Mini Eggless Victoria Sponge Cake
Sandhya's Kitchen
Sandhya's Kitchen
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Ingredients

  • 15 Min
  • 20-25 Min
  • 100 g Un
  • 100 g Sel
  • 2 Tb
  • ½ Tsp
  • 50 g Un
  • 35 g Icing
  • ½ tsp of
  • 3-4 Tbsp of
  • 190 C, gas mark 5. Line a rectangular brownie tin with parchment paper, in a way it comes over the sides.
  • 20-25 min, until skewer inserted come out clean. Turn over a cooling rack until the cake cools down. Using a heart shaped mould, cut 3 pieces out and keep it aside.
  • 2 tbsp of Milk, but I would recommend to reduce it by a tbsp. or may be null it. Since we are using yogurt as an egg replacer, there is enough liquid content to enable moisture. This cake was super moist and extremely spongy !!

Instructions

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