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Eggless Vanilla Sponge With Crunchy Choco Top

  • 6servings
  • 60minutes

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Source: fullmeals.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB2
MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. FOR THE EGGLESS VANILLA SPONGE:

  2. 125 grams (1 measurement) yogurt (please use the yoghurt container as your measurement)

  3. 250 gms of sugar

  4. 375 gms of white flour

  5. 100 gms of oil

  6. 125 gms of milk

  7. 2 1/2 teaspoons of baking powder

  8. 1/2 teaspoon of soda bicarb

  9. 1 teaspoon of vanilla essence

  10. FOR THE CHOCOLATE SAUCE N CRUNCHY CHOCO TOPPING:

  11. 1 teaspoon of flour (mixed with)

  12. 4 tablespoons of milk

  13. 2 tablespoons of sugar

  14. 1/2-1 cup of roasted and crushed peanuts

Instructions Jump to Ingredients ↑

  1. Mix the yogurt with the baking powder and soda bicarb and let it get frothy ( will take 1 minute) then add all the ingredients and mix well.

  2. Put into a greased baking tray and bake in a preheated oven at 180 degrees till done. It will take about 30-40 minutes.

  3. Cook completely and then slice it in half and sandwich with the chocolate filling and cover with the crunchy chocolate topping For the sauce n topping:

  4. heat the milk and put in the chocolate bar and let it melt well.

  5. stir in the flour and milk paste and cook till thickened.

  6. Separate half and add the nuts to half.

  7. Sandwich your cake with the chocolate sauce and top it with the crunchy topping!!

  8. YUM YUMYUM!!! Once again please pardon the fact its not soo pretty to look at :)

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