Pre-heat Oven in 180 degree C for around 10 minutes.

Take All Purpose Flour, Baking Powder, Baking Soda and Salt i.e. the Dry Ingredients in a bowl and mix properly and then sieve the mixture.

Now take Sweet Condensed Milk and Vegetable Oil in a Bowl and start mixing it using an electric whisk for 2-3 minutes or else use manual whisk for mixing for around 8-10 minutes to get a thick, fluffy mixture.

Then add Vanilla Essence, Vinegar and Water to the mixture and mix again for around 2 minutes to complete mixing Wet Ingredients.

Now add Flour mixture to the Wet mixture in three parts and keep mixing by Cut-fold method. Don't over-mix as over-mixing will reduce the air formed within the mixture and the cake will not raise.

Finally add milk to the mixture and mix lightly.

Now take a 9’ cake tin and grease it with little Vegetable oil and then line it with either parchment paper or with little all-purpose Flour.

Pour the Cake mix in the Cake tin and start baking it in 1800 c for around 25-30 minute in middle rack.

Check the Cake after 20 minutes of baking by inserting a toothpick in the middle of the cake. If not done, then bake for some more time. It took me 28 minutes to bake the Cake.

Take the Cake out of the Oven when done and let it cool for 5 minutes and then take it out in a wire rack by inverting the cake.

Basic Eggless Sponge Cake is ready and it can be served as it is or after adding some toppings.

I topped my cake with Chocolate Ganache (Click for the Recipe) which took me around 10 minutes to prepare.

Finally I have decorated my Cake with Strawberries dipped in leftover Ganache!

For better taste refrigerate the Cake for around 1-2 hours.