Eggless sponge cake recipe without condensed milk?

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Eggless chocolate cake Serves 8 Preparation time 30 mins to 1 hour Cooking time 30 mins to 1 hour The Italian name for this recipe is Torta di cioccolata alla Margherita. Ingredients 450g/1lb plain flour (organic if possible) 6 tbsp unsweetened cocoa powder 2 tsp baking powder 2 tsp bicarbonate of soda 300g/10oz caster sugar 125ml/4fl oz vegetable oil 300ml/½ pint water 2 tbsp distilled white vinegar 2 tsp vanilla extract whipped cream, to decorate For the icing: dark chocolate spread OR 225g/8oz icing sugar 25g/1oz unsweetened cocoa powder 75g/3oz butter, diced 1 tbsp golden syrup 4 tbsp milk Method 1. Preheat the oven to 180C/350F/Gas 4. Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a large bowl and stir in the sugar. 2. Combine all the wet ingredients in another bowl. Pour the wet ingredients into the dry ingredients all at once and beat until smooth. 3. Pour the batter into a greased 23cm/9in springform cake tin and bake for about 1 hour, until a skewer inserted in the centre comes out clean (place a sheet of foil over the top of the cake if it becomes too dark). Remove from the oven and leave to cool in the tin. 4. Turn the cake out of the tin and spread the chocolate spread over the top. Or, if you are making your own icing, sift the icing sugar and cocoa powder into a bowl and make a well in the centre. 5. Gently heat the butter, golden syrup and milk until the butter has melted, then pour into the well in the dry ingredients and stir until smooth. 6. Beat with a wooden spoon until the icing has cooled and thickened slightly. Spread the icing over the top and sides of the cake with a palette knife. Decorate with whipped cream.

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