A delicious and soft sponge
cake with blueberry filling !!!
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.
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 1/2 cup / 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)
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, salt.
Preheat oven (OTG) at 170 * C - 180 *C or 325 * F - 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 170 *C -180 * C or 325 * F - 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.
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.
No comments:
Post a Comment