Tuesday, December 6, 2011

Vanilla Flavored Sponge Cake

Winter, Christmas & New Year- Festive Season Baking Special
Vanilla Flavored Sponge Cake
Serves 4-6

Eggs- 6
Unsalted Butter/White Butter- 300 Grams

Bleached/ Refined Flour (Maida)- 300 Grams
Castor Sugar- 300 Grams
Baking Powder- ½ Tsp.
Pure Vanilla Essence- 1 Tsp.

- Preheat the Electric Oven (the old style Aluminium ones we still prefer for Sponge Cakes!) at 360 degrees Celsius/set the Microwave (Convection) at 180 degrees Celsius for 15 minutes
- Sieve the Flour and Baking powder together in a bowl and keep aside
- Separate the Egg whites from the Egg yolks and keep the Egg yolks aside
- In a bowl, beat the Egg whites till a foamy texture appears
- Add the Egg yolks gradually to the Egg white mixture and beat the mixture
- Add the Castor sugar to the Egg mixture and beat it till the Sugar blends well with the Eggs
- Add Butter to the mixture and beat the whole mixture well
- Slowly add the Flour mixture to the Eggs and mix well with a spatula
- Add the Vanilla Essence to the prepared Batter and mix well
- Pour the batter in a greased container and set to bake in the preheated oven
- After the colour turns Golden brown, the Cake is done!
(Try to check the Cake as it turns golden brown by poking a knife in the centre, if the knife comes clean we can take it out to cool and then cut in desired shapes :)!!

- Some of the Well Kept Baking Secrets from the Finest of Bakers we have interacted with include the Measurements for Sponge Cake is to Add 1 Medium sized Egg which approximately measures 50 Grams & the Flour: Sugar: Butter Ratio can be adjusted (Increased/Decreased) accordingly
So for example, with 7 Eggs (equals approx. 350 Grams.) we should be using 350 Grams of Flour, Sugar & Butter 
- Can use Self Raising Four which is suitable for most Baked Items like Muffins, Scones and Biscuits whereas the Plain Flour/All Purpose Flour is mostly suitable for making Breads, Pizzas etc.

- A variety of handheld electric mixers are readily available in the local stores, you can also opt for a handheld manual beater but choose the one that suits you
- In case of unavailability of Castor Sugar, finely grind the granular Sugar to make Castor sugar
- With a Manual Whisker/Beater (my Mom still uses the Manual Egg Beater!), we need to continuously mix the batter from the time we put the Eggs till the ingredients mix well forming a Smooth Batter

Feel free to share your views & do let us know how this one turned out :) 

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