Ke Vanilla Sponge Cake | Easy Vanilla Sponge Cake For All Flavours F

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Vanilla Sponge Cake | Easy Vanilla Sponge Cake For All Flavours

 


Basic vanilla sponge cake recipe with detailed photos and video.


Today, we have the most demanding basic vanilla sponge cake recipe. Some of my readers are demanding this cake recipe for a few months. But due to some health problems, I have been not active in blogging since a few weeks. I am back and let's explore more and more delicious recipes in this beautiful platform. Today let us discuss the basic soft and spongy vanilla sponge cake recipe with tips and tricks.



    Basic Vanilla sponge cake - About


    Vanilla sponge is a basic or traditional cake, which people used to prepare as a tea time snack or as a base for their cream cakes. The softness of the cake base determines the quality of the cake we sold. There are more and more demands for the fresh cream cakes these days. This cake base will form a perfect base for your 1 Kg fresh cream cakes. 

    Flour, egg, oil and sugar are the main ingredients of this cake. Vanilla essence is used for flavoring. Two step mixing method is followed and baked in conventional OTG oven. 

    This cake will yield  a perfectly leveled, soft and moist cake base. Please go through the tips and methods before you start preparing.


         

    Basic sponge cake - Expert's tips

    • Just like any other cake recipes, make sure the ingredients are fresh and within the expiring date. It should also be weighed properly. I have given cup measurement for this recipe and used standard measuring cups.
    • The eggs and milk should be at room temperature. 
    • Do remember to use the correct sized pan to yield cakes with flat tops. For 1 Kg cake use 8" round or squire baking tin.
    • Do grease the pan with oil, dust with flour and then line with a parchment paper before you start the batter preparation.
    • The cake should be baked in an preheated oven at correct temperature.
    • The oven door should be closed properly and never open it while baking. 

    FAQ


    1. What is the secret of sponge cake?

        Proper beating of eggs are the secret of a perfect sponge cakes. The eggs should be beaten till it increases three times of its volume. But overbeating will give hard and flat the sponge cake.

    2. How do you make a sponge cake soft and fluffy?

        Accurate measurement, proper beating, sifting and adequate temperature are necessary for a soft and fluffy sponge cake.

    3.What is the difference between a sponge cake and a Victoria sponge cake?

        The Victoria sponge cake is actually a sandwiched British sponge cake. Creams and Jams are used as filling. On the other hand the sponge cake is not a sandwiched cake.

    4. Why my sponge cake is not soft and fluffy/

        Normally improper mixing or under mixing make the sponge cakes hard. Make sure you have properly beat the eggs and folded the flour in correct method. Vigorous folding will also release the entrapped air and make the cake hard.

    5. How do I keep my sponge cake from deflating

        Proper mixing is the only way to prevent deflating. After incorporating the flour, if the batter volume decreased, then the cake will be hard and flat.  



    Basic Sponge Sake Recipe | Vanilla Sponge Cake Recipe | How To Make Basic Vanilla Sponge For Fresh Cream Cakes



    Vanilla sponge for pastries

    Preparation time: 10 minutes | Cooking time: 35 minutes | Total time:45 minutes



    Ingredients


    • 1 cup flour
    • 1 cup powdered sugar
    • 4 medium eggs
    • 3 tbsp oil
    • 1/4 cup milk
    • 1 tsp vanilla essence
    • 1 tsp baking powder
    • A pinch of salt



    How to make the basic vanilla sponge - Video




    Vanilla Sponge Cake With Step By Step Pictures


    1. Take eggs, powdered sugar and vanilla essence in a bowl.

    2. Beat with an electric beater. Start at speed one and then gradually increase the speed to high.
    3. Whisk till the mix double its volume. The egg will have pure white color at this stage.

    4. Pour oil and beat again. Never overbeat, overbeating will deflate the egg.

    5. In a separate bowl, swift flour, baking powder and salt through a flour swifter. 
    6. Add 1/3 part of this dry ingredients into the egg mixture.

    7. Also pour 1/3rd milk. 

    8. Fold carefully with a spatula. Follow the cut and fold method. 
    9. Combine the remaining flour and milk in three subsequent batches and fold till smooth and lump free.

    10. Further transfer the flour into an 8" baking tin. 

    11. Tap two to three times and bake at 175 degree Celsius for 30 to 35 minutes.
    12. Remove and cool completely. You can check the cake with a toothpick. If it comes out clear, then the cake is done.

    13. Once the cake come to room temperature, you can use it for your fresh cream cakes.

    Happy cooking
    Anju   

       

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