So what is a sponge cake? Strictly speaking, it is a foamy cake meaning that eggs (mostly the whites) are foamed with sugar to get a meringue, and then the flour and flavors are added to it. Now there are so many versions of the sponge.
My version uses the whole egg and it is, therefore quite moist. It gives you a very spongy and light sponge that can be used as a base for your desserts, trifles, and iced cakes. I have used this sponge cake recipe to create a base for many recipes, but one of my most favorites is this Rasmalai Cake.
Here’s what you need:
- 6 Eggs
- 170 gm of sugar
- 170 gm of flour
- 4 tbsp of milk – optional
- 1½ tsp of Vanilla (or any other essence of your choice) – optional
How to make it:
- Make sure the eggs are at room temperature. Beat the eggs for a minute.
- Add one-third of the sugar and beat for about a minute or two you’re sure it is completely dissolved.
- Add the rest of the sugar in two batches beating very well after each addition and ensuring that it gets completely dissolved. By now, the egg and sugar mixture should have at least tripled in volume and the structure should hold. This will take 4-6 minutes depending on the temperature and weather.
Note: In the making of a sponge, this step (incorporating air in the eggs is the most crucial so this is where you need to give the most time).
- Now sift in the flour and gently fold it in with a spatula took the batter is smooth. Take care not to deflate the batter.
- At this point you can add in the milk and vanilla if you want to.
- Bake this at 180º C for 25-30 minutes or till a skewer inserted in the middle comes out clean.
Note: There are endless variations to this sponge cake recipe, just replace the vanilla with whatever flavor you intend to use. Play around with colors, sprinkles and so much more! The basic recipe is the same except for in the case of a chocolate sponge in which case you just need to replace 4 tbsp of flour with 4 tbsp of unsweetened cocoa powder.
So what are you waiting for? Grab your prettiest apron and a whisk, put on your favorite song, and start creating the magic! Do share your experience of this post and recipe and your views and opinions! I would love to hear them!
Recipe for Rasmalai Cake
Read here: https://anjalisbakeaffair.com/2020/11/05/rasmalai-cake/
Sponge Cake
Ingredients
6 Eggs
170 gm of sugar
170 gm of flour
4 tbsp of milk – optional
1½ tsp of Vanilla (or any other essence of your choice) – optional
Directions
- Make sure the eggs are at room temperature. Beat the eggs for a minute.
- Add one-third of the sugar and beat for about a minute or two you’re sure it is completely dissolved.
- Add the rest of the sugar in two batches beating very well after each addition and ensuring that it gets completely dissolved. By now, the egg and sugar mixture should have at least tripled in volume and the structure should hold. This will take 4-6 minutes depending on the temperature and weather.
- Now sift in the flour and gently fold it in with a spatula took the batter is smooth. Take care not to deflate the batter.
- At this point you can add in the milk and vanilla if you want to.
- Bake this at 180º C for 25-30 minutes or till a skewer inserted in the middle comes out clean.
Recipe Video
Notes
- In the making of a sponge, incorporating air in the eggs is the most crucial so this is where you need to give the most time.
- There are endless variations to this sponge cake recipe, just replace the vanilla with whatever flavor you intend to use. Play around with colors, sprinkles and so much more! The basic recipe is the same except for in the case of a chocolate sponge in which case you just need to replace 4 tbsp of flour with 4 tbsp of unsweetened cocoa powder.