Eggless Sponge Cake

Ingredients
1/2 tin (200 grams) condensed milk
140 gms self raising flour
1 tsp baking powder
1/2 tsp baking soda
60 ml melted butter or margarine
1 tsp vanilla essence
Method

1. Sieve the flour, baking powder and soda bi-carbb together.

2. Mix the flour mixture, condensed milk, melted butter, essence and 75 ml. (2 1/2 fl. Oz. ) water and
beat well.
3. Pour the mixture into a greased and dusted 150 mm. (6") diameter tin.
4. Bake in a hot oven at 200 degree c (400 degree f) for 10 minutes. Then reduce the tempreture to
150 degree c (300 degree f) and bake for a further 10 minutes.
5. The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, take out
from the oven and leave for 1 minute. Invert the tin over a rack and tap sharply to remove.
6. Cool the cake.

Eggless Chocolate Brownies

ngredients
100 gms softened butter
170 gms (3/4th cup) castor sugar
1/2 cup curds (dahi)
3 tsp coffee mixed properly in a few drops ofwater
handful of chopped walnuts (akhrot)
50 gms roughly chopped dark chocolate
1/2 cup cocoa powder
1/2 cup plain flour (maida)
1 tsp baking powder
1 tsp vanilla essence
butter for greasing
Method

1. Preheat the oven to 180 degrees celsius.

2. Mix butter and sugar really well.
3. Add curd and mix slowly.
4. Add walnuts, dark chocolate and coffee.
5. Then add plain flour, baking powder and cocoa powder. Mix well slowly.
6. The mixture will be of quite a thick consistency.
7. Grease a square 6"x6" brownie mould with some butter and spread the mixture in it.
8. Bake it in the oven for about 40minutes. You can check if it is baked properly by inserting a clean
knife in the centre. If it comes out clean,it means the brownies are cooked.
9. Another way to check if the brownies are cooked, is by feeling the crust. The crust should be hard but
should feel soft after pressing a little.
10. It will not rise like cakes.
11. After it cools down take out the brownies out of the mould.
12. Let it cool for another hour before cutting.

LG microwave convection oven

Preheat the oven on "convection mode" at 180 degree C.

Grease the cake tin with oil/butter.

Sieve flour and baking powder together in a bowl and keep aside.

Beat butter, sugar and egg till fluffy and creamy in another bowl.

Slowly mix the sieved flour mixture in the beaten egg mixture. Add milk to make smooth batter.

You can add the required essence now.

Pour the cake batter into the greased cake dish. Bake it at a lower rack on one 180 degree C preheated
oven for 35 to 40 minutes at convection mode.

Allow to cool.

TIPS:

Preheating is very important

To avoid a dry or dehydrated rubbery cake, ensure that the cake batter is of a thinner ribbon consistency
i.e. the batter should fall off from a height in a ribbon shape.
You can adjust the consistency by adding more milk.