Beat this until all blends nicely. The mawa should not be seen and the mixture should be lump free. Make a small well into the sifted flour. Mix wet with dry ingredients gradually. Beat on medium speed with an electric beater until smooth. Lastly add chopped walnuts and vanilla essence.
- Pour the batter into the greased dish. Top with few walnuts for decoration. I don't have a pic for this one.
- Bake at 200°C in preheated oven for 15 mins. Than reduce the temperature to 160°C for more 15 mins. Once the cake leaves the edge sof pan and the skewer comes out clean.
- Your Eggless Sponge Cake is ready. Serve hot Or chilled. Allow to cool than unmould the cake.
I got too excited for this cake,an totally forgot to ask you that can I use corn starch intead of corn flour????And will ghee will taste better than unsalted butter ,in this recipe???
Yes Sapna you may use corn starch yes ghee would taste better than salt
I love your recipes a lot specially eggless one’s.As I am a vegetarian.
I lve this mawa cake,but instead of ghee can I use unalted butter ??? How wil differ from the taste if I use unsalted butter.I m little skeptical for using ghee in cake.
And also can you please tell me ,wht size of pan you have used??
Sapna
Nice to know that Sapna
yes you could use unsalted butter the taste would differ as ghee has different taste it’s like when you use butter for chapati it has different taste and ghee has it’s own taste and flavor. I have used a small flower pan I am not sure about exact size should be around 4 inch wide and 4 inch in height. Hope this helps you… take care.
Hey,
Awesome recipe….gonna try today…just had a question: the mawa made at home…how much time to freeze it before using?????????????
Thanks Kavita you could thaw the homemade mawa from freezer just 10 to 15 mins before making. As I have explained in the recipe grate them before making your desserts. Lemme know how was your cake……
Ahh, the greatest idea ever! My friends will appreciate it! <3 the idea! Thank you!
Hey Helen thanks.
oh mah goss!its a gastronomic delite…mushy n sutle…hey why dnt u try for master chef india….m sure nobody can beat….u r so passionate abt food….evn i also love my food too bt ur dedication is on some other level….one more thing ur also one of d best food blogger i hv ever cm across….sp in india they r tinsel.
Hey Rajashree thanks a ton your words are positive and encouraging! thanks again take care.
Awesome cake! And at only 10 min prep time, its definitely for me
Buzzed!
Thanks Parsley
pls give me that whole cake instead of one or two bites
This sounds so intersting! I could use a bite right now!
Thanks Steph!
This does look very indulgent and delicious. No doubt both of the milks you put in there does make for a tasty moist cake. I know I would really enjoy having a few slices-yum! Also, I want that pan-never seen anything like it in the US!
Thanks Tina! do try them these are flower shaped pans it’s easily available out here
… lemme know I will parcel you one .