vanilla sponge cake using eggs recipe | rich vanilla sponge cake | basic vanilla sponge cake | Indian style vanilla sponge cake
by Tarla Dalal
Added to 92 cookbooks
This recipe has been viewed 859084 times
vanilla sponge cake using eggs recipe | rich vanilla sponge cake | basic vanilla sponge cake | Indian style vanilla sponge cake | with 23 amazing images.
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.
rich vanilla sponge cake is made with minimum and basic ingredients that are somehow available in every well maintained Indian household pantry! This Indian style vanilla sponge cake is not only basic but is also versatile, it is used as a base to many desserts. Learning baking? This is the first sponge that people try on.
Remember that when baking cakes, everything matters, right from how you fold the batter to the temperature of the oven. So, follow the instructions of Indian style vanilla sponge cake carefully. When folding the batter, remember to mix in only one direction.
One more important thing to remember in vanilla sponge cake using eggs 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.
Also, make sure you sift the flour well. This step is very important as it makes the vanilla sponge cake using eggs light and airy. Beating of the butter with an electric beater and then adding the sugar is important to make the cake fluffy. After adding the eggs make sure you add a tbsp of flour, as said in the vanilla sponge cake using eggs recipe as this prevents curdling of the batter. While adding the remaining flour to the batter, use the cut and fold method to retain the aeration. After pouring the batter in the greased and dusted tin, put it to bake immediately in a pre-heated oven.
Enjoy this versatile vanilla sponge cake using eggs as a tea time snack or carry along with you when you go for a family picnic and impress your family with your skills.
Enjoy vanilla sponge cake using eggs recipe | rich vanilla sponge cake | basic vanilla sponge cake | Indian style vanilla sponge cake | with detailed step by step recipe photos below.
For rich vanilla sponge cake using eggs- To make rich vanilla sponge cake, sieve the plain flour and baking powder in a deep bowl and keep aside.
- Cream the butter in a bowl with an electric beater for 1 minute.
- Add the sugar and cream it with an electric beater for 2 to 3 minutes till it is light and fluffy.
- 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.
- Repeat step 4 two more times.
- Add the remaining flour, vanilla essence and milk and fold gently using a spatula till well mixed.
- Beat with an electric beater for 30 seconds to mix uniformly.
- Line and grease a 175 mm. (7") diameter cake tin and pour the batter into it.
- Bake in a pre-heated oven at 180ºc (360ºf) for 50 minutes.
- Keep the rich vanilla sponge cake aside to cool slightly, demould and use as required.
Rich Vanilla Sponge Cake Using Eggs recipe with step by step photos
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Like vanilla sponge cake using eggs recipe | rich vanilla sponge cake | basic vanilla sponge cake | Indian style vanilla sponge cake | then see our collection of cake recipes.
Chocolate Brownie in An Oven, Rich Chocolate Sponge Cake Using Eggs, Coconut Cake, Mango Sponge Cake are some other basic cake recipes that you might like.
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Make sure you sift the flour well. This step is very important as it makes the cake light and airy.
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Beating of the butter with an electric beater and then adding the sugar is important to make the cake fluffy.
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After adding the eggs make sure you add a tbsp of flour, as said in the recipe, as this prevents curdling of the batter.
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While adding the remaining flour to the batter, use the cut and fold method to retain the airation.
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Greasing and dusting the cake tin is important to ensure that the cake demoulds well.
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After pouring the batter in the greased and dusted tin, put it to bake immediately in a pre-heated oven.
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Start checking the cake about 5-7 minutes before the suggested bake time. Remove from the oven and keep aside to cool slightly. The cake is cooked when it looks well risen and golden on top.
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For best results, before cutting into wedges leave the cake on the kitchen counter for 6-8 hours before using in a cake or applying the frosting. This will reduce the amount of crumbling when you go ahead to split the cake layer in two horizontally.
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To make the batter for vanilla sponge cake using eggs recipe | rich vanilla sponge cake | basic vanilla sponge cake | Indian style vanilla sponge cake | place a sieve on the bowl. Measure out all the other ingredients and have them ready to use.
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Place the plain flour on the sieve.
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Add baking powder. It is a leavening agent used to give the sponge cake rise.
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Sift the maida and baking powder together in the deep bowl and keep aside. This will remove any lumps and impurities from the flour before it incorporates into the batter.
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In another deep bowl, add butter at room temperature. It is important for all the ingredients to be at room temperature ingredients so they emulsify better.
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Cream the butter in a bowl with an electric beater for 1 minute. If you do not have an electric beater then make use of a wire whisk but it would be a tedious task.
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Add sugar and cream it with an electric beater for 2 to 3 minutes till it is light and fluffy.
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Add one egg. Eggs help in making the sponge cake airy and light.
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Also, add 1 tbsp of the sifted flour mixture.
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Beat with an electric beater till the egg is just mixed. You can also use a stand mixer fitted with the paddle attachment.
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Repeat steps 8 and 9 2 more times.
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Beat with an electric beater till the egg is just mixed. It's important not to beat the batter too much, mix just long enough to make it smooth.
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Add the remaining flour.
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Add vanilla essence and pour milk. Look for high-quality vanilla to make good quality vanilla sponge cake. You may need 1 more tbsp of milk.
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Fold everything gently using a spatula until well mixed and until no streaks of liquid are seen. Over-folding causes severe deflation of eggs so, just fold enough to combine. You will knock out all the air and land up with a dense sponge cake.
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Beat with an electric beater for 30 seconds to mix uniformly. If you feel like the beater is going to be too damaging to the cake mixture, please by all means fold it in by hand. Our batter for vanilla sponge cake with eggs is ready!
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To bake vanilla sponge cake using eggs | rich vanilla sponge cake | basic vanilla sponge cake | Indian style vanilla sponge cake | grease a 175 mm. (7") diameter cake tin with butter or oil.
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Line it with parchment paper or aluminium foil. Alternatively, you can brush butter on the inside of the cake tin, then dust it with flour, knocking out the excess to make the surface non-stick.
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Pour the vanilla sponge cake batter into it and smoothen the top.
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Bake vanilla sponge cake in a preheated oven at 180ºC (360ºF) for 50 minutes. Settings for each oven is different but don't be tempted to open the oven before 40 minutes or else it will fall flat. Start checking the cake about 5-7 minutes before the suggested bake time.Remove from the oven and keep aside to cool slightly. The cake is cooked when it looks well risen and golden on top.
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Another test to check if the vanilla sponge cake has cooked well or no is to insert a skewer into the centre of the cake - it should come out clean. You can also bake the vanilla sponge cake in a microwave or pressure cooker, to learn how, check out this Microwave Vanilla Sponge Cake or Eggless Vanilla Sponge Cake ( Pressure Cooker).
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Gently run a knife around the edge and turn the basic vanilla cake out of the mould and use as required.
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For best results leave the cake on the kitchen counter for 6-8 hours before using in a cake or applying the frosting. This will reduce the amount of crumbling when you go ahead to split the cake layer in two horizontally.
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Nutrient values (Abbrv) per wedges
| Energy | 424 cal |
| Protein | 7.4 g |
| Carbohydrates | 49.4 g |
| Fiber | 0.1 g |
| Fat | 21.7 g |
| Cholesterol | 55.3 mg |
| Sodium | 287.6 mg |
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6 FAVOURABLE REVIEWS
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