This is an eggless vanila sponge cake which is quite light as it has no butter or condensed milk like most eggless cakes. I got the recipe from a spanish food blogger but changed it a bit to make it lighter. The crunchy topping is something i just made up…coz i love M&Ms… the combination of chocolate n peanuts….mmmmmm….. the pic isnt verry nice..DO PARDON ME….
for this recipe you will need a measurement thats around 125 grams (for those of you who get DANONE YOGHURT) or something similar…you can use that as your measurement…hope i am clear about this?????’
INGREDIENTS FOR THE EGGLESS VANILLA SPONGE:
125 grams or (1 measurement) yogurt (please use the yoghurt container as your measurement)
2 measurments of sugar
3 measurements of white flour sifted
3/4 measurement of oil..any oil
1 measurement of milk
1 envelope (2.5) teaspoons of baking powder
1/2 teaspoon of soda bicarb
1 teaspoon of vanilla essence
Mix the yogurt with the baking powder and soda bicarb and let it get frothy ( will take 1 minute) then add all the ingredients and mix well. Put into a greased baking tray and bake in a preheated oven at 180 degrees till done. It will take about 30-40 minutes. Cook completely and then slice it in half and sandwich with the chocolate filling and cover with the crunchy chocolate topping
FOR THE CRUNCHY TOPPING N CHOCOLATE FILLING
200 grams chocolate bar ( i used milk chocolate)
1/2 cup of milk
1 teaspoon of flour mixed with 4 tablespoons of milk
2 tablespoons of sugar
1/2-1 cup of roasted and crushed peanuts
heat the milk and put in the chocolate bar and let it melt well. stir in the flour and milk paste and cook till thickened. Separate half and add the nuts to half.
Sandwich your cake with the chocolate sauce and top it with the crunchy topping!!
YUM YUMYUM!!! Once again please pardon the fact its not soo pretty to look at 🙂