Sponge cake or pound cake as it's called is one of the simplest cakes to bake. It's called Pound cake as the ingredients that go into baking are usually around a pound in weight. It's called Sponge cake because after it's baked, the cake looks & feels like sponge, fluffy & soft.
Usually AmAr likes to have something spicy with tea when something sweet is served. So I also made Gobi Manchurian today.
Few observations I made today while baking: -
1. Butter & eggs have to be at the room temperature.
2. Beat the egg yolk & white separately. Fat content of the egg should not be beaten together with the egg whites.
3. Use the same quantity of sugar while adding it to the beaten egg yolk. Else the mixture will become watery. The egg white & sugar mixture should be stiff at the end.
4. When combining the egg yolk & egg white-sugar mixture, don't over mix. The aeration in the egg white - sugar mixture will be affected. This aeration is reason for the fluffiness of the Sponge cake.
Video Link you could refer: - http://www.videojug.com/film/how-to-make-sponge-cake
Ingredients: -
1 ¾ cups or 230 g Maida
2 tsp baking powder
1 cup or 226 g butter
6 large eggs (Separate egg yolks & egg whites)
1 cup or 200 grams powdered sugar
2 tsp vanilla extract
Zest of a large lemon (Optional)
1 tbsp fresh lemon juice (Optional)
Method: -
I use the Philips Cucina HR7638 to make the cake batter & knead dough for Naans or Kulchas.
1.Pre-heat the oven to 180 Deg C while preparing the dough.
2. Grease the rim of a 26 diameter baking pan & put a butter paper in the center.
3. Beat the egg whites at maximum speed till it becomes fluffy.
4. Add sugar a tbsp at a time to the running fluffy egg white mixture. Transfer it into a large mixing bowl, when done.
5. Beat the egg yolks till then become creamy. Add butter, vanilla extract, lemon zest & juice to the running mixture.
6. Combine this with the egg white-sugar mixture in the mixing bowl using a spatula. Don’t over mix. The aeration is necessary.
7. Pour the batter into the baking pan & bake for around 30 - 40 minutes.
8. Check if the cake is baked by using a tester or a fork.
9. Serve it as a simple Sponge cake or topped with fruits & jelly.
2 tsp baking powder
1 cup or 226 g butter
6 large eggs (Separate egg yolks & egg whites)
1 cup or 200 grams powdered sugar
2 tsp vanilla extract
Zest of a large lemon (Optional)
1 tbsp fresh lemon juice (Optional)
Method: -
I use the Philips Cucina HR7638 to make the cake batter & knead dough for Naans or Kulchas.
1.Pre-heat the oven to 180 Deg C while preparing the dough.
2. Grease the rim of a 26 diameter baking pan & put a butter paper in the center.
3. Beat the egg whites at maximum speed till it becomes fluffy.
4. Add sugar a tbsp at a time to the running fluffy egg white mixture. Transfer it into a large mixing bowl, when done.
5. Beat the egg yolks till then become creamy. Add butter, vanilla extract, lemon zest & juice to the running mixture.
6. Combine this with the egg white-sugar mixture in the mixing bowl using a spatula. Don’t over mix. The aeration is necessary.
7. Pour the batter into the baking pan & bake for around 30 - 40 minutes.
8. Check if the cake is baked by using a tester or a fork.
9. Serve it as a simple Sponge cake or topped with fruits & jelly.
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7 comments:
Hmm..the sponge cake looks delicious..send few pieces to me too..:) btw have you added chocolate sprinkles on the top?
I love pound cakes, one of our favorite tea time snacks at home:) your cake has a good volume, has come out well:)
Sponge cake looks very soft and moist and the observations you mentioned needs to be taken to get an awesome cake like yours...
Cake looks so soft. Perfect and looks delicious.
First time here. Sponge cake looks yummy and moist. You have a lovely blog.
sponge cakes looks yummy, aa last plate swalpa ee kade kalistheera? :D
hi there the cake looks very yummy u have great talent
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