Eggless Cake

No egg in the cupboard? This cake is a good one to use up those jams lurking in the fridge on a day when you have no eggs, or you want an eggless cake! The cupboard ingredient you will need for this one is a tin of condensed milk. The original cake came from Claire Clarke's 80 cakes from around the world, and this one originates from Fiji!

Ingredients

1 tin (400g) condensed milk

250ml water

2 tbspn white wine, or rice ginger

2 tspn of an essence of your choice

2 tspn baking powder

1 tspn bicarbonate soda

1/4 tspn salt, if using unsalted butter

60g melted butter

Method

Step One

Preheat the over to gas mark 3, 170c and grease a cake tin.

Step Two

Measure all the wet ingredients apart from the butter into a bowl, the ginger will split the mixture.

Step Three

Add the dry ingredients sifted into the bowl and stir/ whisk together.

Step Four

Add the butter and whisk again, but don't over whisk

Step Five

Pour into prepared tin and bake for 20/30 minutes.

Step Six

Take out of the oven, and leave to cool

Step Seven

Once cooled, slice open and add a jam of your choice, finish off with a sprinkle of icing sugar.