Satisfy Your Sweet Tooth: A Step-by-Step Recipe for an Eggless Victoria Sponge with Rich Condensed Milk

Indulge in the heavenly flavors of an eggless Victoria sponge cake, a delectable treat that delights palates with its light, airy texture and irresistible sweetness. This classic British dessert, traditionally made with eggs, has been reimagined with condensed milk, creating a moist and tender sponge that is a joy to bake and savor.

Ingredients You’ll Need

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 can (14 ounces) sweetened condensed milk

Step-by-Step Instructions

Prepare the Dry Ingredients

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Cream the Butter and Sugar

2. In a large bowl, cream together the softened butter and sugar until light and fluffy.

Add the Vanilla Extract

3. Stir in the vanilla extract and mix until well combined.

Alternate Wet and Dry Ingredients

4. Add the buttermilk to the wet ingredients and mix until just combined.
5. Gradually add the dry ingredients to the wet ingredients in three additions, mixing until just incorporated.

Add the Condensed Milk

6. Stir in the condensed milk until the batter is smooth and creamy.

Pour into Prepared Pans

7. Divide the batter evenly between two greased and floured 8-inch cake pans.

Bake to Perfection

8. Bake the cakes at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let Cool and Frost

9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
10. Frost the cakes with your favorite frosting or whipped cream and enjoy!

Tips for Success

• For a taller cake, double the recipe and bake in three 8-inch cake pans.
• To prevent the cakes from sticking, make sure the pans are well-greased and floured.
• Do not overmix the batter, as this can result in a tough cake.
• If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it stand for 5 minutes.
• For a more intense flavor, use brown sugar instead of granulated sugar.

Variations

• Add a cup of fresh or frozen berries to the batter for a fruity twist.
• Swap out the condensed milk for evaporated milk for a lighter sponge.
• Top the cake with a layer of chocolate ganache for a decadent dessert.

Serving Suggestions

• Serve the eggless Victoria sponge with condensed milk as a delightful afternoon tea treat.
• Pair it with a dollop of whipped cream and fresh fruit for a summery dessert.
• Package it in individual slices for a sweet on-the-go snack.

Popular Questions

Q: Can I make this recipe gluten-free?
A: Yes, you can use gluten-free flour instead of all-purpose flour.

Q: How long can I store the eggless Victoria sponge?
A: The cake can be stored at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Q: Can I use unsweetened condensed milk instead of sweetened condensed milk?
A: Yes, you can use unsweetened condensed milk, but you may need to add more sugar to the batter to taste.