Vanilla Cake

INGREDIENTS:

• 2 and 1/2 cupsAll Purpose Flour
• 2 teaspoonsBaking Powder
• 1 teaspoonBaking Soda
• 1/4 teaspoonSalt
• 2 tablespoonsSugar
• 1 canSweetened Condensed Milk (I used a 300ml can)
• 1 cupWater
• 2 tablespoonsVinegar
• 2 tablespoonsVanilla Extract
• 1/2 cupMelted Butter

PROCEDURE:

1. Preheat the oven at 350F/180C for 15 minutes. Lightly grease a 9×13 inch pan and line it with parchment paper.
2. In a large bowl sift together the flour, baking powder, baking soda and salt. Mix in the sugar.
3. Make a well in the center of the dry ingredients and stir in the the wet ingredients one by one. Stir the mixture together using a whisk. Some lumps is okay.
4. Pour the batter in the prepared pan and tap the pan to even it out and break the air bubbles if any.
5. Bake it for 25-35 minutes. The first time I baked this eggless cake I checked it for doneness after 30 minutes and felt that I could have taken it out 2-3 minutes earlier.
6. The bottom had started to brown more than it is required to. So I did that the next time and took the pan out the oven after 27 minutes itself and the cake turned out to be perfect.
7. Transfer the pan to a cooling rack and remove the cake after 15-20 minutes. Place the cake on the rack for it to cool down completely before slicing it.

Source:http://www.egglesscooking.com