Dec 9, 2012

Sponge Cake (3rd recipe)

Sponge Cake (3rd recipe, Rich in taste and high in calories). A delicious  and soft sponge cake.

Here's the recipe link of Basic Sponge Cake (4th recipe - no added milk, honey & grated lemon / orange rind)

All the ingredients should be at room temperature and please use standard measuring cups and teaspoons. Please use same measuring cup to measure flour, sugar and unsalted butter. Ratio is 1: 1: 1, equal amount of flour, powdered sugar and butter.


For the flour:

1/2 cup (100 ml) all purpose flour ( maida ) (please use fresh all purpose flour) Please use Indian standard measuring cup of 100 ml / 4 oz capacity.

½  level teaspoon baking powder

One pinch salt

Other ingredients

1/2 cup unsalted soft butter (cooking butter). Keep aside to cool for half hour. Then it will become soft (weight measurement is 50 g)

1/2 cup (100 ml) sugar, measure sugar and then make a powder

2 eggs, (net weight of 2 eggs are 100 g)

1 teaspoon honey

1 teaspoon finely grated lemon rind or orange rind (optional) Adding lemon or orange rind will make the cake rich in taste and flavorful

1 teaspoon vanilla essence

2 tablespoon milk

Extra 1 teaspoon butter ( to grease baking dish)


Grease baking dish with 1 teaspoon butter and dust with 1 tablespoon flour (sprinkle about 1 tablespoon of flour inside a cake pan and shake to coat all greased surface. Turn pan upside down to tap out the excess flour ).

Sieve thrice flour, baking powder, salt.

Preheat oven (OTG) at 180 *C or 350 *F.

In a big bowl, beat  soft unsalted butter (@ room temperature) until creamy with the help of an electrical beater.

Add powdered sugar and beat until creamy.

Add egg one by one and beat until smooth and creamy / light golden color (use electric beater).

Add sieved flour in batches (2 batches) and gently mix with the help of a thick tablespoon (do not use electric beater at this stage) until well blended / smooth cake mixture.

Add  1 teaspoon vanilla essence and honey and stir gently. Add grated lemon rind or orange rind (optional).

Now the cake mixture is thick in consistency. At this stage, add 2 tablespoon milk and mix gently with a thick tablespoon until all the ingredients well combined. Please do not add extra milk. If the cake batter is too thin, it won't bake properly. Gently stir well until well combined with other ingredients.

Final procedure:

Transfer this cake mixture into a greased baking pan - ring, square or round (or paper lined ). Here I’ve used is 15 cm x 5 cm round pan. Spread evenly with a spatula, and bake at 180 * C or 350 * F for 30 - 35 minutes or till golden brown or till a skewer inserted in the centre comes out clean / leaves from the sides of the pan. Keep aside to cool for one hour.

Run a knife round inside of the pan to loosen the cake, and then invert the pan. Cut into desired shape and size.

For different types of filling:

Once the cake is ready, allow it to  cool to normal room temperature. Heat a long, sharp knife and cut the cake horizontally into two halves. Care should be taken to make the cut as straight (horizontal) as possible.

On the lower half, apply a thick creamy layer of blue berry sauce (alternately; any other thick fruit sauce or jam. Once may also use chocolate cream, Nutella, icing cream  etc). Position the upper half over the lower one. Slice the cake to desired shape and serve. If the cake is thick enough, multiple layers can also be made with a variety of filling.  

Here's the recipe link of  Sponge cake (No added butter / oil / ghee)