Gluten- Free Chocolate Sponge Cake

Preparation :10 mins
Cook :0 mins
Total Time :701 hours 10 minutes
Servings :Makes 1 cake (7") (7 slice )

Ingredients :

1 cup jowar (white millet) flour
4 tbsp cocoa powder
1 tsp baking powder
1/2 cup fresh thick curds (dahi)
1/2 cup milk
1 cup powdered sugar , refer handy tip
4 tbsp melted butter
1/2 tsp vanilla essence (optional)
2 tsp melted butter for greasing
2 tbsp jowar (white millet) flour for dusting

Method :

Sieve the jowar flour, cocoa powder and baking powder together and keep aside.
Combine the curds, milk, powdered sugar, melted butter, vanilla essence and whisk well.
Add the prepared sieved jowar flour-cocoa mixture and 2 tbsp of water and fold with help of a spatula.
The batter should be of dropping consistency.
Grease the cake tin with butter on all the sides.
Dust with jowar flour and sift to ensure uniform distribution of the flour. Shake and tap the tin to remove the excess flour.
Pour the prepared cake batter into a greased and dusted 175 mm. (7”) diameter tin and spread it evenly.
Bake in a pre-heated oven at 180°c (360°f) for 50 to 55 minutes or till done.The cake is ready when it leaves the sides of the tin and is springy to touch.
When ready, remove from the oven, invert the tin over a plate and tap sharply to unmould the sponge.
Serve immediately.

Handy tip:
You can grind the sugar in a mixer to get powdered sugar.

Variation: chocolate cupcakes
The batter made at step 4, can be poured into small paper cups and put in a microwave on high for 30 seconds. Remove from the microwave, cool slightly and serve.