Basic Sponge Cake
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. This batter is also useful to make cup cakes, easy fruit cake and various types of fillings.
Ingredients
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
(or 3/4th level powdered sugar in Indian standard measuring cup of 1
cup / 200 ml / 8 oz capacity)
2 eggs (net weight of
2 eggs are 106 g)
1 teaspoon lemon juice
1 teaspoon vanilla essence
Extra 1 teaspoon butter ( to grease baking dish)
Method
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 and 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 1 teaspoon lemon juice. Mix well with a thick tablespoon.
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. Once it reaches normal room temperature, cover cake gently
with a butter paper / cling film / aluminium foil and store in a refrigerator
for minimum 2 hours or overnight. Then it will be very easy to make perfect
slices.
Cake cutting tip:
Heat a knife first before cutting a cake for crumble-free
slices. To heat the knife, you can run the knife under very hot water (or heat
knife directly in a gas flame) then wipe dry with a clean towel.
Here's the recipe link of Eggless Cake (Recipe from Tarla Dalal)
Here's the recipe link of Eggless Cake (Recipe from Tarla Dalal)
2 comments:
Thanks for the wonderful recipe. Can you tell me what to substitute for eggless cake,.thanks
akila
Hello Akil, Thanks for comment on basic sponge cake. Updated the recipe link of eggless vanilla cake.
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