Thursday, April 29, 2010

Simply vanilla

Sponge cake is my all time favorite and is very easy to make. This eggless sponge cake makes a good tea time snack. Generally, it is tougher to make eggless cakes as they wont rise well and  have to be made thinner to ensure that they bake well.To get a soft, fluffy cake the flour and baking powder have to be sieved well twice or thrice.

  • Flour (maida)      -  1 cup (about 125g)
  • Condensed milk  - 200g (1/2 can)
  • Baking powder   - 2 tsp
  • Butter/nutralite     - 60ml(melted)
  • Water                 - 75 ml
  • Vanilla essence   - 1 tsp 

      1. Sieve flour and baking powder together thrice.
      2. In a bowl added the sieved mix, condensed milk, butter, water and vanilla essence. Beat well  till it forms a smooth paste.
      3. Grease a baking tray and pour the mixture.
      4. Bake at 200c for 10 minutes and then at 150c for 10 to 15 minutes.
      5. The cake is done when an inserted skewer comes out clean or when the cake leaves the sides of the tray.
      6. Cool the cake for 5 to 10 minutes. Loosen the edges, invert and tap.
      Recipe courtesy Tarla Dalal
      Make sure you add the right amount. Use measuring cups if possible.
      To make chocolate sponge cake add 1 tbs cocoa powder and 1 tbs chocolate powder to maida before sieving.
      1tbs is equal to 3 leveled tsp.
      Toss in some chopped walnuts on top before baking the cake.

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