CHOCOLATE SPONGE CAKE - EGGLESS

2 cups self-rising flour
1/2 ts[ baking soda
1/2 tsp baking powder
1/2 cup cocoa powder
3/4 cup butter
14 oz sweetened condensed milk
1 tsp vanilla essence
5 oz water

Preheat the oven to 160C/325F/gas mark 3, use a 23cm/9 inch round cake tin. Grease and line the cake tin.

Sieve all the dry ingredients.

Mix the condensed milk, warm water and vanilla essence together.

Rub the butter into the flour until it resembles fine bread crumbs. Pour the wet mixture into the dry and mix thoroughly. Pour into the prepared tin.

Bake for 40-45 minutes. Let the cake cool in the tin before turning out.

Variations.
For a plain sponge cake, substitute 1/2 cup cornflour for the 1/2 cup cocoa powder.

For a custard sponge cake, substitute 1/2 cup custard powder for the 1/2 cup cocoa powder.