Rich Vanilla Sponge Cake Using Eggs


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Rich Vanilla Sponge Cake Using Eggs

5/5 stars  100% LIKED IT    70 REVIEWS ALL GOOD

Added to 87 cookbooks   This recipe has been viewed 654127 times

When it comes to baking Cakes, practice makes one perfect, and the Rich Vanilla Sponge Cake Using Eggs is an ideal recipe to start off with as it is simple and useful.

A vanilla sponge cake always comes in handy, as it is subtle in nature, allowing the other ingredients in the final creation – be it a fruity sauce, an elaborate decoration, or even an Indian mithai – to stand out and take the bow.

Remember that when baking cakes, everything matters, right from how you fold the batter to the temperature of the oven. So, follow the instructions carefully. When folding the batter, remember to mix in only one direction.

One more important thing to remember is to not over mix or over beat the eggs and to add a little flour with the eggs so as to prevent them from curdling.

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Rich Vanilla Sponge Cake Using Eggs recipe - How to make Rich Vanilla Sponge Cake Using Eggs

Preparation Time:    Baking Time:  55 minutes   Baking Temperature:  180ºC (360ºF)   Cooking Time:    Total Time:     Makes 1 cake (6 wedges )
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Ingredients
1 1/2 cups plain flour (maida)
1 1/2 tsp baking powder
3/4 cup butter (room temperature)
1 cup powdered sugar
3 eggs
1 tsp vanilla essence
5 tbsp milk
Method
    Method
  1. Sieve the plain flour and baking powder in a deep bowl and keep aside.
  2. Cream the butter in a bowl with an electric beater for 1 minute.
  3. Add the sugar and cream it with an electric beater for 2 to 3 minutes till it is light and fluffy.
  4. Add one egg, 1 tbsp of the sifted flour mixture and beat with an electric beater till the egg is just mixed. Make sure to not over beat the egg.
  5. Repeat step 4 two more times.
  6. Add the remaining flour, vanilla essence and milk and fold gently using a spatula till well mixed.
  7. Beat with an electric beater for 30 seconds to mix uniformly.
  8. Line and grease a 175 mm. (7") diameter cake tin and pour the batter into it.
  9. Bake in a pre-heated oven at 180ºc (360ºf) for 50 minutes.
  10. Keep aside to cool slightly, demould and use as required.


Nutrient values (Abbrv) per wedges
Energy424 cal
Protein7.4 g
Carbohydrates49.4 g
Fiber0.1 g
Fat21.7 g
Cholesterol55.3 mg
Sodium287.6 mg

RECIPE SOURCE : Cakes and PastriesBuy this cookbook

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Reviews

Rich Vanilla Sponge Cake Using Eggs
5
 on 29 Aug 19 04:37 PM


Is this 1 kg cake?
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Tarla Dalal    Hi, The cake would weigh approximately 800gms..
Reply
30 Aug 19 03:59 PM
Rich Vanilla Sponge Cake Using Eggs
5
 on 18 Jul 19 09:56 AM


Awesome recipe 👍 I tried it out today and my first time baking ! With your clear n easy instructions it came out perfect .....it was moist, soft, nicely brown and really yummy 😄 Thank you for the recipe Mrs Tarla Dalal !
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Tarla Dalal    Sharmila, super job to you for baking the cake perfectly. Congrats and thanks for the feedback.
Reply
18 Jul 19 05:25 PM
Rich Vanilla Sponge Cake Using Eggs
5
 on 22 Apr 19 04:52 PM


Superb recipe..... Easy to make n it''s really very tasty.... Plz go with exact amount.. Thanku so much for wonderful cake....
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   Hi suwarna, Thank you so much for the kind words. Do keep trying other recipes and give us your feedback :)
Reply
24 Apr 19 09:35 AM
Rich Vanilla Sponge Cake Using Eggs
5
 on 24 Jan 19 11:31 AM


Can i bake this in microwave?? If so how many minutes?
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Rich Vanilla Sponge Cake Using Eggs
5
 on 30 Dec 18 01:02 AM


Rich Vanilla Sponge Cake Using Eggs
5
 on 29 Dec 18 09:18 PM


If i want to bake this cake in microwave then wats is the temperature and cooking time
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Rich Vanilla Sponge Cake Using Eggs
5
 on 26 Dec 18 06:26 AM


perfect, came out great! just like my mom who was following your cake recipes last 40 years or so
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Tarla Dalal    Happy to know you liked the recipe. Do try the recipe and let us know your feedback. Happy Cooking!
Reply
26 Dec 18 09:17 AM
Rich Vanilla Sponge Cake Using Eggs
5
 on 22 Dec 18 12:06 PM


We tried this yesterday, first time baking. The steps are clear and easy to follow and the result was delicious - fluffy, soft and moist. Thank you. It was an absolute delight to do this. 2 questions - how long do we pre heat for and is it at the same temp. How do we get the brown crusting on top? Ours just crusted in the side.
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Tarla Dalal    You have to pre-heat on the same temperature i.e 180ºC (360ºF) for a minimum of 10 minutes. There are multiple reasons affecting the brown crust. Make sure your oven''s temperature is accurate, the ingredients are of high quality, aluminium pans are best for even baking and place the tin in centre of the oven.
Reply
22 Dec 18 12:19 PM
Rich Vanilla Sponge Cake Using Eggs
5
 on 12 Nov 18 01:47 PM


Rich Vanilla Sponge Cake Using Eggs
5
 on 15 Oct 18 11:52 AM


Hi.... I do not have an electric beater... Can I blend them in a regular moxie or should I whisk them with the hand beater
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Tarla Dalal    You can use a hand whisk instead of an electric beater. Do not blend in a mixie.
Reply
16 Oct 18 02:37 PM
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