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VANILA SPONGE CAKE-WITH EGG


It is really a soft ,spongy and moist cake. It uses Oil instead of Butter. It can be used as a tea time cake and also perfect for frosting.

In this recipe i have used homemade cake flour.

Homemade Cake Flour
The simple ratio to prepare 1 cup cake flour is 

1 cup of All purpose flour - (minus)2 Tablespoon +(Plus) 2 tablespoon Corn Flour

ie.,Remove 2 tablespoon APF from 1 cup of APF and add 2 tablespoon of Corn flour and mix well.


VANILLA SPONGE CAKE

RECIPE TYPE: DESSERT | CUISINE: CONTINENTAL | SERVES:5 TO 6 PERSONS
  PREPARATION TIME: 15 Min | COOKING TIME: 60 Min

INGREDIENTS:
  • Cake Flour                       1 cup*(I have used homemade)
  • Eggs (Large)                    4
  • Vegetable Oil                  ¼ cup
  • Sugar                                1/3 cup +1/3 cup
  • Vanilla Essence                ½ tsp
  • Baking Powder                1 1/4 tsp
  • Milk                                  1/3 cup



METHOD:
Preheat the Oven for 180 ° C. Grease a 9” baking tin with oil and dust with flour. U can also use the line the baking pan with parchment paper 
Separate the Egg whites and yolks.
Take the Egg whites in a dry bowl and beat till u get large bubbles as shown in picture.


Now add 1/3 cup of sugar little by little and beat well for around 4 to 5 minutes until u get the peaks.

The correct stage is if you invert the bowl it will not fall.
In an another large bowl Beat egg yolks and remaining 1/3 cup of sugar for 3 to 5 minutes till it becomes pale and fluffy.

Add the Oil and beat well.

Then Add the milk and vanilla essence and beat for few seconds.

Sieve the Flour and baking powder for 2 to 3 times and mix with the yolk mixture by cut and fold method. Don’t over mix.
Now add the prepared meringue into the flour mixture and mix with a spatula.

Don’t over mix. Pour the mixture into the prepared pan slowly and tap the pan in the countertop for few times to release the gas bubbles to come out.


Bake at 180° C for 40 minutes or until a toothpick inserted inside comes out clean or with very few crumbs.

Let it be in a wire rack for 20 to 30 minutes. Run a knife around the corner of the pan and then invert the cake on a plate.

(I used 7 “pan so the cake came above the pan level. )

Yummy Spongy Delicious cake is Ready :)



NOTES:
  • You can keep a tray filled with water inside the oven; it will help the cake to cook evenly.
  • Don’t over mix the flour and egg white meringue; it will make the cake very dense.
  • Sieving the flour is very important. Some where I read like we have to sieve for N number of times if we mix N number of ingredients. ie., here we are mixing baking powder and Flour so minimum 2 times we have to sieve.
  • While beating the egg whites the bowl should be oil free and dry to get the proper peak stage.














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