Friday, 1 January 2016

Simple Vanilla Sponge Cake !


Hello Everyone,
A very very happy and prosperous new year to you all ! I usually post some sweet / dessert recipes on festival days, but after I started baking I am making cakes for every special occasion and gaining lot of calories too. And this post if made for my dear friend as per her request.
This is very simple and basic cake and can be made in an hour. Its so soft and delicious and perfect for any occasion.


INGREDIENTS (makes a 6 inch cake)
  • 150 gms Flour (Plain / APF / SRF / Maida) ( 1 1/4 cup)
  • 150 gms Sugar  (3/4 cup)
  • 150 gms Unsalted Butter (I used only 125 gms)
  • 2 Eggs 
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 1/2 tsp Vanilla Essence
  • 1 tsp Honey
  • 1/3 cup Milk (approx)



STEPS
  • Take butter at room temperature and beat / whisk for a minute.
  • Then add sugar , vanilla essence and honey to it.


  •  Beat the sugar and butter until creamy and then add one egg at a time and beat / whisk until fluffy.


  •  Sieve the flour, salt, baking powder and baking soda for a better mix of all these dry ingredients.
  • Now add half of this sieved dry ingredients  to the beated wet mixture and fold with a spatula.
  • Then keep folding gently and add the remaining flour to it.


  •  Now add milk little at a time and fold the mixture well until you reach a creamy batter consistency as shown in 3rd pic. 


  •  Grease butter / oil in the cake tin (I used 6 inch x 3 inch spring form pan).
  • Then place a round butter paper on the bottom and apply some butter/ oil on it too and pour the batter to the cake tin.


  •  Level the batter and gently tap the tin and keep it in the preheated oven and bake for 45 minutes at 180 - 190 deg C.
  • Keep an eye on the cake after 30 - 35 minutes and check if its cooked by inserting a tooth pick in the centre.
  • If its wet or sticky then bake for another 10 minutes or until the inserted toothpick comes out clean.
  • Once the cake is removed from the oven, remove the spring form and let it cool for 15 - 20 minutes.
  • Then invert the cake and remove the plate and the butter paper and allow to cool for another 15 minutes.
  • If you are planning to ice the cake then better to scrape of the raised portion on top to give the cake a flat look.

 NOTES

  • Butter and eggs should be at room temperature before you start the process.
  • Adjust sugar as per liking, you can reduce by 30 to 50 gms.
  • Honey is added to suppress the smell of egg in the cake.
  • Do not open the oven door in the middle, wait for 35 minutes and then do your cake testing if its cooked. 
  • After adding flour do not overmix the batter.
  • If you dont have an electric beater or stand mixer, then just use a bubble whisk.


With Love,

2 comments:

  1. do u have eggless recipe for this cake?

    ReplyDelete
  2. I have the same question. Any substitutes for eggs in your recipes?

    ReplyDelete