A delightful and easy-to-make eggless cake with a rich vanilla flavor and a moist texture.
Preheat your oven to 180°C (350°F) and grease a baking tin.
Greasing the tin ensures the cake doesn't stick and comes out easily.
Sift the self-rising flour and baking soda into a mixing bowl.
Sifting helps to aerate the flour, resulting in a lighter cake.
In another bowl, mix the sweetened condensed milk, melted butter, vanilla essence, and warm water until smooth.
Ensure the butter is fully melted for a smooth mixture.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Avoid overmixing to keep the cake tender.
Pour the batter into the prepared tin and smooth the top.
Tap the tin gently on the counter to remove air bubbles.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Check the cake a few minutes before the end of baking time to avoid overbaking.
Remove the cake from the oven and let it cool in the tin for 10 minutes.
Cooling in the tin helps the cake set and makes it easier to remove.
Invert the cake onto a wire rack and let it cool completely before serving.
Cooling completely ensures clean slices and better texture.
Continue in our app for the best experience
