Ingredients

• Eggless sponge cake:
• 1/2 tin condensed milk
• 2.5 cups plain flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp icing sugar
• 1/2 cup butter melted
• 1/2 tsp vanilla essence
• 100 ml milk
• 100 ml Coke or Thumbs Up
• Other ingredients:
• 1/2 cup - plain flour
• 5 - peaches, peeled, halved, stoned
• 1 tbsp - chilled butter
• 1 tbsp - lemon juice
• 1/2 cup - brown sugar
• 1/2 cup - rolled oats
• 2 to 3 pinches - cinnamon powder

How to Make Caramelised Peach Sponge

• Grease an 8 inch wide flan tin with melted ghee or butter and line with butter paper.
• Drizzle lemon juice over peach halves.
• Arrange peaches, cut side up, on bottom of tin.
• Mix flour and butter to form crumb like mixture.
• Mix in oats and brown sugar and sprinkle over peaches evenly.
• Bake in preheated oven for 5-7 minutes at 150 degrees C.
• Meanwhile prepare sponge batter.
• Sieve flour, baking powder, baking soda, sugar, cocoa all together 2 to 3 times. Keep aside.
• Pour condensed milk in a bowl. Add the butter, and beat well till smooth.
• Add the flour spoon by spoon, mixing into the condensed milk mixture.
• In between, add milk as required if the butter begins to get too stiff.
• Once all the flour is used up, beat the batter till light (5-7 minutes).
• Add the Coke or Thumbs Up and mix gently till smooth.
• Pour into a greased cake tin.
• Pour over the half-Bake peach mixture.
• Transfer to oven again and bake at 200 degrees C for 5 minutes.
• Bake at 180 degrees C for 35-40 minutes.
• Check if done by inserting a skewer which should come out clean.
• Cool a little before removing carefully from flan tin.
• Invert over plate with peach side up.
• Peel off butter paper carefully while still warm.
• Serve warm or cooled slices with dollops of vanilla ice cream if desired.
• Can be stored for 2-3 days.