BASIC SPONGE CAKE

BASIC SPONGE CAKE FOR BEGINNERS

WHAT IS SPONGE CAKE:

Sponge Cake is a raised cake like Butter Cake or Pound Cake. People often confuse with what is the difference between a pound cake and a sponge cake. 

There are two types of a raised cake - Foam Cake and a Butter Cake. The foam cake has a high egg to flour ratio and is leavened by the beating of eggs or egg whites which create air bubbles during the process of beating. Butter cake contains fats from Butter, margarine or vegetable oil. Their leavening agents are Baking Powder and Baking Soda.

 The leavening Agent is also known as Raising Agent. It is any one of the substances which cause Batter or Dough to rise and become foamy by creating air bubbles and turn it soft and light.  Baking Soda and Baking Powder are known Leavening or Raising Agents.

The Sponge Cake is a Foam Cake and a Pound Cake is a Butter Cake.

Eggs, flour, and sugar are main ingredients of a sponge cake. Beating eggs create required air bubbles which while being baked raise and lighten the batter.

KEEP IN MIND THAT THE INGREDIENTS MUST BE HAVING ROOM TEMPERATURE, SPECIALLY THE EGGS.

I chose this cake for my viewers because this cake is also meant to be a Basic Baking Cake, it has no special ingredients and nothing which make you visit the market and get that for baking it. I am still giving only those recipes which can be termed as BASIC.  We shall make cumbersome and difficult Cakes later along with various styles of Frostings etc.

Remember, my first recipe of this Blog was SIMPLE AND EASY VANILLA CAKE because I want the basics to be learned before going for the kill.

I baked this sponge cake in a cake pan which is Butterfly shaped and that doesn't mean it must be baked in that particular cake pan. I made it only to have a change. Any 8-inch cake pan will do, round or square, whichever is available with you.

Here we are going to start our Basic Sponge Cake with the name of ALLAH.

THINGS WE NEED:

1. 2-1/4 Cups Minus 2-1/4 Tablespoons All Purpose Flour (Maida)
2. 2-1/4 Tablespoons Corn Flour
3. 1/2 Cup Butter (Room Temperature) or Vegetable Oil 
4. 3 Eggs (Large)
5. 3 Teaspoons Baking Powder
6. A Pinch of Salt (Chutki)
7. 1 Cup Milk or Butter Milk
8. 1/4 Teaspoon Vanilla Essence

HOW WE'LL BAKE OUR CAKE:

1. Pre-heat Oven to 180 C for about 15-20 minutes
2. Grease any 8 inch Cake Pan with Butte or Oil, if the pan is shaped like I used then sprinkle flour after oil and discard the residue. If it is a regular Pan then cut the butter paper to the size of the bottom and place it over the already oiled surface and also oil or butter the Butter Paper.
3. Put in 2-1/4 Cups of all purpose flour in a bowl and then take out 2-1/4 tablespoon from it and add 2-1/4 Tablespoons of Corn flour in its place.
4. Add a pinch of Salt and Baking Powder and sift them all together.
5. Add Oil or Butter and start beating it till it becomes crumbly (like Bread Crumbs)
6. Add Vanilla
7. Start adding Milk or Butter Milk little at a time and continue beating on medium or low.
8. Clean and scrape the sides of the bowl with Spatula.
9. Add eggs one at a time and continue beating till all is combined.
10. Put the batter in the pan and tap it on any hard surface to settle and level the batter.
11. Place the pan into the Oven for 35 minutes.
12. Check it by pressing a finger on top and if it comes back after removing the finger, it means the cake is ready.
13. You can also check it by inserting a toothpick or a sharp knife in the center and if it comes out clean enough, that also mean the cake is ready. Ignore if there is very little wetness.
14. Place it on a cooling rack for 15-20 minutes.
15. You can use a normal wire mesh used for placing the hot cooking utensil on it.
16. Cut the cake and enjoy warm.

Hope you'll try backing this very simple Spong Cake without any trace of FEAR OF FAILURE.

Thanks

NOVICE