Grease a 7 or 8 inch cake tray. Line a parchment paper or dust with flour.

Preheat the oven to 170 C for at least 15 mins.

To a large mixing bowl, add fresh curd along with sugar and vanilla extract.

Mix all of these until sugar has dissolved completely. Make sure there are no lumps of curd.

Pour oil and mix well until combined.

Add in the baking powder and soda.

Begin to gently whisk it until the soda reacts with curd. Within mins you will see the mixture turning thick and frothy.

Place a sieve over the bowl. Add ½ to ¾ cup of flour to the sieve.

Sieve it well. Mix gently until just combined.

Place the sieve back on the bowl. Add the rest of the flour in 1 to 2 parts.

Sieve well.

Gently mix until there are no streaks of flour seen.

The batter will be slightly thick. Add 2 to 3 tbsps. of milk and mix in.

The batter at this stage is of the ribbon consistency.

Pour this to the cake tray. Brush lightly with milk on top to get a beautiful golden color.

Gently knock the pan to the counter a few times.

Bake for 25 to 30 mins. Do adjust the time depending on your oven and the size of your pan. It took exactly 30 mins for me in a 7 inch square pan.

When the cake is done, a tester inserted comes out clean.

Cool the cake for 10 to 15 mins.

Invert it over a wire rack gently. Cool completely before Slicing or frosting.

Melt the choco chips together with milk in a microwave for 1 to 2 mins.

Stir well until the mixture turns smooth and is of spreading consistency.

Cool the frosting and the cake completely.

Spread the frosting as desired.

If needed keep the eggless sponge cake in fridge for 15 to 20 mins. This helps to smoothen the frosting.

Slice eggless sponge cake and serve.