Classic Sponge Cake-Home made (Cooker and Oven)
Sponge cake is a type of light and airy cake known for its delicate texture and versatility in various desserts. It is a staple in baking, widely used as a base for layer cakes, trifles, and other desserts.
Equipment
- Pressure Cooker/Thick Big Kadai
- MIcrowave
Ingredients
- 1/4 cup Ghee/Butter
- 4 large eggs
- 1 cup powdered sugar
- 1 cup Maida/Wheat Flour
- 1 teaspoons baking powder
- 1/4 teaspoon Baking Soda
- 1 teaspoons pure vanilla extract
- 1/4 cup Milk optional
- 2tsps Tutti Frutti/Dry Fruit nuts
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large mixing bowl, crack the eggs and add the granulated sugar. Using a stand mixer or electric hand mixer, beat the eggs and sugar on high speed for a solid 7-8 minutes. You're looking for a mixture that's creamy, pale, and has a ribbon-like consistency.
- Sift the cake flour, baking powder, and salt into the egg mixture. Gently fold the dry ingredients into the batter using a spatula. Maintain the lightness and fluffiness of the batter.
- Stir in the vanilla extract, ensuring it's evenly distributed throughout the batter.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake in the preheated oven for 25-30 minutes, or until the cakes are golden and a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes. Run a knife around the edges to release them, then transfer them to a wire rack to cool completely.
Notes
- I generally use whole wheat flour for children purpose.
- Optional: Frost the cooled cakes with your favorite frosting, or dust with powdered sugar for a simple, elegant finish.
- Indulge in the heavenly delight of your Fluffy Vanilla Dream Cake!