Milk cake is a super sponge, eggless cake recipe, made in a frying pan within 20 minutes. The special ingredient of this recipe is milkmaid that gives a rich taste and have topped with Hershey’s coco almond spread for a creamy and yummy cake.
Take a bowl add 3 spoons of sugar powder.
Add a spoon of butter.
Add 4 spoons of yogurt.
Whisk for a minute until the sugar dissolves.
Add 1/2 tin of milkmaid (approx 200 g).
Add a spoon of lemon juice and whisk well.
Add 2 1/2 spoon of oil.
Whisk till it turns creamy.
Sieve 1 & 3/4 cup of plain flour(maida), 1/2 spoon of baking powder and 1/4 spoon of baking soda.
Mix well until the batter becomes thick without any lumps.
Gradually pour 4-5 spoons of boiled milk, which is at room temperature.
Check the consistency and make a smooth batter. Batter is ready.
Take a non-stick pan, spread 1/4 spoon of oil.
Dust with a spoon of plain flour and remove the excess flour.
Transfer the batter into the pan.
Tap the pan twice to remove the air bubbles.
Place the pan on the stove, switch on the fire at low flame.
Close the lid and bake for 15 minutes.
While baking in a pan carefully check the flame must be at low flame, otherwise the cake will burn.
Open the lid and check with the help of knife, whether it is clear or not.
Let it cool completely. Take into a plate.
Take 4-5 spoons of Hershey’s coco almond spread.
Spread it evenly on the top of the cake.
Condensed milk cake yummy combination with hershey’s coco almond spread.
Cut into the slices. Enjoy the eggless soft condensed cake recipe.