Basic Vanilla Sponge Cake Recipe | Bakery Style Vanilla Sponge Cake | Sponge cake with Egg | Plain Vanilla Sponge Cake

Wednesday, August 21, 2013

Basic Vanilla Sponge Cake Recipe | Bakery Style Vanilla Sponge Cake | Sponge cake with Egg | Plain Vanilla Sponge Cake

We don't like cakes with too much icing, so whenever we crave for a plain cake, I bake this Vanilla sponge cake. I have served many of my relatives with this cake and they really loved it. I have attempted this cake so many times, and this is the first time it was super soft like we get in the bakery. After so many failed attempts, I have finally got a perfect one and sharing with you all. Do try it and give your feedback. Check out my below mentioned similar sponge cake recipes too:

Ingredients:

Maida - 1 and 1/4 cup

Sugar (Powdered) - 1 cup

Butter - 1/2 cup(room temperature)

Eggs - 2

Baking Powder - 1 and 1/2 tsp

Milk - 1/2 cup (Can add a little more)

Vanilla essence - 1/2 tsp

Salt - 1/4 tsp

Method:

1. Sieve Maida, baking powder, salt at least twice to ensure even mixing of the baking powder and salt. Keep it aside. Bring the butter, egg to room temperature. In a mixing bowl, add the butter and the powdered sugar. Whisk it well until it light and fluffy.

2. In a separate bowl add two eggs and whisk well till it is frothy and doubled in size. Using electric whisk gives the best result and if using hand whisk beat it for a minimum of 7 to 10 mins. This is the basic step to get soft sponge cake. Now mix the beaten eggs to the butter-sugar mixture.

3. Along with this add the vanilla essence and stir it well. Add the sieved Maida mixture and milk alternately in portions.

4. Gently mix it in one direction using a spatula, avoid the formation of lumps. Don't over mix from now onwards and avoid using a whisk from this stage. Grease the baking pan with butter and a little flour. (or line the bottom of the pan with butter paper). Pour the batter into the pan.

5. Tap the pan on a flat surface to spread the batter evenly. Preheat the oven @180 degree for 10 mins. Bake it in the preheated oven @180 degree for 30 - 35 mins. The cake is done when a toothpick inserted inside comes out clean or when you touch the top of the cake it springs back.

Remove it from the oven and cool at least for 30 mins before you turn it upside down. Remove the butter paper and slice it into pieces and serve.

Delicious and yummy sponge cake stay fresh when refrigerated for 3 to 4 days.

Points to remember:

Whisking the sugar, butter and egg very well is the key point to get soft sponge cakes as we get in bakeries. Make sure all the ingredients are at room temperature.
Adjust the baking time as per your oven and check it at least 5 mins before the specified time.
If you prefer to get clean pieces, place it in the refrigerator for a few mins before you slice.
The measurements I have given are, as per standard measuring cups and spoons. So follow it exactly to get the expected result.