SPONGE CAKE || SPONGE CAKE WITHOUT FAT || STEP-BY-STEP RECIPE
My entire family has a sweet tooth and that is why baking gives me more joy than any other sort of cooking. Sponge cake is always my go-to dessert option when I need to make something good and easy.
This Sponge Cake also acts as a great base for tons of other cakes and puddings. It’s so easy to make that even rookies can perfect it!
This traditional and basic sponge cake is used in desserts like cassata, zucchetto,gâteau and tiramisù. It can be soaked with your favourite mixture and layered with cream fillings, covered with fondant, or just eaten on its own, sprinkled with powdered sugar. A tried and tested basic sponge cake recipe.
You can use this Cake for Puddings too. Do you love Baking? Visit my Blog Categories Let’s Bake for more Baking Recipes. You will find more recipes like Apple Crumble, Baked Bread Roll, Eggless Donuts and many more.
Few more recipes I wanted to suggest from my blog
P.S. Weigh the ingredients very carefully to get a perfect sponge.
Basic Sponge Cake
Course: pudding4
servings30
minutes40
minutes300
kcalIngredients
4 eggs
120 gm powdered sugar
100 gm flour (all-purpose flour/ maida)
1/2 tsp baking powder
2 tsp vanilla essence
2 Tbsp Hot water
(9″ round or square tin, brown paper for lining)
Directions
- Prepare a 9″ round /square tin by lining it with paper. Grease the paper. Keep aside
- Sieve maida and baking powder together and keep aside.
- Separate egg whites in a clean dry beating bowl. Beat the eggs till fluffy.
- Add sugar gradually, beating till all the sugar is used up and the mixture turns thick, fluffy and retain shape when the beater is lifted. Add egg yolks and essence and beat well till thick and fluffy again
- Sprinkle flour evenly over eggs in 2-3 batches. Fold in gently using a large spatula.
- Gently fold in hot water. pour into the prepared tin. tap lightly and level. Put the cake tin on a wire rack in a preheated oven and bake at 180 degrees for 30 min.
- To check, insert a knife or barbeque skewers in the centre. It should come out clean. Leave to cool for 5-10 min in the tin. Remove from the tin on a wire rack and use.
Notes
- Always take large size eggs.
- Eggs should be at room temperature.
- All Ingredients should be at same temperature.
VARIATIONS:
FLAVORED CAKE
Add 2 tsp of strawberry, lemon, orange or butterscotch essence or desired additional flavour
CHOCOLATE CAKE
Add 1/4th cup cocoa powder, and reduce 1/4th cup flour (maida). Shift cocoa powder, flour and baking powder at step 2. Proceed from step 3 as given above.
COFFEE CAKE
Shift two tsp coffee powder at step 2 along with flour and baking powder. Proceed from step 3 as given above.
MOCHA CAKE
Add one tbsp coffee powder and 1/4th cup cocoa powder. Reduce 1/4th cup flour. Shift cocoa, coffee, flour and baking powder at step 2. Proceed from step 3 as given.
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