Eggless Milkmaid Orange Sponge Cake

Winter means orange season, and what better way to enjoy it than with this Eggless Milkmaid Orange Sponge Cake? It’s light, fluffy, and bursting with fresh orange flavour. Made with condensed milk and Eno, this cake needs no eggs or curd and comes together in under an hour.

Soft and spongy eggless orange cake made with condensed milk and fresh orange juice. No eggs, no curd. Perfect winter bake.

Eggless Milkmaid Orange Sponge Cake

Prep Time: 10 mins

Bake Time: 40-45 mins at 180°C

Tin Size: 7-inch round

Ingredients:

Condensed Milk (Milkmaid)....   1/2 tin

- All-purpose flour (Maida): 1 1/2 cup

- Butter: 50 g, melted

- Orange juice: 3/4 cup, fresh

- Baking powder: 1 tsp

- Baking soda: 1/4 tsp

- Eno fruit salt: 1/4 tsp

- Orange food colour: few drops, optional

- Powdered sugar: 2 tbsp, optional

Method:

1. Preheat oven to 180°C for 10 mins. Grease and dust a 7-inch cake tin.

2. Sift flour, baking powder, and baking soda together twice. Keep aside.

3. In a blender, mix condensed milk, melted butter, and powdered sugar until smooth.

4. Transfer to a bowl. Add orange juice and food colour. Mix well.

5. Gently fold in the sifted flour mixture until just combined. Do not overmix.

6. Add Eno and fold lightly. Pour batter immediately into the prepared tin.

7. Bake at 180°C for 40-45 mins or until a toothpick comes out clean.

8. Cool in the tin for 10 mins, then transfer to a wire rack.

Notes & Tips:

Use fresh orange juice, not bottled, for better flavor. Strain it to remove pulp if you want a smooth crumb.

Eno and orange juice both are leaveners. Using Eno alone gives a better rise and avoids bitterness.

Don't delay after adding Eno - bake immediately or the cake won't rise.

Adjust sugar based on how sweet your oranges are. Taste the batter before baking.

Skip food colour if you want a natural orange colour. The cake gets a light orange shade from the juice.

Store in an airtight container for 2-3 days at room temp.