Chocolate Sponge Cake(Vegan)

This plain chocolate sponge cake can be enjoyed as it is with a sprinkling of icing sugar on the top. Try this as a quick dessert with vanilla ice cream

Preparation Time: 25 minutes 
Cooking Time: 40 minutes

Ingredients
 
All Purpose Flour / Refined Flour / Maida – 2 and 1/4 cup

Cocoa powder – 3/8  cup

Baking soda – 1.5 tsp

Salt – 3/8 tsp

Cooking oil – ½ cup + ¼ cup

Warm water – 1.5 cup

Vinegar – 1.5 tbsp

Vanilla essence – 1.5 tsp

Sugar – 1.5 cups

Items needed 

Measuring cups and spoons

8 " Cake tin  

Foil for lining the cake tin / cooking spray

A medium bowl for mixing the dry ingredients

A balloon whisk / a sieve

A large bowl to mix the wet ingredients and the final cake mix

Procedure

1. In a medium bowl, mix thoroughly the maida, cocoa powder, baking soda and salt. If possible, sieve them thrice for even mixing.
2. Add sugar to the mixed dry ingredients and mix once again.
3. Combine and mix the wet ingredients separately in another large bowl
4. Switch on the oven for preheating at 180 degrees C
5. Fold the dry ingredients in the wet mixture until even.
6. Pour into a greased / foil lined baking pan and bake for 40 minutes / until a tooth pick inserted in the center comes out clean.
7. If the top has risen too much, scrap off the portions to make it flat, since we will be using frosting on this.
8. Allow the cake to cool completely before proceeding to soak the cake.


NOTE : If you have an oven that does not have a provision to keep the top and bottom heating elements on at the same time, first choose to bake the cake using the bottom heating element till the cake rises and is almost done ( about 30 minutes) , then transfer it to the upper rack and turn on the upper heating element for 10 minutes till the top portion of the cake is done.  I have this problem, hence this comment. :-(

In case you are looking to reduce or increase the quantity try this blog. -  http://www.cakesandmore.in/2014/01/a-basic-baking-conversions-chart.html