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Sponge Cake

Season of joy and sharing has come down where baking is found in most of the house. Children's are all eager for the cookies, cake, Santa-Claus , gift, get together and even lot more. Out of all the things we do on this joyous my favourite part is baking a soft fluffy sponge cake.

Light, soft, fluffy and with a wonderful fine texture sponge cake. Off all cakes this is one of my favourite cakes and I am super excited to share this recipe so that you can also enjoy this wonderful cake by making the joyous season evenmore joyous for you family.

Before you start baking, please go over the below notes where I list out a few helpful tips to help you make the best sponge cake ever!


 


Preparation Time : 10 mins

Preheat Time : 10 mins

Cooking Time : 35-40 mins

Total Time : 45-50 mins


Ingredients :

Maida - 500 g

Sugar - 500 g

Butter - 500 g

Baking powder - 1 tbsp

Vanilla Essence - 1 tsp

Egg - 6


Method :

  1. Preheat the oven at 175°C for 10 mins.

  2. Granulate the sugar and set aside.

  3. Using a hand mixer whisk butter to a smooth pale yellow colour.

  4. Gently add the sugar and beat to a smooth cream.

  5. Break a egg at a time and incorporate with the smooth cream using the hand mixer.

  6. To the above batter add vanilla essence and whisk them together.

  7. Sieve the dry ingredients together once or twice.

  8. Gently add the dry ingredients and follow cut and fold method.

  9. Grease the pan with butter and dust maida over them.

  10. Fill 3/4th of the pan with batter and give few taps to get rid of the bubble.

  11. Bake the pan in the preheated oven at 150°C for 20 mins and then at 125°C for 20 mins. This helps in even baking.

  12. Once removed from oven wait for few minutes and unmould from the pan.

Slice and serve for snacks.


Pictorial :

Take your ingredients.


Whisk the butter to pale yellow colour using hand mixer. Cream the butter with the granulated sugar.


Egg is added one at a time and whisked them to smooth batter.


Vanilla essence is added to batter and whisked.


Dry ingredients maida and baking powder are shifted twice or thrice.


By cut and fold method dry ingredients is added to batter until smooth flowing batter.


Preheat the oven at 175°C for 10 mins.


Grease the pan with butter and dust maida over them.

Fill 3/4th of the pan with batter and give few taps to get rid of the bubble.


Bake the pan in the preheated oven at 150°C for 20 mins and then at 125°C for 20 mins. This helps in even baking.


Once removed from oven wait for few minutes and unmould from the pan.

Slice and serve for snacks.



Notes :

  • Ingredients to be used in making cake should be in room temperature.

  • Butter consistency should be, when you touch the butter the impression of the butter should not be in your finger.

  • Shifting the dry ingredients makes a fluffy soft cake.

  • When you add the dry ingredients make sure not to use the hand mixer, only use cut and fold method to combine them.

  • To check the cake is baked prick it with tooth pick in the center of nothing touch the toothpick.

  • Let the cake rest in pan for few minutes once you take it out of the oven. Before you unmould the cake.

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