Had made Kasutera, the japanese sponge cake few months back. The cake was way too eggy for my taste or for my whole family’s taste. It was sooOooo dissapointing that i havent even made up my mind to write the recipe ….It was sooper soft and still i couldnt have it because of its smell. The particular recipe that i followed had wheat flour in it. And from then i have been working on this sponge cake. And i am proud today of the outcome. As you can all see in the picture that it is sooper soft and the texture is amazingly spongy…
Will try more flavour in fure but for now its simple vanilla sponge.
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Ingredients
- 4 no - Eggs
- 2 cups - Granulated sugar
- 1 tsp - Vanilla extract
- 2-1/4 cups - Wheat flour
- 2-1/4 tsp - Baking powder
- 1-1/4 cups - Milk
- 10 tbsp - Unsalted butter
- In a large bowl, beat eggs for a minute. When little bubbles start forming Gradually start adding sugar, beating until mixture doubles into a thick foam. Beat in the vanilla extract. Gradually add the flour mixture to egg batter; beat at low speed until smooth.
- Add the hot milk and butter in and beat until just combined.
- Bake for 25 to 30 mins or until the toothpick comes out clean
4 no – Eggs
2 cups – Granulated sugar
1 tsp – Vanilla extract
2-1/4 cups – Wheat flour
2-1/4 tsp – Baking powder
1-1/4 cups – Milk
10 tbsp – Unsalted butter
Preparation
Seive the flour and baking powder together.
Heat milk and butter together just until the butter melts.
Crack the eggs into a mixing bowl.
Prepare a 9″ tin with baking paper.
Preheat the oven to 170°C.
Method
In a large bowl, beat eggs for a minute. When little bubbles start forming Gradually start adding sugar, beating until mixture doubles into a thick foam. Beat in the vanilla extract. Gradually add the flour mixture to egg batter; beat at low speed until smooth.
Add the hot milk and butter in and beat until just combined.
Bake for 25 to 30 mins or until the toothpick comes out clean
Please leave a message if you try this and i would love to know how it went for you.
Looks extremely healthy and delicious… will try it soon and leave my response soon… thanks for an easy and yummy recipe..
Hey Naina, glad you liked it. Look forward for your response 🙂
hey just a question…how do i make half of this qty? can i measure the ingredients exactly half of wat u hv mentioned?
Hi,like ur recipes.by wheat flour hv u meant the normal atta with which we make chappatis.coz it doesn’t rise n it doesn’t be fluffy.Thank u.
Hey Rima, thank you 🙂
By wheat flour i do mean the normal ashirwad, pillsbury atta only.. It works really well. Give it a try 🙂
Hi Madhuri, I tried ur wheat sponge cake yday and it turned out sooper awesome..was sooo soft n spongy n delicious…Thank u soo much for posting it..
But the batter was more for a 9′ pan. So shared it b/w 9′ and 5′ pans.
kudos for ur baking skills. God bless
What is the measurement of a cup please
Hey Raji,
It is around 125 gms.