Eggless Chocolate Sponge Cake

Pre-heat oven for 10 minutes to 180C

Mix the sugar with the milk, oil, vanilla essence and White vinegar. Take care to use cold milk otherwise the vinegar will curdle it.

Mix the flour, cocoa powder, salt, and baking Powder and soda in a bowl. Sift this dry mixture into the wet ingredients in small batches

Folding it in after each batch, Dont over mix, just gently fold the mixture

Grease the cake pan with oil and flour

Pour the batter in the greased pan and sprinkle Choco chips

Bake the cake in the pre-heated oven for 35-40 minutes, the baking time will vary. Mine took 40 mins.

Let the cake cool for 10 minutes and then transfer to a cooling rack or cutting board for about an hour

Store the cooled and cut cake in an airtight container for up to 2 days at room temperature

Or in the refrigerator for up to 4-5 days.