Ingredients:
For Spongy Cake:
Maida : 1 1/4Cups
Cocoa powder : 4tsp
Baking powder : 1 1/2tsp
Baking soda : 1/2tsp
Condensed Milk : 1 tin
Icing sugar : 1/4cup
Soft butter : 8tsp
Vanilla Essence : 1tsp
For Icing:
Heavy whipping cream : 2cups
Icing sugar : 8tsp
Strawberry Jam : 1/2 cup
Chocolate: big bar
Miranda cold drink : 1/2cup
Vanilla Essence : 1/2tsp
Method:
1. Sift the maida, cocoa powder, baking powder and baking soda together and keep aside.
2. Mix well the condensed milk, soft butter and vanilla essence. Mix gently the prepared sieved maida and cocoa mixture with 8-9tsp of water.
3.Greased and dusted baking tin. Pour the cake batter evenly.
4. Bake in preheated oven at 350F/180C from 25-30 min or toothpick inserted comes out clean.
5.Remove from oven and let it cool completely. Then invert the tray over a plate. keep the cake plate in Fridge.
1. In a big bowl, take some ice cubes and put another bowl over it. Then add whipping cream and beat little.
2. Then add icing sugar and vanilla essence. Beat upto when the cream becomes thick. Freeze it for 30min.
3. Assembling of cake:
1. Remove the crust portion from the cake. Divided the cake in 2/3 equal layers with the help of knife.
2. Apply miranda on the bottom layer then put thick layer of whipped cream over it. Place the upper layer. Put whipped cream all over the cake. Cover the cake completely from all sides.
3. Put the remaining cream in piping bag( i made my own piping bag) and make flower like on the top. Sprinkle chocolate shaving in the side as well as on the top. Garnish with 1/2tsp of strawberry jam. Finally keep the cake in refrigerator for 5-6hrs.
4. Enjoy fresh homemade eggless cake.
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