HOT MILK SPONGE CAKE RECIPE WITH EGGLESS OPTION

Unbleached All Purpose Flour - 2 and 1/4 Cups / 270 grams

Eggs - 4 Numbers (Large/1 cup or 240 ml)

Milk - 1 and 1/4 Cups / 307 grams

Unsalted Butter (cubed - 10 Tbsp/ (1 stick + 2 Tbsp) / 142 gms approx)

Regular Sugar - 2 Cups / 400 grams (You may reduce 1/4 Cup)

Vanilla Extract - 1tsp (5ml)

Cardamom Powder - 2tsp (If not using then take 2 tsp of vanilla extract for the whole recipe)

Baking Powder - 2 and 1/4tsp or (9 grams)

Salt - 1/3tsp (pinch more than 1/4tsp)

Unbleached All Purpose Flour - 2 and 1/4 Cups / 270 grams

Hung Yogurt + Condensed Milk - 1 cup or 240 ml (half cup each)

Milk - 1 and 1/4 Cups / 307 grams (you can use milk 1 cup and cond milk 1/4 cup here and reserve 1/4 cup of milk you may or may not need for egg less cake)

Unsalted Butter (cubed - 10 Tbsp/ (1 stick + 2 Tbsp) / 142 gms approx)

Regular Sugar - 1.25 Cups (adjust depending on the condensed milk you use)

Vanilla Extract - 1tsp (5ml)