1/2 can (400 grams for full can) condensed milk
125 grams (4 1/2 oz.) self-raising flour
1 tbsp cocoa
1 tbsp chocolate powder
1/2 tsp soda bi-carb
1 level tsp baking powder
60 ml. melted butter or margarine
1 tsp vanilla essence

Eggless Chocolate Sponge Cake

1. Sieve the flour, cocoa, chocolate powder, baking powder and soda bi-carb together.
2. Mix the condensed milk, flour mixture, 75 ml. (2 1/2 fl. oz.) water, the vanilla essence and melted butter thoroughly.
3. Pour the cake mixture into a greased and dusted 150 mm. or 175 mm. (6" or 7") diameter tin.
4. Bake in a hot oven at 200 degree C (400 degree F) for 10 minutes. Then reduce the temperature to 180 degree C (350 degree F) and bake for a further 10 minutes.
5. The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, take out from the oven and leave for 1 minute. Invert the tin over a rack and tap sharply to remove. Cool the cake
   Preparation time: 30 minutes