Easiest Vanilla Sponge Cake |

Easiest Vanilla Sponge Cake

3-4 40-50 mnts

Vanilla sponge cake, a classic in its own way. Our recipe is an old-fashioned way of making vanilla sponge cake using eggs, milk, flour, sugar, butter, vanilla essence, baking powder and salt. Most of these ingredients are found in every Indian kitchen. Vanilla sponge cake is simple yet versatile in nature, as it can be used as base in many desserts. Serve as tea time snack and enjoy with friends and family!

Steps for Easiest Vanilla Sponge Cake

• Sieve some dry ingredients – they are all purpose flour, baking powder and salt. Strain them into a bowl. • Note – all purpose flour should be at room temperature. • In a bowl, take oil, milk and vanilla essence. Mix them. • Note – we’re using olive oil, you can use any type of oil you want. • In another bowl, beat 4 eggs using a beater. You can also use whisk or mixer grinder. • Note – beat eggs in one direction, do not change the direction. • Add ½ cup powdered sugar in eggs. Grind sugar into a fine powder. • Note – if you’re using readymade powdered sugar, take only 3/4th cup. • Add sugar gradually in 2-3 steps. While you keep adding, beat eggs in one direction on every step. The batter should be fluffy. • Now add wet ingredients (oil + milk + vanilla essence). Mix and beat the mixture once again. • Now time to add dry ingredients in the bowl. Add gradually in 2-3 steps. • Mix using a spatula on each step using cut and fold method (cut a line in the middle of the batter and turn the batter in a circular motion). • Keep adding and repeating the same process in 3-4 levels. • Tip – Do not rush or apply force at this step. Do it with patience and light hands. • Take a 9-inch cake tin, grease with butter and place a butter paper in it. • Note – if you do not have butter paper, sprinkle some all-purpose flour and dust in all sides. • Pour the batter in tin carefully. The consistency of batter should neither be too thick nor too thin. When you pour the batter in tin, it should fall like a ribbon. • Tap the tin on any flat surface. Let any air bubbles in the batter move out. • Bake in oven at 180 degree for 25-30 minutes. • Poke a knife and check if the cake is baked well. The knife should come out clean and un-sticky. • Let the cake cool down and de-mould by turning it upside down using a plate.

Easiest Vanilla Sponge Cake

Ingredients

• ¾ Cup All Purpose Flour
• 1 & ¼ Tsp Baking Powder
• ¼ Tsp Salt
• 3 Tbsp oil
• 2 Tbsp Milk
• 1 tsp vanilla essence
• 4 eggs
• ½ Cup Sugar
• Butter Paper
• Little butter

Steps

• Sieve some dry ingredients – they are all purpose flour, baking powder and salt. Strain them into a bowl. • Note – all purpose flour should be at room temperature. • In a bowl, take oil, milk and vanilla essence. Mix them. • Note – we’re using olive oil, you can use any type of oil you want. • In another bowl, beat 4 eggs using a beater. You can also use whisk or mixer grinder. • Note – beat eggs in one direction, do not change the direction. • Add ½ cup powdered sugar in eggs. Grind sugar into a fine powder. • Note – if you’re using readymade powdered sugar, take only 3/4th cup. • Add sugar gradually in 2-3 steps. While you keep adding, beat eggs in one direction on every step. The batter should be fluffy. • Now add wet ingredients (oil + milk + vanilla essence). Mix and beat the mixture once again. • Now time to add dry ingredients in the bowl. Add gradually in 2-3 steps. • Mix using a spatula on each step using cut and fold method (cut a line in the middle of the batter and turn the batter in a circular motion). • Keep adding and repeating the same process in 3-4 levels. • Tip – Do not rush or apply force at this step. Do it with patience and light hands. • Take a 9-inch cake tin, grease with butter and place a butter paper in it. • Note – if you do not have butter paper, sprinkle some all-purpose flour and dust in all sides. • Pour the batter in tin carefully. The consistency of batter should neither be too thick nor too thin. When you pour the batter in tin, it should fall like a ribbon. • Tap the tin on any flat surface. Let any air bubbles in the batter move out. • Bake in oven at 180 degree for 25-30 minutes. • Poke a knife and check if the cake is baked well. The knife should come out clean and un-sticky. • Let the cake cool down and de-mould by turning it upside down using a plate.

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